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The wife went to the store and bought 4lbs of Cod, I like Cod but 4lbs is um, a bit. Fired up the KK to around 300+ and placed the tray in to cook. Used the Rub some Fish and a little Old Bay on them with a good addition of stuffing over the top. Tow sides, one baked was Acorn squash with basil, celery salt and dry chipped onion wrapped in foil at 300. Spinach with caramelized onion was the other. Checked the freezer for old forgotten fish,,,,,,,,,,,,,no luck Mac.

I basically agree with everything @tony bhad to say on this subject. The little bit of advice I could add - defiantly spend the extra money for better grade lump. Anything from Fogo is a good bit better than any American Hardwood Lump. Initially it's a bit more pricey on the wallet but once you start factoring in burn time, it's really not that much more expensive. Definitely fill all the way up to just a smige below the fire basket handles. Whatever you don't use will snuff out and be waiting for you next cook. As for your temp problem for low-n-slow - If I had to guess you have vents too much open (you just can't imagine a fire burning with less oxygen). Top vent at 1/4 turn from closed (at the most) and the bottom vent set to a credit card width. I know it seems like a fire could never keep going with that little air flow but KK's are so efficient, yea they need almost no oxygen to maintain a low-n-slow temp. Charles

I guess you keep up on your stocks and business and I hope if you do they all pan out for you. Not me, I only bet on sure things, dogs, horses and against Tekebo. Great day Sarge........Hoorah

Keep in mind while your KK is heating up the refractory is absorbing all that heat as well as the stainless and the deflector if your using the one provided. My other two Komado's of a different brand heat up in half the time. Now you can catch up and pull the door on the bottom but risk overshooting your goal. For me I see the KK once fully absorbed and at target as a unit that holds temp well at settings that are stingy on fuel because it keeps releasing that energy back. So have a little patience, start earlier and the payback is more rewarding in piece of mind.

The basics are the same regardless of grill size (I have a 23"). First, always fill up the basket to the top (or even up to the handles), that way you never have to worry about running out of fuel on any cook. Temperature on a KK is all about airflow, which is almost totally determined by the top hat/vent position. You only need to open the bottom vent enough to supply air so your fire doesn't go out. Once you have your coals lit and well established, the bottom vent doesn't have to be open very much to sustain your fire for a low & slow. You'll need to open it a bit more at higher temps. For a low & slow cook like you are asking about, you don't need to start a lot of charcoal. Hit the charcoal with your propane wand in a single spot and light an area about the size of a tennis ball. Use a blower of some sort (old hairdryer, leaf blower, or specialty device - I have a FiAir.) to really get the coals glowing strong. I tend to light the coals near the back of the basket, but I'm not sure that it really makes that much difference, as once the burn continues, it's generally in a fairly random pattern. Good quality charcoal is a must, as well. Some of the cheaper brands, such as Cowboy, are made from scrap lumber and burn up very quickly. Most of us here on the Forum use high quality lump charcoal, such as Fogo, Rockwood or similar. Royal Oak lump - not the briquettes, will do in a pinch. Dennis' extruded coconut charcoal is probably the best out there, burns very hot, lasts a very long time, but can be a pain to light. Don't fret exact temps. One of the best pieces of advice we can give folks new to this style of cooker is - Don't chase the temperature! You can drive yourself crazy trying to make subtle adjustments in top vent position to hit an exact temperature, when it really doesn't matter that much at all. Plus/Minus 50F will not make any difference the quality of your cook. Some folks here (me, included) like to open the vents more than what's needed for their target temperature to help speed up the heating of the grill & grates at the start of a cook. Then, set the vent to the position for your target temperature as you get close (within 50F), because once you heat soak a KK, with all its thermal mass, you won't be able to bring the temperature back down easily if you overshoot it. But, if you do, live with it and just rock on - especially with an adult beverage, and everything will work out just fine.

Nice cook, Tyrus even if it is fish. You should have at least saved enough for the freezer, never know when it would have come in handy.

I'd eat that!

Bass Pro continues to grow because it’s privately owned. Cabela’s mistake was it went public and the board and shareholders drove the company into the ground (like Dell once Mike sold it, then bought it back for next to nothing and it’s becoming profitable again). BPS bought Cab for a next to nothing and is continuing to grow. Sent from my iPhone using Tapatalk

Cheers Tyrus .tony's recipie in the blender made the difference. He sent me some bob Gleeson white sauce awhile back that tasted good Sent from my SM-T835 using Tapatalk

I knew ribs would be good as they they always are. The chicken is interesting, resembles Alabama white sauce. Good job

The ribs turned out great ... Now for the chook thighs. Ready to put on. .on they go over apple. .after a few bastes got them to temp..and plated.. Cheers for the recipie tony b. These tasted so good the cider vinegar shined through which I thought it would but everything blended so well .very tasty Sent from my SM-T835 using Tapatalk

Yum!

