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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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01-29-2013, 10:08 PM | #16 |
Knows what a fatty is.
Join Date: 01-01-12
Location: St. Louis, MO
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I love mine...works like a champ.
The ONLY knock is that it is difficult to read the temp from the igrill....but I just stopped looking and pulled up my phone. |
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01-31-2013, 09:36 PM | #17 |
is One Chatty Farker
Join Date: 08-29-06
Location: Arlington, Nebraska
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[QUOTE=bmoorhouse;2347156]I bake pizzas on my Kamado Joe at 500-550 degrees. I also enjoy searing my steaks at about 650-700. While I wouldn't walk away from the grill while actually cooking them at that temp, it would be nice to walk away after lighting the grill and let the iGrill warn me as it passes through 550 on its way up. And though I haven't tried them myself yet, I have read several recipes for baking on the Kamados that use temps above 400.QUOTE]
Never thought about using an probe for short cook items such as pizza's. Baking makes sense, but like cast iron cooking I wait until I can start to smell the food and know it is almost done. I don't mess with moving the fatty around once it is on the cooker. I just let it be until it is done. Have you looked into armadillo eggs yet? Do a search for them.
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________________ www.operationbbqmw.org KCBS CBJ 9831 Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven |
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01-31-2013, 09:42 PM | #18 | |
Knows what a fatty is.
Join Date: 08-20-12
Location: Norfolk, VA
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