Tucker

Grilled bird

WOW.....

Turkey cook time

We do a Turkey each Thanksgiving 25-30#. Typically at 300-350 we go for about 6hrs. Test it by temp probe in the space between the leg and the body.

Or when the leg falls off

This is a recipe I got from a bartender at a famous Chef's restaurant in Orlando.

If you like coffee / espresso, you'll love this cocktail....

2 ounces Espresso Vodka

¾ ounce Dark Crème deCacao

½ ounce Kahlua

1 shot Espresso

½ ounce Agave Nectar (can be purchased at a Whole Foods type store)

Pics from steak night

viewtopic.php?t=2067&highlight=

I mistakenly used a marinade with a good bit of sugar in it and the outside charred some.

But it did not affect teh steaks at all, they were outstanding!

Foil or no Foil

In Chris's book he has a 4hr recipie that includes a foil stage, they are excellent. I have never foiled for 100% of the cook.

I usually do w/o foil, just dry rub using a rib rack to hold them on edge. 250-270 for 4.5hrs results in the meat having to be gently pulled from the bones, not really any effort at all, but it is not falling off the bone. I use a deflector and drip pan always. Try another 30min on your cook time.

Manual Temp control on KOmodo

This is an excerpt from the beta manual Dennis provided when I received my 1st KK.

Helped me tremendously with controlling the temps.

Out standing - here's to many enjoyable Kooks

resized to ~8kb

here is the pic resized.

My 2cents on ribs....

I have used the rib rack from Southern Steamers so I can do up to 9 racks at a time, typical cook time is 5-6 hrs at 200-210. Dry rub 'em and they come out great every time.

I recently did my 2nd cook using Chris Lilly's 4 stage rib process (wet) from his book. Total cook time is ~4hrs. all I can say is WOW. This is a fool proof way to get some great ribs in a very short time. This may be my favorite method, fast and super.

Dennis' Teak cabinets link

here is the link where the topic starts.

viewtopic.php?t=2143&postdays=0&postorder=asc&highlight=cabinet&start=105

RE: Storing accessories - teak cabinet?

I solved this dilemma for myself in my workshop:

This is the link to the "Outdoor Cabinets/Carts" post in the KOmodo General section.

viewtopic.php?t=2223&start=30

Dennis had embarked on the path of building teak cabinets, just not sure where that stands.

I can't put my finger on the link in the forum, sorry.

Post subject: Dennis Is The Real Deal

Yes, yes he is.

Does the term "Head and Shoulders above the rest" mean anything to you?

Look in the dictionary, you know the drill......

excellent!!

Thank you Dennis!

Wheeling the KK- suggestion

Thought I'd provide my 2cents.....

My experience in moving our KK's has been quite successful. I had to move each from the driveway around to the back porch, only a distance of approximately 250 feet, but far enough to know the method is one that you can use to move them an unlimited distance.

Leaving the KK in the crate, I used a regular old hand truck (not an appliance dolly) I bought at harbor freight, slid it under the pallet from behind the KK, so when tipped back the KK was resting on the spine. I strapped the KK to the hand truck, in essence making one unit out of the hand truck and crate. For the large one, I had two guys on the hand truck and one to help tip it back, with the small one, my wife helped me tip it and I was on the hand truck. It rolled quite easily over grass, up a 2-3 inch rise around my patio. Once near where I wanted it, let it down easy with assistance, uncrate and roll into final position.

re:Finally, here it is....

Nice photo - great lookin environment to enjoy your KK!

Excellent placement of the bottle opener. You can be sure your beverage is open before heading to the pool for a dip!

excellent pics! The side tables look great on it.

DesertPirate,

If you want to come to Fla to see them, I am happy to put your choice on both, wind up the bar and plug in the amp.

If you cannot, I can direct you to my other posts where I have both of my KK's shown. I purchased the 2nd one after owning the 1st for about 1yr.

My wife and I are pleased beyond words at the culinary enjoyment we receive 2-4 times a week from these two cookers.

Good luck with your decision making process.

http://www.komodokamado.com/forum/viewtopic.php?t=2984

http://www.komodokamado.com/forum/viewtopic.php?t=2989

Skin on the back

Yup - the skin on the back was soft as if it was boiled, which is what happened due to the amount of the juice.

But that is a small thing to deal with, just strip the back skin off before cutting the bird up for service.

I like it because it is a very simple, clean cooking method.

Followed the instructions in the book and they came out perfect.

ETA once ordered

Shakey,

To put a finer point on the shipping time, I have ordered both of mine out of the CA warehouse. I ordered, paid via internet on a Monday and that following Friday afternoon the KK arrived.

I purchased the larger one first as it was the only size available at the time. I purchased the smaller one for the same reasons jd did, simultaneous-multi-cook capability, but also because I was taken with the stone shaped tile.

In my opinion, if you are going to buy one, the larger will manage anything you want to cook.

T

I can't wait......

.... until Dennis has those pizza stones available. Got to get me one.

Now that I have two KK, I can do a low-n-slow on one and eat pizza while I wait.

And...

Yessir JD, as a Jersey boy I agree whole heartedly on the "how-to-eat-pizza"!!

Great Job FM!!

Starting a KK

There are many ways to light your KK.

paraffin cubes, Guru golf Club, Mapp torch, electric lighter, charcoal chimney.

Do not use any type of lighter fluid.

I have settled on the electric lighter because I have an outlet handy, it can be set in the coals and forget it 'til you see smoke.

Indicer Tube - Snap Ring

I did not move the snap ring at all.

I slid the inducer tube from the outside in, leading with the threaded end of the inducer tube.

Then just screwed the inner flat metal plate onto the threaded end, which by now is protruding form the inside of the KK.

25CFM fan for BBQ Guru DigiQ II

I did a pork butt this weekend with the DigiQII w/ 25CFM fan.

It performed perfectly.

Held 220f for 18hrs, no issues.

Thank you all for the information and support.

We made ribs and pulled pork this weekend.

Had to break in the new Stone-tiled KK we received Friday.

Use the DigiQ II for the pork butt (8#). Followed Chris Lily's pulled pork recipe for the injection and rub. My wife and I agree that this is the best we've done so far.

The ribs were done with a Memphis style rub we bought at Williams and Sonoma (I ordered Dizzy Dust too late), and with Chris Lily's Rib rub recipe I found on the web.

Pork butt Sunday am after being on for 11hrs at 220f. I had rolled the KK under the porch roof (rain was forcast).

We followed Chris's instructions, left the pork on until it hit 195f internal temp.

Rolled the stone one back out to it's rightful spot. Marvin is coming to temp to get the ribs going.

Is this a miniature Komodo Dragon?

It was hanging around the back of the KK, warmth probably felt good.

Here are the ribs ready to come off. 6hrs @ 220f.