Let that be a lesson to you Mac. Don't go buying food that you don't like!!! It just ends up sitting in your freezer for ever. Although, I would love to cook you a seafood feast to see if I could convince you to like a wider variety of underwater food. No eyes, I promise.

It's amazing to me to see the growth of Bass Pro Shops. When I was in college in Springfield, Missouri in the early 1970s, the first "Bass Pro Shop" was a small window in the back of one of the Brown Derby liquor stores. You slid your written order through the window and the clerk eventually came back with your items (basically just baits at that time) in a paper sack. Eventually they opened a separate store and catalog function and never looked back. Interesting they still label some of the rubs as Cabelas. Cross marketing, I guess. We still have both brand stores around Kansas City.

There were 3 of us and we had leftovers that left the house in a container. Make it every so often, definitely a keeper

So Tyrus did you eat 2 lbs of cod? That’s a really nice looking cook.

Nice answer Tony

Good looking fish cook. You said stuffing. I thought crab which would have made 4lbs into 6lbs. I've never done a fish cook like that before but I'm going to try it.

I bought the smoker attachment mainly for doing cold smoking - no fire in the grill. Also, the Syzygies smoker pot will generate smoke for a very long time and it's a cleaner smoke than just chunks on the coals and you don't have to replenish it during a long low & slow cook. That's not to say that I don't just toss a few on top myself, but generally only on short cooks (less than an hour). YMMV

You can do the same on a KK, a couple of chunks of wood on top of the coals will give you smoke. The other methods are refinements to give cleaner more consistent smoke and/or longer smoke. I think if you read up on both they are being used for a variety of reasons most dealing with control. You don’t need either, they are refinements you may want to consider down the road. regards

Put a hold on a lot in a tiny town near the head of the Blue Ridge Parkway. Unless we chicken out (mmmmm...chicken...) we’ll have a contract on a new build by end of week. We’re downsizing a bit. Very likely I’ll sell my 23 before we go. So...help me price it. How much should I be able to fetch for the following: Olive & Gold Pebble 23 Teak side tables Sunbrella Cover Rotisserie Cradle Rotisserie Spit Rod Double bottom drip pan Baking Stone Warming Grate Haven’t added it up, but that’s gotta be around $5500 worth of equipment, all well cared for. Whatcha think?

If you latch your grill when cooking (especially at high temps) there is no airflow over the gasket and it should last indefinitely. I started shipping these gaskets about 10 years ago and I don't sell many replacements so it seems they are not failing. The glazed pot kamados burn thru their gaskets because the straps slip and then the lids don't sit flat, the airflow created burns them up.

Don't worry Mac....the ferry sank....think it was a U-boat...gonna swim back to shore. Lusitania?, thought that ships name I was on was familiar.Don't feel bad, had some good BBq on board before we went down

Looks good Aussie, a little on the rare side but I'm with ya

It might be hot but never too hot for a hot rib dinner. I boiled the potatoes first then rubbed with butter and sprinkled on some granulated garlic, Zanzibar Pepper, Egyptian Basil and Silk Chili. Next I put them in the airfryer at 350F for about 12 mins.

First cook on the 42

Dinner is served! I only sauced the upper 2/3 of the rack. Grilled indirect @ 275F, with the smoker pot loaded with hickory, peach and apple chunks.

I finally found a source for beef plate ribs and they are prime! Started the grill at 0600 this morning and put the ribs on at 0800 cruising along about 275. 2 racks about 4 lbs each. Dusted them with a couple of different dizzy pig rubs. Pulled when they hit about 200 about 5 hours in. Happy 4th of July everybody.

Here are my test results on right vent holes. I started with a clean Komodo and a full basket of Rockwood charcoal.At 5 am I lit the Komodo with my torch to a softball size pile.I then brought it up to 200 quickly just to make sure coals where going good. I then closed the top vent to a 1/4 turn that’s where the top stayed thru the whole test. Starting with the smallest to the largest hole ran the first whole for 4 hour 168 degrees after an hour it settled at 168 for three hours.Then second hole 1/2 hour to get to 198 degrees held solid for 2 1/2 hours.third hole 1/2 hour to get to 223 then held solid for2 1/2 hours. Forth hole 1/2 to get to 252 held solid for 2 1/2 hours. Fifth hole 1/2 hour to get to 277 and held solid for 2 1/2 hours. I used a Thermoworks smoke probe the I place on top of the thermometer probe and wrapped it with a piece of stainless steel wire. Hell of a long test but for low and slow right side vent seems to be the ticket left side for grilling and baking. This was done on a B.B. 32. I hope this helps you all.