ckreef Posted November 5, 2016 Author Report Share Posted November 5, 2016 I need to catch up on my posting . Cook number 15. Cook number 16. End of bag 2. Everything but the dust. Cook number 17. Onto bag 3. Forget to take the after dump picture. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 5, 2016 Report Share Posted November 5, 2016 ck, you have tons of great looking KK food in that post and awesome grill marks on the burgers.:) Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 5, 2016 Author Report Share Posted November 5, 2016 1 hour ago, MacKenzie said: ck, you have tons of great looking KK food in that post and awesome grill marks on the burgers.:) TY @MacKenzie. That last cook was after a 14 hour day at work so I was going quick and simple. That burger seasoning I got from @Aussie Ora had a nice little kick to it. Quote Link to comment Share on other sites More sharing options...
tony b Posted November 5, 2016 Report Share Posted November 5, 2016 Nice burgers, Charles, but Pah-leeze tell me you didn't follow the instructions and put an egg and breadcrumbs in those burgers!!! Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 5, 2016 Author Report Share Posted November 5, 2016 1 minute ago, tony b said: Nice burgers, Charles, but Pah-leeze tell me you didn't follow the instructions and put an egg and breadcrumbs in those burgers!!! No definitely not - that would have been meatloaf not burgers. I've already ranted about that earlier in this thread or maybe another thread. What was McCormick Australia thinking when they added those directions? Quote Link to comment Share on other sites More sharing options...
tony b Posted November 5, 2016 Report Share Posted November 5, 2016 I recall the other thread (rant). The most egregious part of it all is that it's labeled "American BBQ." I think that's what set all of us off originally. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 5, 2016 Author Report Share Posted November 5, 2016 7 minutes ago, tony b said: I recall the other thread (rant). The most egregious part of it all is that it's labeled "American BBQ." I think that's what set all of us off originally. That's what I though too. Makes us yanks look like BBQing idiots. Quote Link to comment Share on other sites More sharing options...
Stile88 Posted November 5, 2016 Report Share Posted November 5, 2016 Nice looking burgers ck and this keeps going and going lol Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 5, 2016 Author Report Share Posted November 5, 2016 19 minutes ago, Stile88 said: Nice looking burgers ck and this keeps going and going lol Going to push it to 20 cooks and then probably call it quits. Really interested to see how much ash is under the basket. By #20 it'll be at least 35 lbs of RO burned. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 6, 2016 Author Report Share Posted November 6, 2016 50 minutes ago, Stile88 said: Cook number 18. Crocker sack steaming King crab legs. Will post the full cook thread later tonight or tomorrow. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 7, 2016 Author Report Share Posted November 7, 2016 On 11/5/2016 at 7:31 PM, Stile88 said: Cook number 19. Mrs skreef's muffin pan potatoes and residual heat peach pies. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 7, 2016 Report Share Posted November 7, 2016 Those cooks are making me hungry. 1 Quote Link to comment Share on other sites More sharing options...
Stile88 Posted November 7, 2016 Report Share Posted November 7, 2016 I am getting hungry too great cooks ck with this experiment i am very interested as well to see how much ash has collected 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 9, 2016 Author Report Share Posted November 9, 2016 On 11/5/2016 at 7:31 PM, Stile88 said: The last cook number 20. Meatloaf and another test of muffin pan potatoes. The next night I looked inside and cleaned it out. I burned about 35 lbs of RO over the 20 cooks. I never Stired, shook or disturbed the lump during this time. I only dumped straight from the bag on top of whatever lump was leftover from the night before. The ash on the sides towards the front is about 3" deep. The ash in middle was all the way up to the lump basket. In the end air was coming in from the back side of the lump basket and over the last few cooks reaction time after a vent adjustment was slowing down. Dug through what was left and pulled out the standard "Free rocks with every RO purchase" - LOL. There are 3 design features which makes this long no stir run possible with a Komodo Kamado: 1) no gap between the firebox and outer shell so all air must go up through the lump basket. 2) uses a lump basket which is really hard to clog up even with small lump pieces and leftover ash. 3) has a fairly large ash collection area. In conclusion (for me) stirring between each cook is a waste of time and sort of messy. From here forward I will no stir and just dump straight from the bag. Cleaning it out about every 20 lbs. The only exception will be doing a long (over 8 hours) low-n-slow in which case I'll clean it out first. Hope everyone enjoyed this experiment - it was tasty and fun for the Bistro. 2 Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 9, 2016 Author Report Share Posted November 9, 2016 On 11/5/2016 at 7:31 PM, Stile88 said: The last cook number 20. Meatloaf and another test of muffin pan potatoes. The next night I looked inside and cleaned it out. I burned about 35 lbs of RO over the 20 cooks. I never Stired, shook or disturbed the lump during this time. I only dumped straight from the bag on top of whatever lump was leftover from the night before. The ash on the sides towards the front is about 3" deep. The ash in middle was all the way up to the lump basket. In the end air was coming in from the back side of the lump basket and over the last few cooks reaction time after a vent adjustment was slowing down. Dug through what was left and pulled out the standard "Free rocks with every RO purchase" - LOL. There are 3 design features which makes this long no stir run possible with a Komodo Kamado: 1) no gap between the firebox and outer shell so all air must go up through the lump basket. 2) uses a lump basket which is really hard to clog up even with small lump pieces and leftover ash. 3) has a fairly large ash collection area. In conclusion (for me) stirring between each cook is a waste of time and sort of messy. From here forward I will no stir and just dump straight from the bag. Cleaning it out about every 20 lbs. The only exception will be doing a long (over 8 hours) low-n-slow in which case I'll clean it out first. Hope everyone enjoyed this experiment - it was tasty and fun for the Bistro. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 9, 2016 Report Share Posted November 9, 2016 Great work, ck, certainly has been an interesting ride. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 9, 2016 Author Report Share Posted November 9, 2016 On 11/5/2016 at 7:31 PM, Stile88 said: TY MacKenzie - now we can get back to our regularly scheduled program. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 10, 2016 Report Share Posted November 10, 2016 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted November 10, 2016 Report Share Posted November 10, 2016 Great experiment now I won't have to clean out every time I cook thanks Charles 1 Quote Link to comment Share on other sites More sharing options...
mk1 Posted November 10, 2016 Report Share Posted November 10, 2016 I just saw this thread. Great stuff. I never stir. I can tell when my ash needs cleaning by how long the KK takes to get up to temperature. I routinely get a few bags and a box or two of coco char between cleanings. Your food always looks great! 1 Quote Link to comment Share on other sites More sharing options...
