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Beef tenderloin on the KK . Plated with some mushrooms and smoked squash.

grilled boneless chicken legs. sometimes getting the second smallest kk is not ideal for cooking for 8 people

Great night for pizza on the KK. I did two pies from Joe Beddia’s Pizza Camp book, roasted mushroom with mushroom cream, and a mortadella, ricotta cream, and roasted pepper pizza. The last one I made for myself with pizza sauce, pepperoni, mushrooms, banana pepper rings, anchovies, and mozzarella. All three were delicious! Sent from my iPad using Tapatalk

just recent random non-kk stuff

In case you don't have a thermometer:

Cooked a rack of spare ribs on the 23 and a couple of relleno's on the 16 for lunch today. The spares were indirect with a few chunks of peach on the coals. I used poblano peppers 1 stuffed with a Roma tomato, onion, Italian seasoning and sharp white cheddar. The other for my wife was a mix of white cheddar and gouda. Cook on KK'ers Steve

I haven't posted any cooks in a long while, just wanted to say Hello to all the KK'ers out there. I generally check in daily to admire the all the great food and various gadgets, tools and other equipment that I may not be able to go without, the duck hanger is very cool. Someone aptly referred to this forum as the KK shopping network. Good call. Cooked a couple of leg quarters yesterday with red potatoes and a couple of Jalapenos and a loaf of take n bake bread. Kook on KK'ers Steve

Hello @braindoc I did a duck recently. Seasoned with Cajun seasoning and let sit overnight in the fridge. The duck with my third cook with the Duck Hanger. In both previous cooks I found I was dealing with temperature fluctuations when placing vegetables under the the protein (chicken and a couple of Cornish hens) to cook in the drippings. I was using a heavy duty SS pan that was covering most of the charcoals using the charcoal basket splitter. In addition to temperature variation I was also concerned with burning the veggies even while using a very heavy duty SS Pan. For the duck in the pictures I caught the duck fat to prevent flare ups and the pan was small so it didn’t block the charcoals as much as my SS pan. My suggestion would be to definitely put potatoes in the grill, but not directly under the duck, but to the area where you do not have charcoal directly under the pan. I would then catch the duck fat and then pour over the potatoes to allow them to cook in the duck fat. Another option is to cut away some of the duck fat before cooking (which is necessary anyways) and put the fat on a duck hanger and put veggies under this……on the non charcoal side. For our duck we did risotto made with corn cob broth and mushrooms and a side of Asparagus……It was best KK duck I have cooked thus far. Good Luck, PS - I forget the target temp. It was probably 350-375F. On another note IMHO I think you want to cook Duck to higher temp than 165F….It’s all dark meat and there is so much fat it really doesn’t dry out like chicken and I really like the crispy skin!

My first cook with the Duck Hanger was a chicken seasoned with Dizzy Pig Peruvianish seasoning. Seasoned it the night before cooking. I tried to set up veggies below to cook the chicken. I was chasing my tail somewhat as moving the pan under the bird affected the temperature a bunch. I ended up moving in and out of the fire area for this cook. The end result was very good!

It was 2kg of roadside chicken here tonight, done with boneless thighs. Haven’t done that one in a while and the kids love it. Served up with some simple coleslaw, a yoghurt/cucumber/garlic thing, and bread and wraps. Winner winner chicken dinner.

https://komodokamadoforum.com/topic/2505-roadside-chicken/

If I don't get enough smoke flavor, I just pair it with a fine Islay scotch

Just received my pimento wood from Fruita. The chunks are decent sized and will require reduction before use. Happy to have it but 5 pounds of wood chunks really isn't very much wood. . . 🙁 On the other hand, it's the only source and they do include 5 pounds of pimento leaves.

That's Dennis for you. 🤩

Here ya, Doc! I just went through a repair job, too. Dennis called me personally and walked me through the process and shipped the part for free! Can't beat it!

Well it’s five years later and Dennis solved another problem for me, gratis. Top notch CS.

