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Found 8 results

  1. I am thinking of buying this Kamado from a local listing in my area. He tells me it is restored. It had a small crack which he fixed and the rest is original except the weber grill grate. I can get it delivered with cover for $300. Should I get this or an Akorn? I really want to get a Kamado smoker, but noob to this type of cooking. Thanks, Rob Ulene
  2. 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
  3. 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?
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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 th
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