bobvoeh

That is sweeeeet !!! Enjoy the good eats you will surely be cooking on it !!!

Hey, I've heard of Omaha !! Bunch of weirdo's

Where do I start? Well, I've been cooking on a gasser for almost 20 years and finally gave in to my friends. They are a couple of BGE owners and have been telling me how well ceramics cook. I started shopping around looking at eggs, primos, etc... I finally found the other manufacturer and started reading up on Kamado cookers. Luckily i found another site detailing why i should not use that other manufacturer. I had already browsed Dennis' site while doing my reading, but now I was determined to find out more. I joined this forum and I started to notice a repeated sense of respect towards both Dennis and the Komodos he builds. I had recently received a nice bonus at work so my better half gave me the ok to replace the old gasser. I decided to take the plunge and started communicating with Dennis about a Black 027 OTB Gen II Ultimate. He was very responsive in replying to my emails and we have even spoken on the phone. In my line of work, I have to frequently call for customer service on computer and networking products. Let me tell you, I can't get that kind of attention from a Customer Service Dept let alone the owner of a company. Dennis happened to have the exact Komodo I was looking for about 90% completed in Surabaya and said it would be ready to ship in about a week. It would take 24 days on the water and then finally about a week on land to get to Florida. He was about 1 day off in his estimate and that was due to the trucking company, not him. They did not have a delivery in my area that next day so they held it one more day, no biggie. Now the good stuff. I use my Komodokamado no less than 2 times per week, more often 3 or 4 times per week. My kids, I love them to death, are the pickiest eaters in the world. They usually give that spoiled grimace when you tell them whats for dinner, except now when I tell them its something off of the Komodo i get screams (these screams were usually reserved to pizza). My wife was the biggest pessimist about this purchase. I think her response was "You paid $4000 to a guy in Indonesia? So where is your grill?". I think I got that about twice a week. Poor Dennis, i kept having to ask him about the delivery once it was in Los Angeles to find out if it had cleared customs, but the man answered me everytime. Dennis is a class act. If anyone has any reservations about sending that kind of cash to someone overseas without even seeing the physical product, I can fully understand it. However, you can rest assured that you will be taken care of. You will get a product that is as beautiful as it is functional. I have to keep reminding myself that it is not a grill as it does so much more. I have not turned on the oven in my house since I received the Komodo. I was really taken aback when my better half came up to me last week and said that we should make some pulled pork on my new grill and take it to her brothers house for the 4th of July. That was what I term, "Final Acceptance". It is now part of the family.

Re: Hello all from Iowa Welcome to the KK Club !!! Don't sweat the "novice" stigma. I've never used a charcoal grill before I got my Gen 2. After the first cook, you'll understand how easy it is to control the temps. Dennis has a page in the manual that has pictures of the dampers for different temp ranges. Just use that as a starter guide and adjust from there. One thing I've noticed, each time I open the grill during a cook, the heat will escape. But once you close the lid, don't open up the dampers, just let it do its thing and it should get back to where it was before. Wait till you see that thing in person. As good as they look in pictures, they are truly a piece of art. Makes you almost not want to get them dirty. Almost. Enjoy your new Komodo

Heavy-duty thunderstorms?!? Sounds like overkill. Yea, notice the wet floor and screen? One of those was rolling through when I took the picture. But thats not what cleaned the grill

Well, I decided to roll the KK off of the patio to empty out the ashes. I was getting tired of the little chunks of unburnt lump getting on the patio. I forgot how nice this thing rolls. I had no problem rolling it out the patio door right onto the stepping stones (nice 18 inchers, not little ones). Scooped the stuff out into a plastic tub for transport to the composter. While I had it outside, I decided to break out the Mr. Clean Magic Eraser I have read so much about in this forum and give it a try. I've read that it takes the gunk right off of the damper top and even cleans the stainless ring under it. We'll see. After cleaning, it went back on the patio just as easy as it came out. Well, how'd it do? See for yourself !!! I wish I had taken a before shot of the damper top. About the bottom 1/2 inch had a distinct brown tint to it and the stainless ring was getting pretty nasty. Probably from all the rib eyes, they tend to drip alot with all that marbeling. This thing has more shine now then when I uncrated it !!! It even seems to leave a waxy coating on it, you can see the water beading on it. It even took the black caked on soot off of the thermometer stem. What I thought was beautiful before is even more spectacular now and it was so easy. Thanks to this forum for all these good tips.

I liked the idea of using the Weber Charcoal Holders, but decided to Ghetto it. Just took a brick and double wrapped it in tin foil and placed it on the bottom of the fire grate. I then placed a small foil bread pan on top of it and surrounded it with Royal Oak. I let the grill get up to about 450 at the dome and put the chicken on the grill. Same Mojo Marinade as before, just trying to perfect the cooking now. I didn't put anything under the skin this time, however next time I may put the garlic back in. This came out real good, but I love garlic !!! Yea, now thats what I'm talking about !!! I think I finally got it the way I want. Nice carmelization on the skin without any drying out of the meat. I still had somewhat of a fire going, so I dumped the last of the bag on the fire and got to work on some taters. Rubbed them down with butter and then dusted them with Chef Paul Prudhomme's Blackened Redfish Seasoning. Put them on the grill at around 425 dome and let them cook till fork tender. Well I have to say, this is the first charcoal grill I've ever owned and I'm loving it. My family is really digging in to what ever I pull off of it for dinner. I haven't even had any complaints of cooking with charcoal as this was a very big point of contention with my better half. Now she is already selling off my services for the 4th of July "Maybe you can bbq something to take over to my brothers house" I think is how it went !!! So Pork Butt will be smoking in 2 weeks for some sammies !!!!!!

