Poochie

Bosco, I couldn't have said it better myself.... "The 32" is getting started today and I am committed." Not yet, but if you keep buying Komodo's, you will be!!

Unlike the St. Louis cut ribs I cooked, these didn't go as long on Bolo. I also change the basting mixture to honey, butter and BBQ sauce...no brown sugar this time. They had a good "bite" to them meaning all the meat didn't pull off the rib when you bit it. My wife said they were the best I ever cooked and believe me, she'll let me know if I mess something up Anyway, 240 degrees for about 4 hours and 25 minutes. Ramped up to 300 for the last 10 minutes to set the second basting sauce. Tater tots finished the meal and it was enjoyed on our heirloom fine china once again. ​And for the love of Pete, don't get ribs with "up to 12% solution added" or "8% patented solution added"...just say NO to enhanced ribs and other pork. If you accidentally buy some, brine them overnight to get help get rid of that awful goo they put in the packages. Just sayin'.

OK MacKenzie, how do you wrap someone's knuckles?? Yeah, I know.

That's the kind of yardbird meal I could dig in to. Very moist and yummy looking!

A double WOW!! from me!! You are a true artist X 1000!!

I like the color and thickness of that sauce. Anything adding sweetness to it?

I want to begin by saying I was really on the fence about getting a Komodo. I was in the market for another ceramic cooker and this one popped up on a thread in a forum I was reading. After I checked it out, I dismissed it as too much for “a BBQ pit.†But the features it had kept growing on me and I investigated it further. What was really amazing about it was that not one single review I read was negative. Very unusual. Fast forward a few weeks and I became the owner of a 21†bronze Komodo Kamado. Dealing with the owner of the company (Dennis Linkletter) was a breeze because he’s not a salesman. He’s a dispenser of information. Whatever you ask, even though he’s heard it a thousand times, he’ll patiently answer. This contributed to my confidence in sending a bank draft to a third world country and ordering a product that cost a few thousand dollars without laying hands on it. Without getting into technical terms of the construction of a Komodo, I’ll just say the facts about it. My qualifier is that I’ve owned the green and the red brands of ceramic cookers, WSM, offset stick burner, kettles, propane smokers, Weber gas grill and so on. I owned a cafe for a while and sold it. Needless to say, I love to cook. I don’t buy pits and smoker to admire them and forget them. I cook on them 4 to 5 days a week typically. The Komodo is superior to any cooker of any type I’ve owned. It’s very thick with lots of mass. That mass takes a while to heat up, but you’re rewarded with constant stable temperatures. This thing will cruise for hour after hour with minimal lump usage and lock in moisture in the process. The food I’ve pulled off this Komodo has been super juicy with no need for basting or Texas crutch involved. Heat retention is amazing due to the heavy duty materials used in its construction. I tell my wife that temperatures are as rock solid as our oven. The features that tip that scales are built in rotisserie hardware, multiple grate positions, built in ports for probes, standard port for Stoker or BBQGuru, a quality thermometer, precision vent control, a quality gasket that is light years above typical felt or third party gaskets, a sturdy latching system that locks the lid closed, and a hinge system that lets me lift my 140 pound lid with one finger. A heat deflector and drip pan are included along with a quality set of teak handled grill lifters. You won’t find metal bands to adjust on it either. The lid support is built into the Komodo itself eliminating lid to body alignment problems. The entire system works flawlessly and makes you proud to own such a finely made quality product. From the actual crate that arrives at your home to the beautiful Komodo gracing your property, it screams quality from the rooftops. I can recommend this Komodo, this company and the experience with the owner without any reservation at all. As others have said, my only regret was not ordering one sooner.

Congratulations dj, that cobalt blue is a real beauty! You shouldn't have to wait too long for it since it's in the states already. And Tony is right about the pictures. Don't forget to document that all important first cook!

Nope, skin wasn't crispy, but I ate it anyway. I use a homemade rub consisting of 1 part sugar, paprika, and black pepper and 1/2 part salt. It's good on everything except steak. And no problem there ckreef, most of my pictures will have my custom made china from Walmart. Except for steak, I usually eat BBQ on paper plates. There are exceptions, but not many. The reflection in Bolo is pretty cool!

It's amazing how good a chicken leg quarter can be when cooked on a Komodo. 300 degrees for one hour and they were done. Juicy city with leftover baked beans and mixed greens. I thought about doing them on the Weber gasser, but why? The Komodo comes to temp so fast. Good supper.

