Andrey 18 Posted November 2, 2020 Share Posted November 2, 2020 Hey everyone, many thanks to creators, admins and members of this forum, I had already learned a lot about kamado grills before I finally purchased my Monolith yesterday! Very excited about spreading barbecue love in the coming cold cold Russian winter daninpd 1 Quote Link to post Share on other sites
JeffieBoy 869 Posted November 3, 2020 Share Posted November 3, 2020 Welcome aboard from Canada. Just remember to send us stories and photos of your cooks as we all like to learn from each other. Many happy cooks with your monolith! Andrey 1 Quote Link to post Share on other sites
BURGER MEISTER 516 Posted November 3, 2020 Share Posted November 3, 2020 Welcome from the USA. What an apropos post title with the passing of the original 007. Andrey and daninpd 2 Quote Link to post Share on other sites
Andrey 18 Posted November 3, 2020 Author Share Posted November 3, 2020 8 hours ago, BURGER MEISTER said: Welcome from the USA. What an apropos post title with the passing of the original 007. Thank you First, I thought about having a bit of fund and posting a title with Khrushev quote "We will bury you" but in the current political climate I decided that would be a risky joke :) BURGER MEISTER 1 Quote Link to post Share on other sites
Andrey 18 Posted November 3, 2020 Author Share Posted November 3, 2020 8 hours ago, JeffieBoy said: Welcome aboard from Canada. Just remember to send us stories and photos of your cooks as we all like to learn from each other. Many happy cooks with your monolith! Thanks mate!) I will, but I would like to get at least some experience first though I was wondering about how Kamado would cook in a climate with occasional minus 10 degree F, I am sure you could say a lot about that Quote Link to post Share on other sites
len440 417 Posted November 3, 2020 Share Posted November 3, 2020 Welcome Andrey glad to have someone here who's sense of humor is close to mine. We get down to minus 10 also but my kamado hasn't experienced it yet. I imagine it would survive. Our Canadian friends would know more . Have you seen this. Lots of good info Quote Link to post Share on other sites
retfr8flyr 1,595 Posted November 3, 2020 Share Posted November 3, 2020 Welcome to the forum! Quote Link to post Share on other sites
TKOBBQ 5,790 Posted November 3, 2020 Share Posted November 3, 2020 Welcome to the Guru there are a lot of great people and information around here. Quote Link to post Share on other sites
Andrey 18 Posted November 3, 2020 Author Share Posted November 3, 2020 7 hours ago, len440 said: Welcome Andrey glad to have someone here who's sense of humor is close to mine. We get down to minus 10 also but my kamado hasn't experienced it yet. I imagine it would survive. Our Canadian friends would know more . Have you seen this. Lots of good info Many thanks! Yes, I'm almost finished it actually, super useful read! Well, in times like these you can't get by without a bit of laugh or you go nuts Quote Link to post Share on other sites
Andrey 18 Posted November 3, 2020 Author Share Posted November 3, 2020 5 hours ago, retfr8flyr said: Welcome to the forum! Many thanks! Quote Link to post Share on other sites
Andrey 18 Posted November 3, 2020 Author Share Posted November 3, 2020 5 hours ago, TKOBBQ said: Welcome to the Guru there are a lot of great people and information around here. Thank you! I have already got proof of both TKOBBQ 1 Quote Link to post Share on other sites
daninpd 2,084 Posted November 4, 2020 Share Posted November 4, 2020 Welcome to the forum. Send some pictures of that grey slushy stuff (not pristine, white snow) so I can remember why I live in California. And send some pictures of your cooks and include the descriptions of the cuts of meat. I am fascinated by the different ways of carving up a side of beef and how it varies around the world. Quote Link to post Share on other sites
JeffieBoy 869 Posted November 4, 2020 Share Posted November 4, 2020 @Andrey I typically use the Akorn about a dozen times or so through the cold weather. I find that the cold, clear, high pressure days mean no wind, so the temps tend to be more stable. The insulation inside the double walled Akorn means that there is very little difference in efficiency from summer time cooks. This may differ with ceramic. I do like when the smoke just hangs in the air rather than dissipating immediately. Living in a city means that very rarely is that beautiful, clean, wood smoke smell in the air. It’s nice when it hangs around. It’s also a dinner bell for your neighbours to come nosing around! Quote Link to post Share on other sites
Andrey 18 Posted November 4, 2020 Author Share Posted November 4, 2020 17 hours ago, daninpd said: Welcome to the forum. Send some pictures of that grey slushy stuff (not pristine, white snow) so I can remember why I live in California. And send some pictures of your cooks and include the descriptions of the cuts of meat. I am fascinated by the different ways of carving up a side of beef and how it varies around the world. Thank you, will do, hopefully not in the next week or so! California is great, God knows when I will be able to come visit next time :( Cuts in Russia do differ a lot from US, as far as my quick internet scan told me. There are only a few places where one can find brisket with flat and point, pork buts don't come with the bone... hopefully I will find someone from Moscow here who already did the research on finding good barbecue meat Overall grilling meat is done quite differently, mostly like in the picture. Low and slow is not very common at all, apart from parts of post-Soviet Union, like Central Asia, the "stans", like Uzbekistan, where I was born. There cooking meat in traditional clay ovens goes back centuries... TKOBBQ 1 Quote Link to post Share on other sites
Andrey 18 Posted November 4, 2020 Author Share Posted November 4, 2020 9 hours ago, JeffieBoy said: @Andrey I typically use the Akorn about a dozen times or so through the cold weather. I find that the cold, clear, high pressure days mean no wind, so the temps tend to be more stable. The insulation inside the double walled Akorn means that there is very little difference in efficiency from summer time cooks. This may differ with ceramic. I do like when the smoke just hangs in the air rather than dissipating immediately. Living in a city means that very rarely is that beautiful, clean, wood smoke smell in the air. It’s nice when it hangs around. It’s also a dinner bell for your neighbours to come nosing around! I will soon find out hopefully There are no back yards inside Moscow ring road, as there are only apartment blocks. One of the reasons why I so desperately wanted to live in the suburbs. Thank you COVID, I guess you are not all horrible )) JeffieBoy 1 Quote Link to post Share on other sites
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.