Jump to content


I think I’m ready.....

Recommended Posts

Tomorrow, between 6am and 6pm my very first Kamado grill is going to be arriving. I’m very excited, I feel like a kid the night before Christmas.  Hahaha. I think I’m all set.....












I have a wooden scraper arriving Tuesday, and haven’t quite bit the bullet on the KAB, but very close. 


I checked the deep freeze and I have three slabs of ribs, a whole turkey, and three pork loins, 17lb of hamburger.  Plenty of opportunities coming up. 

Share this post

Link to post
Share on other sites
1 hour ago, Golf Griller said:

You're ready. Looking forward to seeing your first cook.

That makes two of us. :)  I am hoping I don’t mess anything up. Going to do hamburgers tomorrow after I get it all set up. I plan on getting it all together, and starting the grill and seeing how I do at burgers before I attempt a rack of ribs or a ham or anything else. I figure that if I have trouble with hamburger I shouldn’t try my hand at anything else more expensive yet. Lol


Going to fire it up and see how I do at holding the temp at 225-250 range. If I do ok, then I’ll know. But then plan on opening up the vents and getting it to a grilling temp and grilling some burgers. 

Share this post

Link to post
Share on other sites
7 hours ago, bushcraft_joe said:

...  I am hoping I don’t mess anything up. ...

Two expectations I would try to set with any new owner...

- Expect some screw-ups, because that's how you learn.

- Expect everything you cook will be edible, even if it's not exactly what you had in mind.


It's hard to make food unpalatable. The only way I have ruined food is by putting it on too soon. The most important tools are your eyes and nose. Here's what to look for. 


Fires have 4 phases: lighting, growing, maturing and dying.

Only the MATURE phase is suitable for cooking. While a fire is growing, the smoke will be bad and any food you cook will have a strong, somewhat metallic smoked flavor that no one likes. The grill will put off a thick white smoke that smells very acrid. This will go away when the fire matures. You don't need white coals, exactly, unless your cooking directly, just a thin blueish smoke. I try to add my smoking wood late for this reason. 


HAve fun,


Share this post

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Create New...