At 24′′, the Kong is a large charcoal ceramic kamado grill, truly one of a kind. Kong’s design is based off an ancient Japanese dome-shaped clay oven—the mushikamado—still currently in use around the world. After some modern modifications, the Kong kamado grill’s heavy-duty ceramic shell retains heat and moisture to deliver delicious barbecue meals that your whole family will enjoy. Kong is one of the hottest grills on the market, producing up to 700°F, ideal for searing steaks. Kong is also great for baking, roasting and smoking. Rack of ribs? Oven-baked pizza? You’ll find out just how versatile this lump charcoal kamado grill can be.
$799 and FREE SHIPPING
ORDER IT NOW: http://grillagrills.com/grills/kong-ceramic-kamado-grill/
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GRILLING AND SMOKING TIPS FROM GRILLA GRILLS:
– Long-handled grilling tongs prevent the escape of flavorful juices that results from stabbing food with a fork to lift it from the grill.
-Long-handled grilling tongs keep a firm grip on meat and vegetables as you turn them on the grill.
-To prevent wooden skewers from burning on the grill, soak in water for 30 minutes before threading on meat.
When grilling any type of meat, poultry or other foods, remember moisture retention is a must:
– Sear the outside first to lock in juices
-Add salt after cooking (if needed)
-Flip cuts of meat when bubbles start to appear so moisture goes back into the meat
-Sauces are best applied near the end of cooking to prevent burning
-Always use tongs, not a fork
SMOKING MEATS: THE SECRETS TO GREAT SMOKING
-The essence of smoking is cooking meat at low temperatures (less than 250°F) for an extended time while the meat bathes in smoke from any number of popular wood flavors.
-Great smoking is largely about understanding temperature—not only the range inside your smoker but also ambient conditions. Wind and cold weather lengthen cooking times.
-Maintaining a constant heat source, with air flowing through the smoker, keeps your smoke live and sweet. Stale smoke is bad news.
-Keeping your cool helps when you make the leap from grilling to smoking.
-Smoking is a dynamic process, and you need to adapt to changing conditions. The results are worth it!
-Experiment with a range of wood pellets, including subtle fruitwoods, such as apple and cherry; mild alder; and stronger pecan, oak, mesquite, and hickory.
RECIPES & TIPS:
►Recipes: http://grillagrills.com/grilling/recipes/
►Grilling & Smoking Tips: http://grillagrills.com/grilling/grilling-smoking-tips/
►Wood Pellet Cooking: http://grillagrills.com/grilling/cooking-with-wood-pellets/
WHAT OUR CUSTOMERS SAY:
►Testimonials: http://grillagrills.com/grilling/testimonials/
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GRILLING ACCESSORIES TO BLING OUT YOUR BACKYARD BBQ:
►Pellets, Sauces, Covers, Charcoal, Sauses & Other Cool Stuff: http://grillagrills.com/accessories/
CHECK OUT OUR OTHER KING OF THE JUNGLE GRILLS:
►Grilla: http://grillagrills.com/grills/grilla-pellet-smoker-grill/
►Silverbac: http://grillagrills.com/grills/silverbac-wood-pellet-grill/
►Kong: http://grillagrills.com/grills/kong-ceramic-kamado-grill/
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