cruzmisl

I told Pops that he should get a Mac, then he asked how much so I told him. He laughed and told me to beat it Need to remember this is a guy that has a tough time checking his email. Anyway, I got him the Intel unit. For $430 its pretty tough to beat regardless of the make. Its WAAAY more than he will ever need. I was looking at the Mac's though and they are hyooge loot.

Here is a pic of the turkey before service. It was delicious and no leftovers. Now its back on the diet

Hi All and Happy Thanksgiving (in Canada anyway), Well its Thanksgiving weekend and I'm having the family over for some turkey. I brined the 18lb bird in maple syrup, honey, salt, water, cloves, ginger and black pepper. I then cut the backbone out, took out the wishbone and removed the thighbone. I then stuffed the thighs with stuffing I made from home made chicken stock, pumpernickel, rye and some white bread then I added rosemary, sage, sauteed wild mushrooms, dried cranberries for some tartness and a light amount of pecans among other things. Getting ready to go into the oven now. I'll try and take a pic when it comes out if the vultures don't get to it first

HI All, Been out of the game for a while and my Dad needs a new PC. I don't want to build anything I just need to get him something that will run out of the box, will be reasonably quick for the near future and fits within his low budget. I was considering this http://www.jr.com/gateway/pe/GTW_SX280003/ or this, http://www.jr.com/gateway/pe/GTW_DX420009/ any ideas on which is the better value? No games just a standard computer for surfing the net, odd movie etc. Thanks! Joe

Something about a spinning hunk of beast next to coals that gets my primitive juices flowing. Its the pinnacle of backyard cooking. Kind of like a Cirque du Soleil for carnivores and it brings me back to my childhood. Anyway, I find chickens and roasts (either pork or beef) do really well on the roti. They cook evenly and develop an astounding crust (or crispy skin) if done right. If done wrong, your meat falls out of the basket onto the hot coals (just ask my Mom. I still laugh at that and she gets p!ssed every time I bring it up)

I've never had any issues with mine........just be sure the roti inserts are tight.

Nice! I have a sweet set up for rotisserie cooking. I'll update with the most current technique sometime this week.

I'd suggest a few things. First cut the salt in half on the brine, other than that its fine. Then I'd be sure to use your heat deflector wrapped in foil placed on the charcoal basket. This will give you indirect heat which is what you want. Third, be careful using rubs with lots of sugar. They can give a really dark crust. Fourth, baby backs should be done in about 4 hours, maybe five tops. I've only had then take five when I stack the slabs. Using a rib rack where they remain separated they always take less. I've never tried the vinegar dip technique so I can't comment. I always use baby backs since most of my guests prefer them. I never use a water pan and its not necessary with the K. Also when the meat pulls back about 3/8" from the bone the ribs are done.

I get the best results from the top damper just barely cracked. I've even closed it completely and been just fine. I have a 10cfm fan so it "pressurizes" the K and forces air out what ever tiny air gap is in the cooker. I've had it open too much especially when its windy and the fire can get out of hand. I like to start my fire an hour or so before I plan to put the meat on in order to let the temps stabilize.

That cooker is sharp! Me likey...........A-LOT!

What he said. I bought two

Hey if you can swing both go for it! YOu won't be disappointed with the motor though. Works really well for me.

See here, http://www.komodokamado.com/forum/viewt ... highlight= regarding a great motor. As far as which size cradle, I use the 6" since its just my wife and I. I can fit two 4lb chickens on it or a 7-10lb roast, depending on the shape. The 8" seemed too big but it would be perfect for a turkey or large capon.

Re: My First Cook For max temps pull out the draft door an inch or so from the body. I easily see 800 and above using that technique even though it's not entirely necessary. Its great for thin cuts though like skirt steaks. .

Thanks for the kind words. I like to do latte art for friends that visit but most just cover it with chocolate powder and/or stir in sugar.......heathens!

I'm like a crow, I like shiny things.....

Sure, I'll post it when I get home.

Yes all the tops ships separated from the body now. Good idea IMO. Less chance for damage. We expect pictures asap!

The brine recipe is as follows, 2 quarts water 1/2C of sugar 1/2 cup of salt (non iodized-not kosher) Soak the thighs for 1 hour then spread on a paper towel to dry while you make the fire. Be gentle with the thighs you don't want the skin to fall off. I used a smoke pot with apple wood and set the starting temperature at 250. The rub used on these thighs was 3EYZ. I also used the old heat deflector covered in foil to give me some indirect heat. I placed the thighs on the grill, skin side up, and then flipped them after an hour or so. Once the temps reached about 150-160f I kicked up the temperature of the cooker to about 280-290. This gave me the heat I needed for crispy skin. I pulled the thighs at 175-180f and enjoyed. I hope this helps. I can do a photo tutorial if anyone is interested. I'll just have to go to the market and get some more thighs.

Sign me up too, that's funny!

Chicken thighs that were brined and then smoked for several hours. They were amazingly tender, juicy and filled with flavor.

Well, not to be outdone a picture of a latte poured by yours truly,

Re: Green Man?!

I am a previous POSK owner, the owner of an early OTB and now the latest Gen II OTB. My parents also had a classic and they too upgraded to an OTB. My point being I've had lots of experience with "ceramic" cookers. I can say without a doubt that KomodoKamado is light years better than the POSK. The current version is much more refined than the early OTB's and a joy to work with. Too many things to list but suffice it to say you are buying at a perfect time. Enjoy! Joe BTW you REALLY need a new cooker

My guy didn't know the max temps of catalyzed varnish but said it handles the 210f portafilter handle without issue and he has also seen it used on pot/pan handles.........fwiw