Jump to content

Search the Community

Showing results for tags 'Grill dome'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • Moderator Only Discussions
  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Kamado Joe
    • Komodo Kamado
    • Vision Kamado
    • Primo Grills
    • Pit Boss Kamados
    • Big Green Egg
    • Grill Dome
    • Blaze Kamado
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Weber Summit Grills/Kamados
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Find results in...

Find results that contain...

Date Created

  • Start


Last Updated

  • Start


Filter by number of...


  • Start











  1. As a s follow-up to my first Grill dome restoration (see http://www.kamadoguru.com/topic/10848-grill-dome-rebuild-project/?p=118416), I'm planning a second Grill Dome restoration later this year. One consideration will be to re-glaze instead of a re-paint. Unlike other Kamado's that use a glazed surface, Grill Dome's have a heat resistant paint surface. The challenge will be to locate a local potter equipped with a kiln large enough to fit the GD. If it proves successful, I may also choose to repaint my original rebuilt GD (see picture below) as it has since chipped again due to some issues with the refinishing process. Just curious - for those of you who own glazed Kamados (i.e. Vision, BGE, KJoe), have you ever experienced any issues with the finish?
  2. Last summer, I was given a "hand-me-down" Grill Dome which had chipped under prolonged exposure to extreme weather. I decided to do a complete overhaul. This included repairing chips, rebuilding missing sections, and a full repaint using a high-temp wrinkle finish. I also ordered a brand-new kevlar/nomex weave gasket which was custom-sized for the Grill Dome (more on that in a separate post). The owners of Grill Dome graciously spent a lot of time with me by phone and via email to explain in detail all the considerations for my project. Below are pictures of the various stages - from stripping paint, to resurfacing, repainting, through to the final build. It was a fun project and I learned a lot! As a result of my first success, I inherited a second cooker which I plan to strip down and re-build this summer. I plan on applying a new high-heat ceramic paint and if all goes as planned, this cooker will look like nothing you have ever seen! Enjoy. KCobra
  3. Fellas- I'm doing some research w/ Grill Dome on future designs and one of the things we're interested in is what your favorite color is out of our current offerings? Please vote here and let us know if ya get a sec. https://apps.facebook.com/opinionpolls/poll?pid=ACOO8Cz2QZo Thanks! Steve
  4. My brother has been trying to go gluten-free, so I figured what better time than a KG challenge to find something he could eat that actually looked appetizing. The base recipe for this dish came from http://www.cottercrunch.com/gluten-free-one-pot-bbq-cherry-pork-chops-quinoa/ Most of the gluten-free ingredients. Mixed the quinoa and bone broth, placed pork chops on top. Poured in the evoo, balsamic vineagar, bbq rub, cherry juice, bbq sauce, onion powder, granulated garlic, salt and pepper Covered, and out to old smokey around 250-300 for an hour or so After an hour Flipped the chops and stirred the quinoa and cooked uncovered for about another 30-45 minutes at around 325-350. It turned out quite tasty, and it is a really easy gluten-free one pot meal. Plated with green beens Thanks for looking, ......now get to cooking.......
  5. After my temperature fiasco during last months challenge I finally decided to order a new lower door assembly to replace my makeshift foil vent. I ordered a new firegrate with the door. Unfortunately the door looks like it was hand made by a 5th grader... Then the real fun begins. I began to take out the fire ring which has been in two pieces forever and had apparently forgotten how bad my firebox was....Yep it fell to pieces, 7 to be exact.... I was able to get the door on but it doesn't fit properly and I could only get 3 of the bolts in. Now I'm attempting to follow some other posts I've seen by using the Rutlands firebrick cement to put humpty back together again.
