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Found 96 results

  1. Had a few people who follow my Instagram ask for more information on the table shown in some of my pictures. This is the cedar table work station I built to house my large and minimax big green eggs so far pretty happy with it
  2. wow. I have been looking at Alibaba and there are so many manufacturers of ceramic kamados. The price is 1/4 -1/3 of retail, BUT the hard part to swallow is shipping. Has anyone ordered things from Alibaba - large / heavy like this? MOQ = Minimum Order Quanity = sometimes is 1 or 2 but Never to fill a container! Anyone will expertise in this area? imports? I am near Long Beach for major international port of entry. The number of containers and activity is unbelievable. https://www.alibaba.com/product-detail/Patio-Camping-Stove-Ceramic-BBQ-Smoker_60510617447.html?spm=a2700.8443308.0.0.50783e5f79wBlg For example the single 23" MODEL: TQ0023 Grill Diameter: 59cm/23.2inch Grid Diameter: 52cm/20.5inch Kamado cooking Area:2123sq cm/329sq in Net Weight:95kg Weight(with CTNS):103kg Assembled size: 128*80*120cm Package size:75*66*92cm Container: 46PCS/20"FT; 102PCS/40"FT; 147PCS/40"HQ Sample wooden packing dimension:88*78*94cm 103KG !! (WOODEN BOX CRATE ADDS TO WEIGHT BUT NEEDED FOR SHIPPING PROTECTION)
  3. My wifed signed me up for BBQ Ribs at my son's baseball endgame party. After working on my own controller like nuts for 3 years she now signs me up for every potluck party we go. So I was on a quest to find out how to use minimum effort to make pro-like ribs. I figured I'll make a video for it since I haven't smoked much of ribs for a while. Here is a process I tested today and the ribs turned out to be just as savory and tasty as, well, finely prepped ribs. It'd add a few points with some freshly cut herbs and garlic but these ribs turned out to be just amazing. Here is the process, no overnight seasoning, no wrapping and no mopping. The grill was not touched til the end. 1. I went straight to Costco and picked up some pre-dry-rubbed St. Louis Cut Ribs. I've used them before and they are great. For only $3.49 /lb and seasoned, this is the best bang for the buck. This way I don't have to buy them ahead of time. The ribs are good to go. The rub was called "Souvloki" rub and it got a little heat in it. 2. I curled up the ribs into a standing tube with two skews. This way the ribs are cooked 1~2 hours faster and even on both sides. It took three hours to cook the ribs to 210 internally. 3. Lit the starter cube, put in the heat deflector, insert the meat probes and grill probe. Put the meat in and close the lid for the first and last time. 4. Set the temperature controller to 270. I was just experimenting with it, It worked really well. A nice bark was formed yet the inside is savory. It pulls off the bone easily. 5. That was it. No wrapping no mopping no nothing. Just cruise around for 3 hours and take it straight out of the grill and eat. So next time if you are in a hurry or just being lazy...you know what to do.
  4. Hi I’m new to the forum but a long time lurker. I think I scored a rare beauty in the local classifieds today. Based on other research on here I think I bought a “new” Modern Imperial Kamodo. The seller said said his dad got it while in the military and never used it... Got any tips on how to get this going? I’ve got an Acorn, but I think this is new territory.
  5. So far it's a great Saturday morning. Got up a little early, started a fire with rockwood and apple. Then dressed this 15 pound brisket with my coffee rub blend. Later today I have a hunk of loin to cook, it's been curing for about 14 days. I'll update with photos in a few hours.
