Leaderboard

Another great fish meal on the Kamado. I live in the Rochester. my area and we went out on a friends boat last night in Lake Ontario , had some great conversations and caught some steelhead and salmon. Today I cooked a steelhead filet that I brushed with olive oil, sprinkled with sea salt and fresh ground pepper, as well as B T Leigh’s Something for Spring Asian rub on cast iron at 400°. My wife made lemon artichoke pasta as a side. Both were wonderful. Sent from my iPad using Tapatalk

My lady friend asked for a turkey sandwich the other day

Yesterday I decided it was time to do some pork ribs. Lit the KK and shortly there after unexpected company arrived. In all the commotion I forgot about checking the KK temp. It was 425F and time was wasting. I needed to get the ribs on so they'd be done before bedtime. I put the ribs on and shut dome vents down to almost closed. By the time 5 hours had pasted the temp was now about 225F. We all know the last thing one wants to do is overheat a KK, it takes forever to get the temp down. I was dreading opening the KK. Surprise my ribs weren't burnt to a crisp. There's still hope for a nice dinner. I will admit the ribs were a little dry but the KK flavour more than made up for that. Plated with a baked potatoe with taragon, butternut squash and the first radish of the season.

Short notice dinner plans last night resulted in a 3.3kg porchetta on the roti. Good times.

Spinning a Huli Huli Chook and Pineapple with Dizzy Pig Pineapple Head on the 32.

Sent from my iPhone using Tapatalk

The "true" sign of summer has arrived - local corn! YES! On the grill with some peaches for the salad and some chicken thighs.

First time doing this big piece of meat! Turned out great ! Very Beefy and rich

AliMac23 spun this beautiful 12kg piggy using a spit, which can be much more challenging to get centered than using the cradle. But you can't argue with the results!

Great results tonight on the upper rack. BBQ with a vinegar binder and two rubs on the left, and Cornell Chicken on the left at 400°. Both turned out great with nice crispy skin. Sent from my iPad using Tapatalk

I'll go see if i can find my notes but I did this one for my first day of retirement 4 years ago. It was great, I bought it without the head. I tried one with the head still attached and it was really creepy lol I will say this, I think if i do it again I will finish on the upper rack with skin side up for a few hours for a crispier skin.

i see, your concern is because our tel tru is extremely long-stemmed. i was thinking of the stem diameter. i dunno, someone needs to spend the $$$ and report back to us..

Great looking cooks all. Late to the party but I have to say that that porchetta looks mighty good @remi! As for you @C6Bill - what lady friend wouldn't be happy with a partner who cooks her a whole turkey AND bakes the bread for her turkey sandwich?!

Sent from my iPhone using Tapatalk

I am new to the "club". Have had my 32BB for about a year. When making pizzas on the top rack with the KK pizza stone what dome temp can I expect? How about surface temp of the stone? Any other tips/tricks other than full basket of high quality lump and open vents? Thank you in advance. My wife says I have an unhealthy obsession with this thing - although she does love the food!

Before I got a wood-burning pizza oven, I used @tony b's technique in the KK: 550°F dome, heat-soak for an hour, pizza stone on the top grate (later I used the pizza stone topped with a baking steel, which enabled a bit more leoparding on the bottom without burning the top), and let the KK recover about 8-10 minutes between pizza launches. I made mostly NY-style or Chicago deep dish. One can't (or at least I couldn't) make a true Neapolitan on a KK. Or maybe because I was unwilling to risk running my KK at 900°F. 00 flour doesn't work as well below 750°F. As Tony said, you have to match the dough / flour to the temperature you plan to use. As I remember, large lump charcoal made it easier to achieve and maintain the temp. I have a KK23 so the KK32 may be a little different.

You will likely have to do some experimenting to get things dialed in, which should be a pleasurable task in itself. I started out with a round cordierite stone (not the KK stone), aiming for 700°F, which was what worked on my previous rig. 700° was too hot, so I went to 600°F. The tops were burning before the bottom crust was done, so I switched to a 1/4" steel. The bottoms burned before the tops were done. Then I tried with the stone on top of the steel-success! 600° for about 5 minutes. I don't even have to turn them. I have a 21"KK, so YMMV. There are lots of more experienced experts here who will have more tips, and there is for sure more than one path to pizza nirvana.

As far as I know @alimac23 has a 32.

@remi that might be the best looking porchetta i have seen !!!!!

I have many straight up pics of it. I just thought it looked great among the blooming flowers. It’s a beautiful addition to my patio setting. Sent from my iPad using Tapatalk

I suggest you don't do anything. That black jacket of oil and smoke protects the material from moisture. Cement is hydroscopic, but the oil in the walls makes it hydrophobic..

Best Happy Father's Day cake ever!

Fun fact: The one in the background is actually the cake, the foreground is a decoy

I felt I needed a fan and controller in the beginning of my KK journey. I needed the comfort that I could sleep all night and not worry about the KK or meat. However, the cords, electronics, etc. seemed to cause more stress. In the beginning, I also had issues with consistent burning lump in long cooks. I started filling my charcoal basket with lump as well as a chimney. I let the chimney coals get ripping hot and then poured them over the charcoal basket. I've NEVER had any issues since. I now do this method to assure I have a solid coal base to keep the KK going for a long time. I now sleep like a baby during overnight cooks. In fact, the last one I did I almost forgot I had something on the KK when I woke up. Lol. One other drawback of a fan was that it blew ash all over inside the KK.

