Conodo12

I don't know how I missed your post Big Poppa - Awesome looking steaks!! Which two KK's did you get?

Thanks Rick - I Googled around and took a look at some sites dedicated to roasting corn on the grill - it gets charred a bit more than I would have expected - it's been so long since I have had grilled corn at a fair that I guess I forgot what that husk looks like when the corn is done! I'll be trying it sometime soon and will post a pic of the results - Thx again

Thanks Jeff! Wow - 500 F for 25 mins. That is a higher temp than I imagined it would be... Cooking time isn't a real surprise. We'll give this a shot - Thanks again!

Hmmm... I don't know how I missed this post but I am glad you referenced it FM. Great looking cook and I too am a big believer in brining + removing that membrane on the back of the ribs. On another note - I have been looking around a bit for a sure-fire way of roasting corn on the grill. I really like those ears I get at the fairs. Just pull back the husk, the silk is already removed, and the butter is dripping. Just good stuff! Does anyone have any tips on roasting corn on the KK??? Thanks in advance for any help!! Wayne (Not that I mind being called Conodo, but Mom and Dad did do slightly better!)

Syzgies - You make a great point. I entertained building a powerdraft control with a buddy of mine. We would have outsourced the thermodynamics and built the logic on a chip. In two days he had the wireless control part (WIFI) and the beginnings of the GUI (Screen Controls for those not familiar with the acronym) all but done. The package at this point was the size of a single pack of gum. I don't get the decision to do less on the CyberQ to this day outside of not having the expertise in-house. Both BBQGuru and Stoker are one enterprising business man or woman away from becoming yesterday's news. IMHO, YMMV.... PS - I certainly hope this isn't the case for BBQGuru - I really like these guys!! And I'll throw props to Stoker as he has built a product that people enjoy too!

MAO!!!!

Great, just ate and now I am hungry again! Great looking cook Dennis. I'll have to "Finney" up some steaks and give this technique a shot.

Susan, once you have brought your KK up to temp and it has stabilized for 15 mins. or so, add your smoke wood chunks to the burning embers. When smoking, you are cooking at 220 F to 240 F. You will not have a fire (per se) in your firebox but rather burning embers. You will see the white billowy smoke for a period of time but it will settle down fairly quickly. Add your meat at that time and you will get the smoke flavor that you are seeking every time. I wait until there is very little white smoke present or close to none (more grey). Once the meat is added, you will see that translucent blue smoke as your meat starts to cook and the smell is unmistakable. Your neighbors peering over into your yard will be evidence that you got it right!

That sucks... Glad to hear you've got it working now though! My KK is outside and not covered by a roof from the elements. Got JohnnyBoy's KK cover on there to keep it protected from the elements when not in use. Consequently, I assemble and disassemble the Guru parts every time I use it. This has also forced me to learn the KK's draft controls. See, sometimes I am lazy and don't feel like getting the Guru out. On these days, I dial in the TruTemp to read exactly the temp it would read if I had dialed in the desired cook temp using the Guru (heat soaked of course!). Now I only use the Guru for overnight cooks or if I am going to be away from the cooker for long periods of time while doing ribs or other long day cooks. Now I typically consider the guru as an insurance policy!

Ouch! Actually stubbed my finger on my monitor when I went to grab a chicken leg from your grill!! Great video and very clear quality!!

I love Cook_Shack's solution - that is classic!!!

Hmmmm... The title of your pic says Matthew's Birthday but you said a week and a half ago.... I think your math might be a bit fuzzy!! Good looking cook! Why am I not invited over more often?!? Oh that's right, I'm a better cook than you are!!!

Welcome Finney! I know that reverse sear method... Hell, I thought I invented it!! JK!! Nice to see some more guys from the competition circuit on the forum. I will patiently wait as you present your secrets for perfect competition chicken including the elusive "crispy skin you can bite through but does not pull off in one piece with that bite". OK, go ahead, I have a pen and paper ready now...

Susan, the secret to a great taste for your BBQ is in the quality of the smoke as opposed to the quantity. White, puffy, billowy smoke tends to leave a bitter taste on your Que. It is that same smoke that turns the inside of your smoker black (amongst other things). What you want to do is get your fist-sized pieces of smoke wood smoldering. Notice I did not say "lit". Once it starts to burn (not ignite into flames) it will start to put out that white smoke we discussed. Let this pass as your cooker slowly comes up to temperature. When you see your temp stabilize at your desired level (at least 30 mins) and the white smoke is gone, look for a blue-translucent smoke to be leaving your KK. This is the good stuff! Put on your meat and let that meal cook to your desired temp. You will find that your meats will have a hint or complimentary smoke taste as opposed to that overwhelming taste that comes with over smoking. It takes some time and patience, but your que will be very desired and your guests will wonder, just how does she do it?!?!

Welcome aboard! And looking forward to pics of your first cook!

Sounds like you are doing just fine! The best thing you can do is just keep cooking. You've got the process right for two different types of cooking - When you lit three areas of coals and opened everything up for quick temps, that exactly what you want to do for grilling. Get 'er up to 500 - 550 F for grilling some phenomenal steaks! Light one area of coals in the center and bring 'er up to temps slowly to 225 - 240 F for those low and slows. Let your KK heat soak so you know the temps are rock steady if you are going to walk away or sleep during a low and slow. Use your Stoker and it should take care of it for you! Great pic of your first cook!

Kewl - Thx for the link to the pic! The Pit Minder is such a no-brainer that I knew they couldn't discontinue that unit without having another trick up their sleeve!

Great looking cooker and you picked a great place to set it! So, how did the cat taste??!?!?!?

I respect the decision of the guys that bought the Stoker. I looked hard at that solution as well. In the long run, and after reading much on this and other forums, I am glad I went with the BBQ Guru. Not to mention, you gotta like the names Shotgun Fred and BBQ Bob!!

"East Bound and Down" - Made the Smokey and the Bandit series of flicks!

Er, "techno-house music that I don't typically listen to", close enough? JeffB - Dave needed some grills for one of his cookers and an extra set was picked up by me from a retired KK. I had a buddy shine them up like new and Dave went off and cooked on them! Thank God! Those grills look better now that they are seasoned then all naked and shiny!

Sweeeet!!!

Here you go! http://www.komodokamado.com/forum/viewt ... r&start=15

Cruz - it is all good - no worries! Dave - give the folks at Grill Floss a call. After changing out the end on my GF, I have not noticed any problems. You should not either. Based on feedback from DJ and FM, the folks at GF are happy to help or make it right...

Crazy question but you flipped the end on the grill floss to the larger opening and it did not fit? Mine came assembled with the 5/16" opening showing. I had to take off the tip, flip it, and expose the 3/8" opening for the KK grill. Dennis, are you making the grills heavier than 3/8" thick these days?!?!?