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@Dennis -- Tri-Tip... your California roots are showing!

Ended the weekend with another nice cook of stuffed jalapenos, local corn, and chicken. Made bruschetta with a tomato off my plant. plated with some homemade potato salad.

It a couple hours there will be turkey sandwiches I'll update with the turkey pics in a couple hours

I’m oncall at work this week, so had to go in this morning… and this is where I really love the KK. Rubbed up a 2kg pork neck last night before bed. Lit the KK when leaving for work at 7:45am, chucked the pork on when I returned a few hours later. Cooked 3hr at 285F before wrapping in foil, then other 2 hours before a 3hr rest. Dinner for the family for the next couple of nights sorted, even though I’m working the weekend. Lovely.

Thanks for the feedback. Basically followed tony b’s advice. Sent from my iPhone using Tapatalk

I received my Duck Hanger for my 32”KK about a week ago and did my first cook yesterday. I dry brined the chicken with Dizzy Pig Peruvianish seasoning. With regard to set up and use the Duck hanger is a much simple set up than the rotisserie and clean up is very simple and easy too. I was very happy with the results, chicken skin was crisp and the meat very tender and juicy. I’m thinking we (KK Community) should set up a special thread specifically related to the “Duck Hanger” accessory and use it for: * Duck Hanger for different size KK’s - There seems to be questions on how well suited some accessories are for different size grills * Techniques / tips- on set up and use * Recipes ….etc All the Best,

Spun a couple of piccanha’s last night for the wife’s birthday. No finished pics cause we arts duck fat air fryer potatoes, cedar salad and chimmichuri sauce meat was cooked to perfection but you’re gonna just have to trust me on that one! 😛 hope everyone is doing well

Simple ribs and wings cook on my "portable" KK Passed the bend test and then sauced. Wings. Naked.

party ribs

Brisket, mashed potatoes & corn bread

bread and chicken i used steam bars but with a small kk, i don’t think you need steam. just don’t bake so hot the skin cauterizes..

Last night's cook. Got another batch of jalapenos from a friend, so more stuffed ones, along with shishitoes from my plants, local corn, au gratin potatoes and a nice flat iron. plated with a nice glass of cab.

I just dropped my duck temp from 375 to 350 and we thought the fat rendered better. I might try 325 next time. We like duck

Best part of summer - local corn, peppers from a friend's garden, and a nice steak. Plus, not shown is the salad with cherry tomatoes from my plant.

They seem to have colored slightly. Perhaps from embarrassment when the lid was unexpectedly opened?

Another great cook on the KK tonight. Did BBQ chicken, I marinated in a maple bourbon mop sauce, then sprinkled with a bbq seasoning. I cooked it on the hanger at 325° and it came out with crispy skin, but oh so juicy meat. I also cooked Twice Baked Potatoes with bacon bits, cheddar, and the same bbq seasoning. Both came out delicious! The skin was still a little charred, but deliciously crispy so I think it actually was better at a lower temperature of 325 vs 400. It took longer to cook, but was worth it. Sent from my iPad using Tapatalk

Is it wrong to choose a plumber because he's got a side business as a BBQ caterer? The plate of ribs he just dropped by say it's the best reason to choose him.

i use the clip on the dome because it serves even less purpose in the drawer..

Did a tamarind duck on the kk today. I found a marinade on the internet and then mopped it every 15 minutes with a tamarind mop sauce that accompanied the marinade recipe. I hung it on the hanger in the grill that was set at 400°. We had company and all thought it was moist and delicious. Next time I’m going to try it at 375 and let it go a little longer. What are your thoughts, would lower temperature reduce the charring, or would the longer cooking time increase it? Sent from my iPad using Tapatalk

Not sure how much longer the local corn is going to be available, so trying to get it as often as possible. Grilled pork tenderloin and cherry peppers. AL pouch is spuds and onions. Ate indoors, as it's turned cool here. Thankfully it's warmer this coming week.