  6. Kamado Guru Kamado Cooking Video Index: I'd like to turn this post into one of the internet's BEST resources for Kamado Cooking! If you would like to have your video listed in this index, please respond with a link to your YouTube video along with the make/model of kamado you are using... Beef Bacon Portabella Burgers - Chris Lynch / Grill Dome (Large) Bourbon Steak Skewers - Steve McElroy / Grill Dome Prime Rib Roast - John Setzler / Kamado Joe Big Joe Smoked Beef Jerky - John Setzler / Kamado Joe Classic Smoked Beef Short Ribs - John Setzler / Kamado Joe Classic Beef Ribs - John Setzler / Kamado Joe Big Joe Beef and Pork Ribs - CookingFor8 / Big Steel Keg Big Joe Beef Brisket - John Setzler / Kamado Joe Big Joe Bleu Cheese & Onion Stuffed Flank Steak - John Setzler / Kamado Joe Classic Brisket with Taters & Onions - John Setzler / Kamado Joe Big Joe Chili-Cheese Dogs - John Setzler / Kamado Joe Classic Chuck Roast with Midnight Espresso & Sriracha - Dan Robertson / Grill Dome Coffee Rubbed Beef Back Ribs - Steve McElroy / Grill Dome Coffee Rubbed Tri-Tip - Gary House / Grill Dome Cowboy Chop - John Setzler / Kamado Joe Classic Cowboy Chop - Greg Mrvich / Primo XL Cowboy Chop - Allen Johnson / Kamado Joe Big Joe Espresso Crusted Ribeye - John Kurtz / Big Green Egg Fajitas - Rus Jones / Grill Dome Grilled Beef Tenderloin with Red Wine Shallot Reduction - Chef Tony Matassa / Primo Oval XL Applewood Smoked Meatloaf - John Setzler / Kamado Joe Jr. Not Your Mama's Meatloaf - Allen Johnson / Kamado Joe Big Joe Guinness Braised Shortrib Sliders - Chris Lynch / Grill Dome Pastrami - John Setzler / Kamado Joe Big Joe Philly Cheesesteak Stuffed Bell Peppers - Rus Jones / Kamado Joe Classic Primo Greek Burger - Greg Mrvich / Primo Oval XL Sandwich Style Roast Beef - John Setzler / Kamado Joe Jr. Smoked Brisket - Flaming Rooster BBQ / Big Green Egg Smoked Brisket / Brisket Sandwiches - Chris Lynch / Grill Dome (Large) Smoked Roast Beef - Bubba Chew Bar BQ / Kamado Joe Big Joe Steak Florentine - Dan Robertson / Grill Dome (Large) Stuffed Beef Tenderloin - Chris Lynch / Grill Dome (Large) Reverse Seared Ribeyes - John Setzler / Kamado Joe Classic Reverse Seared Steak - BBQFOOD4U / Big Green Egg (Large) Tri-Tip - Greg Mrvich / Big Green Egg (Large) Pork Baby Back Ribs Asian Style - Dan Robertson / Grill Dome Baby Back Ribs - John Setzler / Kamado Joe Jr. Smoked Baby Back Ribs - Chris Lynch / Grill Dome Bacon Explosion - John Setzler / Kamado Joe Jr. Bacon Bomb & Babybacks - Thomas Hajnasiewicz / Kamado Joe Big Joe Beer Steamed Brats - Dan Robertson / Grill Dome Boston Butt - CookingFor8 / Big Steel Keg Boston Butt - Dan Robertson / Grill Dome Boston Butt #1 - John Setzler / Kamado Joe Big Joe Blueberry Ribs with Grilled Peaches - Steve McElroy / Grill Dome Cedar Planked Pork Chops - Dan Robertson / Grill Dome Chinatown Char Siu Ribs - BBQFOOD4U / Big Green Egg Country Style Pork Ribs - CookingFor8 / Big Steel Keg Double Smoked Ham - Flaming Rooster BBQ / Big Green Egg Hawaiian Burger Slaters 50/50 Style - John Setzler / Kamado Joe Classic Bone In Pork Loin with Chili-Orange Glaze - Chris Lynch / Grill Dome Smoked Pork Loin with Cherry-Almond Glaze - John Setzler / Kamado Joe Big Joe Peach and Rosemary Glazed Pork Tenderloin - John Setzler / Kamado Joe Classic Pecan Crusted Pork Loin - Rus Jones / Grill Dome Pork Tenderloin - CookingFor8 / Big Steel Keg Pretzel Wrapped Cheddar Brats - John Setzler / Kamado Joe Classic Pulled