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Finally happy with my ribs. 275F 4.5hrs unwrapped for cook, probe tender, glazed and wrapped when done to rest in warmer. Juicy, tender but a bit of a tug.

Have meat hanger, will travel. My husband and I drove the 2.5 hours from our house to visit with @RokDok and his wife Helen this last weekend. I wanted to show him the hanger and I also wanted to try a hot and fast cook. I took one tandoori marinaded chicken and one suya marinaded chicken with me. The marinade from the Tandoor Cookbook by Ranjit Rai includes papaya and I remembered others' warnings that leaving meat too long with this tenderiser could make your meat soft and pappy. Sooo... on the first evening we tried the tandoori marinated chicken. @RokDok has exactly the same colour and tile(!!) 32 as I have at home so we didn't miss a beat. The book recommends 250C temperatures and a very quick cook after slashing and marinading the whole chicken. The recommendation was about 10 mins for the first cook, out to rest for 5 mins, baste with ghee and then cook for another 10 minutes. In practice the whole cook took about 45 minutes. The legs did get burned but the meat was generally juicy. We followed the chicken with duck legs gently cooked in fat in the KK with lovely roast potatoes. Ain't nothing wrong with double protein unless you object to being so full you can't fit in dessert! I wanted to improve on that chicken cook so, the next day for lunch, I positioned the suya marinaded chicken higher up on hook to get it further away from the fire. We also heat soaked the KK for longer so that the breasts would cook a bit faster. Main lesson learned? You need a shield to stop the lower extremities burning in a hot and fast cook for something that takes as long to cook as a chicken. I should have cooked the chicken away from the fire for the first 30 minutes and then moved it over the fire to crisp it up at the end. That said, this was a mighty yummy cook and between us we picked the carcass clean! Dinner was this yummy steak with more potatoes. We all had a lovely time and Paul has now ordered his very own duck/meat hanger. Hurrah! I suspect that skewers will be a really good use case for a hot and fast cook on the hanger so I will try that next. I hesitate to do this but hey... @RokDok got a local farmer to bring him a squirrel which he proceeded to skin, cut and cook on a skewer. I refused point blank to taste it but it did look good and he and my husband professed to enjoy it with their beer.

Time for a bit of a ‘mixed grill’ tonight. Corn, yellow squash, small red capsicums, large mushrooms, country suasage links, smash burgers, chicken satay skewers, lamb kofta skewers and a couple of scotch fillet steaks. Nice mix for us and the kids- ended up using most the the 32BB lower grate real estate. Great success as always…

Hello everybody, Bruce Pearson here. I’ve been a member of the form for eight years and have a big bad 32. I also have some charcoal for sale. I live in the San Francisco Bay Area. I bought this charcoal seven years ago. It’s been in containers at my house all that time, I have quite a bit to sell if anybody’s interested in buying it I have the Coco and the regular char if you’re interested my phone number is 510-396-3586. You’d have to come and pick it up. I am giving my kamodo to my daughter she lives in Hawaii and we can’t ship the charcoal to Hawaii it’s a good deal anybody who wants some please get a hold of me. Also, my email address is [email protected]. The reason I’m selling this is because I’ve moved into a senior living home and I have absolutely no room for my beautiful big 32.

I'd almost be interested in the hanging rack, but back in the day, I had the blacksmiths down in the Amana Colonies craft me this rack and skewer set. I don't use it very often, but it does come in handy for some cooks.

Wow, Tekobo was on a road trip pushing KK accessories. Mission accomplished. 👍👍 Sure sounds like the cooks were a tasty success, well that is until you mentioned someone cooking one of my squirrels. 🥹

Bruce it was nice to hear from you, I think of you often. Good luck with the charcoal and I'm sure your daughter will do you proud with the KK. You've had many cooks together with her. Hope all goes well with your Senior Home, save a space for the rest of us, we are on the way.

Don't you just love the crazy names that food dishes often get tagged with? LOL

David, I hear the frustration, just the time to set all the equipment up and troubleshoot is time better spent elsewhere...possibly a Manhattan. I only use the Thermoworks probe, my eyes and intuition with a reasonable understanding of what's in front of me and how much time is on my hands for the cook...as it was in the beginning and forever shall be. I do have a probe that is set to an alarm for meat temp however it's still in the box, $5 yard sale, couldn't pass it up I guess.

Hello Mac thank you for the reply. I haven’t been in the form in quite a while. I broke my leg in December was in a wheelchair until about a month ago now I’m using a walker.I decided to reside in a retirement home for seniors. Hope all is well with you and your family. I’ll probably be stopping by the forum now and then. I know my daughter and her boyfriend are going to really enjoy cooking on the Kamado. They’re also taking my cabinet and all the accessories with them lol. Take care and happy Komodo cooking!!!!!