Jump to content

John's "Really Right Stuff" List

Search the Community

Showing results for tags 'safety'.

  • Search By Tags

    Type tags separated by commas.

  • Search By Author

Content Type


Forums

  • Moderator Only Discussions
  • 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
    • Weber Summit Grills/Kamados
    • 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 2 results

  1. RichM
    OK I'm new here. Hope I'm in the right forum. Even though I joined some time ago I think this is my first post. I have a Kamado Joe Classic Joe II on the way. I live in Alaska and ordered it through Ace Hardware. In the meantime I'm building my own table to hold the Kamado Joe 2. My question is, when I cut the hole in my table top is there a required clearance between between the Joe the the wood. Don't want to catch my table on fire. Thanks for your help. RichM
  2. Milt2tle
    What are the steps/procedures/techniques one should follow to minimize food safety risks during the making of uncured beef jerky? Is it sufficient to keep the beef refrigerated during the marination process and then move it directly to a 150 - 175 degree smoker, leaving it at that cooking temperature for 8 or so hours? Clearly the food would - in that process - never be in the "danger zone" for more than an hour at the most. What about keeping the finished product - safely - following the cooking process? I did bite the gadget bullet and buy a FoodSaver vacuum sealer. If I seal the finish
×
×
  • Create New...