Pork BBQ - John Setzler - Kamado Joe Jr. Pulled Pork Sandwiches w/Coleslaw - Rus Jones / Kamado Joe Classic Smoked Pork Cheeks - Pitmaster X / Big Green Egg (Large) Smoked Spare Ribs with Pineapple Chipotle Sauce - Chef Tony Matassa / Grill Dome GalBi / Korean BBQ Short Ribs - Dan Robertson / Grill Dome How to Trim St. Louis Style Ribs - John Setzler Spare Ribs St. Louis Style (3-2-1 Method) - John Setzler / Kamado Joe Big Joe Spicy Sweet & Sour Pork Ribs - Rus Jones / Kamado Joe Classic Stuffed Rolled and Smoked Pork Loin - Pitmaster X / Big Green Egg Suckling Pig - Pitmaster X / Big Green Egg Poultry Beer Can Chicken - Flaming Rooster BBQ / Big Green Egg Beer Marinated Chicken Tacos - Chris Lynch / Grill Dome Chupacabra Tequila Orange Chicken - Rus Jones / Grill Dome Drunken Chicken - Dan Robertson / Grill Dome Grill Fried Chicken - John Setzler / Kamado Joe Jr. Grilled Chicken Nachos - Dan Robertson / Grill Dome Jamaican Jerk Chicken Fajitas - Rus Jones / Kamado Joe Classic Smoked Chicken Adobo - John Kurtz / Big Green Egg Smoked Chicken Leg Quarters - John Setzler / Kamado Joe Classic Smoked Chicken Quesadilla - Chris Lynch / Grill Dome Smoked Chicken Salad - John Setzler / Kamado Joe Big Joe Smoked Whole Chickens - CookingFor8 / Big Steel Keg Smoked Duck Soft Tacos - Chris Lynch / Grill Dome Smoked Turkey - Bubba Chew Bar BQ / Kamado Joe Big Joe Smoked Turkey - Dan Robertson / Grill Dome Smoked Turkey - Flaming Rooster BBQ / Big Green Egg Smoked Turkey - John Setzler / Kamado Joe Classic Smoked Turkey - John Setzler / Kamado Joe Big Joe Smoked Turkey - Allen Johnson / Kamado Joe Big Joe Smoked Turkey - Greg Mrvich / Primo Oval XL Tequila Lime Chicken - Allen Johnson / Kamado Joe Big Joe Wings & Bleu Cheese Dip - John Setzler / Kamado Joe Big Joe Other Meats Bison Loosmeat Sammies - Dan Robertson - Grill Dome (Large) Bison Short Ribs - Dan Robertson - Grill Dome (Large) Roasted Rack of Lamb - Pitmaster X / Big Green Egg MINI! 3 Alarm Venison Chili - Dan Robertson / Grill Dome (Large) Bleu Cheese & Onion Stuffed Leg of Lamb - John Setzler / Kamado Joe Big Joe Smoked Wild Boar Roast with Peach and Rosemary Glaze - Steve McElroy / Grill Dome Green Chili Osso Buco - John Kurtz / Big Green Egg Fish & Seafood Bourbon Honey Citrus Smoked Salmon - John Setzler / Kamado Joe Big Joe Blackened Shrimp Salad - Rus Jones / Kamado Joe Classic with Island Grill Stone Cajun Shrimp & Grits w/ Red Eye Gravy - Rus Jones / Kamado Joe Classic Cedar Planked Tilapia - Dan Robertson / Grill Dome Grilled Salmon - Steve McElroy / Grill Dome Seared Ahi Tuna - John Setzler / Kamado Joe Jr. Smoked Salmon - John Setzler / Kamado Joe Classic Soups/Stews: Smoked Chili - John Setzler / Kamado Joe Classic Smoked Gumbo - Bubba Chew Bar BQ / Kamado Joe Classic Pizza & Artisan Breads Brioche Hamburger Buns - Chris Lynch - Grill Dome (Large) Cheesy Bacon Beer Bread - John Setzler / Kamado Joe Big Joe Irish Soda Bread - John Setzler / Kamado Joe Classic Pulled Pork BBQ Pizza - Rus Jones / Kamado Joe Classic Simple Pizza - John Setzler / Kamado Joe Big Joe Seafood Bread - Rus Jones / Kamado Joe Classic Thin Crust Pizza - Chris Lynch / Grill Dome Snacks / Desserts / Hors d'oeuvres Atomic Buffalo Turds & Moinks! - John Setzler / Kamado Joe Big Joe Cast Iron Pan Apple Pie - John Setzler / Kamado Joe Big Joe Cheesecake - John Setzler / Kamado Joe Classic Chocolate Chip Mega Cookie - John Setzler / Kamado Joe Classic Deep Dish Cinnamon Streusel Dessert Pizza - Chris Lynch / Grill Dome Dump Cake - Steve McElroy / Grill Dome Peach Blueberry Cobbler - John Setzler / Kamado Joe Big Joe Peach Pie - John Setzler / Kamado Joe Big Joe Pig Candy - John Setzler / Kamado Joe Big Joe Pumpkin Crisp - Greg Mrvich / Big Green Egg (Large) Rum Cake - Greg Mrvich / Big Green Egg (Large) Sara's Cookies (Chocolate Chip) - Dan Robertson / Grill Dome (Large) Smoked Almonds - John Setzler / Kamado Joe Big Joe Smokey Hot Wings w/ Bleu Cheese Dip - John Setzler / Kamado Joe Classic Pasta & Side Dishes Cast Iron Pan Cornbread - John Setzler / Kamado Joe Big Joe Green Bean & Bacon Casserole - Greg Mrvich / Big Green Egg (Large) Lasagna - John Setzler / Kamado Joe Big Joe Smoked Macaroni & Cheese - John Setzler / Kamado Joe Classic Twice Baked Potatoes - John Setzler / Kamado Joe Jr. Crab Stuffed Portobellos - John Setzler / Kamado Joe Classic Deep Dish Mac & Cheese w/Pulled Pork Pie - Chris Lynch / Grill Dome Veggies Philly Cheesesteak Stuffed Bell Peppers - Rus Jones / Kamado Joe Classic Smoked Beet Salad with Goat Cheese and Balsamic Vinaigrette - Greg Mrvich / Big Green Egg (Large) Smoked Onions with Bacon & Gruyere - John Setzler / Kamado Joe Classic Sauces / Rubs / Marinades Eastern North Carolina Style Barbecue Sauce - John Setzler Spicy Beer Mustard - John Setzler Kamado Overviews & Reviews: Big Steel Keg - CookingFor8 Kamado Joe Classic - John Setzler Kamado Joe Big Joe - John Setzler Kamado Joe Jr. - John Setzler Key Words: How to cook on a kamdo grill Kamado cooking recipes Kamado video tutorials
  7. Hi all, we made a little video about cooking frozen pizza from stores. It was a fun lunch at work. When I first made the pizza ring 2 years ago there weren't many frozen pizzas in the stores, most are thick crust. but now...wow, they got their own aisle. So we dust off the pizza ring and made pizza lunch at work. We tested more than 8 different brands of pizzas, and Newman's thin crust cooked best in the Akorn Kamado, California kitchen's Sicily pizza had a perfect dough/topping ratio, and even the cauliflower dough tasted good from the stone. The stone was kept around 450 - 500, anything higher may burn the dough without full cook the toppings. So on thicker dough keep the stone under 400 will be a good idea. Talking bout the stone, we used Rockheat we bought from Amazon, I'd recommend it. simple but smart handle design. We're working on a pizza stone with a digital thermometer built in, then you won't need the Infrared gun to read the stone temperature. I can probably program our controller to keep the stone temperature consistent. https://bbqube.us/Turn-Your-Akorn-Kamado-into-an-Italian-Pizza-Oven-with-Kamado-Pizza-Ring_b_2.html
  8. Hey Kamado Fans, I've recently inherited a antique Kinurra Yaki Kamado size #5 from my grandfather who purchased it new in the late 1950s while overseas. It is still factory wrapped, with cardboard padding around it, and rope holding all the pieces together. This thing is as good as it gets. It's currently in Burke, VA and I'm looking to sell it. If anyone is interested please email me: parkergriffo@gmail.com Cheers! -Parker
