mguerra

good idea Perhaps I'll just read only over there from time to time. Keep my mouth shut.

home Yes, I was extolling the virtues of KK! That really pissed them off. What pissed me off is I sold two Primo's for them, and they know it! And they still dis me. I think I'll just troll around the Virtual Weber Bullet forums for a while. There's really not much need to look around outside the KK forums anyway. We have all the tech tips, cooking hints, recipes and so on that you could need for a lifetime of ceramic cooking right here. Plus, I have to say, our members here are just very enjoyable and convivial.

no telling Well, do it like Larry says and see what happens! If there is a butcher there, ask what it is.

which? Exactly what cut are you cooking? A pork shoulder roast, that is to say a Boston Butt or a Picnic needs cooking to 185 to 200. As Larry said a tenderloin will finish at a much lower temp and you should cook it at a hotter fire temp. There are a few other cuts as well, which one are you doing?

tar Imagine Deepwater Horizon inside my KK...

what to say? Komodo Kamado: $3640. Lump charcoal : $6.50 Results : Priceless!

good idea I gave my thermometer a slight twist, to use this trick,but it did not want to move freely. The needle held still and the dial and temp indicator moved a little. I was afraid I would break it so stopped twisting it. I think it might be tarred in place, like my damper gasket! Not important, anyway. But if your thermometer is freely mobile, it is a good trick. For anyone who is interested, we do have a neat little device for our aviation gauges, called a bug. You put a brightly colored, removable, index mark on the number you want to hold. For example if you want to hold your altitude at 7,500 feet, you put a bug on your altimeter at 7,500. If you deviate from that altitude, you will easily see your altimeter needle, which is white, is not lined up with your colored bug. It accomplishes the same end as if you could rotate your gauge so that your desired number is up at the 12 o'clock position.

gauges I don't have any gauge in my plane set to be "normal" at 12 o'clock. The airspeed and altitude are changing all the time and there is no normal for that. The vertical speed indicator is by convention set to 3 or 9 if you are in level flight. Some manufacturers may in fact align the cylinder head temperature gauges, voltage indicators, fuel flow meters and a few other indicators to be roughly 12 o'clock in the normal range. However there is no convention nor standard for that.

No, not that. I made the following point: Regarding pork butts and briskets, NOT poultry nor ground meat. If you cook a butt or brisket to 185 degrees or more, you have sterilized it. If you remove it straight from the fire with clean hands or implements and foil it immediately, you will not contaminate it with bacteria. So if the temp drops below 140 while you are holding it for serving, I don't worry that it will suddenly become a thriving bacterial frappe and kill you! My view is that if you serve it the same day you took it off the fire, held uncontaminated as I described, it is fine no matter what temp it drops to. Food safety recommendations state that food should not be held between 40 to 140 degrees because those temps can support bacterial growth. My point is that if the bacterial load to start with is essentiallly zero, I don't worry that in the course of one day a foiled, sterile piece of meat will become a food safety threat. On the other hand if you contaminate food with a big bacterial load and hold it at those temps, it might be a problem. Anyway I was just telling a guy my opinion because he was convinced that if he held his pork butts for eight hours before serving, in foil in a cooler, they would be a food poisoning threat if they dropped below 140. I did not say the food safety guidelines were wrong, I simply stated what I do at my house, and why. The moderators jumped my ass, removed my post, but the worst part was their attitude that they had to control the message board as though the readers were ignorant children, unable to discern and think. Mmm... mop bucket turkey, I haven't had that since November! I draw the line at porta potty chicken, though.

moisture This is one for Dennis to answer, but a few remarks: Cook on it all year, if you can stand to go outside to start it, tend it, and so on. If not, try using a desiccant. Here's one: http://www.griotsgarage.com/product/920 ... de=FROOGLE There are many other sources out there for these bags. It's possible that the ceramic may absorb quite a bit of moisture over the long out of use period and that may take a lot longer to vaporize out than just a single hot fire. Again, this is one for Dennis.

harumph Oh, cruz, come on. Why have 5,000 different kinds of cars with proprietary parts? It's just a guy in the marketplace with an idea. None of my Guru and Stoker parts interchange either. People who like the thing will buy it and apparently some won't!

