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We've all see the difference between the dome and main grate temps.. I brought home the factory's high-temperature thermometer with a thermocouple that goes to 1,700ºf, placed it on the upper, flipped it over, and set it down on the firebox. I cranked it up and took shots of the digital readout with the dome's TelTru in the same shot. The results were beyond what I expected.. and just goes to show that 650º-675º dome is the hottest you ever really need to take your KK for hight temp sears.. I know that I have customers who bought the TelTru's 200/1000 so that they could do 1,000º sears.. this shows that the actual grate temp would be way over 1500º and not only unnecessary but dangerous too.. Remember unlike all other grills all of the air leaving the chimney on the Komodo Kamado is forced through the charcoal. there is no gap between the firebox and body and no holes drilled through the firebox which lets air bypass the charcoal. Dome 510ºf Dome 560ºf Lower Grate Lower Grate 324ºc = 615ºf 344ºc = 650ºf . Dome 615ºf Dome 650ºf Lower Grate Lower Grate 401ºc = 753ºf 430ºc = 806ºf . Dome 710ºf Dome 770ºf ?? Lower Grate Lower Grate 638ºc = 1,180ºf 702ºc = 1,295ºf . Dome 800ºf ?? Dome Tel Tru Pegged 900ºf ?? Lower Grate Lower Grate 753ºc = 1,388ºf 800ºc = 1,472ºf . .

I've been wanting to do pizza on the KK for a while now but owning a 32" it's hard to justify the insane full requirements for just one pizza. So a little tipsy on Saturday late afternoon I decided to do pizza on Sunday - bought flour and yeast and followed Ckreef's no knead recipie. Made enough dough for 12 pizzas so woke up the next morning and started sending out invites. I'm stunned by how well the KK handled pizzas easily 2 at a time and at less than 10 mins a pie I could have done commercial volumes. Certainly a great excuse for a party: "bring beer and pizza toppings" I said, and my friends and neighbours obliged! Photos are a little iffy due to the volume of beer provided...

My wife loves pulled pork so I thought I'd give Snake River Farms Kurobuta Pork Collar a try. Has anyone smoked one before? Heat soaked the KK up to 275* today with the smoke pot filled with Pecan.

HalfSmoke, that is a lovely loaf of bread. It won't last long.

Nice looking start. Sent from my LG-D855 using Tapatalk

Dizzy Pig's Dizzy Dust is my standard for pork butts. However, Lane's BBQ Signature Rub is moving up fast.

Pretty sure what you saw was a billy goat.

I ordered one from them back during the summer but it arrived at room temperature. I love SRF though and they made good with a refund. I'm interested in knowing how it compares to the standard costco butt.

I've never seen or heard of pork collar before. I bet its going to be good. Sent from my LG-D855 using Tapatalk

Looks good. Never seen pork collar in the store before.

Love the way yall pick the next seasoning to try. We go thru different waysto pic thru assortments. . It's nice to be able to do that. . Makes ever meal something to look forward to .

Here it is.. Careful.. Dome 900º ~ Lower grill 1452º!! Dome Tel Tru Pegged 900ºf ?? Lower Grill 800ºc = 1,472ºf http://komodokamadoforum.com/topic/4973-careful-dome-900%C2%BA-lower-grill-1452%C2%BA/?hl=%2B1452%C2%BA+%2Blower For Neapolitan style pizzas.. Try using 1/4 plate carbon steel for a stone.. Cooks hot and very fast at lower temps! Maybe I should start shipping them.. Remember unlike all other grills all of the air leaving the chimney on the Komodo Kamado is forced to the charcoal. there is no gap between the firebox and body and no holes drilled through the firebox which lets air bypass the charcoal.