  6. I had a brisket that was just begging to be smoked and well it is the "Beef" challenge so.... I started with a 11lb choice packer, trimmed it and rubbed it with steak seasoning. I was having friends over for some college football Saturday and had a little too much fun Friday night so I was not up early enough to do low and slow. Turbo brisket it was. On to old smokey at 350 indirect with some local pecan chunks. I put a drip pan with the trimmed fat below the brisket. Plated with bbq baked beans and my no knead bread. Thanks for looking.
  7. After scouring the web for ideas for Mediterranean cuisine, I came across "Tartufata Pizza" and thought I would give it a try. I started with crimini, shiitake and oyster mushrooms that I roasted at 450 for 20-25 mins. While they were roasting I simmered whole garlic cloves in extra virgin olive oil. I discarded the garlic cloves and added some dry thyme to the oil and placed it in a bowl with the mushrooms and allowed them to cool. I spread out my no-knead dough and added the mushroom mixture and fresh mozzarella with a little extra olive oil. Then it was out to old smokey @ 450 till done to your liking. Thanks for looking.
  8. For the July challenge I decided to give duck a try. I had my brother pick up a Culver Farms White Pekin Duckling, Buddhist Style , at Saigon Oriental Market and Deli. The employees gave him a few pointers on seasonings and recommended the Japanese yams to accompany the duck. I saw many different versions of smoked duck and decided to try the tea smoked version. I rinsed the duck and left it uncovered in a tin pan overnight, then rubbed it with salt, pepper and garlic and put it back in the fridge for several hours. I stuffed it with half an onion and a quartered orange and had old smokey holding @ 300. I placed whole tea leaves 1 cup uncooked rice and 1/2 cup brown sugar in foil and placed the pouch in the coals. I glazed the duck with a honey and soy mixture and put it on the grill. After and hour I added the yams and re-glazed the duck. Glazed it again after another 30 mins, the duck was small and cooking quicker than I expected. After I smoked the yams, I sliced them and seared them in the reserved duck fat. Thanks for looking.
  9. For the "Now That's Italian!" April challenge "Pollo arresto con limone, aglio e rosmarino" Roasted chicken with lemon, garlic and rosemary. Base Recipe 1 (4-5 lb) roasting chicken 5 tbsp freshly squeezed lemon juice 2 sprigs fresh rosemary 4 large cloves of garlic, peeled and halved salt & pepper 1/4 cup olive oil 3lbs new potatoes Mix the olive oil, garlic, lemon juice and rosemary in the dutch oven and roll the chicken around in the mixture until it is covered. Remove the chicken and line the bottom of the dutch oven with the potatoes and return the chicken to the pot, add salt and pepper. Cover and put on Kamado at 375 for around 30 mins. Uncover and cook another 45 mins or until the juices run clear. Plated shots Thanks for looking.
  10. My "Let's Smoke a Fatty!" entry. A fiery onion bomb with a hidden treasure on the inside. I have never made a "fatty" before so I hit the interweb and came across a link for a bacon meatball onion bomb and thought man that looks tasty so I thought I would spice it up a bit and give it a try. Boy am I glad I did, these things are awesome! Ingredients. This is the base recipe that I found online. I added some twists to fit my tastes. Yellow Onions 1 lb ground beef 1/4 cup diced onion 1/4 cup diced mushrooms 1/4 cup parsley 1/4 cup panko bread crumbs 1 tbsp brown sugar 1 tbsp spicy ketchup 1 tbsp soy sauce 1 tbsp Worcestershire sauce 1 pack of bacon BBQ sauce Cut the tops and bottoms off of the onions and cut them in half. Set aside some of the thick onion peels. (Don't use the outer peel as it is tough and chewy.) Mix the ground beef and other ingredients in a bowl. I decided to add minced garlic and chopped jalapeños to the mix. I then cut the tops off of some fresh jalapeños, seeded them and stuffed them with sharp cheddar cheese. I put the jalapeños in the center and covered them with the meat mixture, put the onion layers around the meat and wrapped them in bacon. Out to old smokey at 225 for 1 hour After an hour baste in your favorite BBQ sauce. I used Sweet Baby Rays original. Cook until the sauce has caramelized to your liking. Plated shots I will definitely be making these again, they were absolutely fantastic. Thanks for looking
