hOTSAUCE

Has any one tried to adapt a "smoke daddy" to his KK. A smoke daddy is a cold smoke generating apparatus that will not add heat to your smoker but plenty of cold smoke. I think properly adapted it would be ideal for smoking jerky, sausage,fish ect.... I can envision it retro fitted to the lower damper door, one with a tube welded on that the smoke daddy could be attached to; that way you could still attach a bbq guru to the inducer tube as well. You can view the smoke daddy at www.porkypas.com

Yeah, in a dutch oven sounds OK, but not along with a pork butt, temp to low to cook the beans. Again do they absorb much smoke in a dutch oven? What temp do you guys cook the beans at?

Classic Supreme, Blue with light grout.

I am making baked beans for a little get together this weekend. Pretty much making them on the stove top, except finishing them in a pot on the KK with smoke. My question is this. Is their any sense in doing this final step? I mean how much smoke can be absorbed if any by anything sitting in a pot with liquid? I am doing pulled pork also, would it not be better to add smoked meat to the beans and forget putting the pot of beans on the KK. All suggestions welcomed, the correct answer could save my marriage, the wife and I had a heated discussion about this.

I've had my KK just over a year now, it's a supreme classic, a slightly older model but an excellent grill just the same. I thought it was time that I posted my experience. You will not find a better company or a more honest man to do business with than Dennis and Komodo Kamado. Dennis answered all my questions before and after the sale, patiently, promptly and honestly; and I had many questions I communicated with Dennis for months before commiting. My KK arrived in fine shape, the only minor problem was a cracked HD, Dennis sent me a new one no questions asked. I wanted an upper grill (this package did not include it), because of a few building/ shipping delays Dennis sent me one gratis! I even got a couple personal phone calls from the man himself and he's a busy fellow. Customer sastifaction is A1. The KK performs fantastic, it is everything that is said about it on this forum and more. I have done quite a few cooks now, I've done pork butts, ribs, briskets, shoulder roll, chicken, wings and more; it all turned out pretty darn good, mostly because of the KK ability to cook low and slow with smoke in an airtight enviroment thus retaining moisture, it's hard to go wrong. Of course some good fresh home made rubs help. I did purchase a BBQ GURU and I love it, it takes away the worry of fluctuations during a long cook, like Ron Popeil would say " just set it and forget it". I have to say however that the KK performs fine without the GURU, you can learn to adjust the lower and upper air flow controls and maintain and even temperature; I happen to like gadgets and I certainly like this one. The KK is beautiful and so far has held up flawlessly. I had the gasket lift a bit but a good high temp adhesive fixed that. I have had no cracking or tiles falling off or any sort off manufacturing problem with it. I highly recommend the KK, they are a bit pricey but the best usually is. Buying a KK at these prices over the internet, sight unseen from a far away land takes a leap of faith; but I am glad I did. Rest assured that Dennis will stand behind his product, customer satisfaction is of utmost importance to this company. I can sum it all up by saying I am a very happy camper and thank you Dennis for making it available.

Thanks primeats, that good info at that forum.

Hey cooks! I am looking at doing a 8 to 10 # prime rib. I think I should sear it at a high temp and then maybe let it dwell? I would like for it to end up medium rare. Anyone have experience? All advice appreciated ofcourse! Include if I should marinade, rub etc...

Ditto on Paul Kirks book, it is a great book. I have been using it long before I got a KK. Not only does it have great rub recipes but mops and marinades as well. Before the KK I had an offset BBQ, so marinades and especially mops were important as it is not anywhere near airtight like the KK. Anyways I felt I had to recommend the book, it think its a must have for a BBQ'ER.

I haven't been on the forum for a while. Sorry to hear about your lost, sounds like you were very close to your dad. My sincere condolences, think of the good times you and your father shared, it helps getting thru the grieving process.

I will be doing a brined turkey and the Mad Max trick of icing the breast. What I would like to know (for future reference) is if anyone has done a low and slow turkey, say220-230 degees?

gas startup As soon as I get the proper gas fitting from Dennis I hope to be using the gas attachment for lighting up. Jasen you mention here if using the gas attachment to only light a small amount of charcoal maybe 2 minutes. I am familiar with the "minion" method for slow cooks, but here the lit charcoal is on top of unlit. Using the gas attachment even thou you only light a small amount will not the whole stack get lit in short order as it's from the bottom up?

Hey Dennis, wow great looking meal! What is that dish with tomatoes, I think rosemary and other stuff?? It looks like its on the pizza dish.

