Poochie

CC had a good point. The problem with SOME dripping from BBQ is that they're too smokey. For some reason those dripping really absorb the smoke and tend to be bitter. That's why sacrificing a disposable aluminum pan is a good idea. Let it char, burn, get crusty and dump the whole thing. Easy clean up. For ME, a grill shaped drip pan would be useful if it was made out of disposable aluminum. But noooooo, Dennis has to make them tough enough for the Army to wear them as helmets.   

 The good thing about the double drip pan is that the drippings wouldn't burn and it would be an easy clean up. As much as I cook on Bolo, I could have paid for the double drip pan with all the aluminum pans I've bought!

Tiny, bosceaux - you boys are gonnA be doing the Spunky Monkey Dance very soon!

On the 21", if you don't want burnt drippings, you could place the heat deflector on the bottom grate, then make a few baseball size balls out of aluminum foil and set them on the heat deflector. Then put the aluminum pan on top of the foil baseballs. It would work with the included nice round drip pan too

That looks like a meal and a half. Well, maybe 3 of 'em would do. Beautiful color as usual!

this is basically a photo test

I use a disposable aluminum pan. I usually set it on the heat deflector.

I should have made some New Orleans Saints chili, it might have helped the defense to eat a bowl or two. Maybe not. Not off to a good start.   

The reason I really like duck it that to me, all the meat is dark meat. Very tasty with a unique flavor. If you try duck and sausage gumbo, you're getting a preview of heaven!

I believe he's making corned beef out of that brisket, but if not, please correct me.

What he said ^^^^^

I'm sure I'm in the minority, but this is the type of thing you do with a gas grill. Lot of contraptions to produce smoke flavor. Try small chunks directly on the hot lump. Want it to last a while? Make a "fuse" by putting small chunks end to end. I've yet to have a lack of smoke flavor on any cook I've done.

If you want to stick with the pot, I really don't think 10 CMF vs 6.5 is the deal killer. Had the smoker been at 230 for a while? Like an hour before you turned in? Good luck getting it work. I'm sure people with experience with this pot method will chime in.

That brisket is a winner Wilbur. Your guests loved it, you loved it, and that's really all that matters when it's all said and done. Nice smoke ring on it too!

That's a great looking burger, Tiny. In fact, I wouldn't mind seeing how many my stomach could hold.

It's only LSU chili because they're playing tonight. The whole operation was done on Bolo. 

They're perfect! I need to try this.

If you have the teak shelves and one end of them wants to touch the side of the Komodo, you have a slight adjustment you can do.

Grab a socket set to do this the easy way. 

1. Turn the shelf upside down so you can see the 4 bolts underneath

2. Loosen these bolts just enough so you can wiggle the shelf. A half turn will probably do it.

3. Mount the shelf on the Komodo

4. Move/wiggle the shelf to where the spacing is equal all the way around the Komodo...or as close as you can get it to equal. 

5. Crawl, stoop, crouch so you can get to those same 4 bolts from underneath the shelf

6. Tighten the bolts and you're good to go.

I had one end of my shelf rubbing on the Komodo when I'd remove it and put it back on. This cured it.

Wonderful breakfast feast you have there. I could go for that any day of the week. Let us know how that sausage taste once you smoke some!

Harvest gold pebble. On the water right now for mid Sept. Delivery. Going for a contrast with my 23" terra blue. Unfortunately, not on sale.

Congratulations GoFrogs. You'll love every minute with that Komodo!

About 3 1/2 hours until tender. Your milage may vary depending on how much meat is on the bones.

I had a paper route when I was 10, cut yards with my brother at 12 and 13, and I swore I'd never cut another yard. I lied.  But again, I don't mind cutting MY yard and trimming and flower bed maintenance. 

I guess I need to photograph my food on a real plate every once in a while since it looks so nice. Nah. I'm not going to compete with MacKenzie.

At my house, I'm Jose and the crew. One time I let some youngsters mow my yard just to give them some spending cash. It was 4 kids around 10 years old. When they finished and left, my yard looked like Mr T's barber cut it. I like doing yard work anyway so it works for me. 

I'm so cheap that I keep empty parmesan cheese containers to put my homemade rub in. Works like a champ.

  I like to point out a “feature†of the Komodo that I never see mentioned. First of all, I’ve owned the green ceramic cooker and the red one. I’ve also owned the Akorn which is an imitation ceramic cooker made of steel. And yep, I once owned the Big Steel Keg which is another steel insulated cooker. All of these cooker/smokers ended up on Craigslist. The reason? The food that came off of them didn’t taste like BBQ to me.  Good food, juicy food, tender and moist most of the time, but the flavor of smoked meat wasn’t there…to me.  I don’t like overpowering smoke flavor but I don’t like “oven BBQ†either. 

   I’m not a fan boy of any product or company where I’ll defend them even when they screw up. It is what it is. This Komodo that I purchased produces BBQ that tastes like smoked REAL BBQ to my taste buds. I’m amazed at the difference in the food it produces and I promise you I wouldn’t hesitate to sell it if it failed in that category.  It was the ONE thing I was worried about when I purchased it. I use so little wood to get that good smoky BBQ flavor that it’s unbelievable. When it’s all said and done, you buy this Komodo to cook BBQ. You want it to taste like BBQ. It gets an A+ in that department. 

   This is the ONLY smoker I’ve bought that will be passed down to my children or grandkids. The more I use it, the more I’m amazed at the capabilities of it and the quality of the food it produces.  It’s one of the very few purchases I’ve had in my 60 years on this planet that has given me 100% satisfaction.

A whole lot more people, more cars, more traffic - and the Cajun restaurants are few and far between.

What I miss most food wise is stoping at the local street corner store and picking up fresh boiled crawfish, crab, shrimp - whatever - if you didn't want to boil yourself.

Those were the days!!!

How about the stores here that sell boudin and cracklin's? I'll bet you used buy both. I like to boil seafood at home. The "more traffic" part is a real turn off. I know Baton Rouge was no picnic to drive in...especially when LSU had a local game! Lafayette is busy enough for me and then some.