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Louis Cohen
 
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Default grilling on the K

550-600° is great for grilling thin stuff, like chicken breasts, steaks (1-1
1/2" thick), burgers, etc. But isn't that a bit too hot for a thick
tri-tip? I like to do mine at around 400°.

--

Regards

Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

"Kevin S. Wilson" > wrote in message
...
> On Thu, 16 Oct 2003 12:23:18 -0700, Jeneen Sommers
> > wrote:
>
> >I've had a Kamado for a few years now, and have
> >smoked some _great_ food. But I have little experience
> >grilling on it, mainly because the grate is a little
> >too far from the coals (or maybe I just don't know
> >what I'm doing).
> >
> >Despite that, I've promised to grill some beef for
> >friends this weekend and was hoping to find a good
> >recipe on kamado.com where the grate-to-coals distance
> >might have been worked into the recipe technique.
> >I can't find the recipe link. Sigh. Can some kind
> >soul out there either point me to the Kamado recipie
> >link, or post a favorite recipe? I'm looking for
> >something flavorful, but not too spicy.
> >

> Don't have a recipe, just some general advice. You don't say what kind
> of Kamado you have, but I'm guessing it's either a 5 or a 7 if you're
> concerned about the distance from the fire to the grill. Either way,
> you don't have a problem.
>
> The distance isn't too great; your fire is too small. You want to get
> the dome temp up to 550 or 600 F for grilling. Fill up the firebox
> with lump, add a couple chunks of hardwood or fruitwood, and then open
> top and bottom dampers all the way. In 20 minutes or so, you should be
> well on your way to 550 or 600 F.
>
> Try grilling a tri-tip, dusted with salt, pepper, and garlic powder.
>
>
> --
> Kevin S. Wilson
> Tech Writer at a University Somewhere in Idaho
> "Anything, when cooked in large enough batches, will be vile."
> --Dag Right-square-bracket-gren, in alt.religion.kibology