Jump to content

Search the Community

Showing results for tags 'newbie'.



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

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


ICQ


Yahoo


Jabber


Skype


Location:


Interests

Found 28 results

  1. Hey all! New owner of a Kamado Joe. Been looking for a while but finally pulled the trigger with Atlanta Grilling Company's Father's Day sale. She arrived yesterday and still sitting in the garage as I need a couple buddies to come over to help move it out on the patio. I love to grill but fairly new to the kamado scene. Any suggestions for a first cook? Excited to be a part of this forum. Hoping to learn a lot!
  2. Howdy my fellow KJoe-ins, Need all the beginner advice I can get from you guys. Keep em' coming. Thanks - jay
  3. Hi, I followed the steps in this video https://www.youtube.com/watch?v=2Qm-nm4Z7wA&t=15s and I my brisket turned out dry and dense. I'm hoping you can tell me where I went wrong: - ~5.5 lbs (pre-trimmed) of Prime Angus grain fed brisket point from https://shalhoob.com/butcher-shop - trimmed as much of the silver skin off as I could - trimmed off hard fat and tried to leave 1/8" to 1/4" of fat - seasoned 24 hours prior to cook with 50/50 coarse black pepper and kosher salt - used Kamado Joe lump charcoal and two medium chucks of mesquite hardwood - ambient outside temperature was low-mid 80s - waited until grill came up to temp and smoke was mostly clear before putting meat on - put meat on fat side down - cooked in Classic III using sloroller, on the lower level rack - cooked with water pan on grill - used Thermopro two probe digital thermometer (1 probe at grill level, 1 probe in thickest part of brisket) - grill temp ranged between 245-270, but mostly 250-260 - took ~6.5 hrs to get to 170 internal temp - wrapped in foil at 172 - took ~1.5 hrs to get to 203 - at ~203 a wood shish kabob skewer did go through meat, but still felt a little resistance. At this point I pulled it b/c I was concerned about over cooking - kept in foil, wrapped in towel, put in cooler for 1.5 hrs The brisket had bark and a smoke ring. Pencil thin slice passed pull test. But it was dry and dense. The attached photos are from the day after the cook and the meat is cold. Where do I go wrong? Thanks!!
  4. If you’re currently like I was in the summer of 2012—a complete grilling newbie—this purchasing guide is for you. First of all, welcome to what will become your new home: Kamado Guru. KG was founded by John Setzler and he remains the supreme, but very benevolent overlord of the forum. He also manages managed Man Cave Meals: http://mancavemeals.net/. He is now the official cooking video guru for Kamado Joe. Because of him I began my amazingly successful journey into grilling for the very first time last summer. Thank you, John. Seriously, thank you. We’re a friendly bunch here and would enjoy welcoming you, dear lurker, as a member. So sign up and introduce yourself. All right, let’s get down to business. Since you’re reading this, most likely you’re in the market for a kamado grill. Good choice. You will not regret the purchase of a quality kamado grill. We’re here to ensure that. Within the kamado grill world you really have three choices: cheap, expensive, and outrageously expensive credit card melters. Grills Cheap (less than $600): The Char-Griller Akorn at $300. But do not let the price of this steel grill fool you. It’s the first grill I ever purchased and it performs very, very well. If you’re just starting out grilling, and don’t have a huge amount of money to spend, this is the grill to get. (At times, Kroger, Menards, and Meijer have this grill on sale at half price or better.) Expensive ($600-$1,000): Now we’re out of the steel grills and into the ceramics. This would include the Big Green Egg (Medium and Large), Kamado Joe Classic, Primo Oval Jr., Vision Classic, and Bayou Classic Cypress. This is not a definitive list—just some examples. (At times, Costco slashes the Vision’s price to $400 or less.) Very expensive ($1000+): Big Green Egg XL, Kamado Joe BigJoe, and Primo Oval XL. This is not a definitive list—just some examples. Practice making an X with your forearms in front of your face now for when you have to tell your lovely wife you bought one of these. Charcoal Most members of Kamado Guru use hardwood lump charcoal instead of charcoal briquettes. Royal Oak lump charcoal appears to be fairly well respected around here. It’s commonly stocked at Walmart during the summer months and at some grocery stores and butcher shops year round. For the nitty gritty on helping you find quality bags of lump charcoal, see the Naked Whiz’s Lump Charcoal Database: http://www.nakedwhiz.com/lumpindexpage.htm?bag (Link is safe for work, I swear.) Starting your charcoal You’ll want to get a chimney starter to light your lump charcoal when you want high heat cooks. This is to ensure you avoid adding a petroleum taste to your grilled foods. Chimney starters can be found at Amazon, Lowe’s, Home Depot, and other places for $10-$20 easily. Or, if you have a little extra cash, consider a Looftlighter. MAPP torches also work fine, but wear appropriate eye and hand protection. Lighter cubes are another option, especially if you want to do a low-and-slow cook. For instructions on how to start your charcoal for a low-and-slow, see this post: http://www.kamadoguru.com/topic/500-starting-a-fire-for-low-and-slow-definitive/ For the love of all the fluffy, bouncy bunnies in the world, don’t use lighter fluid to start your charcoal. Measuring temperatures To ensure only the tastiest, juiciest foods come off your grill you will need to have a way to measure the temps of your grill and food. The Maverick ET-85 (wired, $25) and Maverick ET-732 (wireless, $55) thermometers are used in great numbers. The ET-732 has some rebranded variants that may be cheaper: Char-Griller Remote Thermometer and the Remington Wireless Thermometer. Fellow forum members have indicated they put a dab of very hi-temp RTV at the spot where the wire enters the probe. This will seal it so no moisture of food can get inside the probe, thus extending the life of the probe. I would also highly encourage you pick up a quick-read meat thermometer in addition to something like the ET-85 or ET-732. The CDN ProAccurate line of quick-read meat thermometers work well and are affordable ($15). Also, ThermoWorks Thermapen is highly regarded, though it costs $95. A worthy alternative to the Thermapen is the Maverick PT-100 at a cost of $50-$60. Personal protection Grab a nice set of welding gloves or BBQ mitts or some other set of BBQ gloves that can withstand high heat for a short to medium amount of time. You may not use the gloves often, but when you need them you *really* need them. Another set of gloves to get are insulated gloves for hot food. I have a pair of Butterball Carving Gloves. Some other insulated food gloves would be Steven Raichlen Insulated Food Gloves and Mr. Bar-B-Q Insulated Gloves. Always remember to ‘burp’ your kamado grill before opening its lid all the way when cooking. Here’s why: http://www.kamadoguru.com/topic/4593-kamado-flash-please-watch/ And never open you grill’s vents all the way unless you know exactly what you’re doing and you’re there constantly monitoring the grill. Here’s a sad result of fully opened vents: http://www.kamadoguru.com/topic/3273-akorn-damaged/ Here's a very scary picture of a massive fireball engulfing the arm of a fellow Kamado Guru member who did not burp his Kamado Joe: http://www.kamadoguru.com/topic/7856-verified-you-need-to-burp-it-doh/?p=77688 Fellow forum member Mabzmuzik has earned himself a spot on the "Didn't Burp My Kamado" wall with his well-singed armhair (see the 5th picture): http://www.kamadoguru.com/topic/8405-pork-butt-for-xmas-85-lbs/ How to cook on a kamado grill Teaching you how to grill is outside the purview of this guide. This forum is a superb resource on how to cook with a kamado grill. See this thread for a comprehensive list of great kamado cooking videos: http://www.kamadoguru.com/topic/8100-kamado-cooking-video-index/ If you’re into books, let me recommend Adam Perry Lang’s ‘Serious Barbecue’ and ‘Charred & Scruffed’. Both will explain the how’s and why’s of charcoal grilling as well as provide you some excellent recipes. ‘The Barbecue Bible’ by Steven Raichlen is also a great resource for the how’s and why’s, in addition to containing a huge repository of recipes. Best of luck and happy grilling!
  5. I'm really new to this Style of grilling So Hey everybody My name is Joe And I am one of those guys that has about 13 different grooves In store isn't happy I'm thinking that a kamado Joe Is the way to go But I would love to get some advice from some seasoned veterans.As I said before the kamado Joe seems to be the way to go The Big Green Egg I just don't think That I'm up for buying all the different attachments I would like to find something That has the attachments already there I know it if user plate is something I'm interested in And I know a 2 tiered rack Is something I'm interested I live in an apartment so Space is limited but always willing to make room For a new grill Thanks anyone with any information Thank you very much
  6. Hello, I’ve been lurking too long and thought it’s take to make it official. I am unoriginalusername on the BGE forum for some of the familiar names I see here I have a large, minimax and mini bge which I try to cook everything on
