Poochie

More beef ribs but this time I had some hot links to cook with them. It held 350 for this cook without a hitch. Ribs came out juicy and the skin on the hot links had a crunch to it. I used the forum uploader and one of my pictures is turned sideways. I guess there's a learning curve! The photos are HUGE when you click on them.

A king discovers that his wife is having an affair. In a fit of rage, he has her executed. Lebanese author Hanan al-Shaykh explains what happens next: "From that night, he decreed a law that he will marry a virgin every single day and deflower her at night, and then kill her at dawn. The killing continues until Scheherazade, the daughter of the king's vizier, offers herself as the king's bride. "She had a plan, a very eloquent and very civilized plan to use her art to humanize him and stop this bloodbath." Every night, Scheherazade starts telling the king a story, then stops at a crucial moment, just as dawn breaks. The king spares her life so he can hear the rest of the story the next night. Scheherazade and her stories have become a touchstone of Arab culture, passed down orally for centuries, put to paper in countless editions and even serialized for the radio.

Tony in rare form. Back on the oregano and zigzags.

The bottom line is that your duck came out super juicy! That looks so good in that plate. I had no idea you were going to put it in a wrap, but it looks delicious. Well done, Wilbur, well done!

I see a rotisserie more as even heat distribution and self basting mechanism. It melts fat too, but even though a KK doesn't really have a hot spot, the rotisserie makes sure the meat gets totally even heat. My take on it anyway.

All I can say is WOW!! You knocked that one out of the park. I'm guessing that's what we call corned beef in the states. Looks like it anyway. I'd love to try making some because it totally changes the texture and flavor of a brisket. Good job, sir.

You are a true master of that grill. You had a perfect setup for date night and cooked the night away. Nice to have personal time like that and some great looking food!

This is under All in fun! jokes, ribbing, and misc banter. I find it pretty harmless since not one word is spoken about politics. All in fun.

There's a lot of color in your Komodo but they all compliment each other so well. That color combination would fit in anywhere. Beautiful Komodo!!

OK Eggary, the Rib-O-Lator isn't set up like the rotisserie basket for the Komodo. The basket with the KK comes with two small shafts that screw into each end of the basket. The Rib-o-lator needs a shaft going through the entire length of it to fit in a smoker. Now that I think about it, I believe the spring loaded left side port of the Komodo is not a hexagon; it's round. It doesn't need to to "drive" the shaft because the motor is on the right side driving it. The left side just "holds" that end of the basket while the right end actually drives it. Save yourself some time and money and get the rotisserie basket from Dennis. Place a rack of ribs meat side down in the rotisserie basket. Now put a rack of ribs meat side up on top of them. Now you can spin two racks and not worry at all about them being perfectly balanced and falling off a "tray." The rotisserie basket is much more versatile too. You could put a couple of whole chickens in it. A Boston Butt would fit. Chuck roast too. You can't do any of those with a rib-o-lator. Good luck in whatever you decide to do.

I agree. I'm amazed at how little lump this thing burns to maintain temperature for hours.

I get up around 3am anyway, so it wouldn't be a big deal for me. But like I said, whatever works for you is cool.

I guess Bill must have just ordered a couple of KK's with the cabinet to get her worked up.

It'll drive you nutz trying to decide on a color, Gnomatic. Been there. You'll love whatever you get because the Komodo itself is damn close to perfect. I can't imagine an ugly color coming out of that place. Make a decision and don't look back. No sense in second guessing yourself.

I stole this from another forum

The container make look different if you go to buy some. I've had this one for over a year. This stuff is 10 times better than Simple Green for cleaning tiles. Don't try to do too many at a time. Also, try to rub in one direction instead of swirling it around. It worked great on my bronze tiles. Good luck!

Just a couple of photo's of burgers and chicken I cooked today. No real money shot. I don't even have a picture of the burgers cooked. Spatchcocked the chicken and it turned out nice and juicy. Burgers were good too. Learning more about temperature control on this 21" Komodo. Some places to light the lump are better than others too. But one thing holds true for everyone...fill that lump basket!!

I admit that would work and your Komodo would be ready first thing in the morning, but you're burning lump all night for that privilege. I find that it takes about an hour to stabilize. Whatever floats your boat.

Are you talking about the basket itself? Then the answer is no. It can't rotate the rib-o-lator

The distance between inside wall to inside wall depends on which size Komodo you order. I don't see why you couldn't use a shaft (hexagon) between the two points and slide a rib-o-lator on. The left inside port is spring loaded, so you could install the shaft with rib-o-lator on it left side first, pop it into the right side and then all you'd need to do is order a motor for it. The basket you'd get from Dennis is not mounted on a traditional shaft. Two shaft pieces insert into each end of the basket. So you need a hexagon shaped shaft pretty much cut to an exact length...the length equal to the left side port to right side port distance plus about 1/2 to 3/4 of an inch. Then you'd need a motor and rib-o-lator. Maybe someone else can chime in that's actually done it. It all fairness, I'd stick with the basket. It doesn't have the "tipping" possibility of the rib-o-lator. You could probably get 2 racks of ribs done in the basket put bone side to bone side. But like I said, wait for an expert to chime in.

Thanks everyone for the kind words!

Go for it, ckreef. You're a pro on here and you'd have zero problems with ribs on the Komodo. Once I set them on the grates, I never flipped or moved them at all. Easy cook and with the guru, you don't have to watch for temperature extreams.

I'm just the opposite. If I got another, it would be a 32". But I can't see that happening in the near future. Of course, I said that about the 21" just a month ago and here it is.

Good luck on Monday Gnomatic, I hope it sails through their computers without a hitch. Then you get to play the waiting game and do more research. It'll all be worth it once the prize arrives at your home!

I used to be in the "foil camp" for ribs. This Komodo keeps things moist enough where it isn't necessary. I also don't like the steam effect or the fact that you can easily overdo them that way. Never again.