  9. Made these Jack and Coke chicken thighs last night, recipe courtesy of http://howtobbqright.com/2016/10/07/jack-coke-chicken-thighs/. Turned out incredible! Meat was super rich and juicy, the skin tighten up with the ultra flavorful tacky glaze, and they even formed up pretty nice. I served them with some sweet corn on the cob, pasta salad with fresh mozzarella, sun-dried tomatoes, fresh basil, and some other things, and a mustard vinaigrette butter lettuce salad. My only recipe modifications were that I used peach preserves instead of pineapple because I couldn't find pineapple, and I used half the brown sugar that the recipe said in the glaze because my all purpose rub has some sugar and the one he uses does not. Next time, I would make the glaze slightly less salty to let some of the other notes shine through a bit more, and I might put a little less wood one before smoking. Overall very happy with how these turned out and encourage y'all to try it! Please let me know if you have any tips or questions...I'm always trying to get better!
  10. 300℃ and 10 minutes, the skills is how to put the pizza upper on the paddle :))
  11. https://chicago.craigslist.org/nch/for/d/kamado-bbq-smoker-grill/6547771880.html Seems like a great deal for someone that lives a bit closer. $500 for a huge K7 with some nice accessories. The price is cheaper than lots of new models.... Happy Easter!
  12. This past weekend, I did a spatchcock chicken on the Pit Boss. It was some of the juiciest chicken I've had and it came out really good. Spatchcock Chicken on the Pit Boss Kamado
  13. This was 12 hour prime rib Sous Vide seasoned with prime rib rub from traeger with added garlic and added rosemary. Seared on the KJ Junior at nuclear, these are the results. Thanks
  14. Someone had suggested making a porchetta on the Joetisserie. For those (like me) who aren't familiar with it, it is basically a pork belly with the skin on, rolled, cooked, and sliced for sandwiches and such. The goal is a buttery juicy interior and a crispy flakey exterior. And I think it was an outstanding success, if I do say so myself Whole pork belly, had to ask the butcher at the asian market for it. Sprinkled it with salt, sliced garlic, dried rosemary, and ground fennel seeds. Roasted on Joetisserie for about 3 hours, but fought to keep temperatures below 400, due to the grease keeping the fire going! Sorry I don't have any pictures of it sliced, but we sure enjoyed it.
  15. You never know what Ole SmokinSteve is going to come up with next so be sure to Subscribe and leave comments. Thanks for watching...... Smoke On .... it’s all Good!
  16. I shared brisket with several neighbors after my last cook. They were all pretty excited afterwards. Running into one of them a couple of weeks later, he bragged about a butcher from out of state he was ordering sides of beef from and joked about a brisket in his freezer he wanted to have me smoke for him. Mostly as a reward for helping me lift and mount my Big Joe, I told him to bring it over anytime. Well, this is what he brought, about a two or three pound portion of a flat. This is high on my bucket list of things I never want to cook. (No offense but, it's right up there with pulled pork). I'm mighty tempted to grind this darn thing into hamburger or sausage and just slice him a portion of the next packer I cook.
  17. Just finished up smokin up a meatloaf and it is delicious. Be sure to check it out. The glaze on top cranks it up even a couple more notches. If you don't like meatloaf you'd like this one.
  18. I'm selling my Vision Classic. Price is $260. Cooker is in great shape! Here's the Craigslist posting: https://fortmyers.craigslist.org/lee/for/6308435544.html I am having a problem uploading images, contact me if you need more info... Thanks!!
