bosco

nice job Mac.   My sister makes some of the best scalloped potatoes that I have ever had.  I would love to try yours!!

Welcome to the forum. It sounds like the two main reasons for an upgrade is for more space and you like the finer things.

I am an owner of 6 other Kamados and wanted to down scale the amount of cookers with two quality Kamados.

I too wanted the space and wanted the best!!!

Komodo Kamado is the most amazing built Kamado on the market. Not only are they gorgeous to look at, but they are so over engineered you will never have the problems that you may have with a traditional ceramic.

I settled (or should I say upgraded) to 2 KKs. I had a million questions when I was ordering and everyone here was happy to assist. I went with a 23" and a 32".

I honestly think from what I am hearing from you that the 32" Big Bad will be the right fit for you. They are big but honestly not crazy big. I love the grilling space it provides and the large rotisserie is outstanding!!!

Most people on the forums know that I love to cook.... And I make decent food too. Not changing my skill set or cooking habits in anyway, I have produced some of my best food to date.

The moisture content in a KK is unlike anything I have ever cooked on. Ceramics just can't hold a candle to the KK because of their actual insulation.

Join the club sooner than later or else you will be saying I wish I bought this sooner like everyone else here.

Let me know if I can help in anyway and don't hesitate to call Dennis. He really is an amazing guy and super knowledgable about cooking and the engineering behind the KK.


Can't wait to see what one you get!!!

Welcome

Bosco

Let's not bring this up. No need boys!!

Keep to the spin it was awesome!!

I bought a 6 bone 14 lb. standing rib roast.

Removed 2 bones from the end and had roughly 10 lb for the big cook.

Removed the bones and reattached and tied back on.

Used a mix of fresh chopped rosemary, thyme, garlic, salt and pepper and coated the roast with Dijon mustard. M

Cooked on rotisserie direct heat 350 for 3 hours. Pulled with an IT of 120 degrees. Let rest foil wrapped in cooler for 1 hour while waiting for turkey to finish.

Turned out spectacular!!!!

Great job on that cook, Bosco!

There’s a joke in here somewhere about how one can order a grill that goes back and forth across the ocean before it finally gets delivered, and you’re still doing a rotisserie cook sooner than if you waited for the Joetisserie.

Was there a reason you let your roast sit in the cooler for three hours, or was that just a function of when the roast hit your target temperature? And it looks like the cook was done direct over the charcoal without any sort of deflector, right?

I placed it in the cooler for about an hour. We are for 3 and it finished around 2.

Straight over flame no deflector for this cook

everything looks wonderful!!! Hope you had a great day!!

this looks amazing buddy!!

awesome!!!

Today was a day of firsts.

 

I did a double cook today with the 23" and 32" Komodo Kamado's.  I decided to set my 32" up for a rotisserie cook (first one) and I tried my hand at a turkey roll instead of a full turkey and my first standing prime rib roast.  

 

I started with a 6 bone Angus Certified standing rib roast.  I cut two bones off as the cut was just too big for all of my family.  I froze that for my dad for another day.  

 

 

 

I made a rosemary, thyme and garlic rub with salt and pepper and rubbed the cut down with dijon mustard.  I had the bone cut off and reattached with butchers twine.  

 

 

 

I took 3 turkey rolls, as my family prefers white meat to dark meat.  So this was a great alternative.  I rubbed them down with some EVOO and hit them with the slabs birds and bones rub.  

 

 

Loaded the 32" with some white oak for the beef and the 23" with some peach wood for the turkey.

 

Got the temp to 325 for the turkey and 350 for the beef

 

Onto the grill they went.  

 

 

 

Seeing it is way better!!!

 

 

I pulled the roast at an IT of 120 and wrapped and placed in the cooler after 3 hours.  Then I pulled the turkey at an IT of 165 and wrapped in foil to let rest.

  

 

 

 

About 45 min later I cut into these babies and man were they ever juicy!!!!!!

 

 

Merry Christmas Everyone

 

Wow crazy daring!!!

I hope it works out for you!!!

Merry Christmas John to you and yours

I use dizzy dust exclusively on burgers.

