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Just got a Kamado grill: what are some things I need to know before using it?
Posted on 1/1/14 at 4:29 pm
Posted on 1/1/14 at 4:29 pm
I read that you need to cure the cooking chamber, but do I really need to leave it going for 24 hours?
What kind of charcoal/wood chips do y'all recommend?
What kind of charcoal/wood chips do y'all recommend?
3
Posted on 1/1/14 at 4:36 pm to hendersonshands
Charcoal has the be lump.........wood/chips depend on what you're cooking and what flavor you prefer.
I don't recall cutting my cooking chamber..........I put some coal and it and played with temp control for a few hours the first day I got it......that's all.
I don't recall cutting my cooking chamber..........I put some coal and it and played with temp control for a few hours the first day I got it......that's all.
Posted on 1/1/14 at 5:08 pm to CBLSU316
quote:
I don't recall cutting my cooking chamber..........I put some coal and it and played with temp control for a few hours the first day I got it......that's all.
What'd you cook on it first?
Posted on 1/1/14 at 7:37 pm to hendersonshands
Don't get it over 300 degrees 1st time u use it could ruin the rubber seal.
Posted on 1/1/14 at 7:40 pm to hendersonshands
Boston butt.........very forgiving for a first time user.
Posted on 1/1/14 at 7:42 pm to CBLSU316
NEVER EVER, EVER, EVER,EVER USE LIGHTER FLUID!
Posted on 1/1/14 at 8:50 pm to Janky
Lump…Royal Oak is just as good as expensive brand.
As Janky said…..NEVER USE LIGHTER FLUID.
Buy chunk wood…not chips (I usually find all my wood at Krogers…Apple, Hickory, Peach, Cherry).\\What kind of Kamado do you have? I would recommend going on Kamado Guru to get some ideas…great site.
As Janky said…..NEVER USE LIGHTER FLUID.
Buy chunk wood…not chips (I usually find all my wood at Krogers…Apple, Hickory, Peach, Cherry).\\What kind of Kamado do you have? I would recommend going on Kamado Guru to get some ideas…great site.
Posted on 1/1/14 at 8:51 pm to hendersonshands
I would practice with hamburgers and steaks with my 1st cook…get use to control vents with temps.
Posted on 1/1/14 at 9:41 pm to WildcatMike
Not sure of the brand, my girlfriend got it for me. Haven't really received it yet. I was planning on cooking something this weekend. I was thinking about trying something that I could cook on low temp for a while, like maybe some ribs. Boston butt sounds good, too.
Posted on 1/2/14 at 4:34 pm to hendersonshands
Ribs..,.225 do 3-2-1 method.
I dry rub and inject them with apple juice. I don't like the bark…so I do not base them.
Check out Kamado Guru website for tips.
I have an Akorn and Kamado Joe…also, I suggest getting a deflector plate for smoking (in-direct heat).
I dry rub and inject them with apple juice. I don't like the bark…so I do not base them.
Check out Kamado Guru website for tips.
I have an Akorn and Kamado Joe…also, I suggest getting a deflector plate for smoking (in-direct heat).
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