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Found 8 results

  1. Guru's, I have read a few things on the Akorn FB pages that says that a stone is way better than the cheap-0 pizza pan as a diffuser. Should a diffuser just block heat/flames or should it actually retain heat (i.e. stone)? I haven't done an overnight so I can't really say how well the pizza pan works for that but it has been fine for my indirect's so far. Do I need to invest in a stone for diffusing, I just bought one for pizza but I don't want to use it as a diffuser (plus it's square).
  2. Hi all, I'm been trying to find someone who sells or ships spiders to canada for the pit boss. I want to set up for direct and indirect grilling can't find parts anywhere. Cermic grill store won't ship to canada ad their canadian distributor is sold out. Anyone here have any ideas????
  3. Some wangs seasoned with Oak Ridge BBQ Secret Weapon and slathered with Sweet & Spicy, and Honey BBQ Baby Ray's sauce. I also added a little extra heat via some cayenne pepper powder. I just started a load of lump charcoal with a starter cube. Put the ×-rack on the high position, placed the heat diffuser half moons on, and then the grill grate. I closed the dome and opened the bottom vent completely. Then I opened the daisy wheel so all the holes aligned and swung the vent on top about a 1/4 of the way open. Waited for the temp to approach 400°, then closed the bottom vent about half way. Put the wings on and flipped them a few time so they would cook evenly. When they were almost done placed them in a stainless steel bowl tossed them with sauce threw them back on for a few minutes and viola!
  4. A while back I was researching whether brining is advantageous for fish. The "Test Kitchen" ran several tests and determined that yes, fish is well suited to brining. They recommended 45-60 minutes max at I forget what percentage mixture. I recently purchased Oakridge Rubs "Game Changer Brine Mix". I used their mixture recommendations (which mirrored the the same time limit as the test Kitchen). So, I brined for 50 minutes, dried off the fish, seasoned simply with butter, lemon, and dill. Cooked on Joe Jr, indirect, at about 500 (wanted 400 but it got away from me) for 16-17 minutes. The cooked texture was very good...almost silky. I did not sense a flavor profile from the brining, and it did not seem the least bit salty. The cooked fish was slightly more pale in color than those I did not brine. Note -- it was farm rasied salmon so they are not the most colorful to begin with The flavor and texture was very satisfying to me. I think I will do it this way all the time going forward. The side dish was Trader Joe's Root Veggies (sweet potato, parsnip, beets, and carrots) roasted per their instructions. Really easy, really tasty...
  5. Hi, I just bought a woo ring and stone for indirect cooking (Vision S Kamado). Did a test burn to see what temps were like. I absolutely nailed 400F. So hard I couldn't get it to cool to my target 350F at all. With lower dampers, one barely cracked and the other closed I couldn't get anything less than 400F. My questions. How much affect does the upper dome vent have on temp control? To smother the fire I close all vents in my attempt to lower the temp. But normally wouldn't I want the vent fully open otherwise to vent excess smoke? With the lower dampers closed the fire does die off and temps lower. But with it even just cracked open temps rise quickly back to 400F. What techniques would work to better control the temp? My direct cooks have been great. I just want to expand the repertoire and am looking for guidance on this. Thank you.
  6. Hey guys, I plan to smoke my first turkey. Will most likely brine (liquid) and do pretty much everything outlined here: http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html Reason for the cake pan is to follow the gravy directions in the aforementioned link. The pizza pan under the cake pan it to both keep the deflector stone a little cleaner and to provide another heat sink from the cake pan (trying to keep the gravy contents and drippings from flashing to a crisp. I plan to smoke/roast at 350. Any thoughts on my thinking to elevate the turkey about 3/4" like I mention in the video below? Thank you, Roy
  7. Last night I took out one steaks I had prepared according to John video but I had vacuum sealed it and froze to use later date. I got my Kamado up to 500, one side was set up with cast grate on direct side in low position, the otherside half moon defector and high part Half moon grate. I seared on direct side 90 seconds, rotated 90 sec flip and repeated cycle. I then ,over steak to indirect side to finish. Turned out delicious, I like mine with a little more pink but if I too much my wife won't eat so I comprised. First photo is steak still in vacuum bag, next is after searing finished, Final two are of the finished steak.
  8. ...so it looks like the Pizza bug definitely set in Tomato sauce prep.... onions lightly browned off in Olive oil, with a little Vegeta (veg salt mix with very little salt), red wine added and lightly cooked off...then tomato, puree, pepper, worcester sauce for depth, a little balsamico and a little sugar to wake up the tomato flavour... ...taste test and done.... ...prepped the toppings, goats cheese, figs, bacon, red onion, paprika (bell pepper), spanish salami, chorizo, serano dry aged bacon, prawns, salmon, anchovies, zucchini, mex chicken....and of course garlic.... ...no not all of these on one Pizza!....4 Pizzas in plan...Fishy Pizza, Salami Pizza (not your ordinary Salami by the way), Meat feast....and after seeing the previous pizza posts here I had to try the goats cheese, bacon, fig kombo....! ....but which Saffire to use...?... yup has to be the XL...lots of room, larger Pizzas....so added firelighters (yes some will say how many fire lighters but I wanted a quick start and an even start on the whole coal surface) if you see my fire ring got a break!....never mind for this cook it wont matter a bit....but have spoken with Saffire and they are getting me a new ring sent out from the US...as always speaking with Steve is a pleasure and no issues getting a new part (my first service experience as yet, with my other Saffire I have never had to use their service as i had no problems in any way) but I also used the opportunity to order two extra cooking grids that way with the new rack system I can cook on three full levels and on top use the extender for the fourth level....this will come in handy with big parties and with my cold smoking that starts in Winter...(smoked suasage, fish, cheeses smoked without heat...over 14 hours using sawdust and herb mixes) let the firelighters burn out and closed the lid, opened up the daisy wheel and then the bottom vent leaving the spark guard closed to protect my decking fire is looking good and kicking off.....is great having the chip feeder hole you can spy on the fire w/o affecting the temp at any time....plus later there is another benefit if you read on... ...back to the kitchen....roll out the dough, and get the pizza's finished... all done... by the time I got to finishing them and after the telephone call to Steve (Saffire) it had got dark again...man Summer is disappearing fast over here temp locked in good.... first pizza in... 5 mins, Pizza done to a tee....then one after the other ....each time I swapped the pizza out when I closed the lid i then used the sneaky feature on the Saffire and the new 2014 chip feeder....to add more coal or in this case some spare dry smoke chips that are used to boost the fire back up quick.... what is cool is you can fit smoking chunks in the new feeder and smaller coals...and all w/o opening the lid or disturbing the temp inside ...at first I thought nice feature but if I add the chunks at the beginning then is no great deal ....but I now add the chunks and chips when i want, how I want and also means if I decide I want a short smoke at the end of a cook I can do it too ....found this great with pizza...last 2 mins adding wet chips to get a smoky top flavour.... ....I now love the feature ....I would like to swap my older saffire out for a new one just for this better smoking chip feeder too.....must speak with Steve see if he can do me a deal ...and the pizzas....as always a Kamado Pizza is the best...and the goats cheese, fig kombo....absolutely regal guys....thank god you guys showed me the way with that topping...real good
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