There are a number of YouTube videos showing how to do a low and slow tri-tip so I tried it. It was my first tri-tip. I’ve never tried the Santa Maria method. I removed all of the fat and put it in an aluminum pan and put that on the fire to make smoked tallow. The rub was Jane’s crazy mixed up salt and fresh cracked pepper. I never use pre-cracked pepper from the store because it loses all of its volatile organics. The fire ran at 225°F and it was a mixture of Royal Oak lump and Hickory and coffee wood chunks, I used that giant baking stone as my heat deflector and roasted the tri-tip on the top rack. When it hit an internal temp of 165 I pulled it off the fire along with the rendered smoky tallow and poured tallow all over the meat and wrapped it in foil. It went back on the fire, and I started probing for tenderness when it hit an internal temp of 190. Once it was butter tender, I pulled it off the fire and let it rest on the countertop covered in towels for several hours. I sliced it and served it with a little drizzle of the smoky tallow on each slice. It was just as fabulous as any other thing you might make on your KK. It was so good, I replicated the exact cook again two weeks later! By sheer coincidence when I did the first one, my across the street neighbor also did a tri-tip Santa Maria style. He sent me a text and said hey man have you ever done a tri-tip before? He did his Santa Maria style and didn’t like it. He thought it was too tough and not very juicy. I said that’s hilarious that you asked me. I just did one today for the first time ever. So I told him to wrap his in foil and put it in his oven at 200° and probe it until it was butter tender, which he did. He called me back later that evening and said it was fabulous that way. So I gave him the lowdown on how to do it low and slow from start to finish on his BGE. I will absolutely be doing this again. I will post a little abbreviated video of it on YouTube maybe I can figure out how to come back here and put a link. Anyway, my YouTube channel is mguerramd. OK, it’s been so long since I posted the form I can’t remember how to embed a YouTube video in a post so here’s a link: Oh well, I guess that’s how you embed it!

Not sure how much longer the local corn is going to be available, so trying to get it as often as possible. Grilled pork tenderloin and cherry peppers. AL pouch is spuds and onions. Ate indoors, as it's turned cool here. Thankfully it's warmer this coming week.

What @tony b said.

I put it on top of the fire, just before I put on the chicken. I also make an aluminum foil pouch with the leaves and allspice berries inside for the extra punch at the beginning.

IMG_0679.mov

Cooked to perfection !!!!

Karma's a...."female dog." He's going whole hog (pun intended) into his BBQ business and tasked me with getting some of the tech stuff up and running. If anyone's in or near San Diego you should look him up: https://kennys-pitt.com/

Yeah, that’s beautiful… Sent from my iPhone using Tapatalk

Perfect!

Just got my hands on a box of pimento wood, it hasn’t arrived yet, so I’m not sure if it’ll be sticks or chunks. I’ve seen several videos where the chicken is cooked over pimento sticks or branches placed on a bed of leaves. Is that how you guys usually do it, or do you toss the wood straight into the fire?

Need some more information before I can offer suggestions. What protein were you cooking? Brisket. Pork Butts, ect? What temperature were you cooking at? For how long? What brand of charcoal and type of smoking wood (chips, chunks, pellets,etc.) were you using?

Oh, digital all the way. I need them both in my kitchen and in my brewing room. I have several, each with a different range, from pounds to milligrams.

Thanks for the tip @tony b. I haven't had pieces this big before. I'll give the band saw a try. On the plus side, I will only lose 3/64" to the kerf instead of 1/8". I'll count that as money in my pocket, given the cost of the wood. 🤣

You will find that pimento wood is very hard. I struggle to cut the chunks down with a hand saw. I'm reluctant to fire up the table saw to do it.

Dave Zier https://ziersprime.com

Any time I think about getting another cooker, it seems there’s nothing I could do on it I can’t do on my KK. I really want to get a Weber kettle, a WSM, a PK, some other Kamado like the Blaze and so on. Just to have some more toys. But I never do get one. Don’t need to.

I still have some coco char logs from 2009… I think I’ll break them in smaller pieces and repackage them for ready use.

I definitely put a pan of potatoes under it to cook in the duck fat drippings!

It was an old commercial series from the 80s, there was some scene set supporting tradition and simplicity with a follow-up tagline of "Pepperidge Farm remembers."

Are you talking about Primeats? I must be Pepperidge Farm because I remember!

That's a Dennis question, Doc. I have no clue why it's called that on the KK, as I don't think we've ever used Polder probes? The most that I've pulled through the port is 3 - one grate probe and 2 meat probes. It was a tight fit.

OK works fine on desktop computer, thanks!