  7. Hello from Melbourne. Middle aged novice griller. have a gas Webber then moved to a offset Traeger and am now trying for direct charcoal grilling with an Akorn Junior. Any tips on how to build a fire to get high temps?
  8. Hi all, Just thought I'd introduce myself, I'm from Scotland. I've always loved BBQing, however here in Scotland normally we can't get it the BBQ out so much due to the terribly wet weather here on the west coast of Scotland. However this year has been good and I've been looking for a new BBQ. I was currently using an old open grill handed down to me by my father in law, but have been looking at a new kettle unit but decided they just weren't what I wanted. Hence I have taking the (huge) plunge and just ordered myself a Kamado Joe classic II. Living somewhere where it mostly rains this is basically a ludicrous purchase..however I am determined I will use it all year round. In fact I've told my better half we can't use the oven for the next 6 months just so I can justify the cost! I also ordered, Beer can chicken holder, Pizza stone, calzone press, looflighter and based on recommendations on here..a thermoworks smoke. I love american style BBQ food and smoked foods, so hoping I will be able to recreate some of that goodness here! I also bought the Hot coals Kamado book, hoping its decent ..I have seen the meathead book. But felt I might leave that for a few months until I have honed my technique. thanks!
  9. Hi all, Been lurking for a while, appreciate all the expertise here. My Akorn arrived yesterday and I'm all set to cook a few racks of baby back ribs for some guests tomorrow. After looking at a bunch of recipes and YouTube videos, here's my game plan: 1. Dry rub and put ribs on @275 for 1.5 hours 2. Wrap in foil with a little pineapple juice and back on for 45 min 3. Unwrap and baste and cook for 20-30 min to finish any suggestions? also, I don't have any lump hardwood, only hickory chips. How should I manage that? thanks!
  10. Today's cook went much better than yesterday's. The food turned out fantastic. I did a tri tip and then 20 burgers and 20 dogs. Here is the tri tip cook...
  11. Well, did my first cook on my new KJ Classic. It went pretty well, but I think I put the food on too early from when I lit it. I was able to hold the temps at 405* very steady. Once I got to 120*, I pulled the steaks and opened it up to get the temps up. Got it to about 600* and put the steaks back on. They did have a bit of a creasote taste to them, which is why I think I put them on to early. Not sure the KJ lump was burning clean enough yet. Am I wrong on why I got the bitterness? Pics below:
  12. Hello, I just got my Akorn JR and I'm excited to join the community and make some delicious food. I was originally looking for the full sized model but based on the timing and missed sales, I decided I'd just pick up a JR and learn how to use that and then grab a full sized Akorn when they are on sale next year . After my first attempt at pizza which burned to crisp and some further reading on the forum (temperature way too hot) I think I'm ready to give it another try. Since my wife and I are trying to start low carb to drop a few lbs, I am hoping I can get a lot of use out of this little grill.
  13. I am so excited to be part of this group! I recently purchased a Kamado Joe Classic at a Costco Roadshow (after much research) and I absolutely love it! Cooking has always been my first love and passion but I wasn't a huge fan of grilling until my KJ. I have been grilling about 3X a week since I brought my new baby home We live in Texas, I have 3 Miniature Pinschers that are spoiled brats and our babies. I am lucky enough to work from home and be with my hubby full time. He is a 100% disabled Vet - USAF. Between him and my super single (wink wink) nephew who hangs out with us on the weekends - they eat a lot! I love photography and I was a foodie before being a foodie was cool - I take pictures constantly and even video a lot of my meal preps for my friends who are just learning to cook. I am very excited to learn more about grilling on KJ type grills, check out new recipes and all the fun chat among like minded foodies! Here are a few pics of who I grill for - my babies and some of my food from the grill. ~Wendy
  14. I am excited to have found this forum (actually recommended right from Char-Griller). I bought my Akorn about 2 weeks ago, and am learning to tweak in those temps for low and slow. I actually joined this forum yesterday, but my stuff got wiped out when the wrong backup was loaded. Anyways, can't wait to share and learn from what seems to be a great community!
