D.Drackett

Congratulations from an expat Arizonan now living in Sun Valley, Idaho, with a blue Komodo. Dan

Congratulations from Sun Valley, Idaho, where (even in our covered “Smoking Section” in “The Woodshed”), It is too cold to cook out there. We are still skiing, but the fire pit and several cookers, especially my favorite, a KK 21” black tile model with almost every accessory and lots of fuel, are ready to strike the first match of BBQ Season. Lucky you to be on FL where you can cook all year! Dan

I am still learning and it is already cold in Idaho. We have a pavilion with all my barbecue equipment out there. It has a huge fire pit, three cookers and shelves of paraphernalia with canvas covers and Velcro, but when it gets too windy, the Traeger by the kitchen door gets more use.

Have it shipped to the new house and order as much of Dennis’ fuel as you can get, because it is far superior to anything else you can buy locally.

I have the 21” Supreme and reverse searing works just fine if you get the meat slowly up to 100 degrees Fahrenheit, rest it while opening all the vents and the lid (optional) to get a roaring sear ready in minutes. I find that people slow cook too long and go too hot (120) and then getting a crusty steal-house char makes it too well done. This works just fine. I have the BBQ Guru and all that messy paraphernalia, and use it for low and slow, but not for a reverse sear. You might watch Steven Raichlen’s YouTube on the subject. That gave me the confidence I needed. Dan

I bought the 21” Komodo in black with every accessory and lots of fuel and love it. It is big enough for a packer brisket, ribs and whatever we cook. Been too cold in Idaho to use it, but spring is here and we are getting psyched! Buy one the size you need, but buy one!! Dan

Forrest, Wow! If there was ever a guy who deserved a Komodo Komoda, you’re the one. I also bought the 21’ Superior (with square black tiles) after being reassured by Dennis that it was large enough to cook a large packer brisket, and indeed it is. I love mine, but it’s so cold and snowy in Idaho, I am not using it very much. But spring is coming and so is entertaining, so I am watching every video and reading every book on the subject. I can hardly wait to get back at it. Dan

Congratulations and welcome

I am a confident and experienced outdoor cook, but I found myself surprisingly inept at building a proper fire in my KK and lighting it correctly. I also ordered all the accessories offered with my model and really wished there were a diagram of how to configure all of them for the various types of cooking. I encourage you to read, word-for-word, Dennis’ entire set of instructions, view lots of videos and keep in touch with this very helpful forum. There is definitely a learning curve, particularly if you have just graduated from a gas grill and a Traeger, but it is a fascinating journey and worth the effort!

Oh! This is a real problem. Out housekeeper is not happy and I forbid SOS pads. I will try this. So much to learn. Merry Christmas. Dan

Thank you all. As a newcomer, I am still struggling to learn what all these components do, how to configure them in layers for various kinds of cooks, how not to damage the elements and how to clean them. This experimentation has been a little tough on grates and pans. I will try using foil on the lower grate, this weekend, instead of warping another drip pan and some hi temperature oil spray on the grates. I have moved everything out to our covered “party pavilion” where my KK will not get covered by the impending snow storm in Idaho. There is a huge fireplace out there to keep me warm while I cook and I can use the BBQ Guru to monitor temperatures from in the house. DD

Thank you, Dan

Beechcraft planes are all Nirvana. I toured the factory and watched my B-36TC being manufactured and they let me fly home, left seat, hands on, from Wichita to Phoenix in a new King Air 350. Later, I was a King Air passenger from PHX to London and Paris (via Minneapolis, Goose Bay, Rikiavik and Shannon). Fun stuff. I miss it.

Yes, Coco Char is available and I ordered 4 boxes of each and the order was confirmed already. I sequentially owned two new Bonanzas I think my first was an F-33 to learn on, but quickly replaced with a new B-36 TC, because I was based at Phoenix Sky Harbor and really needed air conditioning and the turbocharger for mountain flying. Tail number was 91DD, and it was a 1991. It is still flying and based in Van Nuys.

Indeed, I received immediate, helpful, friendly advice and ordered Dennis’ fuel. My tendency was to use hardware store cheap fuels, fill the charcoal basket to the brim with raging hot coals and too much Post Oak, then try to control an out-of-control situation with the dampers. This is a far more subtle and restrained method of cooking and I want to become an expert. I can remember marveling at the chefs at Trader Vick’s making Chinese spare ribs on grills like this. I am determined to get good at this. Thank you all for your advice. Dan