forum thread Posted by hashpile • Oct 23, 2024
Oct 23, 2024 1:33 AM
forum thread Posted by hashpile • Oct 23, 2024
Oct 23, 2024 1:33 AM
Grilla Grills Kong Kamado Grill $636.75
$637
$849
24% offGood Deal
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Deal Details
Main Cooking Area: 20.5" Diameter=329″
Upper Cooking Area: 20" Diameter=314″
Total Cooking Area: 643″
304 Stainless steel grids
https://www.grillagrill
QA Note: Price reflected in cart.
Upper Cooking Area: 20" Diameter=314″
Total Cooking Area: 643″
304 Stainless steel grids
https://www.grillagrill
QA Note: Price reflected in cart.
Community Notes
About the Poster
Deal Details
Community Notes
About the Poster
Main Cooking Area: 20.5" Diameter=329″
Upper Cooking Area: 20" Diameter=314″
Total Cooking Area: 643″
304 Stainless steel grids
https://www.grillagrill
QA Note: Price reflected in cart.
Upper Cooking Area: 20" Diameter=314″
Total Cooking Area: 643″
304 Stainless steel grids
https://www.grillagrill
QA Note: Price reflected in cart.
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+11
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71 Comments
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Kamado in of itself has been a learning curve, but it's been a blast and this grill has handled everything I've thrown at it.
The driver took photos and put it back on the truck.
Gonna do smash burgers soon on it. Enough space to toast the buns while i smash out burgers on the steel. I love my smoker but this is the all star "appliance" in my home, the wife and kids rave about the food i make in it and i like it too
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Gonna do smash burgers soon on it. Enough space to toast the buns while i smash out burgers on the steel. I love my smoker but this is the all star "appliance" in my home, the wife and kids rave about the food i make in it and i like it too
That steel is a game changer. Pizza comes right off it, burgers get a nice crispy crust but if you're not getting the dough very very thin, then, fire at 600 and take it up to 700 during the cook to get that sweet crust burn. Lite sauce or it tastes like little caesars. Thin thin crust can def start at 700 and keep it below 800. I hear firing at 900 is the way to go but good luck doing that when you can't see the pizza you're firing when it's shut. Maybe having a timer or just a lot more time in and i can wing it. I usually check the pizza once or twice while it bakes inside.
That steel is a game changer. Pizza comes right off it, burgers get a nice crispy crust but if you're not getting the dough very very thin, then, fire at 600 and take it up to 700 during the cook to get that sweet crust burn. Lite sauce or it tastes like little caesars. Thin thin crust can def start at 700 and keep it below 800. I hear firing at 900 is the way to go but good luck doing that when you can't see the pizza you're firing when it's shut. Maybe having a timer or just a lot more time in and i can wing it. I usually check the pizza once or twice while it bakes inside.
On an unrelated note, I'm not getting my grill today, freight shipper called and said it wasn't available for their pickup, so next week hopefully.
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