Jump to content

Search the Community

Showing results for tags 'advice'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • 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
    • 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

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


ICQ


Yahoo


Jabber


Skype


Location:


Interests

Found 7 results

  1. Having some guys over on Sunday evening to hang out and I'm wanting to get them all steaks. Would prefer to do some kind of reverse sear. Since I won't be able to fit them all on the grill, I was thinking put them all in the oven to temp and then sear them. Anyone see a flaw in my plan? Any advice on grilling 10-12 steaks on a KJ Classic II?
  2. Hi I have just got my rotisserie attachment sorted out for the kamado As I have not cooked with a rotisserie before I was looking for tips/cooking temperature advice for a whole chicken as a starter so I can get a feel for it. Also some other cooks that a rotisserie is well suited for. Thanks in advance Nigel
  3. So, I am very much interested in buying a kamado grill since it has such great features and versatility, but I have a few logistical hurdles to clear first, the primary one of which is securing it against theft. I live in a city with a lot of theft from cars, in person (cell phones, wallets, etc.), and even from homes. It's also a city of row homes, which means my house touches the houses of either side and the closest things I have to a yard are a rooftop deck, a parking pad in the back, and a large public park a block away. That's all to say my options for where to house my grill are: 1. Rooftop deck - probably a bad idea 2. Parking pad - better but need a way to secure it so that it cannot "wander off" My tentative plan has been to buy a bike rack that I can bolt into the concrete near the back of the house and then chain the grill to the bike rack through the nest/legs and the lid handle. My questions about this are: 1. How likely do folks think this is to be secure? 2. My parking pad is at a 1/12 slope (just under 5 degrees), which should be fine for storage based on my tipping point estimations, but if anyone has some solid numbers, I'd appreciate input. The specific grill I'm eyeing is the Kamado Joe Classic II. 3. The bike rack I'm looking at is 36" high and 24" wide. Will that fit under the grill cover with the grill?
  4. I just ordered a KJ Classic II over the weekend, and I am beyond excited to start learning and cooking on it when it arrives! I have heard that one should do a few "dry runs" where you heat the grill up without any food before cooking on it. When I was looking at different kamado brands in person, one sales rep told me it was necessary to "set" the ceramic or something like that by heating it up to a few hundred degrees for at least 30 minutes before trying to cook anything on it. I'm honestly a bit skeptical of that claim, but I'm also new to this style of grill, and since it's a significant investment, I obviously want to treat it well and take care of it so that I can enjoy cooking with it for years to come. Anyway, sorry for rambling. I'm looking forward to any advice and suggestions on getting my grill set up and cooking once it arrives! Suggestions on what to cook first also welcome! My wife and I were talking about it the other day and were a bit undecided. Thanks in advance!
  5. Anyone have any experience with these? My old Black & Decker Hedgehog has bit the dust. So it was time for a replacement and I ended up picking up a dewalt 40 volt max 22" dual cordless trimmer. It has a lot of good reviews and I'm familiar with dewalt products. My only reservation is the battery life in the short term and the long term. They're not cheap. I know it's a little bassackwords to be asking this after I bought the trimmers but I just wanted to get a feel of what to expect. Here's what she looks like. http://www.dewalt.com/tools/outdoor-power-tool-equipment-dcht860m1.aspx
  6. Hi all, I decided, today, of doing a Low and Slow Roast, more precisely a leg of lamb, boneless It's not very big, around the 2lbs marks. I started it early as I was expecting it to take a good 4h to reach 140F IT, but it is now 3pm over here and it's already at 138F IT I had my KJ at around 225-230F (Grill temp) most of the time I decided on snuffing it out a bit now to have it cook even slower, and grill temp is now at 205F Assuming I don't want to eat for another good 2h (ideally 3h), what would you recommend me of doing? Removing it now and reheat later, or leave it in there and let the KJ temp at this setting and let it drop a bit more? I realize it's a bit of messup, but... oh well Thanks for your help!
  7. Hello all. I am new to the forum, but certainly not new to the Kamado grill world. I recently lost my BGE to a house fire. We just moved into a new home, so I am on the hunt for a new grill. After a lot of research I settled on a primo. I love the accessories and the oval shape. I was getting ready to pull the trigger on almost $1800 worth of Primo stuff when I saw the Char-Griller kamado in Home Depot. I cooked on my egg for years and appreciate what they can do. I just can't seem to come up with a reason why I shouldn't buy the AKORN grill. I went to Char Grillers website, but there is almost no info on the grill. I can't even find a part number for the current model versus the model that was apparently dis-continued. Any info would be helpful at this point. Thanks Danny from Hoschton, Ga.
×
×
  • Create New...