djami

Dennis, Glad to hear you are recovering well from your rotator cup surgery. Very good new video. I also watched the follow-on 20'ish minute video where you detail the construction and functions of the KK. Another great video. Question: The owner's manual may not cover the various ports and stuff built into the KK, but the 20 minute video covers most of them. My question is what is the large port or slide out gizmo used for? It is located on the left-bottom side. I have never used it. Did not see it covered in any video. Put this video on your to-do list. A video showing the ways to properly load the fuel basket and light the KK will be very useful. That sounds very basic, but I have noticed in this forum some KK owners were lost on how to properly load and light the KK. The owner's manual briefly addresses lighting charcoal but only discusses what fire starters or appliances to use; but that coverage is not helpful in my opinion. This basic video is essential because it leads to more enjoyment using the KK when the fire ignites the charcoal effortlessly and provides a hassle-free hot bed of coals which is essential for a good BBQ experience. If someone can not light the charcoal properly, we always blame the charcoal grill. Lastly, I feel it is important to emphasize that charcoal should not be stirred around after they are ready. I read about coal-stirring a few months ago in this forum, and thot someone needs to master the basics. Just my pet-peeve Dennis. Master the basics ... inch by inch it is a cinch ... yard by yard its hard. Thanks and have a good day. djami

Tony, YouTube is your friend. I am doing the same thing for Christmas dinner. There are several YouTube videos shows various methods. Many of the videos are crappy and show everything but rotisserie BBQ cooking, so view several videos. I have done several prime rib roasts. Sometimes I simply put the prime rib on the upper rack, offset from the coals. Other times I rotisserie cook. Sometimes I put an aluminum pan under the rib roast while other times I let the juices drip into the fire similar to when I do hui hui chicken. In my opinion, offset rotisserie BBQing is best, but seer all sides first. I am somewhat a minimalist related to spices however I go big on [garlic] butter throughout the cooking process to keep things moist and flavorful. Recommended cooking temps range from 125* - to - 135*. Bottom line: do not overcook the rib roast. As you know, it will cook more after you cover the roast and it rests. Good luck. djami - Virginia

This is a non-KK cooker ... djami I luuuuuuv the smell of BBQ in the morning

Thanks guys for the comments about calibrating thermometers. Never thot cold weather would throw them out of whack. How do you recalibrate them? djami I luuuuuuv the smell of BBQ in the morning

Everybody -- thanks for your comments. Will do -- will keep 'er covered when not using. I have one of Dennis' fantastic covers. It is a few years old and still looks new. For beau coup years I have cooked during cold weather and the snow using an aluminum or steel grill. Was worrying about the extreme winter temperature changes when cooking and its affect on the KK ceramic and tiles. Y'all convinced me to fire up the KK year-round. djami I luuuuuv the smell of BBQ in the morning ...

Denis, Just wondering ... is it safe to do regular KK cooks in the sub-freezing winter time? An extreme may be KK getting up to 500* or so when it is 25*F outside. I am worried about cracking some of the ceramic and other components. What say ye? I trust you will say not to knock off the ice on the KK and then cook. djami - Virginia

For all who visited the great Dizzy Pig store in northern Virginia ... it is time to weep. Not only did they move, but they totally changed their operation. I loved going to Dizzy Pig because it was like going to the BBQ candy store. They moved to a facility about two miles away but they are not carrying all the cool BBQ toys and various charcoal brands. Instead they are concentrating on the production of their rubs and spices which they produce there. They do have limited stocks of upscale Victorinox knives and things, but most of the front part or sales area of the store is devoted to their Dizzy Pig products. I hate to say it, but they probably made a good business decision to focus on their main strength. Having said all of that ... in my area it seems like Ace Hardware store easily replaces the Dizzy Pig stuff ... but Ace does not carry many quality or cool things found at Dizzy Pig. Dennis - you will be happy to learn that Dizzy Pig dropped their line of Green Egg stuff. They not only sold the Green Egg line of cookers, but also they stocked many of their accessories. How does the Ace jingle go ... Ace is the place ... the helpful hardware / BBQ place ... Ciao, djami - Virginia

