sfdrew28

How does one cook in a Komodo style cooker and get less white smoke from the lump?

Sometimes when I cook items such as veggies, fish, etc...I would like less of a smoke flavor on my food.

With other cookers I’ve just added the charcoal needed for a cook once it was up to temp. More charcoal for higher temp.

With my Kamado I usually always have a full basket(as recommended) and just start a small hot spot in one or two areas. This results in new lump constantly smoking a lot while getting up to temp during a cook.

I’ve been wondering how people on here can bake a loaf of bread and not have it be overwhelmed with smoke flavor. Thanks.

 

 

 

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I cook the dough and sauce/toppings until there is about 2-3 min left then add the cheeses. While not “traditional” my pizzas come out superb


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Waiting on that recipe...


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I’m always amazed at how quick your ribs cook! Mine take much longer.


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Did a slab of ribs with my first attempt at Boston baked beans. Both came out great.
My daughter Cassie got her first taste of pork ribs cooked by daddy. She approved.


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I bought the Chefs Choice 615 two years ago and it works fine for my needs. I did buy the non serrated blade too.
Your needs sound similar to mine. I’m not running a sub shop or commercial operation. I slice bacon, various cuts of meat, and occasionally cabbage.
It’s pretty easy to clean and maintain.


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Too funny! I just finished eating my pulled pork sandy. I didn’t take pics of it after I shredded and plated it.

I used dizzy pig as a rib and an east Carolina vinegar sauce. Came out excellent.

275 about 4and a half hours I think I just let them go to 203 internal using my thermopen. Love how juicey they turn out on the KK

Outback Kamado Bar and Grill

Thanks! I’ve cooked them between 225-250 and they take way longer to get to 200 area. Usually 10 or more hours. They are such a fatty cut that 275 is fine. I just wonder why mine take so much longer as I don’t see 30 degrees cutting cooking time by more than half. Hmmmm


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I have these down pat


Outback Kamado Bar and Grill

Looks fantastic. Temp and cook time?


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Smoked a 1/2 pig for my 50th. It was hobbled up rather rapidly. Nothing left.

 

 

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Thanks. I’ll throw some lump on top. I just really love how clean this burns compared to anything else. I’ll post pics of the pig later. Thanks too for the birthday wishes.


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All I had left was one box of the coco char which I want to use for a 1/2 pig tomorrow. You think one box is enough for a six hour 225 degree cook? I do, but it’s for my own 50th birthday party and don’t want to screw it up.

 

 

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That’s the place! I agree on the poor sizing. It’s so cheap I don’t worry about the loss. With free shipping I’ll give the FOGO #4 a try


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Beautiful on all accounts. I never felt so inadequate w my 32


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Thanks Dennis. I used large pieces of Mesquite in the half basket for this high temp cook. I don’t like mesquite for anything except pizzas so I prefer no leftovers in this case. If it was my oak lump then the full basket would be fine.

Any chance on the coco char being able to be shipped by Xmas? Hope all is well.


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Sounds good to me except the college football part. My team got spanked by LSU yesterday. Ugh.


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I usually use a full basket to get the temp up high on my 32. I was wondering if anyone with a 32 cooks pizzas with only the full half basket?

 

 

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That’s a fair price. I got my 50th coming up and a local butcher imports Kobe from japan. Thinking of doing two 2 pounds for six of us. The top grade is $198 a pound. They even have a steak that’s finished with the cow eating sake mash at the end to add flavor. Lol

I can get very good Wagyu from NZ here for $30-80 a pound depending on the grade. I but the $30 pretty often as it’s basically the same price as high grade ribeye.


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I’m torn. I live right near a huge warehouse/depot of Lazzari Wood and Fuel. I get a 40# bag of oak or mesquite lump for $16. I’m wondering how much cleaner burning the FOGO is for the extra expense.

They are used mostly by foodservice places in the Bay Area. I use the mesquite for only really short cooks like pizzas and the oak for longer cooks. I find the oak imparts too much of a smoky flavor but so far I haven’t found any cleaner burning except for Dennis’ Coco char.

Does anyone else find that during their really long cooks that some of the food gets too smoky on the flavor?

I wish Dennis could get us pallets of coco again.

 

 

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I do my ribs at 225ish and they take away least ten hours. I hit a long stall on them too. Both of yours cook fast!


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Did a Wagyu brisket overnight and just served to family visiting from NZ. They never had that cut or bbq like that. All guests blown away.
Gossamer held the overnight temp within a 4 degree range without one adjustment. Incredible.


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I’m very happy with the FireBoard. I didn’t get the Pro just the base model which comes with one ambient and two temp probes. Wifi and blue tooth work great. I can check temps anywhere


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You can get a stoker if you’d like but once you get used to the temp control system the KK holds temps better than an oven.
This is an overnight brisket cook I’m not done with yet but you can see once I got a stable temp at about 10pm the temp stayed within 4 degrees all night! I didn’t get up once to adjust.


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I find this site along with Amazing Ribs forum covers all the bases. I’m here for technique , close knit kk community, and the great cooks we share. AR for the vast knowledge on anything cooking related.


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Welcome. So cool you got the 42”.


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