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

ckreef

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Everything posted by ckreef

  1. I finally got my hands on a Komodo Kamado Cold Smoker. This thing is awesome. It burns pellets and/or chips and uses an aquarium air pump to inject smoke into your KK either through your Guru port or (for newer model KK's) a dedicated Cold Smoker port. It arrived earlier this week. I've tested it twice so far. I have a high end aquarium air pump and a two gang valve to control the air flow (more air = more smoke). It comes apart without any tools to simplify cleaning. I'm using B&B Cherry pellets. To start it up you put about 1/3 cup of pellets in the hopper tube. You then soak about 2 Tbsp's of pellets in alcohol for a few minutes. Drop the soaked pellets in the tube and light it with a long camping lighter from the side hole, leave the top cap off. After the alcohol burns off (10 minutes) your pellets are burning and smoldering. Fill the hopper with pellets and turn on the air pump and set to high. After a few minutes it's rolling out smoke. Once that was done I set the air pump to low and added a tray with 5 cups of Blueberries. 1 1/2 hours later it's still smoking good. The KK didn't really go up in temp (top temp cold smoker KK, bottom temp KK sitting next to it). Time to pull the Blueberries.  After that was done I kept the cold smoker going and fired up the KK for a low-n-slow rib cook. 5 hours after I fired up the Cold Smoker it's still going strong. Temperature running a little high but I didn't try and bring it down as the ribs went on sort of late in the day and I really want to eat sometime tonight. A nice wisp of smoke. Ribs not done yet (lower temperature) but they are coming along bathed in smoke. A look inside the hopper tube. After 5 hours of smoke the hopper tube is still more than 1/2 full. Did I mention how awesome this is. This thing would easily run 10+ hours set to low with a full hopper of pellets. Cold smoked salmon coming soon
  2. ckreef

    Grill Grates and My KK's

    The prize for winning the Guru Italian challenge was a set of Grill Grates. Me and Brad (from Grill Grates) came up with a good configuration. They are sectional so they can fit my 16" main grate or any of my 19" grates. I won't post the full review I did but I really like this after market set of grates. Allows for direct heat grilling while keeping most of the drippings from going down into the KK. They also come with a kewl grate tool that allows you to get up under your food and lift it straight up to flip. (perfect system for whole fish cooks) Anyway here are my initial cooks using the Grill Grates. Really small leg quarters (it's what I had). Burgers using the grate tool. The back 2 are feta burgers. Whole fish. This system with the grate tool worked really well for flipping the fish without tearing up the skin. Lastly a few chicken legs on the 16" Sent from my XT1585 using Tapatalk
  3. ckreef

    KK Cold Smoker, Blueberries and Ribs

    In a 19" (most people have bigger KK's) a smoke pot doesn't work really well. I bought a nice small 1.5 qt CI pot and drilled my holes. The problem in a 19" table top is not really enough space in the fire basket to accommodate the small smoke pot. It worked really well one time. The next two times it didn't and so I gave up on it. I didn't preheat the CI ahead of time and that probably would have helped. The only real pain with the smoker is cleaning it. There are numerous products that help. ZEP 505 cuts rights through the build up and one day I'll order some brewers wash. Dealing with the air pump is about as much effort as dealing with the rotisserie motor and both are just not an issue. One day I'll have them both cranked up and do a smoked rotisserie cook.
  4. ckreef

    A 30 hour Low-n-slow Burn

    So last night after my rib cook I didn't properly shut down the KK (oops my bad). Come home from work today about 30 hours after I fired it up and it's still at low-n-slow temperature.  I had started with a basket full of Fogo Premium Black Bag lump. Was curious to look inside. The KK defiantly did a nice complete burn. I'm good with a 30 hour burn time. Longest I've gone in a kamado. And this is just a 19 Table Top.
  5. ckreef

    KK Cold Smoker, Blueberries and Ribs

    Looks delicious.
  6. ckreef

    Looking to switch

    No learning curve. If you are used to a Big Joe a KK will be a bit easier. You already went through the learning curve with the Big Joe. No matter what size you choose you won't be disappointed with the purchase.
  7. ckreef

    Cheers tony b

    Nice stash.
  8. ckreef

    KK Cold Smoker, Blueberries and Ribs

    Pellets definitely put it out. Can't wait to see the brisket.
  9. ckreef

    KK Cold Smoker, Blueberries and Ribs

    I would fire them up then fill the hopper half full. Run the pump on high 10-15 minutes until the smoke is really rolling out. At this point you know everything is good to go. Turn pump on low and it should keep going with a fine wisp of smoke for over 5 hours on a 1/2 load of pellets. Let us know how it works out.
  10. ckreef

