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Cooked some pasta and made homemade tomato sauce with tomatoes fresh from the garden. Added these to a casserole along with some baked portabella mushrooms, 3 large Italian sausages, cottage cheese and Monterey Jack Cheese. On the KK at 350F for an hour. Plated.

Probing tender at 7-1/2 hours, so wrapped and into a cooler until dinner time.

That's where mine tend to fall. I try to never go above 160 in the breast though. Thanks for experimenting.

I think he is trying to be funny as if the chemicals in the paper have given him side effects. It is hard to decipher though.

This didn't start out as an experiment but ended up being one. The Idea: because of the way a KK's firebox is setup it burns a cooler fire compared to other ceramic Kamados for a given temperature. I've noticed this looking at other people's cooks compared to mine and the size of the bed of coals for a given temperature. Because of a cooler fire it is a more moist cooking environment. The Experiment: at what point can I dry out a chicken done rotisserie style using my 19" Komodo Kamado. The Setup: 19" KK with built in rotisserie. 400* direct but with an infrared heat diffuser. I used the same brand chickens that are free range, no antibiotics (I'll post the name brand next time I run the experiment). Washed and dried the chickens. Cut the wings off for later use. Coated with a mixture of oil and seasonings. Note: since this didn't start out as an experiment I don't have pictures for my first 3 tests. (sorry) Test One: cooked for 1 hour 10 minutes (1:10). Although cooked through the skin was not crispy enough. Dark meat was so moist it was smushy. Test Two: cooked for 1:20. Skin was nice and crispy. Dark meat was just a little smushy. Test Three: cooked for 1:30. Skin nice and crispy. Proper texture on dark meat, tender and juicy. White meat still moist and tender. This is the cook Mrs skreef liked the best. Test Four: cooked for 1:40. Super crispy skin. Dark meat still tender and very juicy. White meat tender and moist but probably can't take much more time. This is the cook I liked the best. Cutting into the breast. Still moist and tender but not leaking juice. I mangled the leg quarter pulling it off the chicken. Dark meat has a good texture and extra juicy. Well haven't killed the chicken yet. Where do I go from here? 1:40 was getting close to the time limit to still have moist and tender white meat. Maybe next round I'll go for 500*. Stay tuned I cook a rotisserie chicken once every week or two.

Been off the forum for a long time - missed you all!! But now I'm back! Will post an update to the Bbq area that I've had put in a little later when I have more time But for now Just a couple of photos on this cook and no money shots I'm afraid... Will be doing a smaller rib cook tomorrow and will look to take photos at every stage. Ribs with the membrane underneath removed salted for 4 hours and ready for some rub: Mephis Dust home made rib rub: Hickory wood making some smoke: Ribs on: And... that's it: no money shots this time! Sent from my SM-G935F using Tapatalk

And the result: off the charts awesome! Thanks for following along, y'all. Was a fun cook.

Can't see any reason pellets won't work just as well. I have a bag of pellets somewhere. Will give them a try next time. ...and I agree about the generator vs the smoke pot. The pot is great, but the generator is accessible throughout the cook and you get controllable smoke intensity.

What if found with chicken in a KK is if you take the breast to just done status the thighs (dark meat) won't be done enough and might be down right smushy and gross. KK chickens are so moist you can cook until the breast temperature is a good bit higher and it's still tender and moist. Doing that and the thighs get to an acceptable level of doneness.

We're about 4 hours in and the smoker is still cranking out thin blue. The ribs are looking pretty good too.

I did a chicken after my last grilling session with just residual heat, must have been 550+ at the dome, threw the chicken on the indirect side and then shut all the vents and the damper just as I would if I were closing down after the cook. Left her in there for an hour and a half not opening the lid - still around 300 at the dome when I lifted it out (this was after a slow rib cook then grilling session so the KK was fully heat sunk). Good skin, but still light in colour and super moist. Sent from my SM-G935F using Tapatalk

looks awesome. Take it to 2 hours for Sheets and giggles and let me know. by the way those photos make me want to put my face through the screen and eat them

Nice pizza cook now that looks yummy even though it was a little bit messy

Excellent experiment indeed chicken looks so delicious

I'll fight you for the burnt cheese!! Rob

Same Aussie Ora! Yep, there were a few of us... i did 10 racks of baby backs and 2 big St Louis racks. I used upper, middle and lower racks but still had some space on there to be fair - and that's without rib racks. It was for my little girl's 1st birthday so mainly mates rather than kids in attendance!

Nice spin looks good I do my chooks for about an hour and 20 to hour and a half Outback Kamado Bar and Grill[emoji621]

Now I got to try a rotisserie chicken

I love the idea of this experiment!

Awright, you talked me into it. Popped it into the entry thread.