  19. Smoked up a Chuck Roast from my Father in Law's recipe from over 40 years ago. It's much like some of the recipes today. Check it out and see how it went. I'm having a ball making these videos. If someone can learn something or if they get inspired to fire up their smoker, then I'll feel like I've accomplished something. I'll be making more videos so be sure to subscribe to catch them all.
  20. What's for dinner? ....... Smoked up some pork tenderloins with hickory at around 250 on the Akorn Smoker. They turned out real good, they were extremely flavorful, moist and the meat texture was excellent. Couldn't have asked for much more. Originally I was going to pull them when the meat temp got to 145, which is the new guide line for them to be done. I looked at them when temp was 145 and they just looked like they needed some more time so I decided to take meat temp up to 155. The end result was scrumptious pork tenderloin ..... no complaints here.
  21. I have Amazon Prime and watched The Perfect Human Diet last night. It is interesting to watch but the sound quality is not the best. The conclusion that they bring you to is one in which the Kamado fits in perfectly. Basically they go back through history and find out what people ate around the whole world before the modern way of life impacted those areas Then they looked at diets changes that produced dramatic improvement in health and dramatic weight loss. that actully workwed historically. Basically they advocate a Paleo diet. Foods to eat-- meat ( even fatty cuts), green vegetables, broccoli,cauliflower, dry red wine and so on. Basically foods that are high in protein or have a lot of fiber and carbohydrates that are slow to metabolize. , Foods to avoid are any that came with the recent occurrence of agriculture--any baked goods like bread or pastries. all processed or concentrated sugars like cane sugar, agave syrup, honey, maple syrup, potatoes, starches, BEER and so on. Basically any thing that spikes the blood sugar level. Flour is considered a processed food as are rolled oats. I tried this diet after reading the Four hour Body. It really is true that you can drop weight and eat as much as you want and not exercise. I lost 40 pounds with out any exercise and eating as much as i wanted. One item that I found interesting was that the food recommendations of the federal government came in the 1960's. They basically swapped the protein and carbohydrates in the recommended diet that had been followed for 100 years. The reason was concern with heart attacks. The new diet recommendation has increased weight gain and increased heart attacks and diabetes. The interesting thing is the current guideline is very close to the same guidelines that they use to fatten live stock for slaughter. http://www.amazon.com/s/ref=nb_sb_ss_i_0_17?url=search-alias%3Daps&field-keywords=the%20perfect%20human%20diet&sprefix=the+perfect+human%2Caps%2C924
  22. Hi!! need help as I am not really sure what I have or how to use it. My father was stationed on Midway Island in 1970 and bought what he always referred to as a ”Japanese Hibachi " in Hawaii in 70 or 71. He had it shipped to my mother's parents house where it was stored in a barn and never opened/used. I recently picked it up after seeing all these similar grills become trendy in the stores. A friend recently looked at it and said he thought it was an original of some sort as the crate has Japanese writing on it. He suggested I figure what it is before opening it and using it. Any help and info would be appreciated. I have attached a picture. Thanks.
  23. I just bought a new PB K24 from Costco 2 days ago. I tought it would be easier to find a suitable heat deflector (... and affordable). The original one is about 136$can (with shipping). I was looking at all the other topics related to the heat deflector, and it seems that the original one is not really appreciated. The problem is, most of the replacement solutions are from items are from the US or UK, but I can't find these items in Canada. I was looking for for the Vision XL spider (or any other spider), or even for the Saffire multi levels, but there's none on amazon.ca, homedepot.ca, ... I can't find any other solution. The Ceramic Grill Store, that most people are talking about, says on his website that they can deliver to Canada (+ some fees), but when I try to order, the only country available is US. I would like to have some help, or some other ideas available in Canada, instead of ordering the expensive original Pit Boss Heat Deflector!!!
