PARESH65

Thank you everyone for the suggestions! This is why I love this forum! Very fortunate to have this. I will try all of your suggestions!

Hello All, I've had my Komodo since April of 2007. The first season was awesome cooking and the Komodo cooked superbly. I live in chicago and coming out of winter 2008 I noticed a little mold growing inside the Kamado and all over the grills. Also had a lot of moisture inside. I cleaned up the inside and fired it up for a while to get the moisture out. That season it seemed to have taken longer for the Komodo to get upto tempreature. Coming out of winter 2009 there was considerbly more mold all over the inside and grills with even more moisture. Took a long time to burn off the moisture and all last summer it seems that i had an even harder time getting it up tp tempreature. Never was able to get it as hot as the first year. This spring the mold was back just as bad and very wet inside. I attempted to do a cook but after burning coal with the air inlet wide open for over three hours, the Komodo would heat up past 300. I use a cover through the winter. Is the mold and moisturte normal? Why is it harder to get the kamado warmed up? I'm having a hard time.......can anyone help please............

Thanks to Dennis & Fetzervalve, I finally got the KK to maintain a steady constant temp for 11hrs. Per their suggestion,I stacked the coal carefully, lit it with a few hot coals from the chimney starter as per drunk_j's suggestion, adjusted the dampers and let the KK do what it's best at. I really smoked & slow cooked some baby back ribs and they turned out lip smakin good. I want to sincerely thank all of you for your help on my newbie post. Seems like there is a wonderful family here and am honored to be a part of it. The ex took the digital camera to the boy's lacrosse game today so no pics of the cook But I did post a pic of my KK I took yesterday. Thank you all again for all the help. Good night all.

Hello Sanny. It tasted pretty good actually. As for my supervisor/experts, they cut the rump into thin slices, put it on some fresh and warm french bread, threw on some spicy chipotle BBQ sauce and went to town. Tacos sounds like a great idea Thanks!!

Well folks, this morning the temp was holding steady at 225 deg Temp started to go down about 8 am. Opened the KK and most of the 10lbs of coal was untouched. Started it back up, stabilized the temp and put the meat on about 9 am. The coal went out on me 2 times before the meat was ready. Needles to say things got a bit dry as it took 10 hrs to get the 3lbs rump to 150 deg. Did not want to post any picks yet Most of the coal is still not burned. Did I use too much? There were a lot of big pieces so I don't think it was packed to tight. I am going to try some baby back ribs tomorrow, any suggestions on my mistakes and temps and times for the ribs would be enormously appreciated!!

Thanks for all of your responses. At 7pm this evening, Chicago time, I filled the basket with "Wicked good charcoal". Got a small center portion going red hot , closed the lid, opened the top damper 1/4 turn and bottom wheel about 1/8" open. 1/2hr later temp was at about 125 deg and coal was barely red Lit the coal again, this time in 2 different places, got it twice as red as last time. By now it's 8 pm. temp got to 250 deg, adjusted the dampers as before went back down 1/2 hr later to find KK at 125 deg with coals completely out. Started 2/3 of the coal red, closed the KK, this time top damp at 1/2 turn and bottom swirl at 1/4" by the advice of my 11 and 12 year old boys It is now 9:30 pm and the KK is at 225 deg and sooo hoping that it's holding. By the way don't be 2 concerned the KK is empty, thought I would get the temp thing right before I ruin a fine piece of meat How much of the 10lb bag I dumped in the KK should be glowing red before I shut the lid

Thanks for th tip Fetzervalve. Which model guru should i get? I think i saw 3 options on the web site. Also will i need special adapters?

I thank you both for your suggestions. Leejp, I was thinking of a beef brisket, any thoughts. Jasen thanks for the lighting tips. How much coal is needed for a 16hr cook. Also, some people use a backing stone on the lower grill and a drip pan to catch the juices, some mention to put an 1" of water in the drip pan while others do not use a stone or a drip pan. Any suggestions on that topic.

Hello every one, my name is Paresh. I am brand new to ceramic cookers. I've been a gas grill junkie all my life and have a lot to learn about hardwood coal and ceramic cooking. I just recieved my OTB supreme and was going to fire it up this weekend. I would greatly appertiate any advise on the choice of coal, breaking in procedures, how to regulate tempreature and last but not least, a beginners reciepe and method for a first time cook Look forward to your responces. Thank you so much!!