It's actually two sets Oliver

The first set is rounded and used for traditional low and slow. So there is a gap all the way around the stones. The heat will equally distribute.

The second set of stones are squared off. They are used directly in the middle and cover wall to wall front to back. No space at the front or back. Only space lleft to right. These are for larger cuts of meat that you don't want to burn or dry out the ends. The heat will rise from left to right.

There is a bracket that clamps onto the charcoal basket handles. This bracket is what you rest the stones on.

I just learned that this week

Lol!!!!

Ckreef is seeing chickens in my ribs lol

Lol I totally see it!!!! It was like CCs picture of the wood. I can see a tigers face in the fire

Everything is looking good!!!!!! What dizzy pig did you try?? I have a bunch and like their lineup

It is a community in its truest sense. I love that about this hobby

I have a 5 bone standing prime rib roast.  Angus Certified!!!!!

Tony "Tinyfish" stopped by today to pick up some items that he ordered from Dennis and were shipped with my delivery.

It was a pleasure meeting him and showing him my setup.

I explained that I was doing a rotisserie cook and really didn't understand the setup. One hour later he helped me configure everything and get it running.

I can honestly say that I wouldn't have had a clue on how to set that thing up on my own. He took the time to help set all the pieces just right!!!

That would have been a nightmare to figure out on Christmas Day!!!!

Thanks again tony for the help and the seasonings that you gave me!!

I am off too!!!  Love my time off

 

After last night.... water and greens today!!

 

I got to say..... I am really loving these KKs!!

Last night I had some friends over and did some ribs and wings for them.  

 

I used the 23" KK for the ribs and the 32" KK for the wings.  

 

I loaded the 23" and had it settle at 225 degrees and added some peach wood for smoking of course.  Added my rub and let them go for just over 5 hours.  The pictures are not the best as I had been consuming... and it was really dark.  The flash helped but hurt the image quality a bit.

 

I tried Eat BBQ Zero to Hero and it turned out really good.  The rub turned out a beautiful red colour on the meat!!  It was sweet with a bit of spice.

 

Anyways... 

 

I added 8 lbs of wings to the 32 at 350 degrees.  This was the first time that I cooked wings without a deflector stone in.  They turned out really good, however, I prefer 375 with stone in for my wings.  

 

For the wings I mixed plowboys bovine bold and yardbird on half, and then ground pork rinds to the other half.  Once cooked I sauced the pork rind ones with franks wing sauce.... they were quite delicious!!

 

 

 

 

The ribs were tender, pull of the bone clean.  Very pleased with the rib texture, smoke ring and bark on this batch. 

 

 

My company seemed to love it all and now it is early in the morning.... and I am regretting that last beverage!

piece of cake

 

I am cooking ribs in pouring rain.  I really like the vent top dome style vent on a KK

Fantastic Mac

I cooked for 12 min then pulled the paper. I don't like high heat pizza cooks. 550 is more than enough. The last 3 min. I pull the paper for a little extra stone love

Today, I decided to try the 32" out with the Komodo Kamado baking stone.

 

I pulled out a fresh bag of lump and realized that today was my day to cook!!!  Lucky pull = GOOD DAY FOR COOKING!!

 

 

I loaded a full load (approx half a bag of lump into the charcoal basket!! 

 

I lit the lump in three spots and timed its heating.  It took 30 min. to get from 0 to 350.  It is pretty cold here -4 so I had a lot of condensation as the grill rapidly heated.  45 min. total to get up to 550 degrees for this cook.  

 

Let it heat soak for an hour at this temp before I got going.  

 

 

Made four pies today for the family and to have some leftover

 

1. Pepperoni and bacon (no cheese) for my sons allergy

2. Pepperoni and bacon and half with green pepper

3. Pepperoni, mushrooms, olives, sundried tomato and habanero peppers on half (spicy)

4. Sliced Mozzarella with basil and tomato sauce

 

 

 

 

 

 

That was the best crust to date.  Look how evenly golden brown the bottom is.  The KK baking stone is something else!!! It retains the heat well and made the perfect pies today!!!!!

 

I am in love with these two new grills!!!!!   

Looking good buddy.

I say keep the wife happy and cook when you can!!

A happy wife.....