bryan

My second and later ones all came out a lot like tenderloin. You are now on a very short list of those that can and have grilled a tender round roast. Watching the faces is really neat. Try to start and stay at 140. It will get tender, tender, tender, then turn mushy. that is the cutoff I am looking for now. Help? My best pull was at 139 I welcome any suggestions you may have.

Welcome aboard. Looking forward to some good pic's. Like that KK color. Suggest you spend time reading and copying recipes from the forum. You will find some great Kooks.

To be more specific on the set up. I have made five dry runs learning temp control. I have used tubes 3"x3", fans, Guru, torch, charcoal and lump. Meat was started at room temp w/salt and pepper. I monitored the Guru all the way and recorded info every 1-2 min's. I have also done 3 roast. The 1st was really an experience and I pulled it a little early. (came out rare but good) The 2nd is the one pictured in this post. The 3rd came out best of all but I was still having to spend a lot of time controlling the heat level. Trying another 8h dry run tomorrow. If it shows promise I'll Kook another roast Sunday. I'm looking for that set it and forget it recipe the KK does so well. This unit can get the same results as a sous vide cook. When you taste an eye roast and it is like good med rare steak, with no gray area out on the edge,tender and juicy... well lets just say it's one hell of an experience knowing you can and did do it.

AT 140. The roast came out like sous vide. Sealed off main grill except small space for heat to come through. Roast on top grill. Mega small fire. NO torch inside cooker. Try one it is an experience. I am on my third one and still have a lot to learn to control the heat. But It gets better each time. Please take good notes for me if you don't mind. Still looking for better heat control.

Re: not yet I think you will be pleasantly surprised. SMALL fire. Constant fire monitor. This one will bring out the cook in you. Once you can repeat this cook at will it will become a favorite. Neat to watch friends faces when they bite in. Makes you not want to tell how you did it. I agree on that old slice thin statement. Now it is "If you got the time, you got the tender" It gets tough fast after 145.

Doc Have you tried the kkook? I am really interested in your input and would like to see your pictures. A close up would be great. What is your opinion on texture and taste. I suggest that you don't go over 145. Eye gets tough fast.

Re: alternate technique Not sure why Doc posted a reference to a 350-400 degree cook here. I suggested a torch could might be used to get a bark finish on my above cook. (Most of us on this forum seem to know about torches.) Your suggestion to cook at 275 and pull at 10 degrees below that is just not applicable to my cook on this post. My post is all about the KK cooking at 135-145f for TENDER ROAST. The pictured eye roast above was cooked between 135 and 145f on a Komodo-Kamado.

Re: Cooking a Turkey Arthur, 220 is great cooking temp. I would suggest that you cook using temperature instead of time. 165 breast and 175 leg are general temp's. Search "turkey" this forum and find more detail info and pic's.

1800.0 gram Flour, Sir Lancelot 1100.0 gram water 32.0 gram salt 30.0 gram Starter 50/50 or 100% hydration 1) Dissolve starter in the water. Note: Use an Ischia starter from sourdo.com. Maintain it w/equal amounts of flour and water by weight. 2) Add salt, stir briefly, and then the flour. 3) Mix till dough passes window pane test (about 10 min). 4) Bulk ferment dough 24/72 hrs. The longer the better. 5) Shape into balls 6 1# balls. 6) Allow to rise at least 2 hrs. Note: Dough will keep over 10 days if balls are each put in a plastic bag and stored in fridge. (3 days minimum works great)

i pu my photos on picasa - can i link to that - doesnt seem to work. I can't help w/this. It's on now. I'm having trouble keeping my temps down. How do you build your fire. Light one piece of lump. (outside unit) Put in center of unit and prop a couple of lump pieces over the top Is it lit coals on top of unlit or a small amount of lit under unlit? I have all the vents down and it still wont go down. Once all vents are closed fire will go out. As long as top vent is cracked fire will stay lit. DO NOT over tighten. Just to stuck lightly is good. Im at 250 now goign to bed hope its nto too much. No problem if vents are closed. Not sure how to de-heat the beast. I even plugged the thermometer hole. The KK is a heat sink. Just wait. Should be no air at all - still heating up Is lid locked down to the second position? It catches ONCE when you close lid. THEN you push down on lever to go to second lock. You will feel it. Very minor but you will feel it.

I did a google on "Pork Collar" and found some interesting recipes, mostly pulled pork. Over all seems like a butt except a little juicer. Be sure to post pic's and results. I have never heard of this cut. Sure looks interesting. Thanks for pointing it out. I'm going to try this cook Saturday. http://ieatishootipost.sg/2008/09/hawke ... -char.html

Re: The Bag Solution That' two neat suggestions. Thanks

I would be really interested in seeing a closeup pic of a 141-142 cook. I would on no circumstances go over a max 145 internal. It turns tough quick. I even think 145 might be pushing it for a "Eye Round" My BH will not eat red meat. For some reason she tried this one and wanted more. She still won't eat red meat but has asked me to do another Eye. For some reason when I cut the first 2" piece off the small end and opened it up like a book she fell in love. First thing she said was "I'm taking some of that to work". (They loved it) Note: She did have me use the slicer. The KK can do it. Mine did. It is a good challenge just to try.

Re: alternate technique Looks good on the outside. 135-145 will not make that bark. You could use a torch for a bark finish. Just be carefull that you do not over burn the edge and turn the temp ring brownish grey. (over cooked meat)

By dialing the "torch" control down I find I have no spark problem. Hope this helps.

The torch from HF will not go out.

http://dealspl.us/harborfreight-coupons/108017p expires 12/31/10

I heard a rumor that they don't eat much... and are real fond of kids.

See my post Sept 05,2010 2:24 http://www.komodokamado.com/forum/viewt ... highlight= 20 percent off coupon found on web. If you don't find coupon email me and I'll look for a copy. It was on front of Sept mailer issue 4761-1.

This one really works for me. http://www.harborfreight.com/propane-to ... 91037.html If you use the "push-button" it reacts like a jet aircraft. The more you goose it the hotter the jet. Not using the "push-button" you can dial down to almost zero flame.

Outstanding Cook. Your pictures really get the essence of the of the product across. Hope to see more.

Hey Doc What do you think of the Pic"s? http://www.komodokamado.com/forum/viewt ... highlight=