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What a nice cook,

Nice work, looks delicious

Looks great !!!!

I cheat and buy corned beef briskets when they go on sale right after St. Pat's day. Rinse off their spices and coat with the coarse black pepper and coriander seeds.

Lately on my internet feed an advertisement for Katz's pastrami has been following me, rather than ordering I decided to make my own. Since it is a weeks long prep soaking in a brine comprised of many spice ingredients and aromatics along with Praugue Powder better known as Curing Salt#1 I knew it needed a controlled and reliable steady cook, one I didn't have to continually watch over...the KK. This was the tricky part for me, the video I followed instructed one to add 4 Tbls of this Backwoods pickling mix that had curing salt as an additive. Now this didn't help, I didn't have this product but only Curing Salt on hand and if you know amounts are critical when using this product. As a safety concern an internet search was conducted leading me to Amazing Ribs.com where a formula plug in showed the ratio of meat weight to H2O giving the recommended amount of CS to use in grams which was approx 1 Tbls. In a liquid suspension you are allowed to increase the amount safely however it will affect the time your meat soaks in the brine as shorter, it was a unusual balancing act so I stayed with 1 Tbls for 1 gal at a weeks duration. Yesterday was cooking day, starting with a full basket knowing this 4.25 lb brisket piece would require at least 7-8hrs of cooking time I dialed the KK in for 250F on this cold 19F degree day. It took approx 45 mins to settle in, I placed the meat on and watched the temp off an on for an additional 1/2 hr. Nothing moved, 250 was holding quite well, so I had a few hours of errands too run and out I went confident it would be where I left it when I returned. To make a long story short, it was not only at 250 upon my return, it remained there throughout the whole cook unencumbered by any more adjustments for what took approx 8 hrs total. I wrapped the brisket point at 160 degrees tightly in foil once it established a bark and ended by probing for tenderness and pulling at 208 degrees. Quite an ordeal of waiting a week but a rewarding event to have such a smooth consistent cook throughout. Now I didn't use any billows apparatus, just a few chunks of oak tossed on top supplied a long sufficient smoke, that's it. You can either slice it thin on a slicer or cut it with a knife, bear in mind straight it may be a little salty otherwise steam in pot with a little water although you'll loose the nice crust. Served here on a Chibatta roll with dijon and cheese, red bliss dill tata salad and brocolli salad.

I'd eat that!

Thank you @Tyrus!

It's a Sunday dinner on the 23 using a 1/2 basket with a top shelf cook at 280F to 120 on the meat, set aside and cranked to 450 on the Teltru with the lower grate in place. Set the meat on and seared all sides. Now prior to this the meat was soaked with a local marinate and stuck with a long fork, then set aside for 1 and 1/2 day, they married well together for taste. Salt and peppered the outside and set the fat side toward the fire for a two hour ride, I might add a good size chunk of oak wood was used for smoking lending too a nice little ring around the edge, the rest is history except for a very tender roast.

Great looking sausage !!!!

"Ask and you shall receive," said the Genie to Alladin. The changes I made were the amounts of fresh garlic and parsley. For 9lbs of meat I used 57 grams of garlic and 60 grams of parsley. I also used some glass jar Fire Roasted Red Peppers diced, about four good size for color and 1 lonely Jalepeno without a friend from the frig. No squash. The book has versions of bangers and other related American renditions, a good starting point. I also used some Pink salt #1 since the weather was chilly, the appropriate for the poundage. 1 level teaspoon/5lb

Those look really tasty @Tyrus! Care to share the recipe?

Sausage. I've made this recipe from Porter Road before, however I found it too Garlicy and salty so today I trimmed it down to something less overpowering, it's called Garlic and Parsley . A few alterations were done by adding Jalepeno and Fire Roasted red pepper to the mix. Now although the other recipe was well recieved this was more on par for the course, it settled in well for both a dinner and something for a sliced hors d'oeuvre. Pictured minus the production from raw cased, to grill, to chill, and presentation. It's a keeper, and it was accomplished on a offset cooker maintaing a low fire at 150-175 degrees F with outside temp of 35 F.

