Jump to content

Search the Community

Showing results for tags 'saffire'.

More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • 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
    • 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


  • Community Calendar

Find results in...

Find results that contain...

Date Created

  • Start


Last Updated

  • Start


Filter by number of...


  • Start











Found 12 results

  1. For anyone interested, the Joetisserie fits and works perfectly on the 19" Saffire Kamado. Here are some pics of my last cook. Chicken doner recipe with homemade pita, turned out delicious.
  2. Hello, I have had my Saffire for about a year and a half now and wanted to be apart of a Kamado community where i can learn some new recipes and tips. I mostly have smoked turkeys (as you can see from my profile picture) and each time i amazed with how juicy a delicious the turkey is. I never liked turkey before because every time i had turkey it was dry, but now i love it ever since i have been smoking it on my Saffire. That is my testimony on why i believe Ceramic Grills are the best and now I never want to have any meat unless it is done on a Ceramic Grill.
  3. ...So there are as mentioned 3 levels and 3 sizes of Saffire... the 19" and the XL 23" and new next year the 15".... they come in two different colours, Jasper Red, Onyx Black....next year there is a special edition the Blue Platinum....which is a great colour the bronze edition is where all metal parts are galvanised and then powder coated black - not just powder coated like some others the silver edition is where all parts are 304 stainless but with a 202 cart and bamboo side shelves platinum edition is all metal 304 plus cart plus side shelves in 304 but is the blue colour grill a customer can order the silver and upgrade to the full 304 new also the stainless handles which are really great...so much I had to get one for my XL.... the stainless side shelves, stainless casters/wheels and stainless handle can all be ordered seperately to upgrade any existing grills... here are some pictures of the XL 23" hinge system....it is sooo heavy duty...makes light work of the lid lifting and I guess I could tighten it so that it almost soft closes when let go....but I am too chicken to do it and rely on it more pictures of the diff parts.... ...if you need any more inof or have questions just let me know...there is a sales guy from saffire (JohnG) who is also now on Guru site you can contact him directly....I am just an enthusiastic user who knows the owners well....
  4. I'm new to this forum, but as I'm in the process of shopping for a kamado style grill, I've found the posts here to be invaluable in putting all the the different brands in perspective. I'm considering the Saffire, but don't see any current posts regarding this grill. Does anyone have updated info for me to digest? I can plainly see the hardware is superior, but what I can't know is the quality of the ceramic. So here is another question....is all ceramic created equal? Is BGE ceramic the same as Saffire ceramic and Kamado Joe ceramic? At this point I've narrowed the search down to BGE, Kamado Joe and Saffire. However, this is still a wide open field for me. Any advice would be greatly appreciated.
  5. So the #1 request I've had from the Mrs is pizza. Well we finally found a night we could do it. Mrs. byg & the little one made up the pizzas while my oldest supervised the kamado as we brought the temp up. Fired up a couple of these to feed the family. They were delicious. I've never seen my girls eat like that before. The only thing missing was a big plate of wings to go with them.
  6. I am meeting Steve the owner of Saffire at the weekend at and before a trade fair over here and am open to taking any grieveances, suggestions or questions you may have with me to try and get answers...just let me know if you have....I will also ask his permission and get the new 2014 details of what they have done to the product line on here including the new warranty stuff
