Kamado Cooking

[LLC]

On 2/6/2021 at 2:06 AM, Homer said:

Thank you for the advice!

I think I will first try the stainless steel and see how it goes. Maybe later I will buy the cast iron.

 

I started with the stainless steel and ended up getting cast iron. Which one I use depends often on what I’m cooking. Sometimes I’ll have the cast iron on one half and the stainless steel on the other side; often at different levels. 
 

I just put one of my KJ cast iron grills in my Napoleon gas grill to burn it off and then seasoned it. No bid deal, just a bit of time. 

[LLC]

Bone in pork chops the other day and then a great steak dinner yesterday. 

[Fuzz]

1 hour ago, Habana Mike said:

Left my Green Egg in Atlanta.

Just put an order in on the Big Bad Komodo Kamado

 

 

Cobalt Blue.

I'll be needing a charcoal shipment @Fuzz

No probs! I can organise a 40'container of charcoal for you!

[Habana Mike]

 

47 minutes ago, Fuzz said:

No probs! I can organise a 40'container of charcoal for you!

That should last a season or so....

[LLC]

Not bad for a Tuesday night. Love the KJ, the ribs were amazing. 

[dobbs]

probably not what what comes to mind when you think kamado, but i recently picked up this weber double-wall steel kamado and it is freaking fantastic:

smoked a pork shoulder with just salt and pepper (a little paprika for color) and it turned out way better than i thought it would. accidentally bought boneless so i had to tie it up and it didn't seem to suffer, very moist and lots of smoke flavor:

it grills really well too, did a tri-tip, salmon, and carne asada and the only limitation has been me.

-dobbs