Slate
Blackcurrant
Watermelon
Strawberry
Orange
Banana
Apple
Emerald
Chocolate
Marble
Slate
Blackcurrant
Watermelon
Strawberry
Orange
Banana
Apple
Emerald
Chocolate
Marble
Forums
-
Komodo Kamado: Quality, Innovation and Customer Satisfaction
-
- 11
- posts
-
- 18,024
- posts
-
- 9,427
- posts
-
- 2,833
- posts
-
- 334
- posts
-
-
All about Komodo Kamado
-
- 33,957
- posts
-
- 3,966
- posts
-
- Rotisserie
- By Pequod
-
- 3,166
- posts
-
- 1,252
- posts
-
- 468
- posts
-
- 1,325
- posts
-
- 413
- posts
-
-
Forum Suggestions, Issues and Enhancements
-
- 733
- posts
-
-
Gallery
-
- 2,139
- posts
-
- 163
- posts
-
- 219
- posts
-
-
Recipes & Cooking Techniques (please post recipe name in subject area)
-
- 3,197
- posts
-
- 1,419
- posts
-
- 1,169
- posts
-
- 824
- posts
-
- 374
- posts
-
- 291
- posts
-
- 1,448
- posts
-
- 417
- posts
-
- 404
- posts
-
- 1,338
- posts
-
- 444
- posts
-
- 193
- posts
-
- 391
- posts
-
-
Komodo Sustainable Charcoal
-
- 402
- posts
-
- 459
- posts
-
- 70
- posts
-
-
Relevant Product Review and Links
-
- 460
- posts
-
- 1,135
- posts
-
-
Komodo Hand Hewn Teak Floors and Doors
-
- 89
- posts
-
- 7
- posts
-
-
All In Fun!
-
- 7,440
- posts
-
- 1,322
- posts
-
-
Forum Statistics
9,434
Total Topics114,968
Total Posts -
Member Statistics
-
Who's Online 2 Members, 0 Anonymous, 22 Guests (See full list)
-
Topics
-
-
Posts
-
-
Thanks Pequod. This is the review I have been waiting for since the announcement of the 23 warming grate. -
Yup, two. You mean, why not use one for the “roasting” and the other for sear? I could, although I’d normally just use the 32 for this cook since it is in a semi-permanent 2-zone configuration. Purpose on this cook was to test whether the 23 with warming grate and basket splitter could compare with my 32 in 2-zone configuration. Matched up reasonably well.
-
I haven’t had the issues. That book upped my game to the next level. I use the stone and not a steel so that may be difference. The steel will burn the bottoms at higher temps than 500. I love the ny pizza dough recipe. I also have used the 24 hour and the 48 to 72 hour. I use OO flour for the last two and get the stone to about 600-650 and it takes about six minutes. For the NY pizza dough I use bread flour and keep the stone in the 500-550 range. The pizzas take about 7-9 minutes. Sent from my iPhone using Tapatalk -
Looks like it worked and dinner looked delicious but you do own 2 KK's?? (I know you own 2 KK's, that's not the question) -
First use of the new warming grate for the 23. I wanted to put it through its paces to see if this new grate would turn the 23 into a true two zone machine similar to my 32 with its half main. Started with the basket splitter and the warming grate. Put some sweet potatoes directly on the coals while monitoring the temp on the indirect side with the warming grate. A bit later, I removed the warming grate, added a chunk of pecan, and inserted the sear grate. Put on some ribeyes for a reverse sear, starting them on the warming grate the same way I would use the half main in my 32. Moved the sweet potatoes to the rear of the lower grate to finish cooking. Just admiring the view on this fine spring day with a wee bit of thin blue pecan smoke. The ribeyes are almost up to temp. Plenty of room for them and the sweet potatoes while I cranked open the vents for the sear. Almost there... The big moment. Boom! Top with some blue cheese chive butter and a side of baby brussels. The verdict: This fancy new warming grate has brought one of the best features of the 32 to the 23. Super easy and flexible two-zone grilling. Highly recommend it for anyone on the fence about buying one of these things.
-
-
-
-
-
-
Popular Contributors
-
1
-
2
-
3
-
4
-
5
-
6
-
7
-
8
-
9
-
10
-