Spur of the Moment Cook. It's hard to cook meat in the kitchen with a KK sitting idle in the ODK. I had a pound of lean ground pork that needed to be cooked. Wasn't looking forward to it as I thought it might be more greasy than I'd like. Any made a little meat loaf and put it on the KK. Pixs not great but the meatloaf was very tasty. Plated.

In follow up to a recent post I wanted to start a new Thread related to the newer Duck Hanger accessory. As the title says….let’s use this for “All Things Duck Hanger related” Cheers, * Duck Hanger for different size KK’s - There seems to be questions on how well suited some accessories are for different size grills * Techniques / tips- on set up and use * Recipes ….etc

I use ThermoWorks RFX and the Billows temperature controller. I used the Billows a lot when I first got the kk, but once I got a handle on controlling the temperature via airflow, don’t use it anymore. I use the RFX temperature probes all the time to monitor the food temperature and love the RFX system. Sent from my iPhone using Tapatalk

Yesterday was my lady friends birthday so i cooked up her favorite, duck breasts. I cooked these at 335 instead of 375 to render just a little more of the fat, cooked for 30 minutes instead of 20, the results were really good. She said they were the best ones we have ever made

Ing 1: Orange Juice (freshly squozed, of course) Ing 2: Fish Sauce (a.k.a. nouc mam) Ing 3: "Smooshed" Garlic (or powdered, if you must) 1:1 mix of OJ and FS with as much SG as ya like(I like a lot so--at least 3 cloves) (see? Easy!) Put in a Ziploc with your Pork Parts To Be Grilled or Smoked. Chops and loins are super soaked in this-"Country Style Ribs"are,too. No, really they are! The whole is definitely greater than the sum of the parts. dub(props to Jack Schidt for this one-he is indeed a brave man)

I know what I'm kking soon.

I have the Combustion probs and do like them very much. I haven't used them much but have had no problems what so ever with them. I believe they are a little thinner than the ThermoWorks RFX and that was a consideration for me.

I use the new Meater + and have 2 They work ok but sometimes drop out (for example last night on a Pork butt cook, only one of the two was reading). I am likely going to buy the new Thermoworks one and give it a try

Please throw that clip away; it is unnecessary. The thermometer won't fall out of the grill. It is used to hold the lip of a pot.

@JDBBQ - the duck hanger has been popular lately (check those posts). Assuming that you don't have that piece of hardware, do you have the rotisserie for your KK? Otherwise, cook it like you'd do a whole chicken. You should prick the skin with a paring knife in several places on the bird to help render out the fat. Duck is much fattier than most chickens. Nothing beats crispy duck skin, so that's your target. Basic seasoning to start - S&P (white if you have it), garlic powder, onion powder. If you want traditional Chinese, add some cinnamon, nutmeg and coriander to mimic 5 spice powder. I prefer a more French style, with parsley, thyme and tarragon (think Herbes de Provence). Have fun with it and post pix of the finished bird!

It looks to me like there was some sugar in that mop. If so, sugar burns at 300°F. I would lower the temp and let the thermometer tell me when it was done. Or mop at the last minute only.