Nice !!! Those look great !!

Hydroponics, wow. I haven't done that in years, and it wasn't jalapenos !!!

Is there a way to tell which I have? I know it has the new grout, but I'm not sure about the lip.

My other half is cuban, so I've been cooking chicken with Mojo for a while now. The KK just takes it to a whole new level, especially with the EZQue. Take a whole chicken and place it in a gallon zip lock bag. Slice up a small yellow onion, dump that in. Add some Fresh Ground Black Pepper. Now grab a gallon of Mojo and pour in enough so the chicken is completely covered when you seal the bag. Let that sit in the refrigerator for at least a few hours, overnight is better. The sugars from the citrus juices in the Mojo carmelize nicely and gets the skin all nice and sticky. This was my first attempt. http://www.komodokamado.com/forum/viewtopic.php?t=2383 On my second attempt, I tried something I saw in the forums here. I put a pat of butter on each breast, between the meat and the skin with some mashed garlic. I raised the temp to 475 and it turned the skin a really nice golden brown. I cook it until the temp in the thighs reach 180. I'd have to say it was my best chicken yet. Unfortunately it was a rush job, so no pics. Well, ok, here are a couple before it cooked just to follow the rules. Heh heh heh, its got nips. Turn Turn Turn

Just a little Kosher Salt, Fresh Ground Black Pepper and Turbinado Sugar. Yea Yea, thats the ticket Ahhh, after the flip. Bright searing flames giving off delicate white whisps of fragant smoke. Ahh, nice and juicy. Time to let them rest, except for that chefs nugget at the bottom Survey says? Ding Ding Ding, perfect medium. The pink doesn't show as much in the picture as it did in person. Man were they juicy. Much better then my first attempt. I'm getting there !!!

I remember eating leg of lamb when I was a kid, but it never looked like THAT !!! Great job

Those are some great pictures. The pictures of the two little ones laying next to each other is suitable for framing. I've paid for portraits that have not come out as good. Beautiful home Curly !! I'm jealous, I'll take your trees over my overcrowded south florida any day !! What was your daughter wearing on the trampoline with the pink puffy long sleeves? I'm not familiar with that type of clothing.

Re: Hey I've never cooked with a bone in! Milk, it does a body (and BBQ) good.

I know I'm coming into this thread kinda late, but you could use Anaheim or Poblano Chili's if you don't want the heat but still want that great chili flavor. Man, reading this thread makes me want to start up my pepper garden again. I had everything from Sweet Pell Peppers to Red Savina Habinero's which just got knocked off its perch in the guiness book of world records by the Bhut Jolokia (i think I spelled that right ) I would just slice the habinero's real thin and put them on crackers with a little cheese, but wow, smoked? Now I want to try that !!!

Do you do your muffins bone in? ooops, wrong thread. Happy Birthday Dennis and Johnnyboy!!!

Re: Thermal Conduction - Bone in more Juicy! While I am not gonna disagree with your final argument....bone-in =better, but gonna disagree with getting there. If the bone was made of solid dense metal I would agree with you, but it is hollow and porous (more of an insulator). When I cook a shoulder verses a butt of approximate equal size, the shoulder always takes several hours longer and has a much higher bone content. Also when you stick the thermometer next to the bone, it will read lower not higher. Not sure I can think of anything that actually cooks faster with the bone in verses bone out? When you cook a chicken, the bone joint is always the last place to get done and where you generally check too? -=Jasen=- I gotta go with DJ on this one, last butt I did, the temp took longer to come up all around the bone. That didn't sound right

I'm reminded of that movie "Volunteers" with Tom Hanks and John Candy.

Welcome to the forum !! Great choice of color, or is that a shade... To give you an idea on delivery day, see this thread. I hope your delivery person is more helpful than mine, he would only get it as far as the garage. We had to roll it through the yard to the back patio using 2 pieces of plywood, but it rolls real nice. Good luck and enjoy !!!! Bob.

"Aaah, rolio...rolios for my bunghole!"

Well, I never lost watertight integrity, but that got my heart pumping for sure !!! Good thing I was standing right next to it when it happened, just shut the tank off PDQ.

I'll give those damper settings a try and see what it does, I left the regulater exactly where it was set at. The only problem I have seen with the burner was one time I was lighting charcoal with it. Had some Snap Crackle and Pops going on when lighting the Royal Oak and I think a spark shot through the opening where the orifice is and lit it !! All of a sudden I heard this rush of a sound and noticed the fire where the air inlet of the burner is and shut it down. Everything was fine afterwards, but man did that scare me. And that was before I started fiddling with it to get higher temps. It only happened once and as Frank Castanza could be heard saying, "It was a million-to-one shot, Doc."