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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Kamado cookers thread (green egg, kamado joe, primo etc)
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Old 12-04-2013, 05:30 AM   #41
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Ribeye over Mesquite



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Old 12-04-2013, 04:54 PM   #42
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Even got the diamond grill marks...nice


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Old 12-05-2013, 04:35 AM   #43
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I love do'n this! Pushing 800* +



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Old 12-05-2013, 05:12 AM   #44
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Yeah it's amazing how hot you can get a ceramic cooker. I use a layer of unglazed tile and a pizza stone on top then crank to 500-600F and make brick oven style pizzas. They turn out great!
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Old 12-05-2013, 02:51 PM   #45
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Had to add some TX BBQ and homebrew to this thread! Great thread going here..love good smoke on a chilly morning!
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Old 12-25-2013, 05:59 AM   #46
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Egg was rage'n tonight. Hard telling how hot this actually was

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Old 12-26-2013, 05:58 PM   #47
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Quote:
Originally Posted by jammin
Egg was rage'n tonight. Hard telling how hot this actually was
About 50 shy of a good pork shoulder temp .

I always wondered if it maintained linearity when it goes past max readable temp, if so you were pushing 900.
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Old 12-30-2013, 12:30 AM   #48
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First attempt at pizza tonight. Turned out pretty good. Click image for larger version

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Guys at the station liked it, and we learned stuff for next time.

Although, I had to open the top swing part about a quarter way to keep it up around 5-550. Is this normal or did I pack the charcoal too tight?
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Old 12-30-2013, 04:54 AM   #49
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Default Twice baked potatoes

I make baked potatoes in the microwave while the BGE is heating up. After the steaks are cooked, I seal the vents. While the steaks are resting, I roast the loaded spuds in the residual heat if the cooker. The skin gets crispy and the cheese carmelizes nicely.

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Old 01-06-2014, 03:28 AM   #50
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Still perfecting the steak and baked potatoe



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