Not that I have ever seen but as far as grout is concerned It doesn't last forever so if needed it is always best to just buy a new tube.

I would ping Dennis on the method you are referring to. I recall seeing photos of two guys using 2x4's and rope tied to each leg individually moving the base. But, if you have a cement pathway, is it not wide enough to roll the KK sideways on it? Or you can buy 3 sheets of plywood and leap frog the plywood sheets as you roll the KK on them.

I have discovered that putting a pan of water in the KK will drop the temp pretty quickly, at least if it hasn't been heat-soaked for too long.

Flannery Porterhouse ! Yum Sent from my iPhone using Tapatalk

If you want to bake the Napoleon cracker crust pizzas.. I suggest using a baking steel (carbon plate 1/4-1/3"). At 500º, it mimics 900º on a standard baking stone, creating the same leoparding on the crust. My baking stone works beautifully for bread and dough with yeast at about 550-600º. The density of the stone determines how fast it cooks.. Heat transfer.

That's the ticket, @tony b!

3 of my favourite things.

A lot has to do with your dough. I'm not the go-to for advice in that category, as I'm not the best baker in town by any means. I usually cheat and get a Poppa Murphy's pizza (take it out of their silly cardboard pan.) As far as the KK goes, I use the KK stone on the top grate. I aim for about 550F dome temp and let the stone heat soak for about an hour before cooking. As @wrandyr said - YMMV. I have a 23" KK.

This setup replaces the dome thermometer (magnetic and removeable), the blower fan (now rechargeable and wireless), and wireless probes (900F limit). If getting the bundle, an extra thermometer, and port adapter, you're looking at a wireless setup in excess of over $600 USD. https://combustion.inc/pages/giant-grill-gauge

What is not clear to me is how far the sensor would reach into the KK. Chris was surprised by the thickness I measured on mine. I wouldn't think having it just barely peeking through the hole would be ideal.

Big Ole Hunka Meat! Nicely done!

It really does. Stunningly beautiful in any setting. Sent from my iPad using Tapatalk

I'm just joking around Looks very nice! A KK looks good in any location.

I just got 20 lb of coffee wood from Dennis If you call the shipping price is much easier to justify lol

I just ordered some. Yes, expensive but the only game in town.

De nada! That's what we do here in this Forum!

It comes from shoveling out the kiln when removing the charcoal, never fear even if a chip were to happen it still could be easily remedied with a refactory cement.

What @C6Bill said. Finding pieces of kiln brick in charcoal bags is pretty common, regardless of brand.

Its not that unusual to find rocks in charcoal.

Can you post a pic of where it came from? Sent from my iPhone using Tapatalk

Yes, all Komodo Kamado grills used to come standard with heat deflectors.. I've learned it's easier to give people what they want than to educate them. I supply them because people coming from the glazed-pot Kamado world think they're very important. Glazed pot Kamados are basically uninsulated and when the ambient temperature changes/drops their temperature can crash. Having a heat deflector reflecting heat back into the firebox gives these grills thermal mass/ a heat sink to help stabilize temps during these ambient temperature swings. Their deflector and firebox are the only components that are not exposed to the changing ambient temps. The thin glazed pot walls are unable to hold and give off heat the way a big thick cement hot face that is also insulated can. Because KK's are so well insulated, this is not a factor. The heat deflector requires you to burn more fuel, creating more airflow, more evaporation, and less retained moisture in your meat. I suggest preheating the grill empty and then putting foil on the lower grate, the size, and the area you want to be indirect. You only need the foil to be large enough to block the infrared radiation coming directly off the coals from hitting your meat. Put your drip pan on top of the foil, install the main grill, and put your meat above the area with the foil. Put the upper grill on top of that and more meat. You're off to the races. The foil is much higher above the charcoal than where the heat deflectors sit and will not trap/reflect as much heat back into the firebox. That being said, I have not used the heat deflector in one of my grills for probably 10 years. Your results will be better using foil to create an indirect area. You will burn less fuel, create less airflow, less evaporation, and will have more retained moisture in your meat.. Will the forum family please chime in how they feel about using foil or the deflectors so I can use this post as a reference..

Greeting from sunny Tucson Arizona, I have recently picked up a BB32 to replace a simple propane cabinet smoker. This is my first post after much reading and a few cooks. I am excited to be part of the community! I have stoked up the billows on the KK a few times and I am still working on temp control. I am cooking up a brisket this weekend for a birthday party. I would love to hear the voices of experience. I am going to fill up the basket with lump after I strategically place a few pieces of smoking wood. I will probably use 5 or 6 pieces of mesquite. I think I will use 2 lighting cubes to get the party started. I have two questions: 1. Has anyone ever experimented with where you start the fire? I have been lighting the lump in the middle of the basket. The burns have been inconsistent. I thought about lighting the right (or left) side to allow the burn to migrate and possible increase the stability. Or, I could be overthinking it... 2. I want to smoke the brisket at 225 +/-. Does anybody have setting suggestions? I under stand that I only need to open the top about 1 inch. Where are you setting the upper and lower dampers to get 225 using the BB32? I am excited to hear back from you. I will post the cook when I finish.

The destination of the meal at the table is definitely where a lot of the memories happen but the journey of the cook- I so love to geek out on that here on this forum. Thanks for sharing your learning with us. Sent from my iPhone using Tapatalk

Brisket pics.

Great questions! As a soon to be owner of a BB32 I'm looking forward to hearing others input. I plan to smoke my first ever brisket on my KK once I get it. I have so much to learn!