There are a number of YouTube videos showing how to do a low and slow tri-tip so I tried it. It was my first tri-tip. I’ve never tried the Santa Maria method. I removed all of the fat and put it in an aluminum pan and put that on the fire to make smoked tallow. The rub was Jane’s crazy mixed up salt and fresh cracked pepper. I never use pre-cracked pepper from the store because it loses all of its volatile organics. The fire ran at 225°F and it was a mixture of Royal Oak lump and Hickory and coffee wood chunks, I used that giant baking stone as my heat deflector and roasted the tri-tip on the top rack. When it hit an internal temp of 165 I pulled it off the fire along with the rendered smoky tallow and poured tallow all over the meat and wrapped it in foil. It went back on the fire, and I started probing for tenderness when it hit an internal temp of 190. Once it was butter tender, I pulled it off the fire and let it rest on the countertop covered in towels for several hours. I sliced it and served it with a little drizzle of the smoky tallow on each slice. It was just as fabulous as any other thing you might make on your KK. It was so good, I replicated the exact cook again two weeks later! By sheer coincidence when I did the first one, my across the street neighbor also did a tri-tip Santa Maria style. He sent me a text and said hey man have you ever done a tri-tip before? He did his Santa Maria style and didn’t like it. He thought it was too tough and not very juicy. I said that’s hilarious that you asked me. I just did one today for the first time ever. So I told him to wrap his in foil and put it in his oven at 200° and probe it until it was butter tender, which he did. He called me back later that evening and said it was fabulous that way. So I gave him the lowdown on how to do it low and slow from start to finish on his BGE. I will absolutely be doing this again. I will post a little abbreviated video of it on YouTube maybe I can figure out how to come back here and put a link. Anyway, my YouTube channel is mguerramd. OK, it’s been so long since I posted the form I can’t remember how to embed a YouTube video in a post so here’s a link: Oh well, I guess that’s how you embed it!

I'd eat that! 😋

Looks great !!!

Go on hunch? Go on lunch? Anything like this is the "art of seeing". You're gauging his ability to observe and react. General intelligence can lead to both great BBQ and excellent plumbing.

Fireboard Pro 2 with their wireless probe, BBQ Guru fan, matter of fact I am just about to stick it in a turkey. I'm going to spin it Is their user interface great ? NO, i don't think it is but the controller works really well. If I was starting from scratch I'd go thermoworks because their wired probes are great and I have heard really good things about their newest controller/fan setup.

I use ThermoWorks Signals controller for wired (4 probe capacity) and the new RFX system for wireless (except for temperature probe). Both work fine. Used the Signals yesterday, in fact. Both work with the ThermoWorks Billows fan.

The polder tubes are threaded and have a stainless plug, and the silicone ones for the cables/wires.

I shed mine ages ago! It was a total PITA to deal with when removing the thermometer after cooks during winter weather.

That looks great !!!!!

I’ve never used a drip pan with the hanger. Sent from my iPhone using Tapatalk

Wow, local corn too.

Beautiful! Did you have any flare-ups from the dripping fat? After researching online I’m still unsure whether or not to use a drip pan so the fat doesn’t hit the charcoal. My hangar came a few weeks ago and my first duck is in the freezer. Just waiting for the right time to try.

True, but it was more about the grilling than the salad anyway. Went out to get more tomatoes from the plants and something (chipmunk?) had been snacking on them! Little Bastard! The local feral cats aren't doing their job!

You know the rules!

2nd Robert's suggestion - strongly consider getting a new one. You'll be extremely lucky to find a used one and you won't be saving that much money, most likely. Plus, there's the issue of proper crating and shipping, so it doesn't get damaged in transit.

My suggestion is to buy a new one. These grills hold their value, so to find one at a low enough price to justify is unlikely. Warranty, though very rarely an issue, is not transferable. Dennis is helpful with any Komodo Kamado, but with a new grill, it’s as if he delivers it personally. Sent from my iPad using Tapatalk

After the pork loin went over so well last week we decided on pork chops yesterday. Cooked indirect for 45 minutes at 250 then seared a little on the lower grate. They did not disappoint

One of the local butcher shops had whole pork loin on sale for $2.19 a lb. So i had to throw one in. Cooked at 250 until the IT was 138. Then tented in foil for an hour. most of this went into vac seal bags for quick meals when needed. It is some really tender and juicy posk

To move one took a Caterpillar about the size of a D-8 or larger. We had a TD-25 on the property moving stumps and that got the job done more quickly. The D-8 was fun to drive compared to all the lever pulling and gear shifting on my antique D-2 Caterpillar. All the Kamado style cookers I have had have all been a manual affair and that was one of the things I enjoyed about it. Like cooking on a wood fired cookrange, it took paying attention to the fire, and therefore slowed you down from the frenetic pace of modern life.