5698k

First pot of the season, chicken and andouille. Sent from my iPad using Tapatalk

Tried that Sent from my iPhone using Tapatalk

Ive used zep 505, not doing the trick. Sent from my iPad using Tapatalk

Has anyone ever tried oven cleaner to get the cooked on stain off the tiles, particularly around the top vent? Would it be too harsh? Sent from my iPhone using Tapatalk

Just be mindful of bringing up your temperature, as Dennis says, “you can’t escape physics”. Sent from my iPhone using Tapatalk

Thank you! Sent from my iPad using Tapatalk

Ok, stupid question. What is the real advantage to cooking ducks like this versus laying on the regular grate? Sent from my iPhone using Tapatalk

I can’t help but think there’s too much fire lit, and you’re choking the fire. I have no issues with opening my lid mid cook, with no temperature spikes. I have my controller set up, light a small amount of coals and close the lid. I’ll open the top a full turn, and monitor the temperature increase. Once the temp is within 50° of my set point, I’ll set the top just off the seat. You want the fan to work to keep temp where you want it. I simply don’t have the issues you’re describing, so I can’t help but think that there’s a set up issue. Sent from my iPhone using Tapatalk

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Nothing more than cooking a decent sized piece of pork belly just like a brisket. Sweet heat like pork, but in a fairly large chunk, cook to 170° ish internal, wrap and finish, then slice like a brisket. Sent from my iPhone using Tapatalk

Representing KK’s at a neighborhood cook off. Ribs, pork belly burnt ends, and pork belly brisket on the menu. Updates as we go! Sent from my iPhone using Tapatalk

Chris Lilly I believe said ask your grandchildren what color they like, because they’ll be cooking on it. I firmly believe that, because there’s very little consumable material on the KK. I’ve had my 23” since 2012, and the only thing I’ve replaced is the gaskets, which last for years. Search the forum, you won’t find any buyers remorse from anyone once they’ve gotten their KK. Sent from my iPhone using Tapatalk

It’s not a Komodo Kamado, it’s a Richard Johnson POSK. Sent from my iPad using Tapatalk

Wrap the chunks in heavy duty foil. Poke three small holes on one side, and place it holes down directly in the coals. This will give a clean, longer lasting burn for your cook. Sent from my iPad using Tapatalk

A sharp knife is way safer than a dull knife. Sent from my iPhone using Tapatalk

I just do mine at 250° all the way through, no peeking, no spritz. If you want sauce, I like putting sauce on a piece of foil, and wrapping the ribs, once they’re done, meat side down in the sauce and resting that way for an hour ish. St. Louis ribs take 4-5 hrs this way, it depends on how meaty they are, and how you like your ribs. Sent from my iPad using Tapatalk

I would think adjustable temps would be more versatile. Sent from my iPad using Tapatalk

Is the temperature adjustable? Sent from my iPhone using Tapatalk

What do you do with it other than high heat sear? Sent from my iPhone using Tapatalk

It’s not really difficult. Start with a sharp knife, and begin by working on the thick fat on the side toward the point. Just work your way into that, follow the fat between the two muscles, and it will be fairly obvious. I’m sure there’s YouTube videos out there, I just haven’t looked for one. Sent from my iPhone using Tapatalk

I noticed the rear draft door was not in place, do you have it? Sent from my iPad using Tapatalk

Pork belly cooked like a brisket. Sweet heat rub, coco char, coffee wood chunks. Cooked until 165° internal, wrapped in butcher paper, finished at 203°. I highly recommend this!! Sent from my iPhone using Tapatalk

Could it be the fat from your protein dripping down onto your fire? Sent from my iPad using Tapatalk

I wouldn’t use any cleaner, just maybe scrape it some. When I do a clean burn, I like to see at least 500°F, but 350° should do it. You’re probably just seeing some residual stain. Sent from my iPad using Tapatalk