jdbower

Very nice! I like the pattern on the cooker and the background ain't half bad either

If the wine stopper starts to burn away a little wad of aluminum foil is also a good substitute. Enjoy your new toy!

A man after my own heart; I've got two silken black beauties myself. Welcome aboard and let us know if you need any help learning about them.

Good for you! Warm up those cameras because pictures are mandatory here Which color(s) did you get?

You've been a member of the family since at least May 19th, but now you're a very happy member! Sounds like you got the new bronze tiles, if you had gone with the ceramic tiles they wouldn't attract lightning so much This is a great time to start brining your first big cook, have you decided what it'll be yet? Enjoy and stay dry and un-electrified! The flamey guy gets used so often I figured I had to use the lightning storm to let this guy out!

Nope, I recycle it! (I hate eBay URLs!) Actually a simple grilled vidalia onion sliced in half across the grain and grilled for a few minutes (turning once) was a big hit. Got the idea from Legal Seafood but I may expand on it with a touch of vinegar or a light seasoning. Very simple so it was imagined, but I'll whip out the Nikon (or at least the Blackberry) next time around. Thanks for making dinner tonight possible and happy birthday Dennis!

I hereby dedicate tonight's sausage, peppers and onions to you!

Re: TODAY SHOW - Komodo Kamado Congrats! Knowing how well my chicken came out last night I'm not surprised they invited you back after tasting yours!

Finally, a real pizza! I used the recipe here for the crust, but it did rise a lot more in the cooker than I remember it doing before. Still it was delicious. I made my wife's first and the dough was very sticky so transferring it to the pizza stone was a bit hard on the aesthetics. It also clumped the dough up a bit creating a much more bready experience that she enjoys. I let the stone heat for a little while afterwords as I made mine (and used a little Pam to preserve the looks a bit more). Basic spaghetti sauce topped with a shredded 6-cheese blend, a few marinaded mozzarella balls, and drizzled with hot chili oil and then cooked at 500F until the cheese started to burn a bit. Not quite the NJ-style crust I remembered but mine was nice and crisp on the bottom and very tasty. My wife's was a lot softer both because I didn't cook it as long and from the cooler stone - both customized the way we like them! I can definitely recommend smaller individual pizzas over one large one if you've got the chance.

Made some myself last night and it was great! Very flavorful and probably the most moist meat I've seen.

Pork shoulder Meat: 7.5lb Pork Shoulder Brine: None Rub: Dizzy Dust original Fuel: KKEC Smoke: Jack Daniels Method: Indirect, Main Grill Rotisserie: No Pit Temp: 220 Pull Temp: 195 Time: About 24 hours Draft Control: Stoker + StokerLog Tried out a pork shoulder. The meat came out much more moist and flavorful compared to the loin I tried before. My wife liked it a lot better, I'm a bit torn since I found some parts to be a bit greasier than the loin was. Either way it was still delicious with some more Carolina Red sauce.

Perhaps Prevalent? Possibly Preventable? Pleasurably Predictably Paltry. For those who read out loud you may want to squeegie your monitors. Anyone have a solution for "KK Legs" when it comes to cooking poultry? My usual practice is to slice off a leg and present it to the love of my life, then I turn away from the KK and give it to my wife. The problem with the KK is when I glance at the leg the bone falls out. Needless to say, this level of succulence is a fair trade for an amusingly hollow leg bone. Out of curiosity, anyone have any tricks for keeping the drumsticks intact while carving besides whipping out a scalpel?

Re: Flank Steak Counting this time? Once. VERY impressive for a steak that's burned to a crisp! I'm very glad my wife likes her steaks done about the same I do - compromising to a more medium rare rather than a rare is much easier to do.

I like the progressive color change of the lid. In the first shot it's only slightly yellowed and by the last it's pitch black - good work in record time!

If you're a Costco member (and who isn't on this board?) look for their Formaggio marinaded fresh mozzarella. It comes in a 40oz plastic tub and is marinaded in largely vegetable and olive oil. Not only are they the perfect size for dropping on a pizza and they last much longer, but they're also a bit more firm in texture than good fresh mozz (which I doubt you can even buy in a store!). This means they take a little longer to melt - a boon for you but a bane for me as I like them a little browned and crispy!

Re: Pallet Share While this stuff is, of course, fairly new some similar stuff from another company lasts for many years as long as you keep it dry. I wouldn't be surprised if it was essentially the same stuff after 3-5 years as long as you keep it away from moisture.

You don't need to soak the wood for a KK, you can either use large chunks or, if you have chips, you can use a smoke pot. A smoke pot is essentially any metal contraption that restricts the oxygen, you want to "cook" the smoke out of the wood but not burn it. And afterwords you get nice chunks of lump.

Since DJ's too lazy to look 5 threads down... viewtopic.php?t=2929

Sadly nothing on the grill today, I'm using the wok to stir-fry some kielbasa, potatoes and onions over egg noodles with a side of steamed corn. I love this wok, instantly hot but still very controllable heat - I've got a low simmer going now.

My thoughts (the publishable ones) are that cooking hers before the pizza stone is fully soaked will give her the softer crust. As long as I'm adding more heat to the stone via the fire than the pizza is subtracting the stone should be hotter the second time around. Of course, much experimentation is in order and chances are there will be some considerable elapsed time between removing pizza #1 and installing pizza #2 to further heat the surface of the stone.

I've been taking baby steps with pizzas. Last week I did a frozen rising crust pizza just as an experiment. I kept the temps about the same as the oven and cooked for about the same amount of time just to see if there was a difference. Other than a slightly smokey taste to the pepperoni and a hint at the crust there really wasn't much - and that was cooking at 400F for close to half an hour. I should have let the pizza stone heat soak a bit longer, the crust was a bit soft to me but the wife likes soft crust. Needless to say this was "pizza" rather than pizza : Yesterday I did a Costco take-and-bake pizza. A bit of a step up and I added some marinated fresh mozzarella and some tomatoes to half. This time I went up to between 500 and 600F and cooked for less time. There was a minor issue in that the pizza stone that comes with the 23" is slightly too small for the Costco 16" pizza, something I didn't think about until after I had started the 19.5" up. The dome temps were a bit tougher to maintain with the large pizza covering the entire grill and the underside of the direct-cooked edges of the crust came out "cajun style" - but it was only the outer 1/2" or so. Other than a rogue tomato making a break for the charcoal it was still delicious and remarkably evenly cooked. A hot pizza stone got the crust crispier and drizzling on a little hot pepper oil afterwords sealed the deal. Next time I'll probably make smaller individual pizzas from scratch and do the wife's first to maintain a softer crust before the pizza stone has a chance to heat up for mine. The nice thing about individual pizzas is that I can make mine with tuna and onion - a surprisingly tasty combination.

Very nice (both the cooker and the car!), although it looks like Dennis is now shipping the lids separately. Interesting, mine came all in a single unit. Here's the album, and below are the pictures.

Congrats! Just in time for the holiday weekend There is a bit of a waiting period before you can post images, but if you like you can PM me and I'd be happy to post them for you.

Congrats! Just in time for the holiday weekend here in the States! I was just joking with my wife that we need to go out and buy meat so I can have the first official cook of the year, despite the ham I had on 2 January.