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Haha, that’s hilarious! 😄 Even without a thermometer, that “cheat sheet” seems like a fun way to estimate cooking times. I might have to try it next time — although I’ll probably still double-check with my thermometer just to be safe!

I usually go low and slow for brisket, then finish with a quick high sear. For steaks, sometimes I do a reverse sear. My favorite seasoning is simple: salt, pepper, garlic powder, and a bit of smoked paprika. Letting it sit with a little olive oil before cooking really brings out the flavor

Thanks everyone for all your advice and suggestions.

For particularly tender cuts like filet mignon, you can also try to sous vide the steak to warm/cook it, then do a high temp sear just to add a crust for texture. I've also done tougher cuts in a balsamic marinade (balsamic vinegar, water, garlic, and whatever spices I'm in the mood for), the vinegar starts to break down the meat and makes it more tender while adding some fun flavors. And flavorful cuts like a ribeye can handle a light rub.

For all kinds of beef, salt, pepper, garlic is hard to beat. Brisket is always best low and slow, i like anywhere between 225-275. Steaks I like to cook hot and fast, direct. 600-650, lower grate, 3ish minutes per side for a 1.5” ribeye. Sent from my iPad using Tapatalk

I like the unexpected stuff. I usually do pulled pork (using pork loin instead of butt since it's a lot less greasy and much smaller for my small family - plus it's a little dry so it pairs well with a Carolina-style vinegar sauce) or dry rubbed ribs but some of my favorites were a cheesecake and TNW's baked Brie.

I'm a gadget guy so I like using my FireBoard and Pulse, but the ThermoWorks RFX came out just after I committed and I may have chosen them if I had to buy new today. Still, with a decent UI both for local access, web, and phone the FireBoard is pretty nice compared to my previous Stoker (now out of business) where I had to build my own web UI.

I second what @5698k (Robert) said. Thermoworks rock. Accurate, instant read. What more do you need? There's a whole different discussion about "wireless" thermometers for the rotisserie. More new ones coming out all the time.

Thermoworks has the best meat thermometers out there. They’re on the pricy side, but worth it. Sent from my iPad using Tapatalk

I’ve been looking for a good meat thermometer because cooking meat perfectly has always felt a little challenging for me. I want to make sure every meal is cooked properly and safe to eat. I’ve checked out several options online, and while many have glowing reviews. I’m still not completely sure which one would be the easiest and most reliable to use. Alpha Grillers Meat Thermometer Digital https://www.amazon.com Alpha Grillers Meat Thermometer Digital/dp/B00S93EQUK AMMZO Digital Meat Thermometer Digital https://www.amazon.com/dp AMMZO Digital Meat Thermometer Digital/B00S93EQUK?&linkCode=ll1 Has anyone here bought a meat thermometer for home use? Which one do you recommend? Can this prove to be effective, or are there better ones to compare it with? Thanks in advance.

Hey everyone, I’ve been experimenting with different meats on my Komodo Kamado, but I’m still trying to figure out the best way to cook beef — especially steaks and brisket. I love that smoky, juicy flavor the Kamado gives, but sometimes my beef turns out a bit dry or overcooked on the edges while the middle stays too rare. I’ve tried both direct and indirect heat, but I’m not sure which setup works best for thick cuts. So, how do you all cook your beef on the Komodo Kamado? Do you prefer low and slow for tenderness, or high sear and then rest? And what’s your favorite seasoning or marinade that really brings out that beefy flavor? Would love to hear your methods I’m always trying to improve my grilling game! Thanks,

Hey everyone, I’ve been really enjoying my Komodo Kamado lately and I’m curious to know what everyone’s favorite go-to recipes are. There are so many amazing things you can cook — from slow-smoked ribs to pizza, roasted vegetables, and even desserts! I’d love to hear what dishes you make most often and what temperature setups or accessories you use to get the best results. Do you prefer low and slow barbecue, or do you like using it for quick high-heat searing? Let’s share some recipe ideas and tips to inspire each other!

Is it still available?

Thanks, @remi. I did find my copy of it. For others who haven't tried it - it's damn good chicken!

What @tony b said.

https://komodokamadoforum.com/topic/2505-roadside-chicken/

I hear yah. I haven't made roadkill chicken in ages. I'll have to dig in my files to see if I still have the recipe for it.

I put it on top of the fire, just before I put on the chicken. I also make an aluminum foil pouch with the leaves and allspice berries inside for the extra punch at the beginning.

It was 2kg of roadside chicken here tonight, done with boneless thighs. Haven’t done that one in a while and the kids love it. Served up with some simple coleslaw, a yoghurt/cucumber/garlic thing, and bread and wraps. Winner winner chicken dinner.

grilled boneless chicken legs. sometimes getting the second smallest kk is not ideal for cooking for 8 people

In case you don't have a thermometer:

IMG_0679.mov

Has anyone bought the cheftemp thing? Been showing up on my FB feed so of course I'm heavily researchng beforehand. https://www.chefstemp.com/shop/ I have a smobot i bought back in 19 or so, really like it but I'm over the wires. I also have a meater plus but as others have stated, can be touchy. Dropped on me 30 min in a two hour cook last night. I need wireless thermometer as I do much rotisserie cooking. Plus it is second app and Bluetooth unless I add a dedicated unit to do wifi from the Bluetooth. I'm after an all in one app, no wires other than power or recharging. Agnostic on blower -v- top vent.

Cooked to perfection !!!!

Karma's a...."female dog." He's going whole hog (pun intended) into his BBQ business and tasked me with getting some of the tech stuff up and running. If anyone's in or near San Diego you should look him up: https://kennys-pitt.com/