  7. ...so it looks like the Pizza bug definitely set in Tomato sauce prep.... onions lightly browned off in Olive oil, with a little Vegeta (veg salt mix with very little salt), red wine added and lightly cooked off...then tomato, puree, pepper, worcester sauce for depth, a little balsamico and a little sugar to wake up the tomato flavour... ...taste test and done.... ...prepped the toppings, goats cheese, figs, bacon, red onion, paprika (bell pepper), spanish salami, chorizo, serano dry aged bacon, prawns, salmon, anchovies, zucchini, mex chicken....and of course garlic.... ...no not all of these on one Pizza!....4 Pizzas in plan...Fishy Pizza, Salami Pizza (not your ordinary Salami by the way), Meat feast....and after seeing the previous pizza posts here I had to try the goats cheese, bacon, fig kombo....! ....but which Saffire to use...?... yup has to be the XL...lots of room, larger Pizzas....so added firelighters (yes some will say how many fire lighters but I wanted a quick start and an even start on the whole coal surface) if you see my fire ring got a break!....never mind for this cook it wont matter a bit....but have spoken with Saffire and they are getting me a new ring sent out from the US...as always speaking with Steve is a pleasure and no issues getting a new part (my first service experience as yet, with my other Saffire I have never had to use their service as i had no problems in any way) but I also used the opportunity to order two extra cooking grids that way with the new rack system I can cook on three full levels and on top use the extender for the fourth level....this will come in handy with big parties and with my cold smoking that starts in Winter...(smoked suasage, fish, cheeses smoked without heat...over 14 hours using sawdust and herb mixes) let the firelighters burn out and closed the lid, opened up the daisy wheel and then the bottom vent leaving the spark guard closed to protect my decking fire is looking good and kicking off.....is great having the chip feeder hole you can spy on the fire w/o affecting the temp at any time....plus later there is another benefit if you read on... ...back to the kitchen....roll out the dough, and get the pizza's finished... all done... by the time I got to finishing them and after the telephone call to Steve (Saffire) it had got dark again...man Summer is disappearing fast over here temp locked in good.... first pizza in... 5 mins, Pizza done to a tee....then one after the other ....each time I swapped the pizza out when I closed the lid i then used the sneaky feature on the Saffire and the new 2014 chip feeder....to add more coal or in this case some spare dry smoke chips that are used to boost the fire back up quick.... what is cool is you can fit smoking chunks in the new feeder and smaller coals...and all w/o opening the lid or disturbing the temp inside ...at first I thought nice feature but if I add the chunks at the beginning then is no great deal ....but I now add the chunks and chips when i want, how I want and also means if I decide I want a short smoke at the end of a cook I can do it too ....found this great with pizza...last 2 mins adding wet chips to get a smoky top flavour.... ....I now love the feature ....I would like to swap my older saffire out for a new one just for this better smoking chip feeder too.....must speak with Steve see if he can do me a deal ...and the pizzas....as always a Kamado Pizza is the best...and the goats cheese, fig kombo....absolutely regal guys....thank god you guys showed me the way with that topping...real good
  8. ...my better half has had a bad bad week at work, so wanted to bring her spirits up ( Monday is her birthday and we have a long weekend ).... Yesterday evening I took a 2 kg piece of roast beef and dry rubbed it with Don Marco's Mafia Coffee rub (very good stuff)... Then put it thro the foodsaver and back in the fridge for today.... ...took it out the fridge to come to room temp. and fired up the normal Saffire this time, decided after John's poll to try the Cherry wood chips as I got a few free samples from the trade fair.... ....after burning off for a while, added the deflector (yup a couple of times I forgot the drip tray so it's not that clean any more!)... ....this time added the drip tray...and filled it with beer...closed up the grill and stabilized it to 250F.... .....maverick was showing silly temperatures at the grid...and I know the dome therm has always been real close to all readings in all cooks...but the probe is new.....seems it is reading wrong, must test it with boiling water and see if it needs calibrating if possible... Closed the lid and added the cherry chips.... After the beef reached 125F took it out, foiled it and put in the thermos box... Got the salad ready and took the baked potatoes out the oven (didn't want smoky potatoes)... Prepared the peaches, mango and pears ready and put them in the Saffire.. Then unwrapped the beef.....smelt amazing, the rub is a real winner... The money shot... And the dessert.... ...both now stuffed and motionless on the sofa....and a happy other half .....
