Jump to content

kamadodon

Owners
  • Posts

    4
  • Joined

  • Last visited

Reputation

10 Good

About kamadodon

  • Rank
    Junior Member
    Newbie

core_pfieldgroups_99

  • Location
    Atlanta, GA
  • Interests
    Cooking, Hydroponic Gardening & Eating
  • Occupation
    Self-employed in the home improvement business
  1. I always thought the whole chickens and boneless pork loins I cooked on ceramic cookers for the last 20-30 years were the best possible. Whether brined, spatchcocked, injected or just cooked with oil and rub, everyone always raved and many of my friends and family have joined the ceramic cooker club as a result. Boy was I wrong. With the EZQue roti and the top closed on the KK with the meat cooked over a water pan with coals/wood chunks on either side of the water/drip pan, the meat is even jucier and more flavorful than ever. Ordinary grocery store meat becomes extraordinary. Even after it rests when you cut a slice it drips on the floor on the way to your mouth! Thank you Dennis for designing the KK to fit a roti with the top closed! I don't really understand why this procedure is even better than regular indirect, but it is. I can't wait to try some other meats.
  2. Where can I get a hose to connect my gas lighter to my propane tank? If you know a retailer, web site and/or part # I would appreciate it greatly.
  3. I'm sorry for your loss. How wonderful that you could be with him.
  4. This is my first post although I have been lurking for a long time. I have owned kamados for about 30 years, starting with the clay ones from the old Pacinko House, now BGE, which I regularly had to glue back together, 2 different ones from Richard, one made in California and one made in Indonesia (I gave one to my son when I bought the second one) and I have loved them all. I have now been cooking on my new Komodo Kamado for 2-3 months and I can say it is by far the best of the bunch. Our BBQ team, the Kamado Dragons, competed in our first contest at the Big Pig Jig in Vienna, GA in October. Although we did not place, several judges told us our pork shoulder was as good as they had tasted but, being inexperienced, we lacked in presentation and in some other technical areas. We expect to kick butt next year. The fun part was that our booth was the most popular one there. We were next to booths with$10,000-$100,000 metal smokers but we got 3-4 times more traffic than did any of them. Everyone wanted to look at and hear about our KK's! Many had their pictures made standing next to them they were so impressed. We took some great pictures which I sent to Dennis so maybe he can attach them to this post. I'm afraid they may be too big for me to attach but I'm sure Dennis knows how to downsize them. The KK's, of which we had 2, both equipped with BBQ Guru's, cooked great and held their temps perfectly. We have the OTB's and they have a huge cooking area. The stainless steel is beautiful and the accessories, racks, grills and everything else are all awesome. I cooked 22 filet mignons at one time for my wife's office Christmas party last Friday and was able to serve them just as ordered, 2 rare, 18 medium rare and 2 medium well. I could not have gotten that many on any of my old kamados. Dennis was great to work with and helped sponsor us by letting us borrow 1 of the 2 KK's, which my brother then bought anyway after the event. Hundreds of BBQ lovers saw the cookers at the BPJ and I hope Dennis sold a few from some who saw them there. I can't wait to get the gas lighter I have ordered as I was spoiled by having one to help light and heat up my old K's. I am also excited about the rotisserie brackets so I can try out my ezque, something not possible with other kamados. Atlanta is the home to several kamado manufacturers, including the BGE, Primo Kamdo and a couple of others. I have seen and compared them all. I loved my old K but the Komodo Kamado is hands down the best cooker I have ever used.
×
×
  • Create New...