And now it is for sale Such an amazing job restoring it. Hopefully it gets to stay local so you can still have visitation rights lol

Willing to let this go at huge discount. PM if interested. Sent from my iPhone using Tapatalk

Doug from the Naked Whiz and a very early supporter of Komodo Kamado, does the best BBQ product reviews online. I always suggest starting there. https://nakedwhiz.com/productreviews/ultraq/ultraq-1.htm#features

For those who missed this fantastic "restoration" https://komodokamadoforum.com/topic/7535-hammered-kk/

When playing with the generator while testing, we found we liked the smoke created at medium to lower temps more than high temps, and your wood lasts longer. I generally use about 40% airflow.. But my 220v version may not be the same volume as 110v (they are from China) The 6w version of this is convenient as it is cordless and charges with a USB cable. https://www.amazon.com/dp/B0CGR9BMCM?ref=ppx_yo2ov_dt_b_product_details&amp=undefined&th=1 Wood starts to smoke about 450ºf, so 250-300º should be fine to dry it out. You only need the wood to get over 212ºf to vaporize the water.

Hey all Its time to say goodbye to my beloved hammered KK. In redesign of patio it just doesnt work. Most of you have followed along and seen the rebuild process so know what it took get to working order. As it sits It is missing side plug for guru and two front knobs missing. Have both racks Pizza rack Heat deflector plate No longer have side tables or brackets for them Works very well with bo issues. Honestly dont know what value is so taking all reasonable offers Sent from my iPhone using Tapatalk

No, i turn off all but one valve, then close the last one about half. I could probably close it more, but I’m liking not having to check if it’s still lit. Sent from my iPad using Tapatalk

Thanks! That looks like a major power bump over the original. Do you run it at full blast?

Nice looking recipe @Tyrus. I turned the second half of that humungous squash into four different sides and my husband used the very last chunk to make soup but he did not have the benefit of your recipe. I will see if I can outdo his efforts when I break into one of the much smaller squashes from my harvest. Depending on how it turns out I might back your wife's silverware for the win!

https://www.ebay.com/itm/285163896397?mkcid=16&mkevt=1&mkrid=711-127632-2357-0&ssspo=skpHtupBSOG&sssrc=4429486&ssuid=OTJWv7LiRYq&var=&widget_ver=artemis&media=COPY This is what I got, the biggest difference is the output, makes a big difference in keeping things lit. Sent from my iPhone using Tapatalk

Great tips, thanks everyone! I can’t believe i never thought to put the pellets in the KK to dry. I guess I assumed it was too moist an environment in there, but I’ll give it a shot. @5698k do you have a recommendation on a new pump? I actually just remembered that another reason it’s been a while is because the pump I was using had died on me at some point

If you have any squash remaining I'd like to give you this meal starter squash soup recipe, it's good, and better yet so easy...a definite crowd pleaser. However before I give it to you it comes with a story, It began with my wife and I were vacationing in the Berkshires, while there we like to visit a number of antique stores along with this one particular Goodwill. So we enter the Goodwill, she goes her way and I go mine. 20 minutes later we cash out, I find a small recipe book and she finds some forks,knifes and spoons Later that day into the evening we're having dinner in a restaurant at a place called Pleasant and Main where we begin our meal with a squash soup, coincidentally the same one as featured in the book I purchased earlier in the afternoon. My wifes silverware turned out to be the real thing and she cashed them all in for $400. So who's the winner here...that's right "moi" because this recipe was destined and it keeps on giving every time I make it, where hers was only a one time pay off. Now although the recipe calls for Butternut, who knows you might be able to use the one you have. Kind of like love the one your with, an old song...it all works. A couple of changes from the original recipe, step 3 you can skip if you have a magic hand blender the plug in kind or you can't read the recipe because of the flash spot and the marscapone can be substituted with Philadelphia cream cheese if it's hard to find. The're both very similar almost to taste. You can also substitute fresh parsley instead of chive I have a Morrocan chicken soup made with Harrissa and cilantro you might like, but for some reason I really don't think you need any help. Most importantly, I haven't made this with Cumin, I substitute cinammon instead and only 1 tablespoon is enough for me.

Next time you cook on your KK, put the pellets and or chunks on one of the grates away from the direct heat. Works great for wood. Never tried it with pellets but I assume the same results would occur. Like above me stated, turn the air pump on full power. I never have issues keeping wood chips lit. Note, I never dry them out either.