  15. New to kamados so so I bought the Akorn to try them out. So far, I love kamados, if not my Akorn. the build quality is not so great, but I expected that, to some degree. I have used it a few times for general grilling, but today, I am smoking my first Boston Butt. I bought the smoking stone (good deal from hayneedle.com) and a Kamado Joe water pan. Kingsford Competition Briquets in a ring, water pan on the smoking stone, hickory chips (should have gotten chunks) soaked in water in an aluminum foil pouch on the main grill surface, butt rubbed and on elevated extender. Temps fluctuating a bit, and I'm shooting for a target temp of about 280. So far, so good. Feel free to tell me I'm doing something wrong! I'm a noob when it comes to smoking meat. I discovered the wonder of crockpot BBQ this past winter (down to making my own sauce), and decided I needed to go down the road of making the real deal. I will invest in a better build on a kamado once the Akorn rusts out.
  16. Let’s get this party started! I got my Vision Pro S grill a week ago today, un packed and a test run for temps the next day; used an oven thermometer to get an idea how close my grate temp was to my dome thermometer low temps off middle temps matching, high temps off changing vent openings a little then waiting 20 min for corrections before checking. Got a good idea that a lot of further testing needed to be done (used off brand cheap charcoal). Thursday bought BGE charcoal set 4 double hand full of charcoal started with electric starter took longer to start than cheap charcoal but started as temp got to about 125 I started shutting things down Bottom r vent closed bottom l vent ½, top vent ¼ open dome temp settled @ 250. I used the lava stone for indirect cooking, placed a hen on its stand and a Boston butt on grill rack both on top of dual rack placed a drip pan on grill rack under chicken & butt with about an inch of water in it. Directions from Vision said cook the chicken 2.5 hours and butt 4.5. At the end of the chicken time it looked done but skin was not crisp added an hour. At the end of 4.5 hours butt looked done but added an hour to it as well. Yes I know I am getting an instant read thermometer. Did not use any smoking wood, fire held at 250 from 8 until midnight @ 4 am I checked on butt temp was @ 150 took but off and placed in in oven because it looked as if it had been boiled, I don’t think I need to use the liquid in the drip pan, I just made a sauna. The next day when everything was cool I checked my coals; I had a ring around the outside that did not burn but almost a complete burn in the center? (I set the charcoal with a little pyramid in the center but mostly flat) any help would be appreciated.
  17. Have been cooking on Weber Performer Charcoal grills for many years. My wife bought me an electric smoker two years ago and a month ago bought a Vision Kamado. Love them all and noting a learning curve on the Kamado decided to join here. We live on Lake Michigan near the small town of Leland...northwest of Traverse City.
  18. Hi all! Ok, here are my second and third cooks on my new KJ. And, hopefully some lessons learned that I can pass on. Cook #2 - pizza. Settled the KJ at about 600 with the stone on the grate in the highest position. KJ performed very well. Me ... less so. Most of the lessons learned here are dough related. Used premade dough from local Publix. Actually pretty good dough, but I handled it poorly and had it ready (and topped) so long before the KJ was ready that it was pretty much glued to the corn-mealed cookie sheet. In the transfer to the stone I lost a lot of heat and the shape of the pizza. For all that, it came out well except ... the center crust was thinner than the edges and overcooked a little. I reviewed several sites / videos about rolling out, stretching, etc. and think I can lick that one next time (not to mention not getting the pizza ready too far in advance). Pizza was Conecuh sausage, pepperoni and bacon with mozarella and goat cheese. Cook #3 - Steaks. Went with reverse sear with KJ at about 250 for the first portion. Used a probe in the wife's filet (figured it was less forgiving - and so was she!). Did a ribeye for myself. Pulled at IT of about 115 and rested while KJ cranked to 700. Seared 30-45, flip, repeat 4 times total. Pulled and were still IT a little shy so I went back on for a few minutes (mistake!) I know they will come up on their own, but my faith waivered - so a tad past perfect, but not bad. Also, I used "grocery store" choice cuts to make sure I didn't massacre some really good meat in my first outing. Pleased overall with the technique and results, but not the best steaks in the world (blaming the meat!). Did simple cracked pepper and salt before and a couple of chips of pecan during the first phase. My learning curve here was mostly temp control. Really incredible how tiny changes make a big difference! Also, would pull about 110 and sear a bit longer next time. Ready to tackle some prime beef next round. Happy for any and all commentary and direction/correction. Thanks all! Amazing forum. Barry
