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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
  1. Komodo Kamado: Quality, Innovation and Customer Satisfaction

    1. Welcome To All

      A truly open pro ceramic forum

      11
      posts
    2. Komodo General

      A place for everything that's hot and cooks, give us something to talk about!

      20.7k
      posts
    3. Forum Members

      A place to welcome the new or introduce yourself..

      12.5k
      posts
    4. KK Announcements

      The latest News, Updates & Upgrades

      3k
      posts
    5. KK Publicity

      Posts from Chris Lilly, Kingsford, About.com, Naked Whiz etc.

      371
      posts
  2. All about Komodo Kamado

    1. KK Cooking

      This is the place to showcase your cooks. As you will see, food cooked on a KK is definitely better...

      40.4k
      posts
    2. KK 411

      Hints / Tips, FAQs and Pre-Sales Questions. Ask away here!

      4.5k
      posts
    3. KK Features & Accessories

      Find specs, technical info, what's new, accessories or make suggestions here.

      3.5k
      posts
    4. KK Pre-Sales Questions

      What's the buzz all about? Ask your questions here..

      1.6k
      posts
    5. Posts for KK Shoppers

      A collection of uncrating and info loaded posts for those doing pre-purchase KK research

      479
      posts
    6. KK Reviews / Happy Campers

      KK Owners, please leave your reviews and references here

      1.4k
      posts
    7. See A KK In Your Area

      Here are areas where people are happy to show off their KK in person. Please put City and State in the subject.

      451
      posts
  3. Forum Suggestions, Issues and Enhancements

    1. Forum Suggestions, Issues and Enhancements

      Having problems with the forum? Please give us a head's up so we can correct the issue.. We would also love to hear any feedback and suggestions for the forum as well.

      827
      posts
  4. Gallery

    1. Komodo Photos

      Being delivered, to cooking, to just lookin' hot parked.

      2.4k
      posts
    2. Indo Production Pics

      Misc photos of what's going on in the factory..

      163
      posts
    3. Komodo Videos

      Talking Pictures Grill...

      229
      posts
  5. Recipes & Cooking Techniques (please post recipe name in subject area)

    1. Techniques

      Tell us your way... Or ask for help learning a technique!

      4k
      posts
    2. Beef

      Anything beef: searing steaks or low/slow briskets (Recipes Only Please)

      1.7k
      posts
    3. Pork

      Baby backs to pork butts (Recipes Only Please)

      1.5k
      posts
    4. Poultry

      Spatchcock turkeys and beerbutt chickens - let us know? (Recipes Only Please)

      1.1k
      posts
    5. Seafood

      Shrimp on the Barbee anyone? (Recipes Only Please)

      443
      posts
    6. Miscellaneous Meats

      From alligator to zebra... Whatever ya fancy grillin'? (Recipes only please)

      334
      posts
    7. National & Regional Cuisine

      Home Style.. Whatever inspires you  African Cuisine, Southern Cuisine, etc

      150
      posts
    8. Sous Vide

      New School.. Bag - Cook - Grill

      1.5k
      posts
    9. Pressure Cooking

      An homage to David Bowie's "Under Pressure"

      468
      posts
    10. Sides

      Let's have Grandma's potato salad recipe! (Recipes Only Please)

      446
      posts
    11. Bread, Pizza, Pastries or Desserts

      D'oh, just put it here! (Recipes Only Please)

      1.5k
      posts
    12. Sauces, Mops, Sops, Bastes, Marinades & Rubs

      Give up that secret sauce to us? (Recipes Only Please)

      498
      posts
    13. Smoking Woods

      Let's share our favorite woods and flavor profiles

      274
      posts
    14. Beverages

      Whether it be alcoholic or non-alcoholic, we all like something cool to drink while that Que is cooking! (Recipes Only Please)

      400
      posts
  6. Komodo Sustainable Charcoal

    1. Extruded Coconut Charcoal

      Sustainable, Set & Forget, neutral profile charcoal

      463
      posts
    2. Charcoal Order Sharing

      For organizing group charcoal orders per City, State. Read information thread before posting!

      498
      posts
    3. KomodoKamado Charcoal Feedback

      For reviews and feedback on Komodokamdo charcoal.

      83
      posts
  7. Relevant Product Review and Links

    1. The Ceramic World Online & Other Relevant Links

      The good, the bad, the ugly and more.... (Please post site name in subject header - thanks)

      491
      posts
    2. Relevant Product Reviews

      Thought we would try a new section for people to post those cool gadgets we all love and give their opinion on them! Please post the name of the product in the subject line!

      1.7k
      posts
  8. Komodo Hand Hewn Teak Floors and Doors

    1. Hand Hewn Floors General

      Information, questions etc.

      90
      posts
    2. Hand Hewn Photos

      Shots of what we do..

      7
      posts
  9. All In Fun!

