| Kamado Joe "MoJoe" Newscast||October 2010 |
Kamado Joe Company
4034 Enterprise Way
Flowery Branch, GA 30542
Share your best recipes.
We've had an increasing amount of requests for recipes; especially from many of you who are new to Kamado Joe. We couldn't agree more, but we need your help. We
are currently developing a new feature for on our website that will allow you to
submit your favorite recipes, post photos and even videos along with
them. We believe the best recipes are the ones you've created yourself and we're going to give you a format to share them with all of us. We expect to launch the "Submit a Recipe" feature in late 2010 and we'll announce it in "MoJoe" and on our website. We're looking forward to trying some of your favorite recipes.
| The "Grate Debate"
Which grill is right for you?
emails and facebook comments every week from many of you telling us know how much you love
your Kamado Joe grill and why you decided to buy one. The reasons are
as varied as the customers themselves.
Many of your friends and neighbors have likely seen your Kamado Joe and been intrigued by it, but they're not sure if it's right for them. This article is for anyone you know who is considering buying a grill in the near future. Feel free to forward this newscast to them with the link at the bottom of this email.
An Unbiased Review
First, let me say that we are the authors of the review. While we have a financial interest in promoting our grills, we can also be objective. The review details the pros and cons of each method: briquette charcoal, gas and Kamado style. The review also has a side-by-side comparison across 12 different criteria that you should consider when purchasing a grill. When you know which grilling method is right for you it's easier to choose a brand and model.
What We Don't Review
guide does not compare or recommend any specific brand or model of
grill. We also do not compare other Kamado grill manufacturers for two simple reasons. 1. We want our category to grow within the barbecue market, so when any brand of Kamado grill is purchased it helps our category as a whole. 2. Most purchasers of Kamado grills do more research and comparison shopping than the average grill purchaser. We're confident that we are a competitive and superior brand of Kamado grill.
The Real Question
Which grill is right for you? That depends on what's important to you. The answer might surprise you.
| Product Review: Looftlighter|
I Met Richard Looft at a barbecue trade show earlier this year while he was demonstrating his Looftlighter to a small group of onlookers. He's a slim man with a heavy Swedish accent and an affable smile. I love gadgets and his grill accessory really caught my eye. I made the mistake of waiting to buy one the last day of the show and they were sold out, so I ordered one and received it within a week.
I asked Richard how
he came up with the idea for his invention. He said he wanted to come up with a way to
ignite his charcoal without using lighter fluid. He simply didn't like
the taste that lighter fluid added to his food. His creation began when
he placed some charcoal in a toaster and reversed the flow of a vacuum
cleaner to blow air across the charcoal.
The Looftlighter (MSRP $79.95) is an electric fire starter that is more like a blow dryer on steroids. It contains an electric coil and blows air through the cylinder at a very high rate. Charcoal can be lit is as little as 60 seconds by simply touching the end to the charcoal for 20-30 seconds and backing it away slightly as sparks appear. It can also be used to start wood fireplaces by using the same method on kindling or newspaper.
In my testing I found it to be excellent for starting one area in 60 seconds and placing it in one or two other areas of the charcoal pile took about half the time before the charcoal started sparking. It also comes with an attached steel stand (not seen in photo) that also serves as a bottle opener.
- Starts charcoal faster than wax fire starters or lighter fluid.
- Environmentally responsible because it eliminates petroleum based starters.
- Eliminates the chemical taste that lighter fluid infuses in food.
- Sleek design and easy to use.
- Can be used on charcoal and wood.
- Tested and approved by Underwriters Laboratories.
- Comes with 9.5ft electric cord, but you may need an extension cord if an electric outlet isn't nearby.
- Price may be high depending on the amount of use.
- Not readily available in retail stores, but can be ordered online.
The Last Word
If you're an avid griller and want a quick way to start your charcoal this could be a useful addition to your grilling accessories. The price may deter some from making a purchase, but it depends on the priority you put on price and convenience. I've been happy with mine for the last six months and use it every week.
* Derald Schultz, Kamado Joe
| Recipe: "Auburn Style BBQ Sauce"|
Never buy bottled sauce again.
Over the years I've enjoyed a wide variety of BBQ sauces made by local and national companies. I especially like to try sauces that I find at local farmers markets and festivals. I have a few favorites and I Iean toward a sweeter sauce with a bit of sharpness to it. A few weeks ago I was going to slow cook some baby back ribs and I thought, "how hard can it be to make a good BBQ sauce?".
I've often wondered
if grill chefs like Bobby Flay and Steven Raichlen go to their
refrigerator and kitchen cabinet and pull out ingredients by instinct.
I create marinades that way, but not a full blown recipe from scratch
much less a BBQ sauce.
I knew I wanted
organic honey and malt vinegar to play a main part of the recipe. I
purchase organic honey from a local farmers market and it has a much
bolder taste that standard honey found in a grocery store. Most "off
the shelf" honey is produced overseas and the bees are fed liquid
processed sugar, then the honey is boiled. Both processes take most of
the natural taste and nutrients out of the honey. Malt vinegar can be
found in any grocery store and it is a standard condiment for fish and
chips in Europe. Both of these ingredients would give the "sweet" and
"sharpness" I was looking for in a BBQ sauce.
I do what most of you do when I'm looking for a recipe; I choose a meat type and review several recipes on cooking websites and BBQ forums to see what piques my interest, then I use them as a source of inspiration to create a recipe that suits my own taste.
After reviewing several websites and recipes I made my ingredients list and prepared the sauce as the ribs cooked at 225°F. I prefer to let my ribs cook naturally, then baste them with sauce 2-3 times during the last hour of cooking.
In the end the sauce came out far better than I expected. Use the link below to view and print it out.
* Derald Schultz, Kamado Joe
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