Yep, I do feel lucky. And also, I have a pallet of 38 22lb boxes and 24 11lb boxes showing up in San Jose tomorrow. Anybody who wants some, please let me know!!! I will be hanging on to 26 of the 22lb boxes but the remaining 12 22lb boxes and all 24 of the 11lb boxes are available if folks in the bay area want them.

probably, i wouldnt doubt it with what has been happening today

Back in the day I'm pretty sure this was phpBB-based, now it's Invision so much has changed (even phpBB probably has evolved a lot over time). In the profile you can see how many posts people have. The rocket makes you a "senior member" - however they define that badge (probably a certain account age and post count). You can see a member list off the search. As for post numbers, I'm not sure what you're looking for. You can still reference posts via URL, here's this post's: https://komodokamadoforum.com/topic/11961-some-questions/ Hope this helps!

I use the new Meater + and have 2 They work ok but sometimes drop out (for example last night on a Pork butt cook, only one of the two was reading). I am likely going to buy the new Thermoworks one and give it a try

Well, the experiment turned out great. The cook was for a party yesterday hence the delay with getting back to posting. A good time was had by all. Now, down to business. First let us talk about temperatures. My MEATER kept dropping off so I don't have a temperature trace to share with you but I took these three photos within a minute of each other. The two thermometers on the side of the joint in the KK were measuring 73C while the one in the top was measuring 81C. The KK dome thermometer was measuring about 73C too while the grill grate thermometer was showing close to 100C. In some ways, the actual temp of the KK was not critical, what was more critical was getting the meat out when it was close to hitting the 55C target internal temperature. The KK was great, keeping a steady temp for the whole of the approx 3 hour cook. I found this really thin needle temperature probe that my Husband bought years ago for poking into sousvide bags to check the temp of the contents. Here is the reading on the sous vide joint after about 5 hours in the water bath. A check on the KK joint showed a range of temps from 57C at the thinnest end to 52C in the centre. The good news is that the internal temp was consistent across the joint, staying the same as I pulled the needle from the centre to the edge. I rested the joints over night in the fridge and only cut them just before we had to serve them to the guests. Nail biting! Here are the two joints. The right hand one was cooked in the KK. It did have a faint smell of smoke so we did get some smoke into it from the smoke pot, even at that low temperature. And here are the results. KK joint on the right. Sliced up the sous vide joint was consistently pinker (lower pile in the pic below) but I suspect I could have got closer to that result in the KK by going for a slightly lower target temp. Learning? Sous vide is easier. Set and forget the water bath temp and get your meat out when you are ready. KK is more fun and does almost as good a job without having to buy extra equipment. Also have opportunity to introduce smoke when using the KK and I could have used the cold smoke generator to get a more pronounced smoke flavour. All in all I was very happy with the results from both methods and our guests loved this, new to us Brits, Italian method of cutting roast beef.

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 un-insulated and when the ambient temperature changes/drops the 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. Because KK's are so well insulated, this is not a factor. In fact, the heat deflector requires you to burn more fuel, creating more airflow and 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. 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 use the heat deflector in one of my grills for probably 10 years.

Just finished 2nd test same process as my last post only difference this time I used Royal oak. 1st hole 166. 2nd hole 200. 3rd hole 227. 4th hole 257. 5th hole 272. Dam close to yesterday I am convinced that that was a pretty solid I hope this helps are you 32 owners

Here are my test results on right vent holes. I started with a clean Komodo and a full basket of Rockwood charcoal.At 5 am I lit the Komodo with my torch to a softball size pile.I then brought it up to 200 quickly just to make sure coals where going good. I then closed the top vent to a 1/4 turn that’s where the top stayed thru the whole test. Starting with the smallest to the largest hole ran the first whole for 4 hour 168 degrees after an hour it settled at 168 for three hours.Then second hole 1/2 hour to get to 198 degrees held solid for 2 1/2 hours.third hole 1/2 hour to get to 223 then held solid for2 1/2 hours. Forth hole 1/2 to get to 252 held solid for 2 1/2 hours. Fifth hole 1/2 hour to get to 277 and held solid for 2 1/2 hours. I used a Thermoworks smoke probe the I place on top of the thermometer probe and wrapped it with a piece of stainless steel wire. Hell of a long test but for low and slow right side vent seems to be the ticket left side for grilling and baking. This was done on a B.B. 32. I hope this helps you all.

I vote for the roof concept

Just use B&B Oak Lump.

I don't think they are being reposted, just being marked as unread. No idea how or why.