  19. Hi everybody! My KJ (and first Kamado experience) was delivered about 9 days ago, but we immediately left town so my first ever cook was last night. Kept it simple, burgers and veggies. Took awhile to get up to temp, and the cook took a little longer than I expected. I suspect I used too little charcoal or didn't let it get going enough with the lid up and door open before I started playing with the temp. Regardless, it got the job done and my wife actually commented that it was an awesome burger - despite the wait. Appreciate so much the info on this forum and looking forward to being an active member. Barry
  20. Been following posts within this forum for several months. Lots of GOOD STUFF!!! Now that I have the Visions "Classic B" Kamado from Sam's Club I thought I should join in the sharing. I look forward to sharing ideas about mods and food ideas.
  21. Hello All, I have been using fire to cook for myself, friends, family, and neighbours for over 20 years. Not until I stumbled across a google search for best grills did I even know what a Kamado was. Needless to say, I have been hovering around forums, youtube, retailers, and just about anywhere I can see everything to know about ceramic cooking and the wonderful toys that will be used with them. Three years ago I upgraded a basic propane bbq to another larger propane bbq. It was a freebie and the broiling imperial two lid grill with 72" rotisserie; never used has been fantastic for flash high heat grilling. Never had a complaint, the food has always been the way it has always been and my kids are always excited to see what is coming of the fire next. Besides, isn't that what a bbq is for? You could say thanks to such shows as BBQ Pitmasters, and BBQ Crawl etc, this blind backyard bbqer has gone from eye's wide shut to eye's wide open. I have even gone to the extent of reading the BBQ Bible, to everything Myron Mixon, and other greats. I have most likely been the cause of exceeding our home data usage watching the Kamado Joe Youtube chanel, sorry kids. Parental responsibility aside, and not getting an earful from my wife, I am looking at purchasing the original joe for my first Kamado. I would like to know about other Toronto / GTA owners purchasing experience at their local dealers as budget and value for your hard earned dollar at the top of my list. It is worth the drive for customer service. As well, any times where prices seem to be more negotiable. I just noticed that my local store in Woodbridge are selling 2013 model with a $400.00 discount. Just when you thought the research was over, what's the difference between 2013 and 2014 worth for that savings? After meeting both Joe owners and Eggheads, this is a community worth investing in. I look forward to all your input and direction and look forward to exchanging cooking strategies and other Kamado adventures. Oh yeah!! Has anyone used a Himalayan Salt Stone?
  22. Just purchased an my first kamado (Akorn) and smoked my first chicken today. Everything seemed to go well and I am very pleased. I was able to control the temps much better that I expected. I did however notice a dent on the upper dome. It is about the size of a baseball and is fairly deep. I suspect that it is probably touching the inner wall. I don't know how I missed this during assembly, or if one of the kids did it by mistake and won't fess up! I have read that dents out of the box are a common problem, but in most cases people have sent them back to get a dent free one. Unfortunately, it is too late to send it back. Anyhow, is this something I should be concerned about? If it is going to cause a problem later, I don't see any easy way to get the dent out. Thanks in advance for your help. This is a great forum!
