smokykensbbq

I am glad to see that I am not the only one who has wrapped their baked potatoes before putting them on the grill! However, they are really good on the KK without being wrapped. I like mine to get a hint burnt and crispy. Why should the heat deflector be resting on the charcoal basket handles? I have done countless cooks with the heat deflector and pan resting on the lower grill with no problems. I think it's just a matter of preference.

Dennis, You need one of those maps where you can show everyone where there is a KK! Yeah, I know in your spare time...

No Million Dollar Idea I use the lower grill for doing my potatoes or other vegetables when cooking my meat on the upper grill. I think adding a trap door to the lower grill is a good idea as well.

Very Nice! I really like the KK's with the stone tiles since they give the KK a new look and feel over the square tiles. I also really like your tables and hope to be able to get myself a pair someday. Enjoy your new cooker you will love it as I have.

I use deer to make my jerky for the same reason, virtually no fat. I am hoping to be able to do a nice batch of jerky on the KK this year if things work out! In regards to the eye of round, I usually take the left over’s and slice them down with the electric slicer for roast beef sandwiches! You cannot buy a better lunch meat in the stores.

I did a second eye of round roast on the KK about a week and half ago that I wanted to share since it came out so good and thought others might want to give it a try. I began by rubbing the eye of round roast with a typical steak seasoning ( believe it was Montreal Steak Seasoning) for flavor and letting it sit for around thirty minutes while the KK was coming up to searing temperatures. Once the KK approached 600 degrees I seared all sides of the roast so that it had a nice grill marks on it. I then removed the sear grill and put back in the lower grill with the heat deflector and the upper grill, where I placed the roast to finish at 350 degrees. I continued to roast the meat until it hit an internal temperature of 130 degrees. I then wrapped the meat in aluminum and a towel and placed it in a cooler for about a half hour and then removed it and sliced it down!

To each his own... I love the smoke smell too!!! One of the reasons I like the smoker so much is because I can smoke my meats low and slow and have that heavenly smell wayfaring in the air!

More than likely if something goes wrong you are going to need a broom and a large dust pan. The KK is very strong but you cannot expect to tip it over or drop it and not expect damage.

Don't Do It By Yourself! Having moved more than a few of these I highly suggest you get some help! These KK's are heavy and you really need two guys to not just move it but keep it balanced when you are going up a ramp. If it gets away from you, you are going to have a heck of a time recovering.

As I said on the other thread, great job Dave!!!

Great job Dave.

That was an excellent piece Dennis and Chris did a great job by having the grill stacked with meat that looked mouth watering!

Congrats! That is an excellent color you chose! You are really going to enjoy the KK it is an excellent cooker. I can't call it a BBQ since it does so much more than just BBQ.

Dennis – I am glad no one was hurt and the things that you lost can be replaced. It sounds like you need to beef up security some how since now they know you are a target for expensive electronics.

Congrats!

I was on ebay and checked to see if Dennis had anything out there as of late and I came across this listing. http://cgi.ebay.com/Kamado-Komodo-Grill-Smoker-BBQ-Vintage-Antique_W0QQitemZ250395082638QQcmdZViewItemQQptZLH_DefaultDomain_0?hash=item250395082638&_trksid=p3286.c0.m14&_trkparms=72%3A1205%7C66%3A2%7C65%3A12%7C39%3A1%7C240%3A1318%7C301%3A1%7C293%3A1%7C294%3A50 I want to know who is going to hit the buy it now button for this priceless antique?

Mike, I did not mean to hi-jack your thread and I think your brisket looks excellent! I am looking forward to doing a full packer this summer! From the looks of your brisket maybe you can help Conodo12 out.

Anytime you need some pointers come on over and I will help you out. Actually my first brisket came out excellent. I need to do another one soon since the first one got devoured by my sons.

I think both look good but I think the flush mount has a cleaner look to it. I do agree it would be nice to have hangers other than using my digi Q hanger and my roti hanger for my tools!

What a great combination! One of the best BBQ'rs cooking on the best BBQ grill ever!!! I am just hoping Chris will share some of his secrets and recipes on the forum!

Congrats, Dennis! I hope this is a banner year for Komodo!!!

Since this was my first time doing a rotis chicken I am not sure if 385 degrees is the secret or not but I am going to keep doing it that way since it worked out so well for me this time.

I received a new EZ Que Rotis for Christmas this year and had a chance to use it yesterday. I cooked the chicken at 385 degrees with the heat deflector on top of the charcoal basket for about an hour and a half until the temperature between the leg and the thigh was 175 degrees. I have to say I like this better than the spatchcock chicken that I ususally make. The skin gets crispy the way I like it but the meat is extremely juicy. I can't wait to try some other meats on the rotis in the near future!

Very nice write up Jeff I hope they both bring you years of great cooking pleasure!!!

FM, that looks excellent! I did the same cook on Christmas Eve and it turned out great. I cooked mine at 450 degrees for about 20 minutes and then turned it down to 325 degrees until the internal temperature hit 128 degrees and then I pulled it. I will definitely look forward to making another one of these in the near future.