Forums
-
Komodo Kamado: Quality, Innovation and Customer Satisfaction
-
- 11
- posts
-
- 21.2k
- posts
-
- 12.9k
- posts
-
- 3.1k
- posts
-
- 376
- posts
-
-
All about Komodo Kamado
-
- 41.9k
- posts
-
- 4.7k
- posts
-
- 3.6k
- posts
-
- 1.6k
- posts
-
- 479
- posts
-
- 1.4k
- posts
-
- 457
- posts
-
- Columbia S.C.
- By Lance,
-
-
Forum Suggestions, Issues and Enhancements
-
- 827
- posts
-
-
Gallery
-
- 2.4k
- posts
-
- 163
- posts
-
- 229
- posts
-
- Smoked Corn
- By C6Bill,
-
-
Recipes & Cooking Techniques (please post recipe name in subject area)
-
- 4.1k
- posts
-
- 1.8k
- posts
-
- 1.5k
- posts
-
- 1.1k
- posts
-
- 475
- posts
-
- 349
- posts
-
- 171
- posts
-
- 1.5k
- posts
-
- 468
- posts
-
- 451
- posts
-
- 1.7k
- posts
-
- 542
- posts
-
- 277
- posts
-
- Coffee wood
- By C6Bill,
-
- 403
- posts
-
- 3-2-1 Margherita
- By jonj,
-
-
Komodo Sustainable Charcoal
-
- 467
- posts
-
- 505
- posts
-
- 83
- posts
-
-
Relevant Product Review and Links
-
- 514
- posts
-
- 2k
- posts
-
-
Komodo Hand Hewn Teak Floors and Doors
-
- 90
- posts
-
- 7
- posts
-
-
All In Fun!
-
- 9.7k
- posts
-
.thumb.GIF.006d23b9323146d2dd9055f4e195bc2a.GIF)
- Rip olivia
- By tony b,
-
- 1.9k
- posts
-
Bull.thumb.jpg.50d347aabd71178c9d9a16b7663cfa1a.jpg)
-
Forum Statistics
10.9k
Total Topics141.1k
Total Posts -
Member Statistics
3,007
Total Members520
Most Online
-
Who's Online 2 Members, 1 Anonymous, 26 Guests (See full list)
-
Topics
-
-
Posts
-
Thanks, Troble. I was lucky as far as property damage, next to none just a tree on the side lawn and no where near the house. -
-
Knowing that hurricane Fiona was likely to hit Nova Scotia I did some meal preps, one thing I made a chicken stew and had that for breakfast and lunch the first day without power, had the same thing on the second day. It was a case of quick open the fridge grab what you need and shut that door. I wasn't going to touch the freezers. I did have a down comforter to put over the basement freezers. Late Sun. afternoon the power came on then Mon. my internet. I still had pasta and sauce in the fridge from the pre Fiona day prep so that's what I had today for lunch. Picked a lot from the garden before the storm, tomatoes and made sauce, my peppers and cukes. I also made a loaf of bread to use for cucumber sandwiches. I have friends who do not expect to have things restored until Thurs. so I was lucky. Here is Fiona pasta- I went into town to checkout generators and saw this on the way-
-
I appreciate the thoughts and advice. I have a move, out west, planned once I sell a commercial property that is listed. I'm not as patient as I could be about that. I would be easier, and maybe even cheaper, to wait and have a new KK shipped to the new house when we buy it. I'll keep my eyes open for a used one, and order a new one if I haven't bought one by the time I move. Cheers -
I usually recommend watching the three videos by Aaron Franklin on You Tube. He uses a stick burner but most applies. I cook at 225-250. Rub of choice. Wrap (I use pink butcher’s paper) at about 160°-165°F. Continue cooking until probe tender (usually about 203°F for me). Wrap in a towel, stick in cooler for a minimum of 1 hr but I prefer at least 2 hrs. On my egg I do use the plate setter for indirect cooking on the KK I have a double bottom drip pan which is probably what I would consider using. My KK is new enough that I haven’t done a full packer on it yet. I have done lots of them on the egg (and while camping on a Traeger). -
Here is a typical polenta pot, from Rameria Mazzetti: I guess they can use that rondeau/casserole for polenta and lots of other things. -
P.S. I did a shallow dive down the rabbit hole to understand more about why some copper pans are lined and others not. The need for a high and even heat seems to be the reason for cooking polenta in an unlined copper pan. Acidic foods react with copper but given polenta is not generally acidic, using a traditional unlined pan should not be a problem. I avoid using my tin lined pans at high heat but use them for low and slow in the BBQ. This is because tin melts at temps above 230C (450F). -
Hiya @braindoc. Your mission, if you wish to accept it, is to find a way to get the pan out of this restaurant in Padova. Here it is, hiding behind a child's birthday balloon. It is heavy gauge and lined and they confirmed that it is used for polenta. That said, I just googled copper polenta pots online and they look nothing like this one. Oh well, it is lovely, whatever it's official use is.
-
@Poochie - what grade of beef are you using for your brisket cooks? Makes a difference in how you cook them (IMHO).
-
The last 4 briskets I've done were at 240. I put it on with a drip pan under it, closed the lid, and didn't open it until it was done. No spritz, no basting, no butcher paper. I put 'em on around 7pm and take them off when they reach 203. I've had a great success using this method. I use a temperature controller for overnighters like this.
-
-
Popular Contributors