Hello PenulimateGriller, Your fire may not be hot enuff. Even tho you may have had good blue smoke when you started BBQing [maybe you didn't] ... your fire may have cooled down somewhat or the fire is beginning to burn new, unlit charcoal chunks or wood chips or briquettes in your coal basket, in your case. [agree with others - briquettes are not a good idea.] When you fill your basket with lump charcoal [recommended by most - not those wimpy grocery store briquettes ] ensure you light the entire basket of charcoal. If you light a portion of the charcoal hoping the heat will eventually spread to the other unlit charcoal in the basket; the newly ignited charcoal will give off white smoke which we do not want. This likely your problem since in your original posting you admitted to having an "unlit side" and lighting your fire in the "front right of the basket," etc. Recommend lighting the entire basket of lump charcoal. For standard KK BBQs, I see no need to transfer coals from a chimney "for use later." [yes, there may be times when that is needed but not for "standard" KK cooks.] Properly size and fill your charcoal basket and properly light it so the entire basket of coals is ignited. Use your KK vents to properly regulate the temperature and do not add or stir around burning charcoal embers. Use your Komodo Kamado "technology" to do your heat distribution for you. That includes vents and deflector plates ... and the resizing of the charcoal basket to accommodate an adequate amount of charcoal for your cook. Bottom line: your charcoals are not hot enough nor have they been burning long enough. White smoke is a sign of a dead or dying fire - and you want to be cooking on a live one. Possibly a dying fire in your case. Also, make sure you remove ashes frequently so the air flow is not disrupted. Finally, ensure your bottom and top air vents are properly set for good air flow and temperature. I do not believe you have a wood problem - rather you may have a fire problem. Just my thots ... Here is a good article on white vs blue smoke https://barbecuesgalore.ca/blogs/master-your-grill/charcoal-bbq-tips-what-is-bad-thick-white-smoke-vs-good-thin-blue-smoke Sorry Dennis - I did not see the komadojoe in the article. Good luck. djami - Virginia

Dennis, Great video. Very informative and well done. Looking forward to viewing the next ones. Don't forget to do one on the basics of lighting the fire and controlling temperatures for various type of cooking, i.e. stakes, roasts, brisket, chicken, fish, veggies, rotisserie cooking, pizza, searing and bringing temps down [or up] from searing, etc., etc. We realize our recipes will tell us the temps, etc; but show us how to get to and maintain those temperatures. djami - Virginia

jefshoaf & Tyrus -- thanks for your comments -- djami

Bunji, per your initial July 3d posting, you mentioned you bought a big 3-pack of Costco ribs ... and mentioned you would freeze the left over ribs. In my opinion ... only my opinion, you might as well feed the left overs to your parakeet than freeze them🙂 Just kidding. Seriously, many people freeze a lot of cooked food, but that stuff never tastes good after freezing. We occasionally have leftovers and put them in either glass or plastic storage bowls and place them in the refrigerator. In fact, many times the refrigerated BBQ takes on a more enhanced taste after sitting in the frig for a day or two. Then we nuk 'em for 30-45 seconds just to warm things up and get the juices flowing again. Guess the flavors permeate somewhat in the frig which adds another level of flavor to your BBQ. Guessing this is like a post-BBQ marinade. Costco sells smaller packs of ribs ya know. I usually buy the two-pack. djami

Jeff & Roger, On Saturday, I emailed a long-time friend who lives in Hilo. His family has lived there for well over 100 years. One of his kids owns and operates two [?] Japanese restaurants. This is an extract of his reply to my email ... "Most common wood used for huli huli chicken is Kiawe which is well known in Texas, Arizona, and south-western US and Mexico as mesquite! It’s a very dense wood that burns very hot and is also used for in making bar-b-que charcoal. If it was on Oahu, it was probably kiawe. As far as the aroma, it is a common practice to strategically channel some of the rendered drippings to some charcoal to create palu (chum) to trigger salivary glands! You can use mesquite charcoal, but the kiawe wood just seems to give that extra spike of Onolicious!" Mystery solved! Thanks for your comments. djami

Tony B, Thanks for sharing your consideration of allspice. I would remember allspice because of many things. The most likely place to see allspice trees in Hawaii is perhaps only in one place and that is at Foster Botanical Gardens in Honolulu. That is a fantastic place and perhaps my favorite botanical gardens ever. We used to visit the gardens often. There are relatively few [from my observations - so not the gospel] allspice trees in the Hawaiian islands, but Foster Gardens was established in the 1800s and brings a vast array of tropical trees, bushes, and plants ... flora and fauna to Hawaii for research and sharing the gardens with the people. By the way, agriculture is very controlled in Hawaii for many good reasons. Most flower bulbs, seeds, etc are not allowed to be mail ordered or to be introduced into the state. Please see Jeff's response about kiawe. That is likely the unique wood many Hawaiian use for huli huli chicken. Having said all of that and considering allspice is a Caribbean area tree, it sounds like a great BBQing wood providing special flavoring. Thanks again Tony B. djami

Jeff, Thanks for doing the research. That wood sounds familiar and is likely the wood often used for huli huli chicken. I Googled kiawe and learned the State of Hawaii classifies kiawe as pest vegetation since its arrivial in Hawaii in 1978. Not sure when the popular huli huli chicken gained its notarity; but it is quite likely the wood. The name kiawe certainly sounds familiar. The kiawe pictures look very familiar. Guess I need to return to Kauai and find out for sure🙂 djami

Roger - thanks ... that could be the wood which I referred to. djami