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Hey everyone, I’ve been experimenting with different meats on my Komodo Kamado, but I’m still trying to figure out the best way to cook beef — especially steaks and brisket. I love that smoky, juicy flavor the Kamado gives, but sometimes my beef turns out a bit dry or overcooked on the edges while the middle stays too rare. I’ve tried both direct and indirect heat, but I’m not sure which setup works best for thick cuts. So, how do you all cook your beef on the Komodo Kamado? Do you prefer low and slow for tenderness, or high sear and then rest? And what’s your favorite seasoning or marinade that really brings out that beefy flavor? Would love to hear your methods I’m always trying to improve my grilling game! Thanks,

I’ve been looking for a good meat thermometer because cooking meat perfectly has always felt a little challenging for me. I want to make sure every meal is cooked properly and safe to eat. I’ve checked out several options online, and while many have glowing reviews. I’m still not completely sure which one would be the easiest and most reliable to use. Alpha Grillers Meat Thermometer Digital https://www.amazon.com Alpha Grillers Meat Thermometer Digital/dp/B00S93EQUK AMMZO Digital Meat Thermometer Digital https://www.amazon.com/dp AMMZO Digital Meat Thermometer Digital/B00S93EQUK?&linkCode=ll1 Has anyone here bought a meat thermometer for home use? Which one do you recommend? Can this prove to be effective, or are there better ones to compare it with? Thanks in advance.

In case you don't have a thermometer:

Haha, that’s hilarious! 😄 Even without a thermometer, that “cheat sheet” seems like a fun way to estimate cooking times. I might have to try it next time — although I’ll probably still double-check with my thermometer just to be safe!

For particularly tender cuts like filet mignon, you can also try to sous vide the steak to warm/cook it, then do a high temp sear just to add a crust for texture. I've also done tougher cuts in a balsamic marinade (balsamic vinegar, water, garlic, and whatever spices I'm in the mood for), the vinegar starts to break down the meat and makes it more tender while adding some fun flavors. And flavorful cuts like a ribeye can handle a light rub.

I'm a gadget guy so I like using my FireBoard and Pulse, but the ThermoWorks RFX came out just after I committed and I may have chosen them if I had to buy new today. Still, with a decent UI both for local access, web, and phone the FireBoard is pretty nice compared to my previous Stoker (now out of business) where I had to build my own web UI.

I second what @5698k (Robert) said. Thermoworks rock. Accurate, instant read. What more do you need? There's a whole different discussion about "wireless" thermometers for the rotisserie. More new ones coming out all the time.

Thermoworks has the best meat thermometers out there. They’re on the pricy side, but worth it. Sent from my iPad using Tapatalk

42" Teak Lid Removal Handles. It's big, it's heavy how ya going to lift that lid?

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