  11. My "That's a Big Sandwich! " entry. Pastrami and Swiss. I started with a bake at home Rye Boule baked in old smoky for 20 mins at 375. Let it rest for 20 mins. Then cut the entire boule in half and added pastrami and swiss cheese. Out to old smoky to melt the cheese. After 10 mins at 375 Plated shots. Thanks for looking.
  12. Been out of town and haven't been able to use old smokey for several weeks so a pizza cook seemed in order. Since she is 20+ years young I don't do the nuclear cooks. I got her up to 500 and threw on the pepperoni and jalapeno pie. As I hate to waste the residual heat on the cool down, I threw on some corn I picked up yesterday.
  13. I cranked up the Grill Dome to see how it would perform with baking and it kicked butt. The hamburger buns were fresh and soft.
  14. My entry for the "Veggies" challenge. Vegetable Lasagna is something I have been wanting to try for some time. I am horrible with recipes, I almost never follow nor remember them and always have left over ingredients. (See my last Lasagna recipe, I think it may have had enough extra stuff to make a second batch) That being said I made a concerted effort to write down the actual amounts I used this time. Sauce Ingredients. 28 oz San Marzano Tomatoes - crushed 12 oz Sliced Mushrooms 10 oz Rotel 1 Red onion - diced 1 Jalapeno - sliced 1 tbsp Garlic - minced 1 tbsp Olive Oil Cheese Mixture. 30 oz Ricotta (was probably too much, unless you like it very cheesy.) 16 oz Mozzarella (could have used a few ounces more.) 1 Egg 1 Tsp Basil 1 Tsp Oregano Other Ingredients. Lasagna Noodles 16-24 oz Fire Roasted Red Peppers 5-10 oz Baby Spinach First I diced half of the mushrooms to give the sauce a meaty texture. Saute the onion, diced mushrooms and garlic in the olive oil until softened. Stir in the crushed tomatoes, Rotel, jalapeno and remaining mushrooms and simmer for at least an hour (longer would be better) Set aside 1/2 of the Mozzarella cheese, combine the remaining cheese mixture ingredients in a mixing bowl and fold until blended. Cover the bottom of your cooking vessel with a thin layer of the sauce and top with noodles and cover noodles with 1/3 of the cheese mixture. Next the Fire Roasted Red Peppers. Then spinach and another layer of sauce and noodles. Next more cheese mixture topped with another layer of spinach and remaining sauce. Top with remaining cheese mixture and mozzarella. Out to Old Smokey holding true at 350 with a few chunks of mesquite for 45 mins to 1 hour. The cheese really soaked in the mesquite smoke. While the lasagna rested I threw on some garlic bread. First plated pic is while hot and extremely runny. (I think I used too much ricotta and the veggies released a lot of liquid.) The others were done before being reheated for today's lunch. I was pleasantly surprised at how good it was, you almost couldn't tell it was meatless. When I make this again I believe I will reduce the sauce for a longer period and only do 2 layers of the cheese mixture with a little more mozzarella and a little less ricotta. I would probably poke some holes in the top of the cheese to allow liquid to escape and be mopped up. The veggies really do put off what seems to be an excessive amount of liquid. Thanks for looking, and Happy New Year!
  15. My KG December Rib Challenge entry. Beef back ribs with corn and garlic potatoes. I trimmed the extra fat and pulled the membrane and hard fat from the bone side. Next I rubbed them down with mustard and Kentucky BBQ rub and let them sit for an hour. Then it was onto old smokey with a few chunks of mesquite. I pulled them at 175, brushed on some camp sauce marinade, wrapped them in foil and put them back on the grill until probe tender. While the ribs were resting I threw on some fresh corn and a cast iron skillet of garlic and herb potatoes. Plated pics. Money Shot. Thanks for looking.
  16. My "I've Got a Bone to Pick" challenge entry. Spatchcock Turkey with New Potatoes and Asparagus. Injected the bird with Cajun Injector Creole Butter and rubbed it down with olive oil and Kentucky Poultry Seasoning. Put her on old smokey, indirect at 375 with some apple wood chips. Pulled the bird at 158 in the breast, after about an hour and a half. Threw some par-boiled new potatoes and asparagus in a cast iron skillet with some olive oil, granulated garlic, sea salt and oregano to get a little smoke while the bird rested. Plated pics of breast and quarter. And the Plated Money Shot. Thanks for looking. Happy Thanksgiving!
