OutbackMatt

OK, so a week late with getting these on the grill, but it had a happy ending. This was the first cook I have done on the KK at maximum warp speed. How much fun is it!

Park Orchards Hector

Tonight's dinner... Pork ribs drizzled with apple juice and then massaged with a dry rub. These have been smoking at 250F for about 3 hours. Will be brushing on some home made bbq sauce in about an hour. The smell in the backyard is amazing...I'm so in love with this new grill.

Never even of occurred to me to do smoked nuts on the KK. So much to learn! Funny to think it's freezing where you are, and I'm sitting beside the pool with a cold beer and smoking some ribs.

I watched one of this guy's videos when I was looking to buy a new grill. I could really relate to the whole drinking wine in the back yard, talking about food and talking about his lovely lady. What more is there to life?

Thanks for the replies folks. Yes KK has been vented thoroughly With the salt, how long do you leave the salt on before cooking. When I smoked the prime rib, I salted them for 24 hours. Should I do this with the steaks as well?

It's a beautiful long weekend down in this part of the world (Oz). So I thought I'd do my first steak cook. I did a beautiful low and slow prime rib last weekend, but I'm not counting that. So to christen my KK, I picked these babies up. If anyone would care to give me any suggestions on the best way to cook these I'd love to hear some ideas. Thanks, Matt

So the rub consisted of a mixture of dried herbs and seasonings. Rosemary, Thyme, Onion & Garlic powder, Paprika, Cayenne Pepper, Cumin... All mixed together with an exquisite local extra Virgin olive oil. Once rubbed, I vacuum sealed the meat and left it in the fridge for the day. The knife is polished to 3000 grit on Japanese wet stones and then stropped on leather. The blade literally fell through the meat.

And here is last night's dinner, Prime rib off the bone. I dry brined the meat in Kosher salt overnight. Then applied a wet rub and back into the fridge for a day. I set the grill at 225F and cooked the meat for 3.5 hours, with 2 small chunks of applewood added. The meat came off while I cranked the temp up to 650C. I then reverse seared it for a few minutes. We ate the meat at 143F, which I know is more than most would, but there is no way the kids would eat rare meat. It was undoubtedly the best steak I've ever cooked.

OK, so here's my new KK. Fortunately I was able back the pick up right up to the edge of my deck. Then with the help of 3 mates and some hydraulic lifting equipment we lowered the grill into position. Excuse the crappy photos.

Thanks for the advice. I actually bought the guru for my previous Komodo. First time I used the old grill on a slow cook I went to bed with the thermometer reading 230F. Two hours later it was at 200. I made a minuscule adjustment to the air vent and went to bed. About 3 hours later, checked it again and it was at 350. I never got to use the guru again as a week later the cooker almost toppled over when the lid hinge gave way and I took the whole thing back to the store. That's why I'm just so in awe of the KK hinge. It's just soooooo much better. So beautifully engineered! The guru was expensive (Aussie Dollar not travelling too well at the moment + shipping), and I thought it was so cool that the KK had the port already to go. However, I take your point, and once I have some successful cooks under my belt, I'll give the unit a try without the guru.

Elitists, no, perfectionists perhaps. In a world that's increasingly full of mass produced junk, it's refreshing to see a company trying to build the very best product it can. I am new to the KK world, but I feel that I have purchased something bespoke and very special.

Hi Folks, As a brand new owner of a 23" Gen 2.6 in Melbourne, Australia, I just wanted to jump on and say hello. Previously I'd owned another brand of Kamado, and experienced several problems with it. Faulty hinge, cracked lid, bad sealing etc. As soon as I laid eyes on the Komodo Kamado, I was just in awe. All of the floored designs of my old cooker bear no resemblence to my new grill. The Komodo Kamado has clearly been designed by someone who strives for perfection. It's just so brilliantly engineered and over built. The entire purchase process was a pleasure. The KK might be two to three times the price of other Komodos, but it is not even comparable. I did my first cook yesterday... pulled pork. I set the BBQ Guru at 225F Saturday night, and it was reading exactly that at 7.00am the next morning. The pork took 15 hours to reach 195F and was delicious. I am sure I have lots to learn from the folks on here, and look forward to hanging out on the forum. Regards Matt