You may recall me relating how they patrol the hell out of the posts at the Primo forums. If you mention another product, or link to another website or do anything they don't like, your post will be removed and/ or you will get a reprimand and/ or an "infraction". They have some moderators over there who are like these busy body power freaks in a homeowners association who run around just looking for violators. Well, they got me again... I made a post that is not 100% in line with some food safety guidelines, but was backed up by sound scientific reasoning, and stated it was not a recommendation, but simply my opinion. Well, they weren't having any of that! They removed my post, stating that " Common sense will not allow us to potentially put others in harms way.." I guess they figure their members are too stupid to make up their own minds about someone else's comments, and have to be protected by the moderators. Over here we can discuss the pros and cons of anything in an intellectual manner without some paternalistic freak trying to control us. I love this forum. Last time they infracted me over there, I never went back for about 6 months. I don't know when I'll ever go back there now.

propagate Spread the word.

OK Ah, very good, I didn't realize we had a thread on that. Thanks!

how exactly? So are the planked taters already pre-cooked; what is the technique there? How about a quick tutorial.

you bet You are dead on accurate in that home improvement take. That's exactly what it is.

neat idea "environmental crime"? We all use plastic bags and electricity every day. And unless you are a socialist or communist living off of other peoples labor, everyone needs to "make a buck". I see this thing as just another entrepreneur's idea to fill a need, no different from a food processor or a bread maker. It's a free market, no one is forced to buy it. Just like Dennis saw the market for a different variation on ceramic cookers, this guy had an idea on a different application for vacuum bagging. I think it's pretty cool!

...the price of their toys Apparently, more than a few of us have had our wives balk at the expense of a KK. The key is to get them fed from the KK! True, they may be loathe to admit their acceptance of the KK, but eventually they come around. How many of you women KK'ers had to convince your husbands it is a worthy expense?

what? Pas, probably MOST of us had to go through the "how am I going to pay for it stage". Or maybe the "am I WILLING to pay for it stage". Once you have it, none of that matters. Most likely it will last the rest of your life, and someone else's after you. So what is an Ultima II?

bliss This note is for levelfours and also ALL our new members and KK owners from the past few months: I still get just as juiced up to go out and cook on my KK as the very first day I got it. Sitting out back, looking over miles of Texas Hill Country, puffing a stogie, quaffing an adult beverage, and smelling the smoke wafting out of the KK. Oh man that's heaven. A heaven you are about to enter! Try to post some pics and a nice little story about your first adventure. And hey, I see a bunch of new members with 0 posts, ya'll can chime in!

look http://www.komodokamado.com/pl_images/77.jpg

snow cookin' Go to the KK website, open the gallery, scroll to the right. Toward the end of the photos are a bunch of snow covered, ice encrusted KK's chugging merrily along!

spread and stack I had 5 leg quarters so I piled them together in 2 stacks to be held down by the 2 arms. I tried to spread them out as much as possible for the most even cooking. All 5 came out perfect.

direct To reiterate from another post, do your roti cook direct. This will give the great crisp skin. My only other roti cook was indirect, and that was not very good. Even fully cooked, the chicken was rubbery and the skin not at all palatable. And it took forever.

When I got my KK, I just HAD to have a roti. That was 15 months ago and I only ever used it once...until tonight. That's 15 mos. of roti cooking I'll never get back! This has to be the best chicken I ever ate. I was too lazy to spatchcock, so I just got some pre-seasoned leg quarters, cranked up to 350, threw in some pecan, cooked direct, and voila. Took about 90 minutes. Perfection. I do not eat chicken skin, but this was so crisp and so much of the fat was rendered out, I ate some. The flavor concentration in that skin was outrageous. And the meat was so moist and succulent; the pecan smoke was sublime. Other times I grilled chicken on my old metal grill, it came out dry. If you have not been roti cooking, START TOMORROW!!! Tips: You cannot monitor your meat temp with the roti with a remote thermometer. Best to use a Thermapen because you want a fast reading when you open the lid to check. If you use a slow thermometer, the fire will get really hot really fast and fat will drip down and cause a flare-up. DO NOT just stick a meat thermometer in the chicken and leave it in there, like you might do in an oven. Because it will slide right out and down in to the fire as the bird rotates. That black stick got stuck on one leg because I dropped one piece in the fire while taking it out, and snapped the photo before I noticed it.