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    • By eeichhorn
      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.

    • By KamadoGriller
      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.

    • By backyardgriller
      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.

    • By BlackSophie
      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.
    • By CharlieB_DE
      ...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

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