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New gadget gifted by friends a couple weeks ago. Today was the good time to try it. Rôti-basket wings with loaded potato and cole slaw. Buffalo and lemon & pepper sauce to dip the wings. Nice way to cook wings. The result was perfect Envoyé de mon iPad en utilisant Tapatalk

Hello all, So I had joined this community in May and then in June purchased a 42 inch Komodo Kamado. I think I see the light at the end of the tunnel as I received the final emails from Dennis that hopefully it is now on the truck making its way to NC. I am really excited for it to get here and have been trolling this site for a long time, even before becoming a member. In addition to purchasing the KK, I also purchased the cold smoking apparatus. Does anyone else use this? Do you use it for other smokes besides cold smoking (like brisket, pork etc)? When I heard that it would p[rovide that clean smoke that all of us want, plus the benefit of cold smoking I added to my list. Was just curious if anyone else uses it for other cooks besides cold smoking. Second question. I see a lot of people using one of the BBQ guru devices or fans. Is it absolutely necessary to get one of these? I have been really impressed with the meater completely wireless thermometers and was thinking of getting that set up. It looks like it would alert me if my temp starts changing. I know it means I would need to wake up during the night of a long cook, but my job is such that I work long days and sometimes nights so that doesn't;t bother me as much. I guess what I am asking is I should be able to hold a temperature without a Guru device pretty well right? I really don't want to buy the guru or the billows device by thermoworks and the meater set up. I think that might be overboard. Anyways, thanks for the opportunity to be a part of the group.

Welcome! The answer to your first question is yes. The answer to your second question is no, but it’s nice to have for overnight cooks. The answer to your third question is yes.

I had two little lambs dropped off on Friday evening. These had not been weened and weighed 20kg dry weight- 44lbs. That leg is probably no more than 2- 3kg. Very tender, tasty, moist. Flipped over. Smoked over a handful of green asparagus leaves. Sent from my iPhone using Tapatalk

I had a pallet of coffee wood and coco char that carried me through last year. I used the coffee most of the time and the coco char for special cooks. There is nothing better than coco char in terns of smell, duration and even burning. I’m out of coffee wood and have gone back to cheap Royal oak. I use that for everyday grilling but still have a few boxes of coco char that I’m saving for special cooks, I love the coco char

Give the Jealous Devil a try. I'm liking it a lot.

Aha. Very exciting to see some actual Dennis cocochar, thanks @johnnymnemonic. This is the stuff that I use: https://proqsmokers.co.uk/products/proq-coconut-shell-briquettes. It is excellent, no crumbling after the cook, slow burning and very efficient. That reminds me - I'm running low. Will put in an order in case they get a shortage. No KK person likes to be without their favourite fuel.

@tekobohere are some pictures. In the first picture I put a pencil in the picture to reference the box size. It's 20lb in a very small footprint. You can tell this is some dense stuff. In the second picture you can see the average sizes of the pieces. Some are broken, some are whole. The one in the bottom of the picture is standing on end so you can kind of see a cross section. A "log" is 6-10" in length. They are not very uniform. Looks like they are pooped out of a machine and dried in an oven or kiln. In the 3rd picture I have a piece of kindling from the box. It's kind of nice that they provide a little wood kindling you can use to start your fire or put underneath your charcoal chimney. In the 4th picture, I'm holding a "log". The fifth picture is my cold green egg with leftover blazing coco. Looks pretty good at first glance. The sixth picture is after I just stir the firebox up with my hand a little bit. Note that all the logs are just crumbling. In the seventh picture, I'm holding a partially burnt log. In the 8th picture you can see how it easily turns to dust. I crumbled it very easily. Here's a video I found containing Dennis's CoCo Char being lit. It looks much more uniform and higher quality than this stuff. Maybe it still turns to mush after it is partially burned, IDK. My personal preference for a kamado is a charcoal that doesn't turn to dust after being partially burned.

@tekobo - we all dream of the day that we can get Dennis' coco-char again! I'm hoarding my last boxes like gold!

Thanks for posting Johnny. I would be interested in photos. I have never had the chance to use Dennis' coco char but I do use coconut briquettes here in the UK and they work well for me. Curious to see if the Blazing Coco stuff is different. I would also be interested in seeing the link you found to videos of Dennis' cocochar. We are unlikely to get it in the UK anytime soon but we can dream.

Hello, I'm Dennis Linkletter designer and builder of Komodo Kamado, welcome to my forum. It's been a long road but I'm absolutely confidant that from a standpoint of quality of materials, construction and design, I build the best ceramic grill available. From the stainless damper top assembly to the German castors you'll find that every component and feature is the product of thoughtful design and no other grill can match my Komodo feature for feature. I hope that forum users will share ideas and be able to contribute to Komodo's ongoing evolution and development. Unlike the other forums which prohibit discussions about the competition, I want this forum to be truly pro ceramic, to welcome and promotes discussions about all ceramics and cooking on them... If you want to compare my KK cookers with the others, great bring it on...I've even included links to the all other manufacturers to help you do comparisons. I believe that all the ceramic grills fill a certain niche in the marketplace and have the ability to produce great food. I know that I could learn to be happy cooking on any of them.. it just would not be as easy, convenient or enjoyable as on my Komodo. I must admit I'm a bit lazy and I have designed my grills for ease of use and that many of my features are not necessary but a luxury. My cooker could be described as an unique shaped, extravagant, self-opening, extremely well insulated, tiled BGE with a lot of bells and whistles.. But remember food tastes great on them all.. I would like to ask that all posts be polite and please refrain from talking about politics and religion. If you're a diehard from a forum cult here to disturb and slander, please don't. If you like good people, great food, and ceramic cookers, you can and should register as a member of this forum. See above. So once again welcome to my forum, I hope that it becomes a great meeting place for friends as well a great resource. Dennis Linkletter Note: Images posted on the forum of KK cooks may be posted on Social media sites, if this is an issue for you please don't post them on this forum..

Don’t you hate that when you fall into a routine of using a quality product, then supply chains break down and you have to search for an equivalent replacement? I have been enjoying the Gidgee charcoal, it’s now thin on the ground, tried mangrove charcoal. It’s horrible. I had forgotten what bad charcoal imparted into your food! Sent from my iPhone using Tapatalk