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Went old school last night and cooked this meal in a 50+ years old SS electric fry pan. My mom got it from my uncle when he passed away. I got it from my mom when she passed away. Still cooks and looks as good as new. Basic McCormick recipe. Chopped onion, apples, wet ingredients, dry ingredients and a pork Tenderloin I cubed up. Sprinkled on 1/3 of the dry ingredients then pan seared the pork. Removed the pork then slightly carmalized the onion. Added the apples then cooked for a few minutes. Deglazed with the wet ingredients, added the rest of the dry ingredients and the seared pork. Cooked for a few more minutes then served with rice and baby carrots. This meal just works really well in an electric fry pan and is a favorite at Reef's Bistro.

Nothing wrong with a hotdog cook! Congrats on breaking in your new KK!

For a Low-n-slow I put the deflector on the basket, the lower grate on the deflector, then the drip pan (or foil pan usually) on the lower grate. This gives a little air cushion between the deflector and the drip pan. Just seems like the right way to do it.

It's all good - hotdogs and chili dogs looks really good to my eyes, makes my mouth water - that's as far as it goes - closest I can get is a brat or Italian sausage. Sent from my SCH-I535 using Tapatalk

LOL. Thanks guys (and sorry, Charles. lol) You are right, Poochie. I actually was trying NOT to get it greasy this time because I want to take a few more "before" pictures once the side tables. I THOUGHT that the side tables were not going to be here till tomorrow but UPS dropped them off today while I was cooking. So the in morning I'm going to take a few more "new" pictures and then it's open season. I foresee a brisket in the near future.

As Robert and I know, the metallic bronze cooks better, gets hotter, produces juicier meat, lasts longer and is the cause of the Swedish Bikini Team coming out of retirement. No, really. Good luck on whatever you decide to order. You'll love it.

Man I love this literature coming out!!! So very happy to be getting the 23/32 combo !!!

One of the nice things about a Komodo Kamado is that it comes ready for a rotisserie. All you need is the motor and the rotisserie basket. I’ve cooked a whole chicken on Smaug before, and it was great, but I thought it was time to try out the rotisserie function. Here’s the rotisserie basket. The two forks hold the food on by grabbing the outside of the food, as opposed to the rotisserie forks that pierce the food. There’s a lot of flexibility in how I can place the forks, as they can be attached to either one of the outside rods on the rotisserie basket. Here I have one fork on each outside rod, but I can put both fork on the same rod, and the forks can be individually rotated to fit the food exactly. This is how the rotisserie looks mounted on the grill. There’s a drive bearing built into the right side of the grill, which is how the motor couples to the rotisserie basket, and another bearing built into the left side of the grill that holds the other end of the rotisserie rod. I set up the charcoal basket with the divider, so that the chicken would receive direct heat on one side and indirect heat on the other as it rotated. This is how the charcoal basket looks with the divider in place. The charcoal will go on the left side of the basket. This is how the basket looks loaded with charcoal. I’m aligning the splitter in line with the main shaft of the rotisserie. You can also see the steel plate that blocks air from flowing past the burning charcoal, forcing all the air coming up from the bottom through the fire. This is more efficient than other systems that split the basket to create two zones within a kamado. So here’s our chicken. I picked it up from the Chinese grocery store. I love getting poultry there because it’s fresh, never frozen, and great quality. Plus, there’s the entertainment value of getting a chicken with the head and feet still on. I made a rub with 1 part salt, 1 part baking powder, 1 part ground black pepper, and 1 part poultry seasoning. The reason for the baking powder is that it helps crisp up the skin. I’ve used that trick for making wings, so I figured it would work for the whole chicken. I would have used 2 parts poultry seasoning, but I forgot that I had it and had already ground the black pepper. Oops. I dried off the chicken as much as possible with a paper towel, and then massaged the rub into the skin. Then I put it onto the rotisserie, and turned on the motor. Smaug was set at 350º. I cooked the chicken until the thigh meat hit 160ºF, which took about 45 minutes. Then I opened up all the vents to crisp up the skin. Ten minutes later, this was how it turned out. Those of you who are really observant will note that the chicken is positioned differently. That’s because after I started up the motor, I saw that the chicken was off balance, and I repositioned it. The wings and one leg also popped out during cooking, but (spoiler alert) this didn’t spoil the cooking at all. And the final result. Here’s a piece of thigh meat, along with some corn. The chicken turned out great. Both the white and dark meat were nicely done, and really moist. The skin was nicely flavored and crispy, even though I didn’t rub butter or oil onto the skin, which I’ve done before. We devoured the whole thing. No leftovers tonight, which is how I know the meal turned out good. I keep hearing how great spatchcocked chicken is. Based on my experience so far, I can’t really imagine how spatchcocked chicken can be that much better than cooking one whole. All in all, the KK rotisserie was flawless. Because the rotisserie unit is entirely contained within the grill, I don’t have to worry about how airtight Smaug was, which might be a concern with the design of aftermarket rotisserie units for other kamado grills which rely on the seal being tight between the upper lid and the rotisserie frame, and the bottom of the rotisserie frame and the lower shell of the grill. In addition, the KK rotisserie isn’t vaporware.