Jump to content
  • Announcements

    • John Setzler

      Site TOS/Guidelines Updated 9/7/2017   05/02/2017

      The rules here are simple.  You must behave like an adult.  You may not use profanity.  If 'behaving like and adult' needs specific details in your eyes, then this forum is not for you.  Failure to behave like an adult may result in your loss of access to the site.     YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).   Thanks!

Search the Community

Showing results for tags 'kamado'.



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
    • Dry Aging
    • 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
    • Vision Kamado
    • Kamado Joe
    • Big Green Egg
    • Primo Grills
    • Komodo Kamado
    • Grill Dome
    • Blaze Kamado
    • Pit Boss Kamados
    • 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

Calendars

  • Community Calendar

Found 84 results

  1. 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.
  2. 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!
  3. 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.
  4. 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.
  5. 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!!
  6. 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.
  7. 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.
  8. 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.
  9. 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...
  10. 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.
  11. 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.
  12. 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.
  13. 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
  14. 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.
  15. 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!
  16. 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.
  17. 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!
  18. 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.
  19. Hi and greetings from New Orleans, LA. I have been smoking and grilling now for over 30 years but have just purchased my first Kamado Grill. It's a Pit Boss K22 Kamado. I have used it twice for grilling and so far I'm blown away. The meat stays so tender and juicy. I can't wait to try smoking in it. I look forward to learning and sharing experiences with everyone here. Ez
  20. Pizza Porta

    The Pizza-Porta arrived at the Man Cave this afternoon. I am looking forward to giving this a try this week! http://www.pizza-porta.com/
  21. Greetings from the Mitten!!!!

    Hello Everyone, I am Mark, and I am just getting started with my Pitt Boss K24 Kamado grill. So far I have used it about 5 times this year (yes, even in the cold), and I couldn't be happier. I have been watching many you tube videos (Thank you John Setzler) of how to make certain things and really just enjoy learning all the things I can do. On the docket for this weekend, Pizza (first attempt) on Saturday, and Wings on Superbowl Sunday. Looking forward to sharing ideas with everyone!!! Regards, Mark
  22. Nope unfortunately this is not my KK. The 42" KK is now in production and this is the first one that has surfaced. The owner was kind enough to give me permission to post these pictures on the Guru because I knew you all would love to see them. I'll let the pictures speak for themselves. Wow kind of leaves you speechless.
  23. My mom asked for a brisket for Christmas but the demands of the weekend were just too much. So, even though I bought this 14 pounder on Friday, I didn't trim it until yesterday and threw it on this morning. Have a little trick of throwing the brisket in the freezer just long enough for the fat cap to harden a bit and make trimming easier. Also, finally bought a decent sized cutting board since I'm going to be doing briskets fairly often. Didn't have as much fat to trim on this on but, a quite a bit more silverskin to remove... Rubbed and ready to go... Coarse Black pepper, coarse sea salt, a dusting of cayenne and chili peppers... The 3am alarm challenged my commitment to this cook. Discovered @John Setzler's trick of using firestarters in the ash tray under the Big Ash Basket doesn't work as well with a single alcohol soaked cotton ball. At least it didn't after two attempts so, I just placed a KJ firestarters in the front and of the basket and about thirty-five minutes later started put the brisket on ~ 4:20am.
  24. I am seeking some advice. I purchased a Pitmaster IQ120 and I have a the Home Depot version of the Kamado grill. It is the Pro Series S and unfortunately the adapter that came from pitmaster does not match my grill. It seems so far I have not found an adapter that fits. I'm thinking I might be able to finagle something but obviously it would neat to hold uo against the heat.. see pics Any ideas?
  25. Good Evening Everyone, I'm stoked after tonight's cook of pork spare ribs! I got the best results I've ever gotten with ribs, regardless of what they were cooked on (kamado vs. stick burner, etc.). All thanks to the "sage wisdom" of some of the guys here! I had tried the 3-2-1 method, a modified 3-2-1, and a cook then foil method, and I wasn't really blown away with the results. So when I asked for some advice, the overwhelming answer was to just cook them straight (no wraps or foils) for 4 hours at 250-275*. Check for bark and bend at 4 hours, maybe go another half hour based on how they looked, then sauce them up and let them finish for about 30 minutes. This method is so stupid simple and I'm in love with what it produced on my Vision Classic. This was kind of an impromptu cook on a Thursday night, so I used what I had on hand. I rubbed the spares down with some Byron's Butt Rub and the sauce I'd use to glaze was Sweet Baby Ray's Original. Now I'm sure there's rubs and sauces out there that blow these out of the water, but even still, the results were fantastic. I've attached some pics, and here's a quick video just before the sauce went on. I've never had a bark like this! So, for anyone that's new to Kamado cooking, or looking for a great way to cook ribs, just give the 4 hour "naked" method a try!
×