Johnny Posted February 2, 2014 Report Share Posted February 2, 2014 Hi Guys, Noob here. My name is John, and I live in Melbourne, Australia. I am hoping to get my new Komodo in a few days. Can't wait to start using it. So I will be asking for advise and suggestions soon. I am a meat and potato type guy. Love my beef. I also want ot try some pizza and calzones in the Komoda......and some slow cooks. I am fortunate to have the equipment for sous vide cooking and vacuum packing (my day job). Chat soon John Quote Link to comment Share on other sites More sharing options...
Sav Posted February 2, 2014 Report Share Posted February 2, 2014 Gday John. We must be on the same boat, I've been counting the days until my grill arrives also! I hope you have a couple of kilos of charcoal and some tasty treats organised. Cheers Sav Quote Link to comment Share on other sites More sharing options...
MadMedik Posted February 2, 2014 Report Share Posted February 2, 2014 Welcome guys...lots of info here. Search Feature helps a lot too. Syzgies is you man for sealers and souz vides machines. Lots of information from him Enjoy!!, Quote Link to comment Share on other sites More sharing options...
dstr8 Posted February 2, 2014 Report Share Posted February 2, 2014 A buddy just gave me a sous vide set-up as a gift(!) that uses a crock pot...making this type of food prep/cooking very affordable for home use. The key to this set-up is the Dorkfood DSV controller: http://www.dorkfood.com/ Although I've only prepared salmon fillets in it...the results were incredible! Quote Link to comment Share on other sites More sharing options...
tony b Posted February 2, 2014 Report Share Posted February 2, 2014 Looked at this crockpot sous vide set up before I discovered the Anova. While a bit more expensive, the Anova does have the advantage of having the circulating pump to ensure even temperature distribution. Quote Link to comment Share on other sites More sharing options...
Johnny Posted February 2, 2014 Author Report Share Posted February 2, 2014 The circulator is a must (IMHO) for short cook times. For short cook times I use a Polyscience unit. For long cooks (12+ hours) I use a water bath with no circulator. The problem with the circulator on long cooks, is that I can hear the motor humming during the night and it keeps me awake. As for the vac packer, because I sell and service them (my day job), I always have a commercial machine at home. Quote Link to comment Share on other sites More sharing options...
Hector Posted February 3, 2014 Report Share Posted February 3, 2014 I'm in the same boat am in Melbourne. Hopefully getting the KK on Tues/Weds cannot wait to use it 23" Bronze Metallic Already have a Yoder Pellet Grill, so this will be a great addition to the arsenal. Hector Quote Link to comment Share on other sites More sharing options...
Johnny Posted February 5, 2014 Author Report Share Posted February 5, 2014 Well, It's home, unpacked and setup. Just stocked up the fire........waiting to get to temperature, and then on with some rump steaks. I'm like an excited kid on Christmas day. Quote Link to comment Share on other sites More sharing options...
tony b Posted February 5, 2014 Report Share Posted February 5, 2014 Pictures, man! Where are the pictures??? We expect to see photos of the virgin cook! No pictures, it didn't happen (Forum Rule #1). Quote Link to comment Share on other sites More sharing options...
Johnny Posted February 5, 2014 Author Report Share Posted February 5, 2014 Good thing I have a photgraphic memory. You will have to get inside my head to see the images........be careful though, you might not like what else you see........or maybe you will. This is the first time I have used a charcoal BBQ. Lighting it was ok. I was trying to get the temp up high to sear the steaks. I got it up to 600℉, but couldn't get it past there. I have some practicing to do. I am the only one in the famiy that likes medium rare meat. The wife and daughters will only eat meat if it is dead (well done). All the meat was cooked the way we like it. So, it was a success. Quote Link to comment Share on other sites More sharing options...
tony b Posted February 5, 2014 Report Share Posted February 5, 2014 The KK will rocket temps offscale on your thermometer. Just have to have a lot of charcoal in the basket and both the bottom and top vents wide open! For the bottom vent, pull the cover out a couple of inches and don't use the dial - too small. Here's a pic of my first super high temp steak on the KK. Quote Link to comment Share on other sites More sharing options...
mk1 Posted February 6, 2014 Report Share Posted February 6, 2014 For high temps it is best to use the either the front or rear door, do not pull, rather jiggle it door open especially when it's hot as it can jam. The tubes are set to put tension on the draft door rods. this tension is what makes an airtight seal when the door is full closed. Both front and rear doors have this adjustment. And of course the top open 4-6 turns.... Also watch the temp carefully because you can get to 800+ degrees really fast which will peg your thermometer and mess with the calibration. Plus when the dome is at 800, the firebox is way over 1000..... HTH Quote Link to comment Share on other sites More sharing options...
Syzygies Posted February 7, 2014 Report Share Posted February 7, 2014 So I have sous vide equipment in addition to my KK cooker. A marriage that works well: If I"m already using the KK to bake bread, crank it up afterwards. Meanwhile, have steak in the sous vide bath at 134 F or 136 F (to taste) for an hour or more. This really helps challenging but flavorful cuts like flank steak. Now briefly risk incineration in the KK at a high temp to sear, for perfect quick steak dinner. Another marriage that works well: It was actually Laurie's idea to spend the money on the KK. She saw how we loved our first crude approximation. No convincing needed either way. Quote Link to comment Share on other sites More sharing options...
Johnny Posted February 7, 2014 Author Report Share Posted February 7, 2014 Second cook tonight. I'll try and take some pics. Going for a beef calzone tonight. Got some tri-tip in the sous vide at the moment. The plan is to thinly slice it and use it in the calzone, along with cheese, green and red peppers, onions and garlic........maybe some tomato too. Quote Link to comment Share on other sites More sharing options...
Johnny Posted February 7, 2014 Author Report Share Posted February 7, 2014 OK, dinner is over. This was my first attempt at calzones....ever. Really pleased with the outcome.......could have spiced the meat a bit more, but other than that, it was great. Cooked up some yellow and red capsicum, onion and garlic in the pan. Then I put down some cheese first, then the sous vide cooked tri-tip beef with the vegies and cheese on top. Closed them up, and put some egg and salt and pepper on top. Then cooked it. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted February 7, 2014 Report Share Posted February 7, 2014 Dang...^ looks great! Quote Link to comment Share on other sites More sharing options...
mk1 Posted February 7, 2014 Report Share Posted February 7, 2014 looks really great!!!! Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted February 8, 2014 Report Share Posted February 8, 2014 Johnny, Great pics thank you I really appreciate them.. One BIG favor it's called the money shot.. It's the one that shows the food was cooked on your KK.. Other wise for social media.. It did not happen. So please get a shot that shows enough of the grill to make it obvious it's on a Komodo Kamado.. Thanks in advance Quote Link to comment Share on other sites More sharing options...
Johnny Posted February 8, 2014 Author Report Share Posted February 8, 2014 The money shot: Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted February 8, 2014 Report Share Posted February 8, 2014 That's what I'm taking about! Next time try putting the baking stone up on the upper grill. This of course brings the item to be browned to be closer to the heat soaked ceiling. No doughnut hole of missing material (less hot spots) dead center like the "round" ceramic grills. Quote Link to comment Share on other sites More sharing options...
