Conodo12

Re: G'day from Canberra Australia Welcome to the forum Rambo! We'll all look forward to seeing pics of your new KK and of your first (and subsequent) cooks!!

Re: Ok, so we have a new look... Here are my experiences with viewing the forum web page: 1) Desktop, Windows 7, Mozilla Firefox version 3.6.10 - page looks perfectly centered (always has so no change here) 2) Desktop, Windows 7, IE9 (both 64-bit and 32 bit versions) - page is presented on far right of the screen with some of the page not immediately viewable. However, the horizontal scroll bar on the bottom of the page allows you to correct this and make the entire page viewable. Final viewing position is to the right but all of the page is viewable. 3) Windows Mobile Phone 6.5, Opera Mini 5.1 Browser - page is finally viewable in its entirety! 4) Windows Mobile Phone 6.5, Opera Mobile 10 Browser - page is finally viewable in its entirety! 5) Windows Mobile Phone 6.5, IE 6 Mobile Browser - page is presented to far right but is viewable in its entirety by simply scrolling the page towards the left. 6) Desktop, MAC OS X version 10.6.4, Safari Browser version 5.0.2 - page looks perfectly centered. So there you have it in the order that I tested. The bottom line here, IMHO, is that the KK forum is now viewable in every browser version I tested in its entirety. Now Dennis can feel confident that any person that surfs to this forum will be able to view it. I don't know enough about web authoring to know if the page can be formatted in a way that would allow it to be centered in all browsers. For now, it is great just to be able to view the page in its entirety regardless of what browser is being used! Thank You!

Re: Ok, so we have a new look... HiLo Wayne.. When I'm too lazy to find or just can't find my reading glasses I often just zoom in on the window in my browser which results in the same loosing everything to the left of "Ko" and the screen can't be adjusted to the left to view it. I'm sure this is correctable.. Thanks for the heads up.. Any word on the Komodo Forum being skewed to the left in the browser window? I see that the banner at the top of the forum takes us back to the KK website now, that's good! Thanks!

Re: Stuffed Thai Chicken Redux Awesome! - Thai thighs, good idea!

Re: Another NY Strip I'm sure you are right as you purchased the meat, but that does not look like any NY Strip cut that I have ever seen... closer to RibEye or a roast. Just the same, the cook looks amazing and I'll bet it tasted just as good!!

Re: fourth day, first pizza If you are having challenges moving your pizza around and don't want flour, corn meal, cactus needles, etc. in your eye AND you don't want to play with parchment paper - then a pizza screen might just solve your problems. I used them for years at the pizza place I worked... http://www.amazon.com/gp/product/B001CI ... YENN9VM6XE Happy Pizza Baking!

Re: New to the forum Welcome obanker! Always nice to hear from someone in the Outer Banks - one of our favorite family vacation spots! Post some pics soon!

Re: Not much cooking going on Don't hold back Doc, tell us how you REALLY feel!!! FM - I will have to search out that Fish Taco recipe. I'll have to admit that I thought fish tacos were an urban myth until about 5 years or so ago when I was traveling in San Jose. We don't do "fish tacos" in the Northeast much, and you don't see them on many menus (at least around central PA). But your pics have convinced me to give them a shot. The fish tacos I tried in San Jose were made of lightly battered and fried fish... I think I will prefer grilled Mahi.

Re: where is the spell check? Oh, here it is... http://www.dictionary.com

Re: Everyday Misc Cooking Photos w/ details NIce! (but who cuts and plates rib meat?!?!?)

Re: Ok, so we have a new look... It appears that we are on an island... Thanks for looking into the viewing of the web page. I know I commented about the mobile browser issue, but I was able to recreate the zoom scenario that Dennis described in his post too. As for being on an island - What I am referring to is that once you navigate your way to the forum, you are pretty much stuck here (not that it's a bad thing ) However, I think we want to ensure that folks can get back to the KomodoKamado.com home page, right? In our last forum, if you clicked on the Komodo Kamado banner at the top of the page, it took you back to the KomodoKamado.com home page. I believe we should do the same here. Thanks!

Re: Ok, so we have a new look... Best Browser for Windows Mobile? All, just curious to hear what you folks are using for your mobile viewing of the new forum? I prefer Opera but when the forum comes up, the page is skewed to the left. To be more clear, when I view this page, it is as if someone is holding a piece of paper up to the screen blocking the page vertically so everything to the left of the "Ko" in Komodo is not viewable. This happens in Opera Mobile 10 for a Windows mobile device running 6.5. This is in full screen mode. It is worse using Opera Mini. Half the screen is not viewable using full screen mode! Internet Explorer works a bit better but is dog slow. Any reason why this page would appear skewed to the left using the Opera mobile browsers in full screen mode? Thus far, this is the only page that I have noticed this behavior. Thanks. For those curious, I have a Tilt 2 from HTC running Windows Mobile 6.5. Also, I have NO desire to start a flame war. If you love your Blackberry, iPhone, Symbian, etc. Good for you! Show your love in another forum, I just want to see what is happening with the display on this particular page using Opera mobile for windows. Thanks again!

