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I’ve been looking for a good meat thermometer because cooking meat perfectly has always felt a little challenging for me. I want to make sure every meal is cooked properly and safe to eat. I’ve checked out several options online, and while many have glowing reviews. I’m still not completely sure which one would be the easiest and most reliable to use. Alpha Grillers Meat Thermometer Digital https://www.amazon.com Alpha Grillers Meat Thermometer Digital/dp/B00S93EQUK AMMZO Digital Meat Thermometer Digital https://www.amazon.com/dp AMMZO Digital Meat Thermometer Digital/B00S93EQUK?&linkCode=ll1 Has anyone here bought a meat thermometer for home use? Which one do you recommend? Can this prove to be effective, or are there better ones to compare it with? Thanks in advance.

Hey everyone, I’ve been experimenting with different meats on my Komodo Kamado, but I’m still trying to figure out the best way to cook beef — especially steaks and brisket. I love that smoky, juicy flavor the Kamado gives, but sometimes my beef turns out a bit dry or overcooked on the edges while the middle stays too rare. I’ve tried both direct and indirect heat, but I’m not sure which setup works best for thick cuts. So, how do you all cook your beef on the Komodo Kamado? Do you prefer low and slow for tenderness, or high sear and then rest? And what’s your favorite seasoning or marinade that really brings out that beefy flavor? Would love to hear your methods I’m always trying to improve my grilling game! Thanks,

Hey everyone, I’ve been really enjoying my Komodo Kamado lately and I’m curious to know what everyone’s favorite go-to recipes are. There are so many amazing things you can cook — from slow-smoked ribs to pizza, roasted vegetables, and even desserts! I’d love to hear what dishes you make most often and what temperature setups or accessories you use to get the best results. Do you prefer low and slow barbecue, or do you like using it for quick high-heat searing? Let’s share some recipe ideas and tips to inspire each other!

Is it still available?

Thanks, @remi. I did find my copy of it. For others who haven't tried it - it's damn good chicken!

What @tony b said.

https://komodokamadoforum.com/topic/2505-roadside-chicken/

I hear yah. I haven't made roadkill chicken in ages. I'll have to dig in my files to see if I still have the recipe for it.

I put it on top of the fire, just before I put on the chicken. I also make an aluminum foil pouch with the leaves and allspice berries inside for the extra punch at the beginning.

It was 2kg of roadside chicken here tonight, done with boneless thighs. Haven’t done that one in a while and the kids love it. Served up with some simple coleslaw, a yoghurt/cucumber/garlic thing, and bread and wraps. Winner winner chicken dinner.

grilled boneless chicken legs. sometimes getting the second smallest kk is not ideal for cooking for 8 people

In case you don't have a thermometer:

IMG_0679.mov

Has anyone bought the cheftemp thing? Been showing up on my FB feed so of course I'm heavily researchng beforehand. https://www.chefstemp.com/shop/ I have a smobot i bought back in 19 or so, really like it but I'm over the wires. I also have a meater plus but as others have stated, can be touchy. Dropped on me 30 min in a two hour cook last night. I need wireless thermometer as I do much rotisserie cooking. Plus it is second app and Bluetooth unless I add a dedicated unit to do wifi from the Bluetooth. I'm after an all in one app, no wires other than power or recharging. Agnostic on blower -v- top vent.

Cooked to perfection !!!!

Karma's a...."female dog." He's going whole hog (pun intended) into his BBQ business and tasked me with getting some of the tech stuff up and running. If anyone's in or near San Diego you should look him up: https://kennys-pitt.com/

Yeah, that’s beautiful… Sent from my iPhone using Tapatalk

Perfect!

Beef tenderloin on the KK . Plated with some mushrooms and smoked squash.

Just got my hands on a box of pimento wood, it hasn’t arrived yet, so I’m not sure if it’ll be sticks or chunks. I’ve seen several videos where the chicken is cooked over pimento sticks or branches placed on a bed of leaves. Is that how you guys usually do it, or do you toss the wood straight into the fire?

just recent random non-kk stuff

Great night for pizza on the KK. I did two pies from Joe Beddia’s Pizza Camp book, roasted mushroom with mushroom cream, and a mortadella, ricotta cream, and roasted pepper pizza. The last one I made for myself with pizza sauce, pepperoni, mushrooms, banana pepper rings, anchovies, and mozzarella. All three were delicious! Sent from my iPad using Tapatalk

I have both and ThermoWorks is much better. Sent from my iPad using Tapatalk

Keep in touch with the customer. See if after a while he or she says they got tired of using the blower and just went to vents. I HAD to have a Stoker and a BBQ Guru, early on. Never use them anymore. Now I just start the CORRECT amount of charcoal, set the vents by eye, and read the smoke coming out the top. I like the Thermoworks Smoke thermometers because they have a dedicated radio receiver. I hate the app based ones that use your phone, most of those apps suck.

Hey all, sorry I totally missed this, yes that’s a BB32 Sent from my iPhone using Tapatalk