Kamado Smoker & Grill Cookbook

This page is the online companion piece to support my book, The Kamado Smoker and Grill Cookbook.



Question regarding salt used in the NMT Beef Rub
Q:  Can I just use kosher salt instead of the Bourbon Barrel Smoked Sea Salt?
A:  Yes, but you'll have to adjust the quantity down a bit to around 3 tablespoons.  The Bourbon Barrel is more coarse than any salt I've used, almost as big as the peppercorns, so it grinds at the same rate as everything else.  When I have had to make it without Bourbon Barrel salt, I grind everything else and then add the salt in to taste.

2 comments:

  1. What are the proper vent settings to stabilize temperatures in my Kamado (Vissions) Grill? My every attempt thus far has resulted in WAY too HOT. Thanks.

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  2. Douglas -
    We have the Vision Classic B model and for it to hold about 250, we have the bottom vent a little less than "1" and the top vent open just a sliver, hardly any at all. We have to modify our vision kamado because we found the stock rubber gasket on ours leaked, so it kept getting too much air and that got it too hot regardless of the vent settings. It was an easy fix and it is still a great kamado for the price. Directions shown here: http://www.nibblemethis.com/2014/05/review-of-vision-grills-classic-b.html

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