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  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 Bee
  2. I have an opportunity to buy a Monolith classic (by size, pretty sure it isn't Le Chef) and looking for opinions on both the grill itself and whether it's a good price. About 1 year old, in good condition, with stones/grates, a CyberQ Cloud controller, and a table built by the owner. Unsure how well the control fan works (I couldn't get it to start with the CyberQ just fiddling around without lighting coals, and the owner said they never really figured it out). I've worked the seller down from $1575 to $1100 for everything, no tax, I pick it up myself. 1. What do you think about t
  3. Kamado Joe Classic I for sale, 4 years old, used condition, has crack on firebox (as probably all used Kamados) but that doesn’t affect the cooking. NEVER used lighter fluid always used high quality chips / charcoalUPDATES:Wheels replaced last weekGasket replaced last weekBack springs replaced 2 weeks ago (now the lid won’t fall by accident!)INCLUDES:Cast iron cartFinished Folding HDPE Side ShelvesCover3 deflector plates2 half-moon stainless steel grate1 grate/grill lifter1 ash poker1 accessory rack1 flexible cooking rack1 pizza stone1 soapstone1 grilling gloveAsking for $550 OBO.Pick up at No
  4. Bbqube temperature controller. Like new. Used once or twice. $80 plus cost of shipping. PM if interested. South Carolina.
  5. hi everyone Just wanted to give you a feedback on my experience so far with the dojoe (on kamado big joe) i have a very mixed feeling with this accessory. i am loving all others kamado accessories however From access to the center of stone (very small opening), temperature control (most of the time below my required temperature (i like to cook pizza close to 700deg f) ) and the impossibility to cool down the charcoal for a next cook (you cannot close the dome until it cool down completely) i have very negative feelings about this product. But the
  6. I am looking to buy a Kamado Grill/Smoker I am looking for advice from people that have actually purchased and used one. I am also looking to buy one reasonably priced, Best Bang for the Buck. I really like the Kamado Joe but they are definitely a bit pricey. So all advice from experienced Kamado buyers and users are appreciated Thank you Anthony
  7. First time posting here and I need some help- this year the torch has been passed to me to cook Christmas dinner for my family (10 people). I purchased my KJ Classic II 3 weeks ago and thought I’d give Prime Rib a shot. I’m new to smoking/grilling but I’ve loved my KJ so far and cooked some killer dinners already. Confidence was high, did my research, purchased 11lbs of Prime Rib From a local butcher and took it home. First mistake: I thought I had ordered boneless PR - nope, bone-in... butcher had already cut the bones and retied to the meat. I thought I should just cut it off and p
  8. 300℃ and 10 minutes, the skills is how to put the pizza upper on the paddle :))
  9. 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
  10. Last summer, I was given a "hand-me-down" Grill Dome which had chipped under prolonged exposure to extreme weather. I decided to do a complete overhaul. This included repairing chips, rebuilding missing sections, and a full repaint using a high-temp wrinkle finish. I also ordered a brand-new kevlar/nomex weave gasket which was custom-sized for the Grill Dome (more on that in a separate post). The owners of Grill Dome graciously spent a lot of time with me by phone and via email to explain in detail all the considerations for my project. Below are pictures of the various stages - from
  11. 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.
  12. Hello All!!! Grilling spatchcock chicken with John Henry's Texas Chicken Tickler!!!!
  13. Hello All!!! Getting my Kamodo dialed in. Thought I had a gasket issue, but Brian at Hi-Que gave me lots of knowledge about fire control on my grill. Any tips on controlling the level of smoke applied to the cook would be appreciate by this rookie!
  14. 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-
  15. 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 o
  16. 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.
  17. 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, anythin
  18. 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
  19. 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
  20. 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!
  21. 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
  22. 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
  23. 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 gr
  24. 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!
  25. 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
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