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By kamado mofo
Hello All!!! Getting my Kamodo dialed in. Thought I had a gasket issue, but Brian at Hi-Que gave me lots of knowledge about fire control on my grill. Any tips on controlling the level of smoke applied to the cook would be appreciate by this rookie!
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By vuongp
wow.
I have been looking at Alibaba and there are so many manufacturers of ceramic kamados.
The price is 1/4 -1/3 of retail, BUT the hard part to swallow is shipping.
Has anyone ordered things from Alibaba - large / heavy like this?
MOQ = Minimum Order Quanity = sometimes is 1 or 2 but Never to fill a container!
Anyone will expertise in this area? imports? I am near Long Beach for major international port of entry.
The number of containers and activity is unbelievable.
https://www.alibaba.com/product-detail/Patio-Camping-Stove-Ceramic-BBQ-Smoker_60510617447.html?spm=a2700.8443308.0.0.50783e5f79wBlg
For example the single 23" MODEL:
TQ0023 Grill Diameter: 59cm/23.2inch Grid Diameter: 52cm/20.5inch Kamado cooking Area:2123sq cm/329sq in Net Weight:95kg Weight(with CTNS):103kg Assembled size: 128*80*120cm Package size:75*66*92cm Container: 46PCS/20"FT; 102PCS/40"FT; 147PCS/40"HQ Sample wooden packing dimension:88*78*94cm 103KG !! (WOODEN BOX CRATE ADDS TO WEIGHT BUT NEEDED FOR SHIPPING PROTECTION) -
By jfio
Hi Fellow Gurus- I've owned a Primo Jr. for about two years and love it. It came with a Cypress table which I don't like. So I'm planning to build my own table out of cedar if possible. I'd appreciate it if anyone on the site has plans they'd like to share with me.
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By Daz
My wifed signed me up for BBQ Ribs at my son's baseball endgame party. After working on my own controller like nuts for 3 years she now signs me up for every potluck party we go. So I was on a quest to find out how to use minimum effort to make pro-like ribs. I figured I'll make a video for it since I haven't smoked much of ribs for a while.
Here is a process I tested today and the ribs turned out to be just as savory and tasty as, well, finely prepped ribs. It'd add a few points with some freshly cut herbs and garlic but these ribs turned out to be just amazing. Here is the process, no overnight seasoning, no wrapping and no mopping. The grill was not touched til the end.
1. I went straight to Costco and picked up some pre-dry-rubbed St. Louis Cut Ribs. I've used them before and they are great. For only $3.49 /lb and seasoned, this is the best bang for the buck. This way I don't have to buy them ahead of time. The ribs are good to go. The rub was called "Souvloki" rub and it got a little heat in it.
2. I curled up the ribs into a standing tube with two skews. This way the ribs are cooked 1~2 hours faster and even on both sides. It took three hours to cook the ribs to 210 internally.
3. Lit the starter cube, put in the heat deflector, insert the meat probes and grill probe. Put the meat in and close the lid for the first and last time.
4. Set the temperature controller to 270. I was just experimenting with it, It worked really well. A nice bark was formed yet the inside is savory. It pulls off the bone easily.
5. That was it. No wrapping no mopping no nothing. Just cruise around for 3 hours and take it straight out of the grill and eat.
So next time if you are in a hurry or just being lazy...you know what to do.
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