Jump to content


  • Posts

  • Joined

  • Last visited


12 Good

About cavedweller

  • Rank
  • Birthday 11/07/1956

Profile Information

  • Gender:
  • Location:
    Mobile Alabama
  • Interests:
    PCP Air rifles, Bicycles, Work and Cooking when time permits

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. The birds were roasting hens.... quite large as chickens go. I cooked them at 300 degrees F. The meat was succulent, very moist, and I removed them a few degrees below rec. cooking temp and covered tightly to allow them to finish off the KK. I have since learned my lack of a crispy skin and golden color were the result of insufficient KK temp. Oh well. I figured since roasting hens were fatter, it would be wise to cook slower to render most of the fat out. Lesson learned. BUT i also learned something else by accident. The Connecha sausage fell out of the rotisserie directly into the glowing coals; must of sat it the embers for at least 5 minutes. Low and behold, i found myself and my guests ranting about the flavor and texture of the Connecha! Like a reverse seared steak i guess. I will be using this technique again and again in the future.
  2. All you premier kk chefs chime in - what is the secret to creating a golden brown skin on the bird of your choice?
  3. I used the large basket for this cook. But that’s really good info!
  4. The birds were quite succulent very moist! I pulled at 160 and covered - they finished sitting at 168 degrees. I didn’t baste them as intended so the skin never got brown sugar brown. Guests were happy.
  5. Winner winner chicken dinner 🥘 All good accept I didn’t leave enough space on rotisserie inserts into KK so as things expanded with heat I couldn’t get it out and used the Allen key to release basket prongs. Lesson learned 😏
  6. Good to know - now I need to find a kk plug anyone have a link ?
  7. Good to know - now I need to find a kk plug anyone have a link ?
  8. I figured the connecha will add some sweet heat to the golden brown chicken skin basted with worshteshire and butter with a we bit of soy and secret sauce.
  9. 23 ultimate First rotisserie - two large chickens stuffed with vegetables and a conenchua sausage on the outside - wondering about the smoke coming coming from hole on right side below lid? What is this holes purpose?
  10. No grout is used to fill between tiles - mastic holds the tile to the surface of whatever
  11. Anybody have a link for the sticking mastic?
  12. So I’m up and cooking and during rotisserie set up and discovered one missing tile. How does one find a matching one? i haven’t found any tiles or caulking or grout mastic on the Komodo Kamado site so does anyone know where I can acquire this stuff ? Picture shows the tile I need. Also I was surprised by the moisture that dripped out of the Komodo onto the deck when I fired it up to 500 degrees. I know it had sat unused for a long time. It’s new home is inside a covered porch, but mobile alabama is a humid place. I know to keep the damper on top open now so I’m hoping the condensation is a thing of the past.
  • Create New...