  24. While not completely done, it's getting close. The only material we bought was Douglas Fir 4x4's for the frame and some outdoor hardware. Almost everything else was 1/2",3/4", and 1" pallet wood. It was some good stuff too like oak, cherry, heart pine. I kept the rack from my old smoker and used it to hold the soap stone, grill grates, divider, and accessories rack from the KJ. I didn't mount the KJ inside the table because I wanted to roll it out from under the awning when we're blasting the coals for pizza and searing. I have perforated steel boxes that I setup for hot items. I'ts been beaten and torched, planed, and sanded.... I still need to stain and seal the wood then we should be in business.
  25. Hey Everybody, I just finished up a DIY table for my Vision Grills Classic B Kamado and I figured I'd post it for anyone else who's looking for a table build for their Vision. I did quite a bit of searching before I started this project, and I had a hard time finding anything customized for the Vision. The plans I based this build off of come from Naked Whiz's site: http://www.nakedwhiz.com/tableplans/tableplans.htm . Thanks to him for giving out great info. This build seemed easy to me and gave me a great work space that I had been lacking with the Vision cart and fold-up side tables. First things first, a few very important aspects I changed from the plans are: Using 4x4 lumber for the legs and Using 2x4 lumber for all of the framing and bracing. (All the decking is just 1x6) I'm kind of surprised that people build these tables out of "1 by" dimensional lumber, including the legs sometimes. So I wanted to make this thing beeeeefy. With the changes in the lumber used to build this thing, we divert from the plans quite a bit, but the plans are a great starting point and theory to follow. (Note: All of the lumber I used was pressure treated - the wood with the green stuff on it - from Home Depot. Pressure treated lumber stands up better to exterior use than non-treated lumber, and was much cheaper for me than a wood species such as Cedar. I probably spent about $60 on the wood, total. For those wondering, this whole build easily cost me less than $150 - $35 of that being the stain/seal) For the top and bottom frames, here are some of the measurements I used (instead of what was on the plans): 2x4's for length of table - 57" All 2x4's for width - 25" The added length and width was to accommodate the bigger Vision (22.5" Diam.) vs the BGE Large (21" Diam.) and to squeeze in larger lumber. These measurements are on the attached PDF file for all of our visual learners. A lot of the other measurements are "plug" numbers really, just make sure you'll have room for the circle you'll cut on the top. My circle is 22.5" to 23" Diameter depending where you measure and it's snug, but dead center front to back and side to side (based on the framing for that portion of the table). Another number that needs to be changed is the "Dimension X" figure, which is the distance between the top of the upper deck and the top of the lower deck. For the pavers I used, I set my Dimension X at 16". and it's almost perfect. This is obviously a number you can measure for and adjust, just make sure your table is level in the end. I had dimensions in mind when I built the table so that I could easily find a cover for it (Approx. 58"x28"). The table is just a tad smaller than the XL BGE table, so there's plenty of covers for it, but no way was I paying for the BGE brand cover. Amazon for the win, here's a link to a cover that I feel is pretty robust and will last at least 5 years in the direct Florida sun: https://www.amazon.com/gp/product/B00XZZI1E4/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1 . Another small touch I added was to get a nomex roll and line the inside of the cutout on the table top (see final pic). Just in case, so the wood doesn't scorch and it's some added bump protection for the grill. Here's the one I got from, again, Amazon: https://www.amazon.com/gp/product/B00OAG2AV2/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1 . The inset tile on the table top is for placing down hot items, such as an Adjustable Rig from the Ceramic Grill Store (which I'll soon hopefully "acquire"). It's 18"x18" and porcelain, which will stand up to the heat, and it cost me all of $2. If you want to get real fancy, get yourself a scrap piece of granite at a local stone supplier and have them cut it down to spec for you (anticipate about a $50 cost - if you can do better, well then good for you!). The plans call for framing it out and adding 1" cleats around the edges