Tucker

Re: Brisket advice First, do yourself a big favor and search the forum for brisket. there is ALOT of info. I usually put a rub on my briskets using a wet rub 1st to hold the dry. i always cook fat down. the fat does not "seep" into the meat as it cooks, it just runs over it. I used to do low-n-slows for brisket, not anymore... i do the hot-n-fast method, which is detailed in the forum. Please check the posts for detail as i may not capture them all here. cooker at 350, cook naked on indirect heat until internal hits 160, take it off, wrap in foil, back on at 350 and cook approx 2hr 20min more until internal hits the 180-190 mark. Best brisket we have had has been hot-n-fast. good luck, enjoy and remember, the worst mistakes on a KK are better than the best outcomes on other cookers.

Re: Quick Sunday night steak cook... Damn good looking steak. perfectly done. did you use any seasoning on the meat or cook it bare?

We are almost done with some landscaping and backyard modifications. One is a pavilion for the kookers. we just received a large table from Dennis Friday and cannot wait for the contractors to finish so we put everything in its place for this weekends cooking. Just getting the kookers ready for brisket and ribs, so convenient to have two of these. Now I can cook without having to stand in the rain or get cooked myself by the sun. There will be a copper clad bar top spanning the space where the bar stools are and next to that space.

Re: help me decide! Jeremy, My 2 cents: the stone pebble shape tile in the brown color is my pick. I have a 19.5" model in that finish, absolutely love it and it draws the most attention when we have guests. http://komodokamado.com/ForumPhotos/KKj ... FY9123.jpg

Re: Rib Rack: KK's rib rack vs. other racks I have used a southern steamers rib rack and Dennis'. I recommend you buy one of Dennis' racks. i split my racks in half before cooking, ease of handling, and i can fit 6-8 full slabs into the rack that way.

Re: Easter - What's Cookin? Thanks for the link case... I have a BBQ guru DigiQ II.

Re: Easter - What's Cookin? Syzygies, great looking beef! Plum charcoal? where do you get that? I'd like to expand my smoke, charcoal profiles. I see you are using an ingenious method of holding your pit gator clip to the grill, I picked up a gadget form BBQ guru site that is made of high temp brown rubber like material that the temp probe, sans gater clip, slides into and does a very nice job; The BBQ Guru Probe Tree. link-- http://www.thebbqguru.com/products/The- ... -Tree.html

n67181 n67182 n67183 Re: Easter - What's Cookin? We did a spiral ham and Lamb racks. just have pics of the lamb.

Re: Cover essential? I recommend a cover. I use covers on both my KK's. I live in live oak adn pine country where i get a ton of pollen every year. The covers ensure i don't get the grils covered wiht pollen and other droppings from the oaks and pines. Being that you are so close to the ocean, I highly recommend a cover, you wantt o ensure the sea salt in theair doesn't layer up on the grill. I put my cover on after the grill gets cool. Of course you'll be cleaning the outside of the grill periodically. You can find John on the forum, seach for his user name or posts or IM him, he'll be in contact quickly. HIs work is meticulous, i had him make covers for our bar, pool table and BBQ cart.

Re: New Grill - Concord, CA work!? work!? No way was I working when my grills came, I could not stand to let them sit any longer than neccesary in the crate. Seriosuly... congratulations, ENJOY

Re: Anyone ever heard of this before? There is really no need for a gadget like that with a KK. The KK provides such good even heat distribution, botoms, sides, top, there is no need for something like that. The rotisserie Dennis has fitted to the KK provides self-basting and all arond browning, where the gadget in the video is just a set of shelves rotating. my 2 cents.

Re: Everyday Misc Cooking Photos w/ details excellent looking chicken there. Ya, love to cook the chickens like that.... I usually use tsunami spin from dizzy Pig on ours.

Re: On the Fence...Need Advice! I use mine on average 2-3 times during the week cooking fish, burgers, sausages, chicken parts and do my larger cooks like shoulder, brisket, lamb, whole chicken, turkey on the weekends. I am able to get the fire up to cook temps within 25 minutes during by just re-lighting the coals in the basket with a berz-o-matic weed lighter (purchased at Lowes / Home Depot, referenced on this site). If the basket is low, it takes a few minutes to reload. It will not win a drag race with a gasser, BUT.. the KK is far superior in turning out flavor and perfect done-ness. I would add by subtraction, dump 2 webers and add 1 KomodoKamado and watch the lone weber left rust away, you'll hardly ever use it again. I know what I am talking about,I got rid of my gasser within 1 week of getting my first KK, then added a second KK about a year later.

Re: Your other Grill(s) We only use the two KK's we have. We got rid of the gasser that preceded the first KK. So my reverse sear, sides, multiple mains all get cooked on the right type of kooker.

Re: Chris Lilly's 4-Stage Ribs Chris's book is an excellent resource. I have used many recipes from it. If you like lamb, try the chop recipe.

Re: Am I Crazy ? Good for you, congrats!!

Re: New KK just arrived in Boca Raton, FL I recommend you contact Johnny and get a cover made. Also, after you have shut the cooker down and it has fully cooled, open the top damper up 1/4-1/2 turn. I have found this to prevent any moisture/mold on the interior. I usually do this step the next morning before the sun hits it. Oh and one more bit of advice.. ENJOY!

Re: Accessories ? My $0.02 worth regarding accessories from Dennis: Pizza Stone Rib rack Rotisserie

Re: Rollin....Rollin....Rollin CA to oHIo! Welcome to the family! you are gonna love everything about the KK experience

Re: Lamb racks Have done lotsa lamb racks on my KK's. I use Chris Lilly's recipie fom his Big Bob Gibson BBQ book, a real winner everytime. I cook mine 450 direct, uncut until 125 internal, then rest 15 min, cut into lollipops, salt - pepper and back on the grill at 450 direct to brown up both sides of each little lollipop. yum! leftover ones warm in micro on high for 1 min.

Re: Brisket Pic and help request Doc summarised perfectly... try all the different ways to do brisket. I have been doing low-n-slow for 3yrs, just tried hot-n-fast, all i can say is.. wow.... excellent outcome! wish i have tried it earlier. And do follow Dennis' advice re: burnt ends - they make the best sandwiches - or all by themselves.

Re: Temperature Controllers I use the BBQ Guru DigiQ for over night low-n-slow cooks, 12-18 hours. It works very well. All other cooks are done using the KK native temp control by adjusting the bottom and top draft vents.

Re: Merry "ECC" Christmas to Me You will love it! And then wish you had purchased more.

I used 3 pieces, struck them aganst each other to create smaller pieces, put them into my 19.5incher and used a berzomatic weed burner to light. The weed burner did not take markedly longer to get the extruded lit than it does for lump. I cooked two pork loins for the first night, then did 10# of ribs the second night and a 7# chicken the third night and there is still some left, probably another 2-3 hours of burn left. A very subtle sweet smell that lets the smoke wood stand up and be noticed. So happy i have 56 boxes of this stuff at my finger tips!

Re: The coffee wood smoke was over the top. Dennis, Do you have some of the coffe wood in the US for distribution?