Leaderboard

Hey all, through an accident- I was stuck on the phone with Directv's so-called "technical assistance" group during the "wrapped" hour and ...mirable dictu- they actually turned out BETTER. So here's the story: Here is how I do it. It is a variation on the classic 2 hours in the open, 1 hour wrapped, 1 hour to finish recipe. *(This is for bablybacks. For St. Louis style ribs, it is 3/2/1.) I start the ribs out by bringing them to room temperature and sprinkling a heavy dusting of Dizzy Pig's* ( https://dizzypigbbq.com/?srsltid=AfmBOoppgD8X3mtmkuOC3NaN79iW5Y4Ntwk2r-eGpBscy4HDy2ZRqFkA) Dizzy Dust on the ribs, and spritz them down with a little water spray to help the rub sink into the meat. I put them in the smoker at 225 for 2 hours. For the wrap, I use aluminum foil, place a couple of bats of butter in each foil package, with brown sugar and again a heavy spiritizing of water or apple juice. They go meat side down in the foil- I find this helps them stay more moist and tender. Then back in the smoker for 1 1/2 hours. Then unwrapped, and finished in the smoker for 30-45 minutes. We prefer to serve our barbecue sauce on the side. BTW, I know there are as many barbecue sauce recipes out there as there televangelists in Texas, but I included mine and some side notes for your reading pleasure. I usually use applewood for smoking pork, sometimes mixed fruitwood, and post oak or hickory or a combination for beef. Since I increased the wrapped time from 60 to 90 minutes, and decreased the finishing time, my ribs are coming out much more juicy, and tender, but still very much done. Of course, I am here in Denver, at 5600 Ft, and our altitude, our humidity, etc, can make a difference.

Those are the fatest ribs I've ever seen!! Must have been the cut right next to the shoulder?!

It was a good intro into cooking on a ceramic grill at the time. I chose it because of the tiles and color options, as opposed to a BGE (boring!), the only other choice at the time. It was a good grill until it started to fall apart, as almost all of them did, due to poor material selections. Hence, the oft-used moniker, POSK (Piece of Sh!t Kamado). Plus, the owner (RJ) was more of a con-man than grill manufacturer - would take people's money for grills and accessories then not deliver, plus wouldn't stand behind them once they started falling apart. And if you complained too much on their forum, you would get banned. It actually became a badge of honor to get banned there. Someone started a separate website for folks to bitch about the company and to post pics of their grills cracking and shedding tiles in large sections. Dennis actually moved into their old manufacturing plant in Indonesia (RJ had skipped town by then and went to Mexico) and hired many of the laid-off workers. He upgraded the materials and improved the design immensely. Many of us older POSK owners became KK owners.

If you haven't yet seen it, here is video from Dennis comparing the main grate sizes among his KKs: Toward the end of video, you can see the 38" compared to the 42" and he removes the ends and center section of the 38". It doesn't precisely address your question, but may help.

The 38” is still relatively new as far as there’s not been much posted about it. All KK’s are excellent, so there’s no reason to be concerned about any issues. The lids of all KK’s are spring assist, so no difference in felt lifting weight. I also understand that there’s not a lot of weight difference between the 38” and the 42”. My usual thought would be go as big as you care to, not that the 38” isn’t big. Sent from my iPhone using Tapatalk

For unusual parts, please get in touch with [email protected] If parts are consumables or can be lost or broken, we stock them. However, many parts are rarely requested, and so they need to be special ordered.

I don't think we have made up the double drip for the 38 and 42 because of concerns about their weight, especially when full of oil.. Let me try to track down my notes. Heat Deflectors While I made them, I haven't personally used a heat deflector in my grills for more than 15 years because they increase airflow. In the world of glazed ceramic pots, big green egg, Kamado Joe, etc., having a plate with thermal mass inside your grill will give additional stability during ambient temperature changes. Because my grill is so well insulated, capturing this heat is unnecessary. I preheat the grill empty and then put a piece of aluminum foil on the lower grate for the area I want indirect, put my drip pan on top of that and use them to create indirect airflow. This will give you better performance/less airflow. From Sygies on my forum: Being one of "those people," I'd like to explain that there's science behind it. All you are trying to accomplish is to block the direct infrared radiation from the hot glowing coals - hence, indirect cooking. A "tissue-thin" foil accomplishes that easily, not because of its mass, but because it's shiny. Just like a mirror reflects visible light, the foil is reflecting the infrared radiation back down and not absorbing it. So, it's not consuming much energy itself (this is where the low mass comes into play), and significantly impacting the overall heat up of the grill. The side benefit is that it also prevents drips from entering the fire. Most of the cooking in the KK is due to convective heat transfer from the hot air flow around the meat. There is some secondary cooking from the radiative heat transfer from the walls/dome, which a heavy slab of similar material underneath the cooking grate will contribute to. But, radiative heat transfer drops off dramatically with distance. (Hence, it is most effective on the upper grate where the food is close to the dome surface.) So, placing the deflector on top of the charcoal basket handles, while allowing the deflector to be closer to the heat source for faster heat up, isn't contributing much if you're cooking on the main grate. Placing the deflector on the lower grate will result in a closer proximity to the food and some increase in effectiveness, but being further away from the heat source, will take longer to heat up - about the same rate as the walls/dome. The small incremental mass of the deflector stone is stealing BTUs of energy from the rest of the grill during heat-up, with little payback in overall cooking efficiency. Unlike the walls/dome, which are contributing to holding the heat inside the KK once at thermal equilibrium, the deflector, being wholly inside the grill isn't helping with that. So, the bottom line is: What does the heavy deflector bring to the table that makes it better than the "tissue-thin" piece of AL foil? https://komodokamadoforum.com/topic/10026-heat-deflectors-in-the-kk/?tab=comments#comment-121321

https://komodokamado.com/collections/23-ultimate-spare-parts/products/nut-bolt-roller-bearing-for-latch

Woo hoo! Our Mexican neighbour helped with making the tortillas. I think her expectations were low and this Al Pastor recipe far, far exceeded her and her husband's expectations. Hurrah for @Troble. I made fish tacos to start, followed by Al Pastor and then finished with pineapple and ginger sorbet. I was touched by the fact that she has not been able to get to Mexico for a while (looking after sick old dog) and so was super happy to have the taste of Mexico brought to her. And her husband loved rolling the meat in the fat that accumulated in the bottom of the pan.