Gazza Posted March 9, 2013 Author Report Share Posted March 9, 2013 Re: Just learning about our new KK Thanks to talisker63 got some different and more lumpy charcoal today ready for tomorrow"s cook. Fired it up for a trial today as per instructions offered by all. At first the charcoal went out so I relit in 2 spots. It climbed steadily and then over shot to 400F very quickly. I had the bottom vent fully open and the top open 1/2 turn. I realised with no heat diffuser it was too hot for the thermometer so in it went and then the temp came down to a constant 300F. I also closed the vents to top 1/4 and the bottom about a credit card. After 1 hour at 300F the outside temps were between 135F just under the top vent and 150 at handle level. Guess I'll have to watch for that overshoot tomorrow morning Quote Link to comment Share on other sites More sharing options...
5698k Posted March 9, 2013 Report Share Posted March 9, 2013 Re: Just learning about our new KK Only open the bottom vent no more than one quarter inch, and just crack the top open. It takes some time to come to temp, but it will. Sent from my iPad using Tapatalk HD Quote Link to comment Share on other sites More sharing options...
mguerra Posted March 9, 2013 Report Share Posted March 9, 2013 Re: Just learning about our new KK For any cook at 350ºF or less you won't want the bottom vent open more than half an inch, just barely open for a low and slow. If you are really out there right on top of it, you could open the vent all the way for just a few minutes to get the fire going faster, and then narrow it down, but that's only going to save you a few minutes in the long run. Better to just start with a smaller opening. Quote Link to comment Share on other sites More sharing options...
5698k Posted March 10, 2013 Report Share Posted March 10, 2013 Re: Just learning about our new KK I'm still curious about your external temperature. Sent from my iPad using Tapatalk HD Quote Link to comment Share on other sites More sharing options...
talisker63 Posted March 10, 2013 Report Share Posted March 10, 2013 Re: Just learning about our new KK Gazza I put my pork in at midnight on Saturday for dinner at 7.00pm Sunday. Just took it off and foiled/esky at 5.00, internal temp 88c for the last three hours, oven temp 120c steady. I'll post some pics when I pull and serve. Quote Link to comment Share on other sites More sharing options...
Gazza Posted March 10, 2013 Author Report Share Posted March 10, 2013 Re: Just learning about our new KK 5698k..... At the temp you're showing I could fry an egg on the externals. Will heat up my courtyard beautifully in winter. Just noticed that the coolest part of the unit is around the thermometer. Quote Link to comment Share on other sites More sharing options...
talisker63 Posted March 10, 2013 Report Share Posted March 10, 2013 Re: Just learning about our new KK Gaz, I checked mine while cooking at 120c today after it had been going all night and it was very hot to the touch. I could hold my hand near the thermometer for maybe 10 seconds but it was in the sun, it is metallic bronze and it was very hot and sunny today... Quote Link to comment Share on other sites More sharing options...
EGGARY Posted March 11, 2013 Report Share Posted March 11, 2013 Re: Just learning about our new KK For any cook at 350ºF or less you won't want the bottom vent open more than half an inch' date=' just barely open for a low and slow. If you are really out there right on top of it, you could open the vent all the way for just a few minutes to get the fire going faster, and then narrow it down, but that's only going to save you a few minutes in the long run. Better to just start with a smaller opening.[/quote'] I do the second option. If I were to do the first option, what would be the position of the top Vent ? Thanks. Quote Link to comment Share on other sites More sharing options...
mguerra Posted March 11, 2013 Report Share Posted March 11, 2013 Re: Just learning about our new KK I did not fully understand your question. But for a low and slow I barely crack the top vent off its seat. For a 350º roast, I probably open the top vent about 2 full turns. For a really hot grilling fire, I just leave the lid open. Quote Link to comment Share on other sites More sharing options...
