Poochie

Yep, more chicken wings. These were very tasty and cooked at 350 for 1 hour and 40 minutes.

Looks like a winner dinner to me. Those fries weren't done on Pebbles, were they? If so, how did you get them so golden and crispy looking?

A blonde found out that most car accidents happen within 5 miles of your home. So she moved.

I like the whole idea of "pizza flavored cinnamon rolls." You dressed them up real nice and colorful too. And of course every queen needs her throne!   

Looks like a winner to me, Tony. I love lamb and those ribs look like they're cooked perfectly. Good job!

Those ribs are real beauties. Nothing wrong with that yardbird either. I'll bet your Dad was impressed with all that yummy food.

Looks like a serious cook going on. Glad it turned out well.

That salmon looks yummy to me. You've got some grill marks on it too. Like CC said, don't be too hard on yourself. You turn out some great food!

Love 'em!! I had not thought about kabobs and yours sure make me want to eat some. Nice job!

Great color and I'll bet it was a juicy yardbird. The sides go perfectly with it.

Yep, a boring whole chicken. Even when they turn out juicy and yummy, it's still chicken. However, I wanted to try a whole one instead of spatchcock like the last one. I prefer the spatchcock because the skin comes out more crisp and the meat has a better texture. We ate this one anyway.

Used the firebox splitter and put the chicken on the main grate opposite the fire. No heat deflector.

Cooked at 325 using the CyberQ with a straightened out food probe and the grill probe stuck in a piece of walnut that I drilled. It stuck out about 3" on the other side of the walnut cube (bandsaw). Worked like a champ. I also mounted the CyberQ metal plate to a homemade stand made from 3/4" MDF.  Now it sits pretty on my teak shelves.

I'd snack on that until I was too full for supper. It's food so it's beautiful!

Ok, cool. How long did it take and what internal temp did you shoot for? Last questions, I promise! (For this thread anyway:))

It was a 13 pounder and it took approximately 3 hours and 30 minutes. I wanted the thigh to hit at least 175 degrees because it wasn't going to sit long after I pulled it off the Komodo. The breast meat was super juicy!

kjs, you nailed it! I agree 110%. If you tell someone you can just look at and admire your smoker/cooker/BBQ, they'll try to have you committed. But I'm in awe of mine. Good looks and superior functionality. 

Yes, I had the heat deflector sitting on top of the bottom grate. Worked out just fine cooking it at 350. No Guru this time either.

Practice turkey for when Thanksgiving rolls around. Cooked at 350 until the end when it was ramped up. This is a 13 pounder and it fits like a glove on the 21" Komodo. Next time I'll put it straight on the grill with pan on lower rack. Or I may spatchcock it.  It was very juicy and slightly smokey from the pecan wood.

Yes, I would go for that soup right now. Colorful and looking major yummy!

Great looking Canadian Bacon. That stuff is great on a pizza too!

That's a good point, tony. And true. I'll decide by tomorrow and stick with it.

That looks delicious!

I'm tossing the names Bolo and Goldie around for my bronze Komodo. Can't decide.

Another good use of (leftover) hot links...my breakfast this morning. The orange color on the eggs is Tabasco and it's orange because there's parmesan cheese on top of it. 

I put hoisin sauce and Chinese sweet pepper sauce on them. No oil of any kind. The black you see on them is the sugar in the sweet pepper sauce that burned. However, I like that flavor. Weird, I know. I cooked them at 350 for about 3 1/2 hours. Your milage will vary since these weren't as meaty as other beef ribs I've seen.  And Tomahawk66, hot-links are just sausages that are well peppered. Some are a lot hotter than others. And like CC said, they're great on a bun with onions, relish, mustard or BBQ sauce. Makes a great lunch or snack while other stuff is cooking.

Welcome to club, bowser. Once you begin checking out all the photos of Komodos and food porn on here, you'll be hooked.