Leaderboard

First time doing this big piece of meat! Turned out great ! Very Beefy and rich

AliMac23 spun this beautiful 12kg piggy using a spit, which can be much more challenging to get centered than using the cradle. But you can't argue with the results!

Yes, all Komodo Kamado grills used to come standard with heat deflectors.. I've learned it's easier to give people what they want than to educate them. I supply them because people coming from the glazed-pot Kamado world think they're very important. Glazed pot Kamados are basically uninsulated and when the ambient temperature changes/drops their temperature can crash. Having a heat deflector reflecting heat back into the firebox gives these grills thermal mass/ a heat sink to help stabilize temps during these ambient temperature swings. Their deflector and firebox are the only components that are not exposed to the changing ambient temps. The thin glazed pot walls are unable to hold and give off heat the way a big thick cement hot face that is also insulated can. Because KK's are so well insulated, this is not a factor. The heat deflector requires you to burn more fuel, creating more airflow, more evaporation, and less retained moisture in your meat. I suggest preheating the grill empty and then putting foil on the lower grate, the size, and the area you want to be indirect. You only need the foil to be large enough to block the infrared radiation coming directly off the coals from hitting your meat. Put your drip pan on top of the foil, install the main grill, and put your meat above the area with the foil. Put the upper grill on top of that and more meat. You're off to the races. The foil is much higher above the charcoal than where the heat deflectors sit and will not trap/reflect as much heat back into the firebox. That being said, I have not used the heat deflector in one of my grills for probably 10 years. Your results will be better using foil to create an indirect area. You will burn less fuel, create less airflow, less evaporation, and will have more retained moisture in your meat.. Will the forum family please chime in how they feel about using foil or the deflectors so I can use this post as a reference..

Greeting from sunny Tucson Arizona, I have recently picked up a BB32 to replace a simple propane cabinet smoker. This is my first post after much reading and a few cooks. I am excited to be part of the community! I have stoked up the billows on the KK a few times and I am still working on temp control. I am cooking up a brisket this weekend for a birthday party. I would love to hear the voices of experience. I am going to fill up the basket with lump after I strategically place a few pieces of smoking wood. I will probably use 5 or 6 pieces of mesquite. I think I will use 2 lighting cubes to get the party started. I have two questions: 1. Has anyone ever experimented with where you start the fire? I have been lighting the lump in the middle of the basket. The burns have been inconsistent. I thought about lighting the right (or left) side to allow the burn to migrate and possible increase the stability. Or, I could be overthinking it... 2. I want to smoke the brisket at 225 +/-. Does anybody have setting suggestions? I under stand that I only need to open the top about 1 inch. Where are you setting the upper and lower dampers to get 225 using the BB32? I am excited to hear back from you. I will post the cook when I finish.

The destination of the meal at the table is definitely where a lot of the memories happen but the journey of the cook- I so love to geek out on that here on this forum. Thanks for sharing your learning with us. Sent from my iPhone using Tapatalk

Brisket pics.

Great questions! As a soon to be owner of a BB32 I'm looking forward to hearing others input. I plan to smoke my first ever brisket on my KK once I get it. I have so much to learn!