  23. I bought an AKORN a couple of months ago. Since I didn't want to lose "guy points" I didn't read the manual such as it was or any documentation. I mean I'm an engineer, have used charcoal before, and I've done a lot of grilling! How hard can it be? After assembly (I did read the those instructions, primarily because I wanted to inventory the parts) I was excited to get started. My first cook was was to season the cast iron grates and that went well. My first real cook was a disaster (see 2nd sentence). I seasoned a slab of ribs with an Alton Brown 8-3-1-1 rub very successfully, loaded the firebox with good lump charcoal, lit the fire, got the temperature to 350 indicated on the built in thermometer, put the ribs in my rib rack on top of a drip pan, set the vents and took a short NAP dreaming of the wonderful feast that awaited. I awoke, checked the grill,and noticed that the grill had decided that 700+ would be a fun place to go all on its own, put the rib's ashes in an urn and gave them a proper burial. After experiencing and surviving my first (and only) flashback, really scary stuff, I extinguished the flaming rack of ribs and brought in takeout. I then bought Chris Groves' book The Kamado Smoker and Grill and read the AKORN manual even though I was sacrificing the coveted "guy points". I bought the iGrill2 thermostat, the Akorn Smokin' Stone, more lump charcoal, even sorting the big lumps from the small lumps and tried again. I cooked some ribeyes that were magnificent. For Easter I did some lamb chops and a small pork loin and it was quite good. I'm getting better, although I have some, OK a lot of, trouble with temperature control and my wife no longer follows me around with a fire extinguisher and a smirk. Did some ribs yesterday and the temperature was all over the place but not too hot (maybe) and not too cold, but rarely just right. The ribs were edible, but not great. Today I discovered this forum. Woohoo y'all thanks!. Sorry for being so wordy, but all this to say a word of thanks to the moderators and members of this wonderful and mostly civil forum. I have read and printed all of the comments and watched the video and I'm getting fired up to do something low and slow and lock in the temperature. Thanks to each of you for your posts, your successes, and your tips. By the way the iGrill2 plots a graph of the cook temperaature profile a provides a downloadable set of the datapoints for the plot, so I can do CC's testing without "keeping my butt parked in front of the Kamodo". With the help of this forum I KNOW my next cook will be a huge success.
  24. Hello, Everyone, I just found this site and it looks like I'll be around here quite a bit! The journey that got me here is interesting. I've been looking around for another grill or smoker, and had been looking hard at a WSM or a Cabela's 7-in-1 for its versatility and convenience. I figured that either would be a better option than my Char Griller Smokin' Pro offset stick burner. I really began zeroing in on the 7-in-1. I had a similar unit for about 10 years until I flat wore it out. But then I began reading up on the WSM and began having second thoughts. I was just about ready to pull the trigger on a WSM. But I decided to think it over and headed over to our neighborhood Walmart to pick up some charcoal and maybe one or two accessories for my 22" Weber kettle. A couple of employees were moving boxed BBQ grills to get ready for spring sales, and I noticed one they had just moved, the Char Griller Akorn. My immediate thought was, "Look, they've come up with a lame version of the BGE just like they did with the offset smoker." But I was curious, so at home, just for the heck of it, I YouTubed the Akorn and was surprised to find some devotees. Then I checked a couple of BBQ forums, and again, the Akorn rated above average. I started looking into kamado cookers, and for the heck of it, went to Craigslist, where I found a once-used Akorn for half of the retail price. What the heck, for $150, it was worth checking out, so I got it this past Thursday and cooked some chicken thighs that night. Whoa!!! BEST CHICKEN I've taken off a grill in a long, long time! So Saturday I decided to smoke a turkey with it. Again, WHOA!!! AMAZING flavor, moisture and tenderness! So now I'm hooked on the Kamado Way of cooking! Sorry for such a long post, but I'm just thrilled to have found such a great cooker and even more thrilled to find a group of folks who are into this style of cooker as well. I look forward to meeting y'all through the forums, hearing more about all your experiences, picking up tips, and offering them when I have something to share. Here are pix of the new (to me) Akorn and of the turkey. BTW, the previous owner made a heavy, round metal heat diffuser he threw in with the grill.
  25. Hi everyone, I recently received a Vision Grills Classic B for my birthday and put it together over the October 4th weekend. I am a newbie to Kamado grilling/smoking and have only tried grilling some chicken on it up to this point. I have not purchased a heat deflector/cooking stone yet so I am open to suggestions from veteran users. Someone suggested this forum as a great place to get information so I am looking forward to learning from everyone. Thanks in advance! B.
×
×
  • Create New...