Poochie

I will resist. I will resist.

As you'll see from the photos, the full rack of spares fit just fine on my 21" Komodo. I used the heat deflector on the lower grate and the CyberQ to keep it around 240 degrees. Spares seasoned with salt, pepper, paprika and brown sugar Placed on the smoker and ready to go After 3 1/2 hours I put a mixture of butter, honey and brown sugar And brushed it on with my new Weber brush Off the smoker and ready to bring inside And the money shot They took around 5 hours to cook and were moist and tender. I didn't sauce 'em, but I'll try it next time. They were very very good. Had a side of cabbage with mushrooms and onions that I didn't take a picture of. Guru worked like a champ too. If you have an Apple phone, get "The Pit Pal" app. It works great with a CyberQ and keeps track of time for you.

The only time I've eaten chicken shawarma was in EPCOT. It was very good, but I'll bet homemade is 10 times better. Worth a try for sure.

Is that a Pyrex plate/bowl? I need to get some of those to cook the more juicy dishes.

Thank you for all kind words. It's appreciated.

I have the bottom vent with two dials. It works out slightly different from the chart posted above. Experimenting is the only way to find what works. That, and making sure you let your Komodo come up to temperature and for at least 45 minutes. An hour and a half is better. There's a lot of mass to heat up but it works to your advantage by holding temps and being rock steady.

Robert speaks the truth!

True, but you can get a little more precision with the bottom vents. Setting are instantly repeatable. I have to start from "zero" with the top and count turns...which is easy to do too. Whatever puts the meat on the table!

I like my wings with the sauce caramelized and thick. Sweet and hot best describe them. I used my firebox splitter for this cook and it worked like a champ. Air control remained the same even though is was half the amount of charcoal. The vent setting you'll see maintained 350 degrees. I used a couple of pieces of oak for smoke. Check out the smoke ring! Wings were some of the best I've ever cooked. Ribs were super juicy and slightly smoky. Amazing what 2 pieces of red oak will do. Small pieces. This Komodo is a real joy to cook on.

That looks delicious! I love spaghetti with a passion.

There's no cure except owning one, Rak. Pick up the phone and cure that illness you have. Dr Dennis knows just the perscription you need!

I've only had mine a couple of days but if I'm staying under 400, I open the top 5 or 6 turns and only adjust the bottom vents. I like only having one to mess with and it's worked fine so far.

That's some serious looking grub. I could dig into that right now.

That's a rib sticking wonderful looking meal! I love beans of any kind. With or without rice, doesn't matter. Great cook!

Great cook Bosco. I love stuffed peppers. There's so many variations that you never have to eat the same stuffing twice. Your's look great!

Tony has been bugging me to post another joke, so here it is: A woman brought her baby to the doctor and when he asked her what the problem was, she said "my baby stinks." After a brief examination, the doctor said "if you change his diaper, he won't stink anymore." Lady: "I don't thing so. He's wearing Pampers." Doc: "It doesn't matter what brand he's wearing, you need to change him. He has a dirty diaper." Lady: "No, I'm afraid you're wrong, It says right there on the box "14 to 20 pounds."

I received an email from you (or your staff) before I received my Komodo. I'm pasting a part of the email on "venting" here. This is why in the last photo of the thermometer reading around 740 I put "got it this hot for the final 30 minutes" "There can be bubbling which leaves white residue (this can be removed with 409 or simple green) We will need to seal this hole later to prevent moisture from re-entering. You can cook during this process as the material is outside the grill. You will then want to take the grill to 550º for a half hour and raise it 50º for a half hour until you are up to 750º. The material will migrate from around the grill to vent so this takes some time. Best to start the process in the morning and have a full bowl of charcoal to ensure you can run it as long as it takes." If this process has changed or I misunderstood it, please advise. I did most of the venting at 500-550 degrees. Thanks.

Thanks for all the compliments. The Komodo makes it fun and fairly easy. Tomorrow the menu is a small rack of beef ribs and some yardbird wings.

That was just 2 spots out of about 15 to 20. Some bubbled up more than others. I was told that unless you had to poke a hole with a knife or nail, you wouldn't have to grout it. I checked each spot that bubbled up and I couldn't find a hole to grout anywhere. The whole process took around 3 to 4 hours.

Thanks for the info, ckreef. I'll give that a try next time I post a photo. I see now. I have to click on "more reply options", then attach files shows up. I'll give it a whirl later.

That's a beauty for sure Bosco. I love those pebbles. He didn't have those in stock when I ordered mine. I hope you get them soon!

I did the burn in today and had a few spots that bubbled up. I didn't have any corners of tiles coming up, but I had at least 15 places that vented. Got it this hot for the final 30 minutes. Done and onto the cooking now.

That pattern would look great on any size Komodo. Your daughter has great taste!

Sounds good. Where is the place I go to post directly to the forum? I'm all for it.

Looks like a great day of cooking. I'll bet you're ready to get right back in the smoke!