bosco

Rak after fire is out I back the damper off a 1/4 turn. No need keeping it tight once fire is out. I think it will help the gasket not compress so much too.

I'm starting to get comfortable with my KKs

In the spirit of preparing for the week ahead, I decided to throw a 10 LB boston butt on yesterday and would portion the pork into food saver bags for future meals.  I used a rub that tiny fish gave to me to rub it down.  The rub was fantastic, just don't know the name of it lol!!

Anyways, I got the 23" Komodo Kamado up to 225 and placed the butt on around noon.  I cooked at 225 for 10 hours, then decided to raise the temp to 250.  I woke up at 5am, and the KK was still rock solid at 250 degrees.  I used peach wood for smoking and the aroma was outstanding!!!!

This butt hit an IT of 203 and it was so juicy and tender.  I think the bark set better than any other butt that I have ever done.  The smoke ring penetrated deep into the meat, giving it a beautiful red hue to the meat.  

After 17 hours of cooking, I still had some lump left in the basket, and added a little more.  I got the temp up to 375 and did two spatchcock chickens that I rubbed down with the Slabs birds and bones (my favourite rub to date).  

I was able to seal 3 bags of pulled pork for future cooks and left some out for dinner tonight and lunches this week!!!

The chicken was puled at 170 IT and the skin was crispy and flavourful!!!  

that looks like one heck of a cook buddy!!!

My pleasure buddy!!!

I am glad that it all went smoothly and I was able to get all the garbage to the dump for you as well!!!

Congrats, it looks wonderful in its new home and the pebble finish looks fantastic!!!! Olive gold is beautiful

Time for an intro thread of the new KK!!!

Well we almost dropped it buddy so figured you shouldn't be looking. Muscled it up and in place!!!

All garbage to the dump and a happy new home for the KK!!

Congrats bud and thanks for the goodies!!!

Looking good brother. As we spoke last night my guess is that the KK was saturated in heat and crusted the fish immediately.....

However, with that said

I have cooked several things over the past month and each time I cook, everyone seems to think thinks are juicier and taste better.

My pizza crust was my best to date, my chicken breasts lights out juicy and my ribs that I did was like eating a 3-2-1 rib without needing foil. The moisture content is insane.

My uneducated guess has to be that it is due to air flow. So little air in can make incredible heat. I think that with the less air going through the KK, the more moisture remains within.

Those tacos are the bomb buddy.... Can't wait to get that sucker in its new spot!!!

I think a high end product doesn't need labels all

Over it. I was drawn to the KK therm when I first set eyes on CCs. It was simple yet I knew a high end therm.

When you look at a high end Ferrari there is a logo on the front and back of the vehicle. Every accessory isn't labeled Ferrari. It's the quality and craftsmanship that separates it from the rest and identifies what it is.

I am a minimalist to an extent and think that less is more with the therm. I don't need to see KK on the therm to recognize the brand. The gorgeous tile job will be in all of those photos and that's what will be grabbing the attention.

Running the KK page I know that the tile gets people saying wow I want !!

I think we need to add a section in the poll to

Vote for no logo Dennis to reflect what I am seeing here.

Why bring therm in?? I have never removed mine. Am I missing something???

burn that puppy in!!!!

I changed my vote.  I want the dual temp and no KK logo.  I like the high end non branded therm.   I think KK looks good on its own front and centre below the handle.

Robert what is going on with you're posts??  there is all kinds of strange things after the end of each message

Well, I wanted to do this before my vacation and I couldn't get it done in time so I was a little late to the dance.  Anyways here is my January Challenge.  

I started with portobello mushrooms and rinsed them and loaded them up with Lanes sweet heat and brisket rub to give it a beef like rub flavour.  Let me just tell you that Lanes BBQ rub is the real deal!!  I can't get enough of this stuff!!

After rubbing them down, I diced up some fresh jalapeño and slathered them with bold BBQ sauce

I had to cook some chicken and pork so I had the grill up to 375.  After cooking and cleaning the grill to make this a legit vegetable cook, I added some peach smoking wood and smoked some non pork vegetarian beans for 1.5 hours.  I then smoked the shrooms for approximately 20 minutes.  Once they were cooked, I added some low fat swiss cheese which also took in some nice smoke flavour.  

brought them in and plated them with the beans

the moment has come for my closest BBQ buddy to step into the big leagues!!!! Just a few hours from now Rak will officially be in the KK club!!

I can today

Truth be told I really love my F/C teltru. It is simple and elegant. I have always envied the thermometer when I saw it in photos. I would also agree not to add it to the grill. I prefer the basic tel true on there.

If you have to add it and arc to match the bend would look ok. I tend to agree with the thought of less is more

You can't split the logo. "Komodo Kamado" is the logo

Not

Komodo

Kamado

Jon stick with the 32"!!! It is perfect for you're needs and red head sue seemed to like it as well!!! Double

Win

This is what I enjoy most about this hobby, meeting people that become friends due to a common interest.  

I wish I could have squeezed more time in with everyone but my night shift was calling my name.  

I am happy to report that Jon and Sue got to see the bosco set up live and in person.... I think we have a new 32" owner in the making!!!

And thank you Jon and Sue for the wonderful burger press from Williams Sonoma!!!  I love it

I would classify myself as a griller 95% of the time.  I started with a beautiful Napoleon Gas BBQ, working my way to a WSM and a Weber Kettle.  As soon as I began cooking on the kettle, I stopped using the gasser.  It sat for 2 years before my wife finally told me to sell the gasser.  

I personally think that BBQ is a hobby, something that has taught me to unwind and enjoy, and the food always tastes better on a charcoal cook.  

A gasser is really not needed in my house, however, I can see the desire for the deal fuel idea.  

I personally would invest on a larger KK before spending on the dual fuel... but again everyone is different.  If I really needed a gasser, I would probably buy a gas BBQ again.  But I really can't see that happening 

Looking good!!!

Looks wonderful tony!!

Komodo Kamado should never be split up !!!