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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 09-13-2017, 05:40 PM   #16
Uncle Drew
Got Wood.
Join Date: 05-06-14
Location: Monticello Arkansas

Originally Posted by TurkeyLeg View Post
My wife bought me the 17 inch one here. I use it on the kettle.
Thanks! And just what I need, another cooking device😂
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Old 09-13-2017, 06:57 PM   #17
Take a breath!
Join Date: 05-03-05
Location: Coral Springs, Fla

Two or three big scoops of that over some rice and BAM there it is! Beautiful cook! Mac
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Old 09-13-2017, 08:31 PM   #18
Babbling Farker
Join Date: 02-22-14
Location: Kensington, MD

I think it looks fantastic, and for all that work
I'd add way more seafood, etc.
That looks like 4 old people might get full.
In my BBQ world, there are ALWAYS leftovers!!!!
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Old 09-13-2017, 10:26 PM   #19
Knows what a fatty is.
Join Date: 04-26-14
Location: Lincoln,NE

Can you use a cast iron pan?
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Old 09-14-2017, 07:39 AM   #20
BBQ Bacon
is One Chatty Farker
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Join Date: 09-22-11
Location: Canyon, BC

Very nice indeed. Well done.
I'm a griller, I'm a smoker, I'm a midnight fire stoker!
18.5" Weber Smokey Mountain Cooker.
They call me Dean!
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Old 09-14-2017, 07:50 AM   #21
Knows what a fatty is.
Join Date: 05-23-16
Location: Miami, FL

I've got 15 and 18 inch Pata Negras that I bought through La Tienda. The 18 fits my 22.5 kettle though It's a tight fit and the lid doesn't seat as it would without it but you really don't need to worry about that anyway. The lid keeps you from having to cover the dish in paper or aluminum afterwards to heat up the top. Cooking outside with some smoke takes this dish to another level. Once you get going paella cooks pretty quickly. You should have your steps down before you begin.
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Old 09-22-2017, 07:31 PM   #22
On the road to being a farker

Join Date: 04-25-12
Location: Groton, MA

Apologies for just responding now. But sometimes things just get away from you.
The pan is 22 inch which I purchased at Sarah the owner was the editor for Fine Cooking magazine very knowledgeable.
She has recipes you can follow. However I used Jose Andre's sofrito recipe since it really makes the dish.
Also, one key to a greater Paella as the socarrat. Just close the lid on your Kamado for about 5 minutes at the end.
If you don't want seafood, you can add anything, chicken, pork, sausages, etc.
Hope this helps
Always thinking about what to smoke next

Gator Pit Offset46X24
Pit Boss Kamado 24
26.75 OTG
330 Weber Gas
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