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Found 87 results

  1. 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
  2. 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!
  3. Everyday Life with Steve

    Spatchcock Chicken

    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
  4. bbqboss84601

    Sous Vide Prime Rib

    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
  5. Logan

    Porchetta on Joetisserie

    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.
  6. SmokinSteveBBQ

    Lemon Garlic Pork Loin

    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!
  7. CentralTexBBQ

    The Cook From Hell

    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.
  8. SmokinSteveBBQ

    Smoked Meatloaf

    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.
  9. 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!!
  10. SmokinSteveBBQ

    Smoked Chuck Roast

    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.
  11. SmokinSteveBBQ

    Hickory Smoked Pork Tenderloins

    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.
  12. Marty

    The Perfect human Diet

    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
  13. Jakekake

    Help in CT, 1970 and unopened

    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.
  14. 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!!!
  15. KamadoKarma

    GrillZilla

    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.
  16. enormous13

    Vision Classic B Table Build

    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
  17. Hi guys, does anyone have dramas with their temp control while using a Kick Ash Basket in their Pit Boss Kamados? I recently got one and since then i've been struggling to keep the temp below 300f. The picture here is the bottom vent when the Pit Boss is at 300f, I can barely shut it any further. I don't have any leaks through the gasket or top air vent so I don't think much air could be getting in there (I leave the bottom plate in too), and I don't have any dramas closing it all off to starve the charcoal. I light with a single fire lighter in the centre and #### down the vents about 50-100f before the target temp. Any ideas on what I can do to get it under control? Cheers in advance.
  18. Started a brisket Saturday night for a loooooooooooooooong smoke and the results were outta' this world. This was a section cut from a whole packer (starting to realize it does make for a better brisket) it was seasoned with holy cow rub and injected with their Honey hog injection powder. The liquid I used for the injection was 100% pineapple juice hoping it would tenderize the internal meat because of the acidity of the juice..... and I was very much correct on this. I couldn't really try the "pull test" because it would fall apart just lifting it up lol. BTW I cooked it to exactly 201F ( I've heard magic happens at 203 but I didn't want to risk anything for 2 deg). I let it rest in a cooler for maybe 45 minutes to an hour. The smell was too good to let it sit any longer. I don't think the cut picture does this cook justice, I'm telling you I've had brisket from Texas to Florida, expensive to cheap, and this was far and away my new favourite. (edit) I just wanted to say that I'm still blown away at the efficiency of this cooker. 19 HOURS at 220-245!!! I don't know how you can mess up a meal on this thing! Click to enlarge...
  19. KamadoKarma

    New convert from sunny FL

    Hi everyone, Don here from Florida, and I just picked up a Kamado Joe at our local Costco roadshow about a week ago. I’m here to tell you it’s taken my cooking up into the stratosphere. I never realized before that what I was doing would work just fine with the correct equipment. Gone are the days of my smoking pork butt hyper-care, only to be greeted with less than stellar results. There were some issues with the QC of the control tower prohibiting us from using our new grill, however, to KJ own accord they overnighted me a replacement. But that aside everything we’ve made on this grill has been the best iteration of its respective dish thus far. I also found using Fogo charcoal has help as well, granted it’s only been a week but we’ve probably cooked 10-15 meals already, that Fogo is super clean and flavorful. Thanks to John S. for all the videos on YT, it help with the decision to go with KJ over the other brands. No looking back!
  20. KamadoKarma

    Pork Rib bend test

    I put the BBQ sauce on a little too soon before the end of the cook, resulting in an excessive bark. But it was still good. I'm not sure if this is going to work... I'm not that good at posting pictures, hopefully I'll have better luck with video.
  21. KamadoKarma

    Beef Short ribs

    Sooooooo, in the last week this has been what's going on in my domicile... Uhgggg 9.77 MB is too small all my photos are too big so I guess I'll have to make multiple post? I don't know how you guys post more than one or two photos lol
  22. KamadoJosephine

    G'day from Oz

    Just got myself a Kamado Joe Classic, and love it. So far I've cooked a pork leg with moderate success, and steaks with much triumphs. I like long walks on the beach, cooking meat over fire, and offending vegans :D Looking forward to sharing tips & tricks.
  23. later4ya

    My Costco Demo Deal

    So three things that are unsettling about the great Costco Big Joe Demo Deal I picked up today. One, I can't tell you until Monday. The other, well first the ride home was so nerve racking. You notice every single bump and the highways were in poor condition, with people driving like maniacs- despite it being Good Friday. Longest drive of my life – trying to get this home in one piece. Next, the BJ Demo has a broken or missing latch in the front so, I can't cook on it until I get the replacement. That's my latchless BJ on the right. I knew this going in but it makes the third thing really suck. I'm basically waiting to protect the innocent or naive.
  24. Pop52

    Hello

    Hi from Mississippi! Been cooking on gas grill, charcoal grill, offset wood smoker, and gas smoker all my life and I finally purchased a Kamado grill. I am pumped about learning to grill and smoke with it and looking forward to sharing and learning here. I have a Vision Diamond Cut Class B Kamado.
  25. tommytkbbq

    Kamado Joe ComboJoe

    I've been looking for a Kamado Joe ComboJoe, but can't seem to find a place on the internet that has them in stock. Do they still make these or were they discontinued? Anyone know where I can find one? Thanks!
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