cruzmisl

Another alternative is to spray some PAM on a few sheets of newspaper. Roll it into a loose ball and cover with coal, leaving a small tail of the paper exposed. Don't bury it or you'll snuff the flame. Light the paper and in 5 you're good to go. Depending on my mood I'll use this method or a MAPP torch.

I've never seen those before. Here is what the charcoal holders look like for others who may not know.

I don't get flare ups either but it does smoke a lot. The smoke of sweetwoods is good. The smoke of chicken fat is bad IMHO.

I'll offer my 2 cents. When I do a rotisserie chicken I want to get some high heat to obtain a really crispy skin. Trouble for me was if I used the drip pan to reduce the flare ups I got a lot of smoke from the dripping fat that altered the flavor. I got the same effect if I didn;t use a drip pan at all. My solution was to start a searing hot fire and scoop the coals along the backside of the cooker leaving a hole open below the bird. This allowed the fat to drip off and down into the ash. Voila no smoke. Give it a shot. Here's a pic to illustrate what I mean.

I use this, Its cheap and readily available to me. I would be interested in some Komodo charcoal though.......

Re: It's in my Iphone! Actually there were 6 shots of your stone cooker and I pulled them as not to tempt people into wanting one.. Why show what they can't have? But I'm very proud of that Komodo.. It's in my Iphone! Well now I want to see it!

I think I got it from Fred. Ratshack seemed like too much of a pita.

I use this ans it works perfectly, http://www.amazon.com/BernzoMatic-TS400 ... 979&sr=8-2 and it's cheaper. Not sure you need all the other "stuff"

I actually use the 12V supply as the main power for the Guru. I don't like lugging extension cords around.

HI All, I got my new BBQ Guru the other day. It works great but doesn;t mount to the fan like the old Competitor so I had my friend modify the bracket so I could bolt it to the K. It actually works perfect because I can see the display from inside my door. No need to go outside and get cold for no reason. Here is what I cooked and the fruits of my labor Reduced to nothing but a pile of clean bones after 10 minutes.

I was debating purchasing it too. I thought about it and decided against it. First, the equipment you need to use it you can already light your Q with and second it was $30 and I'm cheap

Hi All, I normally use Hi-Mountain cures but was wondering if anyone has tried different brands and if they are any good. Thanks, Joe

When I do a pork shoulder I tpically use a boneless shoulder. I use a dry rub with little or no sugar and don't brine or marinate. I usually set my Guru pit temp at 250 and they will take 8-10hrs depending on how many butts I have loaded in the cooker. As far as temps are concerned I always take my butts off at 195. Never mushy and good tooth to the meat. Yeah the outside dries out but that's what you want. The "bark" is the best part. I'm not a BBQ expert by any stretch but it works for me.

I have the Digi Q II and had the Competitor. Both are very good and a welcome addition to any Q'ers tool kit. Sure the Komodo will hold 250 all day without so much as a hiccup but here are my reasons for buying it, 1. It's cool 2. You can go away and never have to worry about overshooting either meat or pit temp. 3. You can do really low/slows with the Digi Q. 4. Alarm sounds when pit over/under temp and when meat is finished. 5. Don't have to open the lid nearly as often, if ever. 6. It's cool....oh I said that already. Not sure the Procomm is worth the Jake for my application.

Email sent.

Thanks! I thought you would get more than that for it. I'm gonna get it anyway. Are you happy you got the new unit?

Hi All, I'm curious if upgrading to the DigiQ II would be worthwhile over my existing Competitor model. Anyone know what a used guru is worth? Thanks, Joe

I rub my ribs the night before and then leave them at room temp for about an hour before putting them on the K. THe K is usually at 230 or so and I usually stack the ribs and roatate them every hour or so. I also usually only do smoke for the first hour or so as I don't like a really heavy smoke. The natural basting of the ribs themselves prevents them from "drying out" for lack of a better term. I know lots of people use foil but I like to have a little resistance when pulling the meat from the bone. I don't get that with foiled ribs, it usually just comes off in one big hunk.

Foil....BAH! I hate foiled ribs. The meat ends up steamed, not good eats IMO. LIke others have said, try a rub with little sugar.

Contraptions are what makes things EZ. Seriously though it's good to get to know the cooker because even with a guru you have to know how much to open the damper top etc. The best part is you get to enjoy the fruits of your experimentation.

I agree. You start too hot and get too many coals lit you'll never control it. What I usually do is load the basket with coals, I then take a MAPP torch or propane torch and hold it on the center of the pile unitl they glow nice and red. Then crack the top and the bottom and monitor the temps. The K is very efficient so you will need very little airflow. Hope this helps. Joe

Hi All, Just came back from my parents after picking up their OTB and setting it up. Looks awesome. This thing is a piece of art. My OTB was one of the "older" models. I absolutely LOVE mine but theirs goes beyond. The little touches/revisions Dennis has added over the past three years, albeit small, make a huge difference in overall appearance and quality. WELL DONE! Dennis thanks for working with me on this. I truly appreciate all your help!!!!! For those who may be looking into buying a unit Dennis' customer service is beyond reproach. He's a man that really knows how to treat his customers. Joe PS. Pictures will follow

See here, viewtopic.php?t=1647&highlight= there is one picture of it

Hi, I just paid for the 5th Komodo from Dennis. I've been busy pimping friends and family the last little while. Great product and SERVICE from Dennis. The KOMODO experience can't be beat. Anyone on the fence needs to jump in head first. Dennis they can't wait to get it. Thanks again! Joe

Ah, even compensating for the carryover, you're sure to have a dry @ss product if you follow these guidelines. It sure is "safe" but won't taste good. I pull chicken at 160 and pork at 140. Steaks 120 max