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Thanks for the sous vide suggestion @Syzygies. I have three reasons against at the moment 1) my steaks are already frozen, 2) I don't necessarily want the change in texture that comes with sous vide cooking and 3) it is an extra process and time between me and eating my steak! That said, I am having to wait for my husband to go away for work next week before I try this out. He is less keen on blue steak and I want to enjoy the pure delight of pleasing myself with this cook.

I watched his channel. It ain't a Komodo Kamado view thing. He's simply sponsored by Kamado Joe now. Money talks LOL

Try sous vide before chilling or freezing the steak? Cook in a water bath at target serving temperature (desired doneness) for longer than anyone says. Like four to six hours for a cheaper cut, full of flavor but of need of tenderness. Then with a really cold start, one cooks the outside to desired doneness. As long as the interior can be plausibly served, it will be both cooked just right and very tender. We mathematicians call this replacing an equality with an inequality. Rather than hitting a mark, you're just trying not to overshoot on the interior.

I’ve had trouble getting higher temps if there is a lot of ash at the bottom. When I want to do high temp cooks I always clean out the ash one other trick is quality fuel. I’ve had trouble getting high temps when using cheap lump charcoal. between those two things above it should sort you out

bought a stonefish today. probably the most venomous fish in the market. my wife makes soup out of it (medicinal properties she says...🤷) anyway, it tastes like a firm monkfish. best when steamed with ginger and scallion. but if you don't take out the deadly poison barbs and skin, it will probably kill you. but i'm sure the old lady with the rusty cleaver knows what she's doing..😇 👀

Curiousity David, one of the ways we learn...if we don't open the door we won't know what's behind it. My take on Confucius

i can only speak of the 19TT but 450+ on the dial is just half a basket of charcoal fully lit 450+ heat soaked is the same as above but held for longer. 600+ on the baking stone is a full basket affair with a top up midway. i would also be inclined to heat a baking steel instead and see if that gets to temp faster.

Sweat and imagination C6Bill, that's all. Thanks and a few others too. Thanks Mac Remember the song Y-M-C-A and when it came out, I wish I could....and I'm not doing it again, "wishful thinking." Thanks Of course, getting it off my deck will take a bit of magic though. Thanks Cheesehead. Oh, the other unit came in, I'll do a summary and comparision when things settle down, first impression is...it's not a KK but I do like it. In the pictures you might see a black Kamado on a steel cart in the background if your interested.

Always listen to your Elders, @Poochie!! 😆

I stir the basket up to shake off some of the ashes on the used coals before adding fresh chunks. Helps open up the airflow a bit.

Somehow the element of danger mixed with difficulty always makes the food that much more attractable. I'd like some Rattlesnake, but there's none around here and my reflexes ain't what they use to be.

grilled some 60-day dry aged ribeyes for lunch. been traveling to china for a while and haven't touched my grill in weeks..

I've done frozen steak before as an experiment. Straight from the freezer (solid) and onto the grate. It works best on thinner steaks (<1") to keep them from overcooking. Since you like a "black & blue" steak, it should work well for you with a thicker cut like this one.

I'm glad I came back to find this thread. I had some slightly tough hogget chops and remembered the Indians' use of papaya and other ingredients to tenderise meat. It worked out really well and, not wanting to waste my papaya, I used it on a chicken drumsticks and hogget chops. Here are the chicken drumsticks on my 16KK. I used the recipe for chicken tikka from the Ranjit Rai book recommended by @Syzygies above. They have a neat trick, which is to freeze your chicken for 15 minutes before putting it on the grill. This is to stop the potentially sloppy cream and yogurt marinade from falling off before it gets a chance to cook. It worked a treat and the chicken was very tasty. I cooked the lamb chops a couple of days later and they were much more awkward to skewer. This is where the trompo king might come in handy. I don't have one so I threaded my chops onto this prongy piece of kit that I bought from a tandoor seller. At first it all looked very precarious but as the meat cooked and firmed up it all worked out just fine.