jonj

Pizza night. Two large pizzas with pepperoni, canadian bacon, mushrooms and black olives, please. I make 14" x 16" pizzas because it is the maximum size my baking steel will take. KK at 500°F, steel at 480°F, 6.5 minutes per pizza.

Something like this, perhaps? I think it is available in Ontario...

Pork tenderloin with Gates' Classic rub. Plated. Broccoli, bread, mashed potatoes and gravy, 2012 Merry Edwards Meredith Estate Pinot Noir.

Nice!

Well, I finally broke down and bought yet another ThermaWorks BBQ alarm system (Signals) and Billows since they 1. fixed the open lid software, 2. made the adapter for Billows which fits the guru port on a KK, 3. added an airflow restrictor for Billows, and 4. had a super 24 hour sale price, which broke through my reluctance. After getting the units, I can report the ThermoWorks Billows snout affixes very securely to the Billows and is also a very snug fit into the KK's guru port (both of which were concerns of mine prior to ordering). The new airflow restrictor (yellow device), which I found as an afterthought in the ordering process, replaces the silicone fan cover (also yellow) which comes standard with the Billows. Here's what it looks like with all the accessories: It is a lot bigger than I expected, which is why I included the 6" rule in the picture. I haven't yet tried it (or Signals) out yet as the weather here hasn't been cooperative recently.

That's what we call it.

I've been thinking about the humidity - altitude issue off and on today. For a long time (30+ years) I smoked using a Weber Smokey Mountain cooker, which has a water pan as part of the system. Adding moisture. I also believe there is a difference between cooking on a Komodo Kamado with inherent moisture retention and a stick burner (at least a non-Lang unit), which in my experience typically dries out the meat somewhat more. I'm familiar with their effect from my brother-in-law's BBQ catering business, who wraps a lot of his recipes to avoid dryness. When I got my KK, I initially tried baby backs with a water pan, but quick found it wasn't needed, at least for my taste. Altitude may indeed do the same. It certainly affects my sinuses whenever I'm in Denver! I pretty much exclusively cook baby backs. Long ago I would mix in some St. Louis-style ribs, but now I'm more a one-trick pony as far as pork ribs go. On the other hand, I think briskets definitely need wrapping. Like Tony, I use pink butcher paper. I appreciate the discussion, @BARDSLJR. I'm intrigued by your results and it would be interesting to try something different. And which doesn't involve me buying a new device, at least this time...

Ouch! That hurts! 😉

Good point.

I’m certainly not an expert about the country as a whole, especially those parts in the East and Southeast which were the earliest colonized. In the rural midwest where I grew up, families generally had an expanse of plots to intern the members side by side. Some families have/had their own cemeteries / vaults but also more spread out.

I’ve never wrapped baby backs, whether 3/2/1, 2/1/1, or 2/2. I guess I’d call my method the 4/0: about 4 hours, unwrapped, at 225-250 until done. I typically use a vinegar-based marinade overnight and get pretty consistent results with good bark and competition mouth feel so am happy with it (as I should be since I’ve been cooking these for about 40 years). I appreciate hearing about your results and probably should try one of these other methods sometime to try it.

If you read the inscriptions on the stones, it seems they use(d) a multi-internment policy for families, which I found interesting and unfamiliar.

Well, no golf for me today even with high visibility balls. I guess I'll head to the market and find something to cook instead.

...!! That is a rather significant upgrade!

Nice evening last night so did some outdoor cooking. Last minute trip to the market and they had some nice salmon filets ready to go on the grill. Accompanied by grilled proscuitto-wrapped shrimp with dijon-champagne aioli, broccoli and cole slaw, with a 2011 Kosta Browne Pinot Noir. Pretty nice dinner for spur of the moment.

Forecast for 2.5” of snow and mid-30s here on Tuesday. Had to cancel my tee time...

@Tyrus, since @tekobo is obviously busily preparing her 2 by 2 pig roast/garden party (which we can only vicariously attend via photos [or of course it didn’t happen]), I checked little piggy’s ID for his/her biometrics. Seems to be 9.8 Kg, which appears to be the optimal size for the 32 KK Roto basket.

I found some dried whole aji amarillo chilies so I thought I'd rehydrate and give them (actually 1) a go when I try this recipe. Thanks for posting it @Troble.

... and well aged!

Well, I finally bought a Bonfire, which was delivered last Friday. The KK Shopping Club pressure was too much to resist. I haven't had a chance to try it yet as it has been pretty rainy, super windy, or both here for the past couple of weeks. It sure looks good, though. Now I just have to get the chain saw running...

If @HogBoss1 received his grill in 2010, he probably has the back "gas burner" door. If he hasn't upgraded to the threaded rods and wing nuts to hold it shut, he could pull it out and use a small fireplace poker / right angle tool to pull the ash out and into a pail under the opening. The back doesn't have the heat shield unless he has added it. I've done this a few times before I upgraded to the threaded rods / wing nuts to keep it sealed.

I think most of us here do not use the heat deflector stone and only use the drip pan when seeking drippings. The only time I use either is when cooking pizza on the upper grate with a baking steel just so the bottom doesn't get too dark. As Tony says, a sheet of aluminum foil across the middle grate from the grate hinge to the back is sufficient for low temperature cooks and still allows access to the fire for smoke wood.

Seems to have the perfect steak:vegetable ratio

The story of my 2020...

I can't comment about the temperature behavior of other kamado grills since KK is the only type I have used, but I can confirm Basher's comment about Komodo Kamados. Typically, my KKs, once heat-soaked, will return to their vent-set running temperature after absorbing the temperature shock of the "colder" added grates, baking stone, steel, drip pan, etc especially if added after the KK achieves the target temperature. However, if I try to hurry that restabilization by initially overshooting the target temp, or adjusting the top vent after adding the cold grates, stone or steel, it is almost certain I will overshoot the target or be chasing the target temp the entire cook.