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Found 2 results

  1. 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. 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
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