  9. Setup the new XL Saffire and fired him up for three hours...to burn it in using Argentinian quebracho blanco coals... Mixed the dough from an Italian recipe early this morning and cooked up the tomato base, chopped the toppings... Prawn, anchovy, salmon, red onion, peppers, jalapeƱo, garlic, broccoli, olives.... Got to test the new pizza tool too....and when the pizza went in I dropped in some smoke chips using the smoke chip feeder without opening the lid (is a great feature) for the last few minutes stoking up the heat and giving it a great extra smoky flavor.... .....and as we had way too much dough...a couple more, found that making them a touch smaller improved handling greatly
  10. So despite having my Saffire for a year now I decided to go for my first Boston butt! have been so busy with butterfly chicken, steak, salmon and in winter cold smoking cheese, garlic and meats that I just haven't got round to it yet....my Saffire got a major overhaul with a major clean, new nomex gasket, I stocked up on Argentinian querbracho blanco coals ( can only say the stuff is amazing)... got my butcher ( neighbor) to cut the butt (in Germany so we don't get US cuts here)...butt was rubbed with a combo of Don Marco rubs (Texas style pork, special for pulled pork and Coffee Mafia rub)... That was in the cooler for 24 hrs, he was taken out to adjust as much as possible to room temp ver very early this a.m.....grill loaded fully, fired up and locked at 280F...butt in, maverick 732 on....now the long haul and normal Saturday business ( shopping, dog training school etc).... Am wondering how good it will stay at temp for such a long cook...until now my max cook was 4-5 hours.......the rub...the butt (3.8KG).......didn't fit in the foodsaver!.......clean kamado, new gasket...loaded and fired, beech chunks in.......maverick and probes in.......meat after rub n rest.......butt is on......temp locked in.......daisy wheel set......bottom vent set...now the wait, am tired 6am Saturday is not my thing
  11. Greetings, Time to replace my 8 year old gas grill and have been ;looking at Kamado type cookers. Went to a friends who has a BGE and sample some food and was very impressed with the taste and the fact that it was not dried out like only gas grill. My local dealer who sells BGE and Saffire is apparently getting out of the saffire business and is selling the floor models at an advertised discount. The model with the side shelfs is on sale for 899, and the model on the table with slate top is on sale for 1499. First, are these good prices? The store said that Saffire would honor the warranty and that their warranty is 5 years general and lifetime on the ceramics. Couple of questions: 1. How has this grill stood up over time? 2. Any problem with cracking in the ceramics. I am little concerned that there are not slits in the firebox to relieve heat stresses 3. How is it for holding temperature? 4. Any problems with the finishes crazing etc. I asked why they were getting out of Saffire business and was told that BGE has made a commitment to them in terms of free advertisement and other support but wants exclusivity. She also said that they have had very good experience with the Saffire over the two years they have sold them. There is a Kamadao Joe dealer about 30 miles away so that is a possibility too. Thanks JW
  12. Bought a nice fresh duck at the market. I removed the backbone, the breastbone, the loose tail/neck skin/fat and the breast skin/fat to process out the fat later for frying, and use the other parts for soup/risotto stock. I brushed the spatchcocked or butterfly'd duck with melted butter, rosemary, salt and pepper. Then I smoked it on the Saffire Kamado with cherry wood chunks in one half of my divided fire bowl. I used the heat deflector stone with a water pan on top of it and just below the cooking grate. After about an hour at 275 degrees the smoke from the cherry chunks had stopped so I started adding peach chips every 10 minutes or so through the chip hatch. Then for the last 20 minutes I brought the temperature up to 350 to crisp the skin and render out the last of the fat. The total cooking time was about 2 hours and the duck was perfectly done and very moist. I also cooked up the duck liver in butter with a little salt/pepper in a skillet as an appetizer while waiting... Spatched Duck by ski_freak1, on Flickr Afterwards I skimmed the fat off of the water pan to save that seasoned and smoked fat for frying with later too. I finally roasted the skin I had saved for some crackle appetizer the next evening...
  • Create New...