portiadog

Appreciate everyone's responses, thank you!

Well, I went out this morning to get a picture, and I am glad you asked, because I realized that the area where I thought this piece had come from was not missing any material at all. Some scaling had made it look like there may be a chipped area, but I did a full body search this morning and couldn't find anywhere that this piece could have come from. Problem solved, I guess. Although I am still confused as to how this got into the basket.

On Sunday I went to prep my 32BB and noticed that there was a rock chip in the charcoal basket. I figured that it must have been in my charcoal, but a closer inspection revealed that it had chipped off the inside of the kamado, right near where the rim of the charcoal basket sits. It is a pretty small chip, so I am not too worried about it, but I am curious to know if I should try to cement it back in place, or if there's anything I should be doing to prevent this in the future. The kamado is only about 2 years old, stays covered and the exterior is routinely cleaned. I often light charcoals with a MAP torch and then use a mini shop blower to get the fire burning. Thumb for size reference

I received my 21" Komodo Kamado right at the end of the year. After doing the curing cook, my first few cooks were higher temp cooks for skirt steak and pork chops. Last night I started an 18 hour brisket, using a mix of the coffee charcoal and the much harder extruded coconut charcoal. I've also purchased some Binchotan and am excited to try that next time. I used an UltraQ to manage temps, and with a full basket of charcoal I had to keep the top vent only 1/8th of a turn open in order to keep the temps around 225F. Like everyone else says, it is amazing how well this thing holds heat! I used Meat Church's Holy Cow rub, and this is the first brisket that my formerly vegetarian wife has not only liked, but absolutely loved. I'm sold!