Welcome bspears!

Re: Cooking a Turkey Arthur, cooking a turkey at 220F is a touch on the low side IMHO. I would take your temperature up about 10 degrees to 230F. Next, at 230F, you can typically count on a turkey being smoked, (cooked) at a rate of approximately 30 mins. per pound. In your case, that bird should have been cooked in about 5 hours! Here are a few tips: 1) Heat soak your KK. Bring the temp to 230F and do not start cooking until 230F is read on your TruTemp for at least 30 mins to 1 hour. Also, you should be smoking the turkey on an indirect heat. 2) Your turkey should be removed from the refrigerator about an hour before putting it on the KK just to help bring it up in temp. Don't worry about bacteria - just set it in a covered roast pan or dutch oven. Heck, I have taken mine out of the fridge, set it on a platter, then just let it sit in the Microwave or oven (neither turned on of course). 3) Place the turkey on the grates of the heat-soaked KK with indirect heat breast up. Close the lid. 4) Wait. Go get a pint with some friends. You do not need to be basting the bird every hour. Heck, I DO NOT baste at all. 5) Check your temp at the breast and thighs after the turkey, 10 pound in this case, has been in the closed KK for at least 3.5 hours. Now you can gauge approximately when it will be done. My sense is you will be eating a succulent and juicy turkey at about the 5 hour mark. Maybe a touch before, maybe a bit after depending on the turkey and the temp of the turkey when you placed it in the KK. My only other variable would be to place the turkey in a pan then place the pan and turkey in the KK if you want to catch the drippings for gravy. Try this method and let me know how it works for you. I can speak from experience that you will not be disappointed. One more note - If you want turkey but are pressed just a bit for time, prepare your turkey by spatchcocking the bird.

Doc and Slu - OK, all of this is good information (save for Slu's chocolate fantasies) But would still like to hear some recommendations on preparing duck or goose on the KK - any thoughts? (and please, no jokes about the Hershey highway!!!)

Reminiscent of a Spencer's gifts... Do they still have those? It's been years since I spent any time in a mall... Thank God!

She is growing fast!! What great times you have ahead!

T Rex - Don't worry about the rain - your food will be warm and dry (but moist) inside your KK! I cook rain, sleet, snow, etc. Got to - I am in the North East! If anyone has any tips on roti duck - please post! I like duck, goose, etc. and would welcome the advice! Thanks!

Re: Am I crazy to want a mini big green egg too? I say go for it! You'll end up taking that mini with you on a few picnics, ventures to state parks, tailgating at sporting events and not regret that you made the purchase!

Excellent pics! Thanks for sharing! Being a former sailor (Navy and some recreational sailing) I knew looking at that pic that something was up before reading your caption. Just not enough water action on the bow of that boat with the spinnaker sail up and full of wind! Glad they got out!

Great pics Larry! Thanks for posting!

Really, Conodo??? Those were babyback ribs??? I didn't realize that because they were referred to as pork spare ribs and the contestants stated they were trimming them to St. Louis style. I thought you only had to do that with regular spare ribs. And thanks, gentlemen, for all those tips. One of these times when I'm home by myself, I'm going to make a rack just for me!! Susan Hi Susan - my apologies. I watched BBQ Pitmasters last season (didn't even know it made it to a Season 2!). I thought you were referencing an episode from last season where all of the Pitmasters were featured at different sanctioned BBQ events. They almost all cook Baby Back ribs for the comps. For spares - I don't cut mine down. Because of this, there is very rarely much uniformity in weight or size. So, I cook the whole rack of spares untrimmed @ 237 for about 4.5 hours before my first peek to check for "doneness". Most racks I get weigh in at 4.5 to 5.x pounds. For spares, I tend to believe that they are done when the exposed bone has the meat retreating back from it about 1/4". However, I also put on my gloves and twist one of the exposed rib bones. If the bone pulls out clean, then you are set! I've had some racks finish up in 4.5 hours and others go as long as 6 hours. Just like my baby backs, once they are ready for sauce, I take out the deflector and ramp up the KK to 350. This ensures that the ribs are piping hot and that my sauce caramalizes just a touch. Hope this helps!

Hey Cook - I thought from the above quote that you were shooting for a 20-30 hour cook? I see that the roast got to 127 but are you sure that it just did not plateau? I low and slow my pork shoulders @ 227 for 16 hours. It does plateau at about 167 or so degrees for a long time. Then it starts climbing again. If what you are doing is true Sous Vide, you should be able to let that roast go for several more hours to see how it turns out. Then again, you might be eating shoe leather too! I like the experimenting and the KK does hold moisture better than anything that I have ever used for outdoor cooking. Maybe a longer cook is in order?

Cook (Cruz) - My only concern was that you gents might be considering lighting up some coal in your KK's. I didn't know if you had seen the earlier post on this subject and I didn't want to see anyone inadvertently damage their KK without the benefit of reading Dennis' advice against it... Cool?

You gents might want to take a look at his recent post regarding the use of anthracite coal in your KK's (Dennis weighs in as well)... http://www.komodokamado.com/forum/viewtopic.php?t=3779