  17. Finally bought the Maverick redi chek and trying an overnight butt on old smokey.
  18. Now I see what all the fuss is about. I first tried a cheap frozen pizza and a refrigerated one from Walmart to insure I got the set up right. It wasn't terrible, but then again I have never been a fan of frozen pizza... So then I decided to try semi-homemade, with store bought dough, marinara, pepperoni and fresh mushrooms. The first one kind of rolled onto the pizza stone but I was able to salvage it. Looked kind of funky but it was quite tasty. Made another one Saturday when my brother was visiting and he informed me that I needed to use a lot more corn meal on the peel and the pizza stone. Turns out he was right and it was really good and the crust was great. I can only imagine how good it would be with fresh dough and homemade sauce. Well I'm hooked, will be doing a lot more pies in the future! Thanks for looking.
  19. Breakfast is my favorite meal and as I joined the forum after the breakfast challenge I figured why not try a breakfast pie for this one. Ingredients: Ham, pie crust, puff pastry, eggs, cheese. Layer ingredients in pie crust. Top with pastry and brush with egg wash. Pre-heat Kamado @ 400 using indirect set up. Bake for approximately 30 mins or until crust is golden brown. Money Shot. Thanks for looking.
  20. My heritage cook - Warsteiner soaked kraut and sausage. While I don't know our full heritage I do know that there was quite a bit of German and with Oktoberfest in the air (I do enjoy a good German beer this time of year, in fact I'm having one as I post this) I decided to stay simple and try to be true to the heritage theme. Living on the gulf coast we have no shortage of really good sausage choices (conecuh being my favorite) but I wanted to try to stay traditional so I sourced my sausages from the Elberta grocery. They carry the same ones used for the Elberta German Sausage Festival. Grab a dutch oven and throw in some sauerkraut an onion and Warsteiner Oktoberfest Special Edition and there you have it. The money shot is plated with dark german bread and spicy mustard. Thanks for looking. Money Shot! Ingredients. Slice onions and top with sausages Cover with Kraut and Warsteiner Put the lid on and to the Kamado After about 45 mins to an hour take the lid off, stir the kraut and put the sausages on top Flip the sausages, stir the kraut and cook another 30 to 45 mins Thanks for looking.
  21. Just threw a spatcher on old smokey rubbed with Nature's Supreme Kentucky Chicken & Poultry Seasoning. Now to pop a couple cold one's and wait.....
  22. Today's cook: Smoking a smoked Ham Butt portion. I rubbed it down with my blackstrap molasses, mustard, honey and hot sauce mix, threw it in the old GD with a few hickory chunks at 250 for around 4 hours.
  23. As lasagna is one of my all time favorite dishes and I had never attempted it in the smoker, a Kamado Guru Challenge seemed like the perfect time to give it a try. Sauce Ingredients: olive oil 1 onion, chopped garlic, minced fresh tomatoes or 28oz can crushed 2 6 oz cans of tomato paste 1 tsp oregeno, dried 1 tsp basil, dried salt and pepper to taste 1 lb ground sausage 1 lb ground beef The rest: 1 package uncooked lasagna noodles 15-24 oz ricotta cheese 2 cups Italian blend cheese or Mozzarella 1 beaten egg fresh baby spinach fresh mushrooms, sliced. To make the sauce I was lucky enough to have fresh tomatoes from my mothers garden in Va. I then browned the meat, then added the onion and garlic. Cooked that for a few minutes and added the remaining sauce ingredients. Next is the cheese mixture and the egg. Saute the mushrooms and prep the spinach. Layer the lasagna, sauce, noodles, cheese mix, spinach and shrooms, more sauce, noodles, cheese mix, spinach and shrooms, noodles, cheese mix, sauce and the remaining Italian or Mozzarella cheese. Ready to go to ye ole Grill Dome. Almost Done! Looking Good! Yum! And there ya have it....Yes it was as good as it looked, will definitely be making this again soon. Money Shot! Thanks again for looking. Bon Appetit!