    1. Jokes, Ribbin' & Misc Banter!

      Anything goes category. Just keep it relatively clean.

      9.5k
      posts
    2. Lagniappe Photos

      A little something extra! Got a special photo you would like to share - put it here. Kids, hobbies, rides, gardens or whatever your proud of and want to show off!

      1.7k
      posts
  • Forum Statistics

    10.6k
    Total Topics
    136.4k
    Total Posts
  • Member Statistics

    2,893
    Total Members
    335
    Most Online
    KK787
    Newest Member
    KK787
    Joined
  • Who's Online   1 Member, 0 Anonymous, 10 Guests (See full list)

  • Topics

  • Posts

    • As a Giants fan, ask me how I know!
    • If last year is any evidence, they can still come back and win it.  As a Braves fan I still almost feel like 2-0 is not enough of a lead against these guys. Great story @Syzygies - thank you for sharing.
    • This sounds like a really cool tradition @jeffshoaf- if you don't mind sharing, what area do you live in or hail from? Getting some of the veggies done over a wood fire is the easiest / quickest way IMO.  I don't know if your recipe calls for onions or peppers or celery but -  Like to get a little smoke in a pot of chili, I use my wok topper on the BGE (soon to be KK - it's on a train heading a cross the US now).  300-400 degrees dome temp.  I throw a wood chunk on right before I put the food on - but I wait until the chunk has caught fire so that it's not the super thick white smoke - just saute the peppers and onions over the smoky fire.  This usually yields not too little smoke and not too much.
    • Take into account how liquids take on smoke more quickly. If you like the effect but it's faint, you're on the right track. If the results are wretched, it could be either that you don't like smoked milk, or you used too much smoke. I prefer to have the chicken itself carry the smoke into the stew. In the late eighties I visited New Orleans on a soon-to-expire airline bump voucher, and ate over a dozen gumbos. Then I was visiting Nice, France with a friend, and had this idea of getting invited over to people's houses to cook dinner parties. Cooking French for the French didn't make sense, but I was impressed how Alice Waters had transported the idea of Provence to California, founding Chez Pannise. I thought, turn-around is fair play, I'll bring New Orleans to Nice and make a Mediterranean gumbo. My friend rolled his eyes at the implausibility of this fantasy, but humored me. A Chez Panisse connection? That's over-thinking things, like the LA Dodgers. A complication for my second host (a dear, now departed friend who made me feel French) was that they kept strict kosher. I wasn't allowed to make the stock. I spent what would be over $100 now on amazing vegetables at the farmers market. Soon we realized we were making an overhyped chicken soup, with twelve guests about to arrive. Jacques came up with the idea of smoking the chicken over vine cuttings. Back in the gumbo, the smoke came up like a house fire, then ... then ... stopped at just the right point. To my surprise, one of the coauthors of Chez Panisse Pasta, Pizza, & Calzone arrived, expresses her pleasure at an American who cooks. Then everyone is stunned, Jacques kindly (a clear lie) pronounces our gumbo the best meal served in his home. My friend and I get a return invitation a few nights later, learning to make pizza in the home and garden illustrated in the pizza book.
    • Here is award winning pit master Harry Soo’s setup video for his Weber Smokey Joe.  Works fantastic on the KK for long cooks.  No cast iron pots needed.  Be sure to use a little less fire than Harry does when using the chimney to start things or the temps can get away from you in the KK.  Also, there is lots of smoke in for the first hour when I am preheating but then it tapers off beautifully to a clean blue smoke.  The method works fantastic.  Enjoy.  
    • Quick Question Fat side up or down?  Or doesn’t it matter? Check out award winning pit master Harry Soo’s method for setting up his Weber Smokey Joe.  Works fantastic on the KK.  No cast iron pots needed.   Thanks
    • Thank you.  @Troble, yet another winner of a recipe.  One set of friends are having their kitchen re-built so we gave them one chicken and sides and the other set of friends just happened to be visiting yesterday morning so I offered them the other chicken.  Once you are roti'ing one chicken  you might as well do three!  Here is the feedback they sent me afterwards: No kitchen folk were brief:   Phaaw  Great supper!!! Thanks  We agreed that the dish went well with red wine.   The other friends were more effusive: Just eat? I get it now.:5⭐️, would eat for free again. Thank you so much for a wonderful unexpected supper. I don’t know if the new rotation hack for the KK worked as desired, but the chicken was excellent. Not dry and beautifully spiced with the marinade. The ‘comes with’ was lovely too. The yam was a lovely surprise and worked so well with the sauce (as did everything else) and the carrots beautifully sweet. Excellent—would order again. So, if you have not yet tried this recipe - what are you waiting for?
    • Found some ribs in the freezer from a few months ago - cooked super fast! Took about 3 hours then I sauced and cooked another 20 mins. Cooked at about 225-250 with cherry and a little bit of pecan. Used meatchurch rubs (honey hog base and topped with holy gospel).    
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