mguerra

grades? I did not even know they came in grades. I just grab one that looks about the right size, and let the KK do the rest! Well, I do put on a rub and occasionally marinade them.

not working If I click on any link or tab on the homepage, like "Inventory", "How it Works" "Prices and Features"; nothing happens except the homepage just reloads.

yow Feeder Vessel? In my world, that is the main blood supply to a tumor!

variety Seek out as many different brands of lump as you can find. Check every home center, grocery store, hardware store, bbq grill shop etc. that you can find. Check the Naked Whiz website for more reviews than you can shake a stick at. After you try the various brands you will find one you like. If Dennis has any coconut charcoal, it has a mild taste profile. And as has been said, you can let the fire go for 20 or 30 minutes after which the smoke lessens.

too salty A lot of the rubs I see in the supermarket have salt as the first ingredient listed. Probably because it is cheap, and because lots of us do like salt! So I quit buying them. I very lightly salt my meats with kosher salt, wait a few minutes, and then apply my own salt free rubs. If you see any rub recipes in books or on the net that look good to you, just leave out the salt and try it this way.

level and stable You might want a thicker stone than 1". Get it dead level on a good stable bed of sand at least 8" deep.

sizes The lid nuts are 17mm, the spring adjust bolt is 19mm.

pork butt flexibility Pork butts come out fine at hotter temps up to 300. But I have indeed found they pull a little easier if you cook them a little lower. But you don't have to obsess about keeping the temp exactly 225. I did one Saturday at 300 plus and it was finished in 3 hours! Tasted fine, no doubt, but a little tougher to pull than one done longer. My next one I'll do at 250.

last years loaf pan thread Remember this thread: http://www.komodokamado.com/forum/viewt ... t=loaf+pan And here's a link, provided by jdbower, to Big Bob Gibson's recipe for not only the loaf pan chicken, but also the ribs! http://today.msnbc.msn.com/id/30686511/

birthday party I did a pork butt and brisket for a birthday party. Won't bore you with my pork butt story, but the brisket... I marinated the brisket, a big packer, for about six hours in soy sauce and worcestershire, in a kitchen trash bag, at room temp. Then took it out and rubbed it down with a rub named "Special Shit", then did the fast hot brisket method. Everyone raved it was the best brisket ever and I must agree! After quitting briskets for a time, I am back on the brisket train. Actually, I will make a comment on the pork butt. Although you can cook them with a fire as hot as 300, it does come out a little more tender if you do it a little lower and slower.

who needs it My guess, the WSM goes to a friend, family member, resale. Or maybe relegated to secondary backup for a really big party cook.

total party package Yep, the ambience of having the guests see and smell the smoke and see the meat coming off the cooker is central to a complete experience!

http://farm5.static.flickr.com/4039/450 ... d442_o.jpg

pork round and naan The pork round steak came out super, had the texture of ham but of course not cured nor salty. It had just the right light amount of smoke flavor, not overpowering. We were talking about naan on another thread so I whipped up a batch of that too. I just threw the whole wad of dough on the Lodge pizza pan! It was Manjoula's recipe from youtube. Gave me something to do while watching the Masters.

kudos Oh yeah, great looking bird too!!!

probes Gently straighten your Maverick probe til it will slide thru the port, no problem, won't ruin it. The Tel-Tru dome temp and Maverick pit probe will rarely be the same for several reasons. First, the dome temp is usually higher than at the grate in the early part of the cook, by as much as 100 degrees. The longer the cook goes, the closer they get to each other. Second, the two probes probably are not exactly equally calibrated. Get a pot of water at a rolling boil, insert the stem of your Tel-Tru in the water by holding it, don't just set it in the pot. Note the temp reading. Do the same with your Maverick. Neither will probably be exactly 212 and they probably won't be the same as each other either. Just take note of the difference between them for future reference.

done Well, it looks good, cooked the ham steak to 160 and is now resting in foil wrapped in a beach towel. Supper time will tell the tale.

round steak When my pig was processed, I had them cut the hams into 2" thick steaks. So that is like a round steak in beef. I have one out there cooking now at 300. Never cooked this cut before, not sure what's going to happen!

Goldfinch Cruz, where you located? Our backyard is thick with Lesser Goldfinches as well!

anybody Hey Tuck, I wasn't necessarily referencing you in particular, but just remarking on how anyone can get perfect cooks from a KK on day one. It's amazing how an hour or two perusing the forums, and a bag of lump, a KK, and a piece of meat, can turn in to a little slice of heaven here on earth. Last year I flipped a few guys over to ceramic cooking, albeit they bought Primos. This year my mission is to get one person to buy a KK!

Rudy's Rudy's is quite well regarded around here, I have eaten there many times; not so much now I have my own BBQ pit! Was it the Hilton or the Hyatt?

98 cents/lb. See "Humane Pork" in the Komodo Owners Only section. I would never fault anyone for buying supermarket pork, it is not easy to chase down humane, takes a lot of legwork. But if you can...

naan I have cooked naan in the KK. Once slapped to the wall and once on a baking sheet. Comes out super. If you are ONLY cooking naan, it's a bit of a hassle to fire up the KK for that. But if you have the KK going for something else anyway, that's a good time to whip up some naan.

You are a star on your first cook Isn't KK amazing? What's so cool is that your FIRST brisket and FIRST pork butt can come out as good as anything you can get at a BBQ joint. All the instructions you could need are in the KK forums, and others.

no problem First, although you did not hold a steady temp it does not matter because the temp range you had gives a perfect result. You pulled the shoulder off at a proper finish temp as well so you should have an excellent result there. For your Guru to hold a steady temp you need the following: a full basket of charcoal that has at least some air spaces and is not tightly packed, both bottom doors/ dampers fully closed, your Guru fan nozzle open about 1/4, and your top damper barely cracked open such that some smoke can escape when the fan is not running, and good smoke flow when the fan is running. Your pit temp probe should be a little inboard of the outside diameter of the heat deflector. You don't want the pit probe directly above open fire/ coals so therefore not way out at the edge of the grill. If your Guru is not defective, it will hold the temp dead steady. Having said all that, good pulled pork can be cooked at any temp between 225 to 300ish. Your bark comes off with the skin and fat and only sticks to meat. There was a lot of skin on that pre-op photo.