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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

Greg_R

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About Greg_R

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    Senior Member

core_pfieldgroups_99

  • Location
    Portland, OR
  1. Re: Pallet or more, share Portland Oregon area. I'd be interested as well. Greg
  2. Hawaiian Luau/Kalua pork

    Re: Hawaiian Luau/Kalua pork I've cooked some pigs in these boxes and it's a great way to quickly cook a pig and end up with incredible skin. However, you will -not- get much smoke into the meat. You can counteract this with smoke flavored injections but it's not the same as a 14+ hr pig. Different flavors IMO but both are still delicious.
  3. Full size KK cabinet with Cobalt Blue tile insert

    Re: Full size KK cabinet with Cobalt Blue tile insert What temp can the tiles/grout handle? I'm thinking about what could safely be placed on the surface...
  4. Komodo Kamado on Facebook

    Re: Komodo Kamado on Facebook I got a notice saying the KK facebook page was going away because it was still in the "old group format". Whoever owns this may want to update it to the new format...
  5. Bison

    Re: Bison I've done brisket at 225 and 300 with similar results. IMO the best way is to keep it low for the first few hours then foil & ramp up the temps to finish (at a certain point no more smoke can be absorbed).
  6. Pepper Mill

    Re: Pepper Mill Michael, The Santos 1P is the best that I've seen but it's very $$$. I am not a fan of blade grinders because they do not grind evenly. Most hand grinders will only process peppercorns or other hard spices (no dried peppers, etc.). Hopefully someone has a good all-in-one option that results in an even grind?
  7. Bison

    Re: Bison Yes, I've smoked a bunch of different bison cuts. As mentioned above, the cut is very lean which means you'll need to do one or more of the following: 1) Inject & soak with marinade 2) Wrap in fat (fat netting, bacon, etc.). Note that you won't get any crust on the meat with this method. 3) Limit air movement around the meat (KK does a good job with this, other smokers not so much) 4) Foil after the first few hours; include 1/2c or so of marinade or other mixture in the foil (essentially braising at this point but the meat has already absorbed maximum smoke). Again, this will soften the crust of the meat. If you've successfully cooked Select grade (versus choice or prime) beef brisket before then do the same with the bison & it will turn out well. Note that bison has a stronger flavor than beef so it can stand up to stronger seasonings / flavors.
  8. Newbie 101

    Re: Newbie 101 Congrats on your purchase, welcome to the club. IMO, grilling (high temperature cooking) is easier because maintaining the temperature is fairly simple and does not rely on your fire building skills. I cook burgers and steaks at high heat, typically on the lower rack right over the coals. Once the dome thermometer hits 500° or so then the lower grate will be at the right temp. A long pair of tongs (and maybe oven mitts) is important, you can't hold your hand in there for long periods of time! With beef you want to sear the outside, that caramelized protein is an important flavor component. The Virtual webber bullet website & here both have some pretty good how-to posts, videos, and guides. The key thing with BBQ (low temp cooking) is building and starting the fire correctly. If you end up with a lot of lit coals then you will never be able to achieve & hold the low temps. There is a lot of information on this specific topic. PLEASE NOTE: there is no reason to run out and get a Guru, Stoker, or other computerized blower. Correctly setting the top and bottom will get you to 225 every time. +1 on the pork shoulder recommendation. They are almost impossible to screw up, my first one was cooked at 300+ degrees most of the time and it was very tasty.
  9. Also, you can get any color and then buy some Techflex. It's a braided shield and it comes in a variety of colors. McMaster-Carr and Partsexpress both sell it. You'll want to finish off the ends with some heat-shrink tubing.
  10. http://www.tejassmokers.com/NatGasHoses.htm sells 15' hoses at a decent price. They also have the stainless steel over-braid versions if critters are going to try a gnaw on your gas line.
  11. What charcoal do you use?

    I have found Royal Oak briquettes at Ace Hardware but NOT their lump. I'm going on the assumption that briquettes have more filler (less burn time, more ash). Please correct me if I'm wrong....
  12. What charcoal do you use?

    Well, my local BBQ store recently closed down. I would go there to get Big Green Egg lump charcoal which was the best option in my local area (decent quality but expensive). It seems like there is no KK charcoal available right now (based on the posts in the forum). What is my next best option? I'm familiar with the Whiz site but have not been able to locate some of the more common options (Royal Oak lump, etc.). I could get Real Montana lump shipped to me @ $1/lb (but it's supposed to be excellent). Does anyone live in the Portland/Vancouver area and know of a good place to get lump charcoal (at a good price)? Any tips or help would be appreciated! Right now I am reduced to using Kingsford lump...
  13. Newbie Questions

    They are extremely easy to install. However, buying one does not guarantee perfect fire management. It will take awhile to get used to with any new cooker. I unpacked and installed the entire thing myself but would not recommend that. You will need at least one other person, 4 people should be more comfortable. You'll want a firm level surface, no need for anything fancy. Either will work. You can achieve extremely high temperatures, especially on the lower grate. For example, a 2" thick ribeye takes just a few minutes to cook and the thick grates give it a great sear.
  14. Food cooked on KK question

    I sold my wife on one by allowing her to help pick out the tile and grout colors. Also, I threatened to buy both a gas grill (for high temp cooks) and a smoker (for BBQ). One smaller (in terms of footprint) KK all of sudden seemed much more attractive
  15. lighting the grill

    I also use the chimney to get things started (with gas torch to get the bottom few coals going). For slow cooking I only light a few lumps and then dump that onto the top of the pile in the KK. This ensures that only a few coals are lit at any one time (no run away temperatures).
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