Boz

Happy Birthday Dennis, hope you have many more!- BOZ

Thank you  Charles, sounds like a good  plan! Any  ideas on  cooking times for 5  shoulders at approximately 9lbs each ?

By heat soaked do you mean let it heat up to 225_250 for how long before I put the meat on? Also after heatsoak do I replenish basket with charcoal & wood chunks to get a long lo& slow so I won't have to add charcoal ?

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I would make sure your KK is nice and heat soaked before you added the meat.

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Thanks forum members for your input. If my memory is  correct the 9lb shoulders(yearling lamb, not mutton)  are approx. 9-10" square give or take an inch.- Don't  believe I'll  use the lower grate, except for drip  pan. Should I set the ceramic  heat deflector on the lower grill with the drip pan on top ? CC-  I believe you made a good estimate of 4-5 shoulders on the main & upper grills. Thank you for your wedding blessings, she has waited 32 years for this moment! (Off subject- I camped last year in Chandler, Ok.& shared my kamado BBQ  lamb with fellow campers,did not last long. Anyone out there done much with lamb  shoulder Q ?.  Tony, I've  done several dozen lamb shoulders over the last 5 years, & have never  deboned because they  have always turned out delicious, but it would allow me to cook more shoulders at 1 time. Does anyone have an approximation of cooking time for 5 shoulders on the 23" Komodo ? I normally  cook my single shoulders for 10-14 hours, try to pull at205 deg. IT, cooking at a grill temp of 225-250.

I forgot to mention I have 2  smaller kamados to fill in for any extra meat  boz-lo  can't  handle.

I am looking forward  to giving my daughter away in marriage on June 24th. She loves my lamb shoulder from previous kamado cooks. So I have committed to cooking  8 Square cut lamb shoulders for her wedding reception on my recently purchased 23" Komodo (boz-lo). I would like to start cooking all 8 shoulders the evening before the wedding. My question to you great & helpful Komodo chefs is how many 9 lb. shoulders  can I fit on the 23"Komodo  at the same time and still cook them efficiently and timely for a lo & slow cook?My goal is to have warm  lamb ready for the wedding reception Friday evening & still be able to walk my daughter down the isle early Friday evening. I have a fantastic lamb recipie which I will share with you all later. So I would soo appreciate anyone's  tips & suggestions to pull this cook off. Including how to best set   The Komodo  up for along 225-250 lo& slow cook.

Do you mean 225 grill temp or dome temp? Also do you use the stone diverter under the main grill for indirect heat? I am trying to get the best method for a good bark. For a prime packer cut will the internal temp probe out the same temperatures for the flat & point ends?

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Trying brisket for first time on Boz-lo. Anyone have any tips for a first timer ?

Dennis, hope your mending well. Godspeed on the healing process!  Love the redesign ideas , with no adjustable threads on the rotisserie shaft. I noticed on your recent  video your rotisserie motor rotates opposite of what my new one grill motor does. ,which may explain why my shaft became unscrewed on my 1st rot. cook.I understand the new design  will accommodate both motor directions? Do you have any idea when this new design  will be available?

Dennis YouTube video on rotisserie installation has been removed. Could some one direct me to a video on this subject? I have purchased the one grill s. Steel 50 lb model, ran fine for several minutes but then the shaft stopped turning as the motor kept running.

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I just put boz-lo, a 23"KK on my deck about 1 month ago. No problems ! My deck is pvc, procel brand, 7/8 thick, supported by  12" on center cca joists,& 3 sturdy beams. The deck sets  15" off the ground, & yes I definitely need to purchase a grilling pad

Happy for you and your new purchase! I just bought a new 23" Olive gold pebble last week, Dennis& the forum members are great to work with. You will love the quality of all the components, and the stunning beauty when u see it face to face. I grew up on the Illinois side of St. Louis, in Alton, but now live in Southwest Missouri., Dennis says "the darnedest things" doesn't he? Enjoy, Boz !

Ok, it's 5:30 & I graduallyIncreased temps to 550 degree. I got one big bulge & some small bubbles, smoke or steam where it raised up so I poked holes in the raised area, & topped off charcoal. Should I stop raising the temp?. I can also hear it "venting". Very little white residue.

Hello everybody! I just started my burn on Boz-lo at 1:30 pm. I am trying to keep it at 250 dome for a few hours. Vents are slightly cracked. At what point and how much do I start opening the vents to get the higher temps ?

Thank you all. Sounds like the 40-50 degree difference can be attributed to a shorter lo & slow cook, & will diminish as my cooks go longer. Any way The salmon, trout, & hot links were grrrreat! Will post pictures later.And yes I will do the boil test,also. Hope to do the burn Sunday. How many hours should I allow, & how many charcoal baskets will I need for a full cure? My wife is excited for a tri-tip rolled in Pappys Greek seasoning, during the burn

Thank you wilburpan! Cooking with the Bgegg I was used to the grill temp being much higher than dome temp. The meat was delicious, the KK vents were easy to use, I just didn't understand the flip flop in temps. Can't wait to do the burn so I can cook more hi heat dishes. Sounds like you & me have the olive gold. I am still stunned by the beauty & quality of the KK. Also all of helpful forum members is heartwarming to us newbies!

Done a 1st time short cook,lo & slow on Boz-lo last night, just to get used to the vent settings.When the sausages & salmon were done in about 1-2 hours I noticed the dome temp of 250 to be 40 degrees hotter than my grill temp of 210- Is this normal?

Have not done a first cook yet. Will probably do a lo&slow lamb shoulder this weekend. I have a fresh tri tip for this week but have not done the hi heat cure yet.

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Thanks Bosco! I couldn't figure out how to clean& rotate them. There should be more pics coming

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I have not seen a 32" in person, but I can relate. When Boz-lo arrived , my jaws dropped . The only word I could think of was STUNNING! Sorry I am so slow with the pictures, not to tech savvy

My friends could not believe their eyes as they helped me unveil this beauty!

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Here are the 1st Boz-lo pictures

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