to support it. I felt that wasn't adequate support for the middle and added a 2x4 going straight through the middle of the opening (see rough finish pic), then added cleats at opposite ends. I'm not worried at all anymore if this opening could support something, I actually had the whole grill on top of the tile while I stained/sealed the table. Risky? Nah. The large paver under the grill is a 24"x24" paver from my local Home Depot. Easy to acquire and cost like $5. The smaller bricks under the grill are to provide adequate airflow so that there's negligible heat transfer to the large paver and then to the wood on the table. I've read about guys pulling up their paver and the wood is scorched under it since the grill was directly on it. I also noticed the felt on my Vision cart that was under the grill was a tad scorched when I pulled the grill out. Now, there's a few kamado makers out there like Kamado Joe, Primo and BGE who make "feet" for their grills. I looked around for these, and while they are specifically made for this purpose, no way was I paying $30-$40 for a set of 4 feet. Instead, I grabbed me four 1.25" thick pavers (I believe they are 4"x8") while at Home Depot for a whopping total of......$1.50. Now, one of the more expensive parts of this build was the stain and seal, only because I had to buy a whole gallon of it when I needed maybe a quart. I will totally use the rest on some other builds I have coming up for exterior furniture. I found some stuff made by Thompson's that works with pressure treated lumber, and was in stock at my Home Depot. They make a few colors, and I went with the walnut. I anticipated that the stain would be much darker than it was, but I'm thinking the wood still hadn't "dried out" completely from all the treatment liquids, thus not letting the Thompson's really set in and provide the dark color I was going for. Still though, I do like the color and the protection is nice, even though I'll have it covered. Here's a link: http://www.homedepot.com/p/Thompson-s-WaterSeal-1-gal-Natural-Penetrating-Timber-Oil-TH-049801-16/206023511 . I intended to add wheels to this build so that I could easily move the table around, and I'll get to it in the future. Right now it came down to cost and a struggle I had with how to install the wheels. I originally wanted to buy four pneumatic casters between 8" and 10" (two swivel and two fixed). Best price I could find for some decently rated wheels...about $30...each! (https://www.amazon.com/gp/product/B002VTAP76/ref=pd_sim_469_1?ie=UTF8&pd_rd_i=B002VTAP76&pd_rd_r=9427Z1Z9NH3ZQ7QH0ZM6&pd_rd_w=0ZltW&pd_rd_wg=xGbzA&psc=1&refRID=9427Z1Z9NH3ZQ7QH0ZM6) So we're looking at more for the wheels than the whole table...reminds of those ghetto gunships with the huge rims that roll down MLK boulevard down here...funny joke, don't get offended so easily, they're just words, rub some dirt on it. Anyways, with those casters, I was worried that by screwing them into the ends of the 4x4 lumber, that the screws wouldn't have much "support" with the wood grain coming straight on, instead of sideways. Screw grabbing power is much different depending on (hold on tight, crazy words ahead) parallel vs. perpendicular wood grain. Not to mention, the table must weigh almost 400lbs with everything loaded on. So I'll work on how to get some wheels on this thing in the future. For the joinery, I used my Kreg HD kit, which is made for 2x4 and 4x4 pocket hole joinery. A regular Kreg Jig won't be able to accomodate the larger lumber. I also used the Kreg HD screws since they are coated for exterior use. On some of the bracing and where the bottom level attaches to the 4x4, I employed some 3.5" deck screws from Home Depot. This thing is bombproof, and I probably went way overboard, but I feel safe knowing that my grill "ain't goin nowhere". Kreg links: Kreg HD - https://www.amazon.com/Kreg-Tool-Company-KJHD-Jig/dp/B008CQ59GY/ref=sr_1_3?ie=UTF8&qid=1477000077&sr=8-3&keywords=kreg+hd (you'll need a Kreg face clamp as well for this thing to work. The face clamp comes in handy for a bunch of other projects.) HD Screws - https://www.amazon.com/Kreg-Tool-Company-SML-C2X250-125-Pocket/dp/B008CQBYGI/ref=sr_1_4?ie=UTF8&qid=1477000077&sr=8-4&keywords=kreg+hd I'm sure I left something out here, and I'm sure someone will remind me, but I hope that this write up can at least help somebody. I know I was grasping at air when I first started looking for plans to build myself. Here's to the table's maiden voyage tonight with a brisket! Happy Cooking Everyone Table Schem.10202016.pdf
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