Wear gloves and put one part of the probe on a bench/table. Slowly bend the meat probe to take some of the curve out of it. It doesn't have to be straight. Keep testing it until it fits. I straightened a Maverick probe too.

I wouldn't taint food with certain music CD's. Too awful.

I'd give that a try. Looks good Tony! Lots of "stuff".

I bought the CyberQ from bbqguru.com. They have a place to indicate which smoker you have and the correct unit will be selected for you. And yes, the fan hooks up in the guru/Stoker port on your Komodo. No adapter needed. If you look on the lower right of Bolo, you'll see the fan. The pit temp and meat temp probes fit right into the probe port located to the right and one row of tiles down from the words Komodo Kamado. (You should bend the meat probe to straighten it out a little) You'll see the meat probe hanging out of my Komodo because I didn't want it to get too hot to touch before I put the meat on. On other pictures during the cook, this probe is in the brisket. The CyberQ lets you adjust temperatures with your smart phone or computer. And of course, you can just check on it to see how everything is doing while watching an important football game. Thanks for the kind words!

Great looking ribs, Tiny. I'll bet they were yummy!

This is what Bolo looked like at 4am today I put this brisket on at 5am. An 8 1/2 pounder Wrapped in butcher paper after it hit 165 IT Paper is soaked with juice when brisket temp hit 202 degrees Started some beans while the brisket rested Plated and ready to eat. Very tender and moist. Brisket cooked 10 hours and rested about an hour and a half. I used the heat deflector on the bottom rack with a drip pan on it. I used the CyberQ and had it set for 235...I know I could have done it at a higher temperature and next time I will. Brisket probed tender at 202 degrees so I pulled it off still in the butcher paper, set it in an aluminum pan, and covered that with foil for the rest period. All in all I was happy with it but I like to keep messing with time and temps. Next time I may not wrap at all to see what happens. Bolo Komodo performed flawlessly.

Beautiful presentation! I love that it all comes together for a "themed" meal. I'll bet it was delicious.

And here's one more way. With bags of lump, I cut them open across the top with a knife. Then I place the lump in 70+ quart plastic storage tubs. I place a piece of cardboard from a box on top to absorb moisture then put the lid on. The whole process takes about 20 seconds and you can pick and choose what size lump you want to use without digging in a narrow bag.

I'm getting to write a review on it this coming week Bosco. Tomorrow (Sunday) I'm cooking a brisket. This will be a good test for me and Bolo!

Boneless ribs is another word for them. This is about 5 pounds of them cooked around 245 degrees for 3 hours and 25 minutes. A little cherry and pecan wood supplied the smoke. Bolo held the temperature like an oven. The vent setting you see kept it around 235-245 the entire time. That's the smallest hole on the right side of the double vent. Top vent was set at a quarter turn plus an inch.

Jack goes to his friend Mike and says ..."I'm sleeping with the minister's wife. Can you keep him back in church for an hour after service for me?" Mike doesn't like it, but being a friend, he agrees. After the service, Mike starts talking to the minister, asking him all sorts of stupid questions, just to keep him occupied. Finally the minister gets annoyed and asks Mike what he's really up to. Mike, feeling guilty, finally confesses to the minister... "My friend is sleeping with your wife right now, so he asked me to keep you occupied." The minister thinks for a minute, smiles, puts a brotherly hand on Mike's shoulder and says... "You better hurry home now. My wife died a year ago".

I'm ready for the Saints to kick butt this year. Last year wasn't fun to watch at all, but I still support them like I have since day one.

Mesquite isn't a problem with beef since it can take some stronger smoke. I wouldn't use it with chicken or turkey for sure. If you have lots of it, mix some apple or pecan wood with it to mellow it out a bit.

So a guy and his wife go to a friend's house for a visit Joe: Hey Tony, what’s up? Tony: Hey..uh…ummmm, What's your name again? Joe: It's Joe Tony: Oh yeah. Sorry. The wife and I ate at a fabulous restaurant last night. Just delicious! Joe: Really? What’s the name of the place? Tony: It’s uh..ahhh..ummm. What’s that red flower called that’s real pretty but it has lots of thorns? Joe: Rose? Tony: Yeah, that’s it! Hey Rose, what’s the name of the restaurant where we ate last night?

Thanks BigLazy. You'll have to excuse Tony...too many years of smoking those left handed cigarettes.