Gazza

Nice bird David! What wood do use use to smoke yours?

I have a 23 inch KK I've been trying to cook spatchcock chicken using different methods from youtube that use standard type kamados. I can never get crisp or properly coloured skin even the the meat is delicious. I have tried going direct and indirect on the main grill at temps of around 350-380F in the dome temp. I noted that other kamados have their main grate about an inch or 2 higher than the gasket and I suspect closer to the dome because they are a smaller unit to start with. They also use a single or double level of deflection leaving only a small gap of about an inch all around the unit . This creates a different airflow than KK. Some of the results have been remarkable. I saw Dennis's video last night with him going through the 32 inch highlights and noticed he recommended getting chicken (and some other foods) into the dome for browning. So I'm wondering should I go direct heat with bird in the dome or with a deflector foil sheet/pan? What temp in the dome? For what should be a very simple dish , I'm getting a bit over the disappointed looks when blonde chicken hitting the table.

I was under the impression that the KK had been designed within an inch of its life - particularly airflow. Of course now I'm really surprised at the options for foil and drip pans rather than the deflector. Everyone who doesn't use the stone seems to have a different method of blocking the direct heat. I mean how much space does one leave left/right or front/back considering the shape of the old stone? Am I overthinking it?.......It would be great if anyone has photos of their differing deflection methods to post?

Great thanks! I guess that the KK will now heat differently without the stone (or foil at times) so I'll have a learning curve especially for the dome temp for pizzas.

When you say add........As in NOTHING below? or foil on the lower grate as well?

My diffuser cracked through last week......... So its just as Dennis says then............foil on lower grate left to right leaving the front and back open unless doing turkey. Tony B what do you use if doing pizza and require higher temps on a 23" ?

http://komodokamado.com/forum/filedata/fetch?id=68787 For all our Aussie members I saw Heston do a slow roast leg of lamb last week on Master Chef. Recipe was way off on temp but we tried it with redgum chips. Just one small handful smoked out the street ! Awesome I'd been warned off using redgum as it had "metallic" properties in flavour but I couldn't fault it. Be trying the redgum on the pork ribs this weekend!!

Re: WOW Ribeye Nah all good with the new long gloves ! Much drooling from the friends who got the emailed pics . HA HA !

A big thanks to talisker63 for the following: Set up KK for low and slow around low to mid 200's Indirect Smoke chunks in Main grid in place Steaks on main grid for about 1hr but until internal temp is 49C if shooting for rare or 45C is going for med-rare Once at this temp steaks off and loose cover with foil Remove main grid and heat deflector Put in place the sear grill on its lowest setting Crank up heat to about 600F Steaks back on sear grill once up to 600F 1 min then rotate, then 1 min then flip, 1 min then rotate, 1 min and remove Check internal temp, if within 3C of where you want then rest If not put back on and shut all KK vents to dwell, temp drops fast and not too much more colour. BE CAREFUL WHEN OPENING AS YOU WILL GET BACK DRAFT FLARE UP. IT'S DANGEROUS I usually open the vents before the lid. Give the steaks more 1 mins bursts at dwell until the reach within 3C of target and then rest Enjoy and post pics Andrew talisker63 If my wife who is not the big meat lover can't stop eating it, it must be amazing. Only difference is I finished it on the gas using my beloved GrillGrates.

Re: Best Ways to cook Hamburgers Hands down the BEST burgers we have ever eaten came from an idea from Heston Blumenthal English the chef who applies science to food. His method can be found on his BBC program here: Without doubt the juciest burgers of all time.

Re: Just learning about our new KK Just back from the USA trip and ready to cook our first pork butt for Monday night dinner with the kids. Last night filled the basket set up the grill for an hour. It settled on the the 240 mark so I put on the meat and went to bed an hour later at 11.30 with all good. The top vent open a quarter turn and the bottom open 4mm. Woke at 3.30 and had a look. Temp had risen to 380deg. Closed bottom vent to 2 mm and when I awoke 4 hours later the temp had risen to 400. Meat temp was 212.Cracked the bark and to no surprise the meat is dry. I've wrapped it in foil and will let it rest in KK all day as the temp comes down. I thought in the past weeks that I had the temp control all sorted but apparently not. There are 2 issues I'm wondering about: There was a fair amount of charcoal dust placed in the grill as it was the end of the bag. Does this matter? and It was fairly windy overnight. Is it possible that this fanned the fire? Or of course............ is 4mm just too open?It seemed OK at the start and I didn't want to close it more for fear of a snuff out.

Re: Barbecue stores Thanks for the recommendation but we've done Philadelphia and won't be going back. Dennis you're right.....having a brain fade.........I meant leather gauntlets not amulets ! Might just order some online if some can recommend a good brand.

We are doing our annual driving trip through the USA and this time are doing the New England states. A bit cooler than home We are going from Vermont into Maine tomorrow and then heading south. After that it's back to LA for a few days. We are looking to find a well stocked barbecue store to get some leather amulets and pick up some grill floss. Does anybody have any recommendations for a chain of stores or a really good, local?

Re: Rib Eye Steaks As soon as I get back from the US I'm getting down to the South Melbourne market! Looks great.