jgkite

This is amazing. Nicely done. 

Looks delicious. Nice work on the buns!


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Amazing! Inspired to cook a rack of ribs soon.


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Amazing. The Wellington turned out beautiful. Happy anniversary!


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I had to look up "ABT"s.  Looks delicious!

We made Bobby Flay's steak tacos with grilled tomato salsa last night. It was delicious - definitely recommend this recipe!

Second cook: Pizza with tomatoes and basil from our backyard kitchen garden. Stunning results on our second pie. I won't show you the pictures from our first attempt. 

Yum.


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Just now, 5698k said:

I'm curious, what's your ambient temperature?


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91°F — oozing has stopped. Instructions said to take it up to 750° so I'm a little confused how to proceed.

Just now, 5698k said:

No, you'll need to press the tiles in as it cools. Are you seeing liquid? Do you still get the chemical smell? Go ahead and back down roughly 50°, it won't hurt a thing.


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A little bit of solvent is oozing around a few tiles/vents. Chemical smell isn't noticeable anymore. At what point during the burn in do you start notching it up toward 750?

22 minutes ago, 5698k said:

That's good, and you're venting, no hotter, if anything, back it down some.


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We haven't been able to get the tiles to lay back down in the worst spot, which I guess means it's still venting. Been holding at 500° for 4 hours or so. Do we need to wait for the tiles to lay down to start notching it up?

34 minutes ago, 5698k said:

What's your temp?


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500°F

Kiddo enjoyed his play house (after we tapped down all the nails). 

Today was our first cook on the new 23" Ultimate. We're in the middle of the burn in (lots of venting ) so we threw on some Bratwurst and buns around lunchtime. Was delicious!

Great cook! What temp did you cook them at?


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She arrived today without incident. I got it uncrated with my husband in maybe 30 minutes. Getting it over the plywood box and off the pallet, just the two of us, was nerve wracking but we got it safely down the ramp.  I took a few pictures — nothing beats seeing it in person though!

Now to read up on the burn in and start meal planning...

Looks delicious! Really glad I picked up the baking steel now.


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Looks fantastic. I've never been able to get a good crust on paella in the oven. I'll have to give it a go on the KK soon. 

Amazing delivery story!  I can tell by your first week with it that this grill is going to be well loved for many years. 

2 hours ago, Homepro01 said:

Welcome to the group.  If it's not too late for your order, add the coco char.  You will not regret it.  It takes bbqing and smoking to a different level.  The coffee char is great but I use a mix of coffee and coco char to smoke everything these days. 

The KK is a lot of fun where even lowly hotdogs are elevated to fine dining!

Thanks for the tip! I'll try to get some in the future, but the smaller quantity was sold out for my order (and it's on the truck!) I don't have a place to store a whole pallet... I wonder if I can find something locally...

Hello everyone! I've been researching smokers and grills for weeks and it seems nothing comes close to the build quality and community around the Komodo Kamado. So here I am! A 23" Ultimate (Harvest Gold Pebble) is on its way along with rib rack, basket splitter, coffee wood charcoal, and grate grabbers. It will be our first kamado grill (and first that's charcoal or wood fueled!). We haven't had a grill since we moved 5 years ago and I'm excited to get back to cooking outdoors. I'm nervous to get started with charcoal but I think I've found the right place to ask questions when I have them. 

My first pre-delivery question: where we live, when it rains, it pours. Once we get it set up outside, how urgently should we invest in a Sunbrella cover? Any way to get a specific color (to match our Sunbrella umbrella)?

Oh, and how do I get added to the owners group?

Thanks!

Jamie