Tucker

Smokeydave, look here in another part of the site. http://komodokamado.com/forum/topic/1697-fruit-cove-florida-jacksonville-area/ i have the two door cabinet. It is under a pavilion roof. When not in use i have a cover that johnny made. i recently sanded (150 grit) the top and rubbed in 2 coats of teak oil; after a few years of owning it. the top got a bit cruddy from cooking, grates, etc. my table has the granite in it, i highly recommend that.

Welcome Paul. Do you by chance have a pair of zircon encrusted tweezers? You are going to have a lot of fun and enjoyment out of your KK!!

Paswesley, Search the forums for this topic. it has been covered a few times. If you don't have the crate to put it back into, then, in my opinion, the next best thing is a uhaul low trailer, or a landscape type trailer. You can tow it with your suv. I would take the top off and place it flat on the trailer, on top of a soft surface (mattress w/ plywood under it). Roll the bottom onto the trailer and secure 4 ways with load straps, the kind you can get in home depot, etc. If your suv has no hitch, then you can use a pickup truck, but this will require the construction of a ramp out of 3/4" ply and 2x6 boards. same concept, top off, bottom secured 4 ways. good luck with the move! We also had a nightmare of a time with commercial movers once. land pirates.

thanks Doc!

Doc, Great idea, and yes, I would serve this at a large gathering, family or not. What is the temp? (350 F ?) I assume internal temp at min 160 F? Thanks

Did a quick chicken today Simple and delicious 350 / 2 or so hours Yum Well no pics Apparently tap talk wants me to create an act with them to post pics No

Great looking results. For more flavor to the meat, put the rub under the skin on the breasts and thighs. Yes, making chicken salad out of the leftovers is fantastic.

When we do chicken we use Weber's Canadian Chicken rub, Dizzy Pig Tsunami Spin, or Olive oil-salt-pepper. They are turn out fantastic. We don't use any smoke wood, just lump over the indirect heat w/ drip pan. 350 degree F, on main grill, 1.5 - 2 hrs using a temp probe.

Been there, done that.... Can'y agree more But, I can't afford a vaca home, soooo I just put them both in the backyard. I am waiting for the third, just have not seen any movemement on the copper16.5er (hint hint Dennis)

I have been traveling and not able to access my home files. this is the 4 stage recipe I used. same one as in the Big Bob Gibson cook book. - Ok, tried to paste the recipe, no mas. tried the "paste from word" and the "paste as plain text" buttons at the top of the post window, no mas. What do I need to do to paste into a reply?

Prepped 20lbs of pork ribs for a neighborhood pray Used Lillys 4 stage recipe. Kept both cookers at 225 degreesF. Excellent results.

I also use foil on the drip pans. will there also be one for the 19.5?

Well, beautiful as usual! But I have a 19.5" on the left and a 23" on the right.

I would recommend to google "BBQ Island Kits" and peruse the results. There are many businesses that are geared to this market. Good luck and post pics....

I would recommend to you both to use the hot-n-fast brisket method. I use it and every time it comes out perfect; moist and juicy. To create more au-jus I add 1/2 cup of beef broth at the foil stage. There is no need to use an oven when you have a KK. It is your outdoor oven.

one note: Once you are at the target temp vent set stage, you will need to let the cooker settle in and you may have small adjustments (open or close vents) to stabilize the temp.

Make sure your ash is cleared out. If the ash is built up under the basket, this will restrict airflow. Charcoal - be sure you do not fill the basket with small pieces, these small pieces pack together and restrict airflow. Airflow is king. I always ensure I use larger pieces in the bottom of the basket and for starting it, I pile smalls on top. It is really that simple; ensure airflow under and through the charcoal. Vents: Upper vent - I open it 2-3 full turns. Lower vent - I open it all the way. I do not pull out the unit, just open the vent. I monitor the temp and as I get within 25 degrees, I close the vents down ~50%-60%. (usually 2-3 beers) Continue to monitor and when at temp target adjust vents to suit target temp. For example - 250 degrees = top vent @ 1/8 turn, bottom vent @ 1/8" open.

I do much the same as the Madmedik.. light with torch and run it open then close it as it approaches target.

When I cook spatch-cock chicken I always use the drip pan lined with foil. Dome temp between 350-400 cook skin up for 100% of the cook. cook for about 2hrs or so. skin is always crispy - note: do not cover the chicken when you take it off, this will cause the skin to get soft.

I have done brisket both ways, low-n-slow and hot-n-fast. Had so-so results with the low-n-slow, taking up to 14 hours to finish. I tried the hot-n-fast method 2-3yrs ago nad have not looked back. hot-n-fast brisket cooker at 350 dome Heat defelector and drip pan under main grill brisket fat cap up on main grill cook brisket untilinternal temp hits 160; I use a Redi-Check probe with remote so I can do other things around the property. wrap brisket in heavy duty foil cook for anohter 2.5 hours; I do not open the foil, just wait the 2.5 hours. (This seems to work regardless of the size of the brisket) remove from grill, rest minimum 30 minutes. cut, enjoy...

I use the 10cfm. I close the gate 1/2 way on it. No issues with temp control.

I use large foil, wrap completely to create a full "bowl" effect. This prevents juices from leaking. Then set meat in cooler, if you have two pieces, put one on top of the other, then lay towel on top. Towel is there to retain the rising heat.

We have cooked turkey each Thanksgiving (and other times of the year) since getting our KK in '07. I have never cooked using x minutes per pound. Always just cook to internal temperatures. (I'd check your thermapen for accuracy) As far as the KK temp and preheat, I put the temp at 350 at dome, let it settle in, approximately 45 minutes, then put the bird on. Bird sits in a foil pan with veg, 1 cup broth, all buttered up. baste every hour. turns out golden brown and perfect each time.

I recommend you engage a structural engineer to examine your deck and the specifications of the KK you plan on buying. The structural engineer can then provide you wiht plans for any modifications or re-build needed. You can then do the work, if your handy, or you can engage alicensed contractor to do the work. Common sense says to beef up the deck, but in this world of liability, it is better to ensure your home insurance will not balk in the event you have to use it for any reason surrounding the KK or deck or guests, etc...

We had both cookers going yesterday. The photo attached is of the 19.5 Stoney, on which I used the rib rack to cook the ribs for 4.5 hours at 220, then sauced and let carmelize for 25 minutes. They turned out perfect. Used apple wood.