That's good Curly, we are both happy campers I guess!! As far as being able to cook a bigger turkey I don't really know, that was a comment I read on this forum somewhere.

my 2 cents worth I have been a proud owner of a classic KK now for four months, and have done quite a few cooks. First on the issue of, are ceramic cookers better. I also have bbq'd on different types of grills and I say yes ceramic is superior, not only are they easier to use as they will maintain the temp you set for hours and hours without intervention; but they do make you a better chef because the end product is better. The end product is better because the cooker retains moisture better. OTB vs CLASSIC: I debated long and hard before going with the supreme classic KK. I chose it mostly because of cost, Dennis had a sale going that I couldn't pass up, but I still worried that maybe I made a mistake. That maybe the OTB shape would grill more evenly across the grill and yadiyadiyaya a better end product. I now DO NOT BELEIVE IT! I cooked several racks of beef ribs last weekend and the rack or racks in the center of the grill were as good and well done as the racks on the edge of the grill. Scientific? Maybe not but certainly scrumdelicious, that's enough proof for me. Everything else I cooked so far also turned very very good. So in conclusion: (every scientific report should end with a conclusion) The classic design was a good choice because I beleive the temp across the grill thing is insignificant and the dome of the classic will allow me put in a bigger turkey than an OTB would. Cost wise a better value. So Dennis continue to make the classics, their's a market out there.

Hey thanks for the info Sanny, I plan to do pulled pork this weekend and will make the lexington vinegar sauce to go with it. Hope it's as goos as it sounds

The lexington vinegar is that something you pour on the pulled pork sandwich?

Had to let you know Dennis, I used this here recipe per verbatim on a leg of lamb. Fresh rosemary from my garden. TO DIE FOR !! It was wonderful, I put it in my journal to make again for friends and family. I find the best thing about cooking with a KK is sharing the wonderful food it produces.

Thank you everyone, this has been a great post, many informative replies with good sound advise from experieced KK cookers. Should be helpful to many novice cookers beside myself. So for the time being I am going to postpone purchasing a force air device and play around with manual settings and see if I can the hang of it.

Me again, I omitted to ask about partial fire starting on my last posting. I understand what the minion method is, I googled it and got educratereded . Here is how I thought I would start a small fire for a long cook and why. I thought I would pile charcoal in basket with large chunks in the bottom and small on top and also intermingle a few pieces of wood for smoke. I would than start several lumps of coal in a chimney to put on top of the pile in the KK. My reasoning is shouldn't charcoal be well and completely lit ( all grey ) before cooking with it. My other concern even with well lit starting charcoal on top, will not the charcoal underneath when first igniting produce a nasty black sooty smoke?

Thanks everyone I appreciate all comments and advise from you experienced chefs. I have done a couple day time long cooks (6 to 8 hours), and for a novice did pretty well maintaining a low temp, but I did have to make adjustments along the way. I think I will buy a stoker if I can make myself write the check! If for no other reason than to have a quality exterior meat thermometer, and knowing the grill temp as opposed to only the dome temp would be reassuring. I had been using a Taylor meat thermometer but it is totally screwed up, probably needs a new cable, I have already gone thru several.

Greg writes about the difficulty of doing a low and slow with the stoker or guru. Setting the KK manually, not using the fan for and overnight and so on. Do you all ( those of you who own a guru or stoker) have similar problems. I was really really thinking on buying one, but the main reason I see for having on would be for the long overnight cooks.

I do some smoking in a homemade smoke house also, mostly I do jerky in it; and agree when using small chips or sawdust it is best to soak them.

What do you all use to produce bestest/mostest smoke. I recently been using wood pellets made specially for smoking, they come made from all sorts of different woods, their is even onion and garlic flavored pellets but I haven't tried those yet. I put them in a cast iron smoker box and lay it on the coals. I have had good luck with it and really like it, you can produce a lot of smoke. Anybody else using pellets? What I really want to know is how to use those big hunky chunks of wood to produce good smoke. Do you start a few in a chimmney along with your lump? Throw a few wet pieces on the coals? I have not had good results with these big pieces, either they don't smolder at all or ignite into flames. What am I doing wrong?

Well all right-tee than, I will not worry about basting. Thank you all so very much, basting is a pain it the "derriere" anyways.

I am still fairly new at this and have not done a loooong cook on it yet. I know these KK are air tight and food retain moisture very well, but just the same on a 14 hours plus cook do you all recommend basting halfway thru? Any and all advice welcomed!