  24. Hey guys, I'm new to the forum, and I apologize in advanced for the long post. I have a few questions/concerns over some Kamado grill options. I hope to be able to narrow my choice(s) down with some feedback from you. I have never owned a ceramic Kamado grill, nor have I even owned any kind of charcoal grill. So if I should look at another option, please don't hesitate to say so. I'll only need to cook for a maximum of 3 - 4 people 99% of the time. I plan to use it fairly often (2 to 3 times a week). I have a gas grill if I need to cook more burgers, etc... than these will hold, or if time is a factor. I'm posting my own thoughts on each of these options below, and hope any feedback will help me choose one, especially if any of the concerns below aren't anything that I should be concerned with. I'm OCD and research everything to death which ultimately makes it harder to choose. Below are my observations based on research and reading forums. At the end I will state what my gut is telling me to go with. However, I want your feedback as well, especially if you've used the particular grill. I don't want to make this post the typical tell me what I should buy question. My goal is to obtain any other factors I should consider that I didn't cover and if my strongest candidate is a good decision that I likely won't regret. Buying any of these grills won't stretch me too far, but the expense is enough that I can't take the decision lightly. Primo Kamado: Ceramics originate in the US which is something I would prefer. However, I've read some posts on here and other forums that makes me leery of the customer support from the factory. I also am concerned about the thickness of the ceramics as they don't appear to be as thick as others. According to their site, there's several local dealers though which could help with customer support issues and service. Kamado Joe (Classic): Ceramics originate from China, but this is not a complete deal breaker if the ceramics quality is fine. Ceramics are thick on this grill and seems to offer a good value. I read only good things about Kamado Joe's customer service. The nearest dealer is 45+ miles away. However, I've read a newer version is coming out in 2014 and have not seen the price drop to reflect trying to clear inventory yet at BBQGuys. If we go with this option, I might be tempted to wait and see if the price comes down on the current model, or if the price difference isn't a deal breaker on the new. Kamado Joe also seems to lack a feature to let you drop the grate closer to get a good steak sear (picked up from a professional review). Also a higher cost to get stainless hardware, is it worth it? Grill Dome Infinity (Large): Ceramics originate from India (same comment as Kamado Joe's ceramics). Ceramics on this grill are also thick. Grill Dome's website shows there is one local dealer, but that dealer's website does not show this brand of grill in their product offerings. I also read it might be a little more difficult in controlling the temperature. There also appears to be a quality issue with the ceramics finish. Big Green Egg (Large or Medium): Ceramics originate from Mexico (same comments). There is one local dealer 15 minutes away. I understand that you pretty much have to buy every accessory separately which reduces the overall value. However, this grill seems to be the most popular and has a large following, which will make it easier to ask for help. The medium grill might be a bit too small though. A professional review I read states the gasket quality is average at best. Hopefully it isn't too difficult to replace the gasket with a higher quality one down the road. My gut is telling me to go with Kamado Joe due to the value it appears to offer along with its customer service. My biggest concern is my lack of experience could end up causing damage such as cracking the ceramics. Anyway, thanks guys for your consideration, time, and knowledge. I did also consider the Akorn, but I'm not a big fan of having to do work on it to seal it up. There could also be longevity issues. Thanks!
  25. I must say that these Kamado grills are awesome. This is my third cook on them and I know I still have a lot to learn but man can these things cook. Just made some killer pizza for the family and they said it was better than any restaurant or delivery they've had.
  • Create New...