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Everything posted by C6Bill
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Get a pair and use them to hold your corn on the cob ๐
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This is interesting, I never though to cook on like a brisket. I typically make pepper stout beef with them. I think it would be a good cook for the first weekend of NFL Along with Mac&Cheese of course ๐
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Lots of beautiful meals being posted !!!!!!! Just a simple sausages with peppers and onions. I get the sausage from South Market BBQ in Elgin TX. This is a mix of their country sausage and the jalapeรฑo and cheddar. Followed by watching the sun set at the lake in the 442 ๐
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Letโs see if I can get this video posted FullSizeRender.mov
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Always cooked in the pan then removed from the pan and put back in to crisp the bottom. I donโt cook with cause on the pie, I use sauce for dipping after ๐
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Am I the only one who slides their DSP out of the pan and puts it on the stone for another minute to get a little extra crisp on the bottom ? Iโve been making them for a few years now, I bought a pizza oven when the lesser ceramic cookers failed to deliver the results I was looking for in a pie. But I will be making them in the KK going forward ๐ sorry for the crappy pic, it is a screen shot of a video
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Don't do air tight on the wood, there will still be some moisture in the wood and you'll end up with fuzzy wood ๐ฅบ Ask me how I know lol
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How do I unsee that ๐คจ
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After over a decade of desire, I finally ordered my KK
C6Bill replied to johnnymnemonic's topic in Forum Members
Rolling down off the crate shouldn't be too bad, I used 2 people for my 32 but I am sure i could have done it by myself. But don't forget to take lost of pictures !!!!! -
Newbee to the KomodoKamado but an egg cooker for a good while.
C6Bill replied to cavedweller's topic in Forum Members
And the side tables are teak so some oil could help restore their luster. But I am far from an expert in that -
Newbee to the KomodoKamado but an egg cooker for a good while.
C6Bill replied to cavedweller's topic in Forum Members
Congrats and welcome. Starting from the bottom you have the rotisserie bracket and the three shafts, two are for the cage that I see in your picture, the third one is for the rotisserie spit which you do not appear to have. At least not pictures. But the two shafts that are used with the cage attach with the cotter pin also pictured. There is a great video posted by @tekobo that shows how all that sets up. Can you add a photo of the interior so folks can see what you are dealing with inside ? There are many here who know a lot more than I do and Iโm sure they will chime in soon. This is a rather exclusive club so not as busy as a BGE forum but the members here are great as far as sharing knowledge of not just the KK but of cooking in general. Lots of GREAT cooks here ๐ -
Well the headless pig I posted was 15 pounds in a 32BB so you could probably do a 25 with the head easily in a 42 ?
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@johnnymnemonic He hasn't posted in over 3 years so I'm not too sure you'll get a response ๐
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That is a great looking meal @Troble !!!!!
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Thank you !!!!!!
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That looks great !!!!!!! please tell me more about those pears, how long do they take ? Iโm thinking after a cook I am planning for my birthday I could roast some pears too ๐
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@remi great job on the porchetta !!!!!!!
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For some reason I ended up with two shafts, one was too long and one too short. For the one that was too short I put a little painters tape on the shaft so it did t go as far into the motor. That made it perfect. I think there was one in the box with the motor and one in the spares kit. But I ordered so much stuff I could be wrong about that
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Iโm a big SRF fan, that looks fantastic !!!!
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We went without a drip pan for about 25 minutes then 2 hours with the drip pan. And my temp stayed a solid 380 the entire cook. When i did open it to insert the drip pan i did it fast but also closed down the vents just a little so the fire wouldn't run away from me. Then as mentioned earlier we removed the drip pan for the last 15 minutes. For the 3 to 3.5 pounder I would think you may only need 30 minutes with the drip pan. We pulled this off with an internal temp of about 125 on one end and 135 on the other. The carry over took care of bringing the lower side up to 140. And the side that carried over higher than my target of 140 was still really good. The only thing i will do different next time is leave out the smoke pot for better fire control. And maybe pay better attention to the fire ,instead of paying all of my attention to my guest, while we were cooking. But we did have 2 hours to fill while it was cooking
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That looks like it is coming along real good ๐