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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble


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Everything posted by KiwiIndo

  1. I use the coffee wood for nearly everything that I smoke to me this is on the same par as sliced bread right at the top of best things …..
  2. I also noticed moisture running down the inside of my kk when cooking my last brisket, it was the juiciest one ever, so we sure don't need any water baths carry on with our gear 😉
  3. To be honest I am not sure were it is from I got it on line in Indonesia it says wagu grade3-4 but tastes good 👍
  4. Sure gives us a bench mark 😅
  5. KiwiIndo

    Birthday brisket

    Cooked a wagu beef brisket ended up being hot and fast as the komodo shot to 290 and didn't want to cool down so I just went with it, 165 after 4 hrs wrapped in pink paper and like jello after 2 two more hours, let it rest for 6 hrs and cut to see how it looked, very moist, just a little shy on the seasoning but was a good cook
  6. KiwiIndo

    Pastrami cook

    Repeat this again today as everyone ended up liking it and then was gone
  7. KiwiIndo

    Pastrami cook

    Beef came off the komodo 3 hrs ago looks ok taste a little salty but the pepper and smoke is delicious
  8. KiwiIndo

    Pastrami cook

    Thanks sounds like a perfect idea I am using the corned beef brine from the bearded butchers it uses cerley powder and only a 24 hrs soak
  9. KiwiIndo

    Pastrami cook

    Hi guys well I have a very lean brisket in the brine ready to smoke tomorrow, I still have not decided on cooking all the way or 165 ++ then steaming to finish, any ideas
  10. I also have trouble 😐 holding 450 + Temps with the pizza stone in place Pizza cooks but base in still pail even if I cook twice will look for a pizza steel but hard to find in Indonesia 🇮🇩
  11. Remembered see the lamb with rosemary and anchovies so thought I'd give it a shot will update when done
  12. Got a Aussie grain feed brisket trimmed, covered in mustard, them a liberal coating of a Louisiana home make rub, over night in fridge, fired up kk with coconut extrusion cc, and 6 piece of coffee wood, 225 deg 7 hrs to 165 deg, rap in butchers paper, bumped up to 285 deg 3 hrs, temp hit 195 gave it the poke test like butter, take out and rap in towel 2 hrs slice perfect.
  13. I also have this colour and it cooks perfect 👌 maybe better than the blue
  14. I miss my kk been at work for 12 weeks and 12 more to go
  15. Missing my komodo I am at work for 7 more weeks 😩
  16. Sure was a lot, but thats what happens when you show next door what the great smell is coming from my backyard 😀.....hahaha now they all want some
  17. More ribs 😋 then put 2 chicken on the top grill for the last hour took off ribs and cranked it up to 400 to give chicken skin nice crisp, put on a bit more charcoal opened her up to 500 and finished off with cheese pizza no photo but was good.
  18. Cooked beef ribs today got it a bit 🔥 to start with 320 so took it out for 30 mins to let it cool down a little to 280. And it sat there like a rock. The ribs were perfect after 4 1/2 hrs, took them off wrapped in foil and they were perfect. The coffee wood is so good for smoking.
  19. I have only had mine unpacked for 4 days and have cooked on it every night so far. they are so much better than you can imagine, tomorrow is Beef ribs first time ever can't wait......never done low and slow before I will send you the photos. 21" kk perfect for 4-6 people.
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