jonj

Tyrus, I am very interested in your Lang and how it performs. In 2016, I was actually "getting my mind right" to buy a Lang very similar to the one you purchased (mostly steeling myself for the L-O-N-G drive southeast to pick it up) when I stumbled upon the Komodo Kamado site. While I am now not likely to get a Lang, I do want to hear every detail about the cooker. I did a lot of research on these at the time and the Lang seemed to me to be the best of breed. One of the great things about this forum is the ability to live vicariously through the toys and experiences of other members (and unfortunately, spend a lot of money on new things I didn't know I desperately needed until seeing them here). Post on, Tyrus, post on! I'm waiting to read more!

Whew!!

Surely you jest! Taco?! Hawaiian?! Oh no, Pequod, no!

Drat! I was hoping I had missed a 23" half grate release.

Nice! Where did you obtain the half grate (since it appears to be a 23)?

Great job. I have followed this thread with lots of interest.

Thanks Dave. I just ordered a couple of the 4 oz bags.

Beautiful grill for your location.

We saw the Roger Waters Us + Them show last year as well. One of the best concerts (music, sound quality and spectacle) I have seen.

I tried halibut last night. Steaks were about 1 1/2 - 2" thick, with skin on. Marinated in refrigerator for about an hour (equal amounts of olive oil and California sauvignon blanc, along with the zest and juice of one small lemon, parsley, shallots, salt and black pepper). Grilled on a slotted fish pan on the lower grate at 400° F, skin down for about 3 minutes, flipped, brushed with melted butter, and cooked for about another 12 - 15 minutes until the fish was 133° - 142° F, depending upon the cut of the steak. Fish turned out moist and well flavored. Served with wild rice and sautéd julienne snow peas and shiitaki mushrooms. Lots of compliments. Next time I will increase the temp to about 425° F and not peek as much. First time with halibut so I was overly cautious. Sorry, no pics as the guests were waiting for dinner.

The lack of full rotation was the first thing I noticed.

That is one big clay pot!

The "Chinese skin jabby thing" appears similar, albeit with longer spines, to a Tip-Pik ("Endorsed By Mr. Billiards!") which is used to refresh the tip of a billiards cue. I've seen pictures of dogs playing billiards, but never ducks.

tekobo, regarding the cleanliness of your grill, my first (and current) thought was how clean the grates are.

I'm doing 5 slabs of baby backs later today. No stone, no water, just foil on the lower grate. Probably will use the rib rack on the main grate.

So did you post this at 1:00 a.m. California time???

I've used the grill floss device for about a year. It works okay to remove the larger crusty bits, but doesn't leave a completely smooth surface. It is long enough to use on the grill when still hot.

I'm very familiar with the "beer nap" but am now aware of the "cider snooze"...

I ordered the book this morning. Thanks for the reference.

I watched that Chef's Table episode a while back. Very impressive, especially for his guests to reach his Patagonian "restaurant". Very nice cook, Tekobo. I'll have to get his book and learn more.

This is a very helpful post, especially with the photos of the chip size.

What an amazing dinner, regardless of being made on the KK!

Wonderful!

That is really nice!

I was ready to order a Lang before I discovered the KK web site. Never looked back after.