Gazza Posted March 11, 2013 Author Report Share Posted March 11, 2013 Re: Just learning about our new KK Cooked all weekend and starting to get the hang of things. Great ribs.... but dry pulled pork.......our butchers here have weird ideas on pork shoulder cuts. Last night's tandoori chicken a winner Quote Link to comment Share on other sites More sharing options...
talisker63 Posted March 12, 2013 Report Share Posted March 12, 2013 Re: Just learning about our new KK Chicken looks great, love the skewers, perfect length. Totally agree on the pork front, try the markets... Quote Link to comment Share on other sites More sharing options...
Gazza Posted March 13, 2013 Author Report Share Posted March 13, 2013 Re: Just learning about our new KK Thinking of doing a marinated butterfly chicken tonight. Would love suggestions on which rack to use and temps/times. I think I saw a photo of one on this forum but now can't find it Quote Link to comment Share on other sites More sharing options...
5698k Posted March 13, 2013 Report Share Posted March 13, 2013 Re: Just learning about our new KK I've had the best luck on the upper grill, about 350 deg f, direct heat, probably not much more than hour. If you have an instant read thermometer, use it, but this is a good start Sent from my iPad using Tapatalk HD Quote Link to comment Share on other sites More sharing options...
tony b Posted March 14, 2013 Report Share Posted March 14, 2013 Re: Just learning about our new KK Second the using of the uppermost rack for spatchcocked chicken, direct heat, skin side down - anywhere from 350F to 425F will work fine. Don't worry about it drying out; ceramic grills are the absolute best for cooking moist chicken and crispy skin all at the same time. If you want truly crispy skin, you have to air dry the chicken (unwrapped) in the fridge overnight. Here's a link to spatchcocking chickens - http://www.komodokamado.com/forum/viewtopic.php?f=23&t=4815 Quote Link to comment Share on other sites More sharing options...
EGGARY Posted March 14, 2013 Report Share Posted March 14, 2013 Re: Just learning about our new KK I do the same. I put an aluminum pan underneath with potatoes that I pre-cooked in the Microwave Oven as wells cloves of garlic. I add olive oil and seasoning to the potatoes. Sometimes I make a compound butter and put it underneath the skin of the breast and thighs. So when the chicken is cooking the juices go into the pan with the potatoes. Can't go wrong. o Quote Link to comment Share on other sites More sharing options...
5698k Posted March 14, 2013 Report Share Posted March 14, 2013 Re: Just learning about our new KK How was the chicken? Sent from my iPad using Tapatalk HD Quote Link to comment Share on other sites More sharing options...
Gazza Posted March 14, 2013 Author Report Share Posted March 14, 2013 Re: Just learning about our new KK Delicious and super moist. I can't believe how well this thing cooks. Unfortunately most of the marinade caramelised on the bars of the grill and the skin didn't crisp up enough.....so next time it will be back the the beer can for the next chook. Quote Link to comment Share on other sites More sharing options...
EGGARY Posted March 14, 2013 Report Share Posted March 14, 2013 Re: Just learning about our new KK Did you cook the chicken skin side down ? Next time cook skin side up. Quote Link to comment Share on other sites More sharing options...
Gazza Posted March 15, 2013 Author Report Share Posted March 15, 2013 Re: Just learning about our new KK Yes followed an earlier suggestion and flipped it after 10 mins to skin up. Might try 400F instead of 350 next time too. Quote Link to comment Share on other sites More sharing options...
mguerra Posted March 15, 2013 Report Share Posted March 15, 2013 Re: Just learning about our new KK I cook my chickens direct on the main grill with one flip, most of the time and it works great. But using the rotisserie is better! If you have the roti, try it, you will love it. If not, get a roti for sure. One little mishap a lot of us have had is not locking down the retainers tight enough and having the chicken (or other meat) fall in the fire. Lock them securely. Do a forum search for roti chicken or rotisserie chicken, loads of info. Quote Link to comment Share on other sites More sharing options...
