C6Bill

Perfect

We need more details

Looks great !!!

Nice 👍

I like Holy Voodoo, but I usually layer it with other rubs for just a little extra kick

Ribs look great Instead of dropping the hickory on top of the lit coals try burying it in a few spots inside the pile of lump. If you put them right on top they can catch fire and burn real fast and hot raising your internal temp. I had that happen once or twice.

I made duck and bread this weekend, forgot to take a single pic of the duck 🫣 It was my lady friends brithday so i made her favorite meal of duck breast served on a board with fruit cheese and olives. And marbled rye, at least i took pics of that before getting distracted lol

Pig looks great !!!! I just cant cook them with the head on, i don't like my food looking back at me lol

@tekobo Tyler Shepherd Contributor Grilling, or cooking food over coals or an open flame, is most likely the very first cooking method invented by humans and is the most universal, with the barbecue – both the food and the social event – being a staple of almost all cultures. While it seems incredibly simple, grilling enthusiasts know that a lot of care and attention is needed to create a well-grilled dish. The equipment also plays a huge role in this, and two pieces of meat smoked or roasted on different types of grills will produce equally different results. Over the past few decades, the kamado, a Japanese-style earthenware cooking vessel, has become popular among grill geeks, thanks to its ability to retain heat within and give cooks a great degree of control over the temperature, which is important to get the best results in food. Unlike a metal grill that radiates heat, effectively wasting it, a kamado, also known as a ceramic grill, keeps the heat inside, making it more fuel-efficient, which is great for ‘low and slow’ cooking that can take around 12-15 hours. Introduced to the West by US servicemen after World War II, Kamado cooking has gained a cult following around the world for its ability to create some of the best grilled, roasted, smoked, and baked food one can find. There are many brands of kamado grills on the market, but they are not created equal. Komodo Kamado is one of those brands that have been hailed as the best kamado grills out there. A Komodo Kamado isn’t a glazed pot Kamado like the others. Founder and designer Dennis Linkletter describes it as an overbuilt and overengineered refractory grill, smoker, and oven. Available in eight sizes, including the most recently launched 38-inch Goldilocks, Komodo Kamados range from tabletop cookers to full-size outdoor grills. The hot face is 1.25 inches thick and made from high alumina refractory cement, which is used by industries to contain molten metals and glass. It is then further insulated by a 1-inch layer of vermiculite and silica, coated with waterproof acrylic insulation with nano-ceramic spheres. According to Linkletter, the Komodo Kamado’s insulation is so efficient that it can be used effectively outdoors in below-zero temperatures. Aside from heat retention, the Komodo Kamado’s design allows cooks to accurately control airflow, which makes controlling temperatures effortless even for a novice, and of course better food. “Charcoal always burns at the maximum volume for the allowed airflow,” Linkletter says. “If you can burn less fuel, you will have less airflow and less evaporation, which creates foods with more retained moisture, which is the Holy Grail of low and slow cooking. Not only are you preventing the meat from drying out, but, when charcoal burns there's a vapor that's released which imparts the food with the smoky flavor everyone loves. The charcoal smoke flavored vapor is transferred to the meat via condensation, more retention time gives the vapor more opportunity to condense on the food.” Komodo Kamado’s name isn’t just a clever alliteration. It is manufactured in Indonesia, where Linkletter has lived for more than 35 years. It is named after the Indonesian volcanic island of Komodo, which is the habitat of the famous Komodo Dragon, the world’s largest lizard. Linkletter, whose father Jack Linkletter, and grandfather Art Linkletter were well-known TV personalities, first visited Bali when he was 18 years old, and he fell in love with the island. In the 1980s, he moved to Indonesia and entered the teak flooring and furniture business. His hand-hewn/distressed teak flooring and doors are featured in luxury hotels, homes, and retail establishments worldwide. Today, he resides in Bali with his wife and their two children. In 2003, Linkletter learned about kamado grills and decided he could build a better mouse trap. At the time, the internet was abuzz about how awesome kamado grills are, so Linkletter began designing a better version, capitalizing on the strengths and correcting the flaws. This resulted in Komodo Kamado, which revolutionized kamado cooking via its top-notch materials, design, engineering, and performance. To this day, Linkletter is actively involved in running the business, overseeing production, designing new models, and talking to clients on the phone, as well as grooming his son Dexter to eventually take over the business. “For more than 20 years, I’ve been continuously fine-tuning the design of the Komodo Kamado,” Linkletter says. “By overbuilding and overengineering our grills, they will last long enough for our customers to pass it on to their children. While a Komodo Kamado costs much more than the average Kamado grill, its unusually high build quality and durability give it unparalleled value, as evidenced by our customers’ word-of-mouth referrals, and numerous excellent reviews.”

@Marchitect which grill do you have ?

We all like round snd round chicken 😀 Next time try a smaller tray so that the back half of the chicken is exposed to flames. Your temp is probably fine to get crispy skin, I like 375 Fahrenheit . The issue is the KK retains so much moisture that you need that extra exposure to the flames to render the fat out of the skin and crisp it.

I’ll wait for Tony to speak to what you have there (POSK). He is the resident expert 👍

That sounds like a great plan, good luck !!!!!!

Great setup !!! Congratulations 🥳

Hi Terry Welcome to the forum. Some pictures would help us help you. Restoring tiles can be easy or it can be hard, depending on the damage you are trying to repair Bill

Went to a graduation/off to boot camp party yesterday so I decided to bring some pork and bread along with homemade pickles for pulled pork sandwiches. It was really hot outside but everyone still had a good time

Great article !!!!!

I've haven't tried spinning one since i got into ceramic style cooking but i use to spin them in a George Foreman rotisserie back in the day lol

Check your junk mail often, they will send you some emails with a lot of details. And more than a few people have found it in their junk mail folder.

Looks delicious !!!

How do I actually delete a post and ban a spammer ? I deleted the text in one and wanted to ban the spammer but not sure how. It was in the solo stove thread. The post was a link “girls in your city” I’m kind of sure it was spam lol Got it, I needed to go into reported contect and ban from there then mark the report as completed

When that outside temp drops 30 degrees overnight and a foot of snow magically appears a controller is worth every penny

Nice job on the adapter !!!

Yum !!!!

It’s Indonesian math ??? Lol