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Found 12 results

  1. Hi from the UK. Not long had my KJ classic 2, and I need to learn loads of new tips and tricks. Slowly getting to grips with it but love it. Amazing amount you can cook am looking forward to reading about everyone's successes and failures.
  2. Hi all After a very long time of reading reviews, comparing prices, and saving money, I've finally bought a KJ Classic (see picture). I am based in Switzerland, where upper grade meat cuts are very expensive, so I'd love to learn more about cooking cheaper cuts of meat. Here's a random selection of thoughts I have so far: 1. Some of my favourite meals ever included hot smoked razor clams and octopus. Would anyone have an idea where I could find more info on this forum about this? 2. I do have some very specific questions, e.g.: when cooking burgers on a cast iron griddle, does the fire provide a significant amount of taste, as compared to a stovetop? How should I go about finding more information? Is it ok to start a new threat and ask directly? Looking forward to learning from this community Ben
  3. Cooking my first meal on my Akorn Kamando. I am having a bit of an issue maintaining temperature at 250 - 275. I read a few posts and some other web pages and it seems I am making the classic newbie mistakes. Hopefully, joining this blog will allow me get the hang of this sooner rather then later.
  4. Hello all! Just wanted to touch base with everyone and send my regards from Chicago! Looking forward to a beautiful relationship with my Kamado Joe!
  5. I am just trying to follow the rules.I am new to this grill,but an old pro at smoking on other type cookers.Just bought my Akorn today,and joined to learn tips and tricks
  6. Hello from Memphis! My name is Blake Carson and I'm excited to be apart of this kamado loving forum. My background is Brazilian Barbecue and I'm here to contribute and also help answer any questions anyone may have about the new kamado carson rodizio cooking technique. Should be alot of fun being introduce to an entirely new and different way to utilize your kamados. By all means reach out to me personally. I'm here to inspire a rodizio revolution and love meeting new avid BBQ and Grilling peeps. Cheers! World Rodizio Revolution is Coming Blake
  7. I have just joined the group and we are expecting our first Kamado grill. Our new Safire is scheduled for delivery tomorrow afternoon and we cannot wait to fire it up.
  8. I just wanted to introduce myself. I have spent a total of at least 6 months looking for a grill. I finally decided to look at Komado cooking, and boy was I glad I did. I narrowed it down to 3 choices. Primo, Big Green Egg, and Komado Joe. I went with the the Komado Joe Big Joe bc I heard that you should always go one size bigger. I am sure glad I did. I have to admit, once I found your site, I was convinced that komado cooking was the way to go. I look forward to seeing the many posts and advice to start cooking. I 've had my Komado for 2 months now and it was the best investment in cooking. (my wife and kids will agree.) Well, take care and thanks for this AWESOME SITE. E ROD from Katy, TX !
  9. Hello all, I am awaiting my Visions Grill delivery tomorrow and cannot wait to get started. I've been reading that I should "season" it by letting it burn on a low temp all day. Any recommendations on how to accomplish this? Also, any Western Washington folks know where to buy the best lump charcoal? I'm really excited to try non traditional foods on this grill. I love ethnic flavors and can't wait to do Tandoori Chicken etc.
  10. Hey guys, my name is Blair Weidman and I live in Olympia, WA out in the great Pacific northwest. I'm still pretty new to the bbq world. All I currently have is the 26.75 in Webber otg, but I'm really hoping to get one of these kamado cookers real soon. I follow a lot of channels on YouTube and Steve over at stoked on smoke has really inspired me to get one of those grill domes. I love the design of it, from the stainless heavyduty hinge, the super thick ceramics, and love the paint and the fact you can choose between 5 colors, not bust 1 like all other kamados. The smooth painted surface is real nice, as compared to most all other kamados look like a giant golf ball with those dimples. Other kamados I've looked into are the primo xl. I like the versatility of it and all its different rack setups and accessories. Also I know the kamado Joe is super popular as well. I follow John on his YouTube channel and he seems to put out quality food. So I have a birthday coming up in a couple weeks, and my heart is 95% set on getting a grill dome, unless you guys have any other advice or suggestions as to why I should go a different route? I know quite a few people have complained about grill done's customer service though? As far as primo goes, I actually have a local dealer about 3 miles from my house, so that's really nice. What do you guys think? Thanks everyone, Blair
  11. My son gave me an Akorn for Christmas. He knew I had been thinking about a kamado for a while. I'm glad I found this site. It looks like the premier place to learn and share with other enthusiasts.
  12. Hello everyone, I have been interested in the ceramic Kamado grills for a while now and I was wondering if anyone in the Dallas area is on the forum. I don't have a grill yet. I have been looking at the Big Green Egg, Kamado Joe and Komodo Kamado models. If someone experienced is near by that would like to grill some steaks and talk about bbq, let me know. I'll bring the steak. tsmobley@gmail.com
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