    KK Cold Smoker, Blueberries and Ribs

    What you see on the bent tube is a SS collar that is the guru port adapter. A guru port is probably bigger than a dedicated smoker port. My KK is older and doesn't have a dedicated smoker port. Yes I can see where pellets would gum things up quicker than chips. Just need to clean it after each use. The up side to pellets is they burn longer and drop through the hopper tube easier.
  11. ckreef

    A 30 hour Low-n-slow Burn

    I think a little bit of both. The Fogo Premium Black Bag is nice hard lump and the KK was just set right. Although I started with a basket full of lump it wasn't overstuffed. If I had really loaded it up it probably would have gone another 6 hours.
  12. ckreef

    KK Cold Smoker, Blueberries and Ribs

    Not custom. It does have both the mounting plate for use with a dedicated smoker port and the guru port adapter. As for pellets they work really well. I think the general concensus is they burn longer than chips and are a more consistent burn.
  13. ckreef

    A 30 hour Low-n-slow Burn

    Yes they are which is why I bought them even though I didn't really have the spare cash at the time. No regrets.
  14. ckreef

    KK Cold Smoker, Blueberries and Ribs

    I bought the best single outlet pump the local pet store had. The trick is to get a two gang valve. The valve that's not hooked to anything I use as a bleed off and Control the amount of air going to the smoker with that valve.
  15. ckreef

    Hey ckreef

    Sorry I meant to answer this before - LOL If it's the bottle I'm thinking about we tore through it pretty fast and I used some in a Brunswick Stew. So yea tell him he did a good with it.
  16. Going to post WFO money shots in this thread. If anybody has a WFO/pizza oven please feel free to post your money shots if you just don't feel like doing a complete cook thread. Had a long day cooking in the WFO yesterday. (while low-n-slow in the KK's). Had the WFO fired up for about 8 hours.  3 pizzas followed by artisan bread and then buns (for the low-n-slow pulled pork). The pizzas needed a slightly higher temp (and no more using pizza screens). The bread and buns needed a slightly lower temperature.   For a grand finale Mrs skreef put together a lasagna in my new terracotta pan from Portugal. I love this pan. It has a nice glazed interior. Lasagne went on covered in foil. WFO was cruising along at 400* with a hot bed of coals. Rotated at the 20 minute mark. At 40 minutes it was looking right but it needed the top browned. Threw a couple of small logs on the coals. Waited about 5 minutes for the smoke to stop. At this point I had some nice flames dancing across the dome. Mrs skreef reached in there (with a welding glove) and pulled off the foil. 3 minutes later a nice browned top. Sure glad I didn't wait for my 5 minute timer to go off. This instant broiler action worked really well. Next time I'll set the timer for 2 minutes. 
  17. ckreef

    KK Cold Smoker, Blueberries and Ribs

    Pellets is definitely the way to go. When I said alcohol I was referring to 91% alcohol. If you went downstairs to the Ever clear you could have taken a shot or three to not only fire up the cold smoker but you would have felt no pain either -
  18. ckreef

    Nothing but WFO money!

    Don't worry, cooking 2 or 3 pizzas a week (at the most) I'll have it figured out in another year or two - LOL
  19. ckreef

    Nothing but WFO money!

    Nope she ate her disaster. She said it tasted good (it had her toppings) I just massacred it trying to get the peel under it to turn it before it was ready for a turn. WFO's are a serious learning curve and I guess I'm a slow learner - LOL
  20. ckreef

    Nothing but WFO money!

    King Arthur Artisan Dough made with King Arthur Pizza Blend Flour cooked at about 600*. Only one picture today as I totally screwed up Mrs skreef's pizza - sorry - LOL Here's mine
  21. A statement from one of the the Thailand Boys trapped in the cave. "Pipat Pho, 15 (nickname: Nick) - wrote in his letter he wanted his parents to take him for barbecued food once rescued" I'm a certified cave diver that has had a few scarey dives. This rescue will be the scariest adventure of their lives. I wish them the best. Pipat Pho (Nick), come to Reef's Bistro. You can have all the barbecued food you care to eat.
  22. ckreef

    Brisket fail - chicken success: a port-mortem

    I agree on the top vent setting being the culprit for the large lump consumption. There are two ways to maintain a given temperature. A very small fire with the top vent almost closed trapping all the heat (and moisture) in the kamado. This is the preferred method for low-n-slow in a kamado. You could also burn a hotter fire by having the top vent open more and introducing more air (from the fan). The temperature is still the same even though you're burning more fuel because you're loosing a lot of heat (and moisture) out the more open top vent. The end result is higher lump consumption and drier environment to cook in.
  23. ckreef

    I got carried away

    I'm almost thinking we need an intervention......... Just sayin............
  24. ckreef

    I got carried away

    Yea I think you got a little carried away - LOL
  25. ckreef

    Night Blooming Cereus

    Gorgeous flower and awesome pictures. I remember this from last year. How often do they have flowers?
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