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mtrejo1

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mtrejo1 last won the day on July 7 2015

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About mtrejo1

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  1. Hi Dennis. I wouldn't necessarily cook under the half grate. I'd roast either vegetables or chicken on the top half grate. Then grill steak on the exposed half of the bottom grill. You might be right that there isn't enough space make it worthwhile though
  2. Thanks Dennis. Is there a half grate available for the 23" too or is it only available on the BB 32"?
  3. Hi Dennis, Have you thought about a half grate, similar to Kamado Joe's divide and conquer setup, that would allow indirect cooking on an upper grate and searing on the lower grate. If so, I'd definitely be up for buying something like I've attached in the picture below.
  4. I think the flat was probably about 10 degrees hotter. I probably should have separated the point & flat towards the end of the cook I was surprised at how fast the brisket got done and my spare ribs got to temp pretty quick as well. My theory is that the refractory material in the KK emits infrared radiation that helps speed the cook since the meat is being warmed via hot air & infrared heat. I think this is also why horizontal pits made of thick steel (1/4' or 3/16") make great BBQ. I met the guy who owns West of Memphis BBQ..an AZ BBQ pit maker. He makes a grill/smoker called the Ironman made of thick steel, see link below, and he claimed he could do a brisket in ~5 hours. I never believed him but now I do. I'm guessing both the KK and his thick steel pit emit lots of infrared heat that keep meat moist. http://westofmemphisbbq.com/portfolio/ironman-3/
  5. I cooked it at 350 degrees +/- 15 degrees until the point was 195 degrees. I use salt and pepper on my briskets. I made St. Louis spare ribs too. I forgot to get a pic of those but I use a mix of Obie Q's Sweet Rub and Rudy's rub when making pork. I'm from Texas so I prefer Oak or Mesquite and I like to add spiciness to pork...hence the Rudy's rub. I don't make my own rubs. I figure why reinvent the wheel The hot and fast method reminds me of how they make briaket at Coopers BBQ in Llano, Tx.
  6. Got my KK about 2 weeks ago. I decided to do a brisket for my first cook. I'd seen the high temp brisket videos that someone posted on YouTube and was debating whether to go low and slow or hot and fast. After some heeing and hawing I decided to take a risk and go hot and fast. I was shocked when it took a little less than 4 hours to get my brisket done. I was expecting 5-6 hours The reason that's important is because I was shooting to serve dinner @ 6PM so I started the brisket at 10AM so I could rest it for 2 hours. Well I ended up pulling it at 2 PM. Fast forward four hours and I was really nervous given how fast it cooked although I knew the long rest would hep with tenderness. So what was the result? A damn good brisket. I couldn't believe it but the results speak for themselves. Needless to say, the KK has changed how I'll do briskets moving forward. Why would I ever do low and slow when 4-5 hours gives equal or better results. I forgot to take pics pre cook but I do have a pic after I sliced the meat.
  7. DaveyR -- I did not move it myself. I bid the job out on UShip (a shipping auction site). I was nervous and bought insurance for the worst case scenario but Craig did a great job packing it up and the shipper did a good job too. Ceramic Chef - I'm thinking of smoking beef or pork ribs over 4th of July for my initial cook. I don't have a name yet...although I'm thinking of calling it "Cooper". Why Cooper? Because I have a baby boy due in August and my wife wants to name him Cooper but I prefer the name Christian. I figure by naming the KK Cooper I'll beat her to the punch. We'll see how this shakes out. I'll get food pics on here as soon as I do my first cook.
  8. Just wanted to introduce myself. I was lucky enough to purchase the 23" KK that Ducaticrsig listed for sale a short time ago. I've been wanting a KK for a few years and am ecstatic to finally have one ( even if second hand). I have to say it's much more impressive to see one in person than on the web. My wife now understamfs why I'd pay more for a used 23" than for a brand new Big Joe ( I was going to buy one at the Costco roadshow when I saw Craig's posting). She won't admit it but I think she likes the KK as much as me. Who knew an "expensive" Grillsmoker/oven would go over so well?
  9. myopicraiderfan, I'd like to buy the KK from you if you still have it. Please PM me your number and I'll calll you to discuss. REgards,