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Found 4 results

  1. New to the charcoal scene and just ordered a Kamado Joe Big Joe III, currently being shipped and I can't wait! Btw I've been lurking on this forum for a week, and it seems like a great community, everyone is so knowledgeable and helpful! Question for all you Kamado owners out there, particularly Kamado Joe owners: Is it safe to keep your grill outside year round (covered), like on a deck or patio? Or would you be worried about the hardware corroding? Debating whether I can keep this bad boy on the deck or if I should give it a nice cozy home in the garage when not in use. If on th
  2. Any concerns storing any of these items in a deck box where temperatures may dip into the teens °F? Thermapen Mapp torch Silicon gloves
  3. If we order take-out soup from an Asian restaurant it usually comes in a plastic quart-sized container with a snap-on lid. The containers are great for leftover soups, stews, tomato-based sauces, etc. I hadn't had any luck finding containers of similar size and quality, but then stumbled on these on Amazon for about 50 cents each. They just arrived and are exactly like the take-out containers. A good deal! http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dindustrial&field-keywords=0885313653576%20%2C%200763352248161
  4. 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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