On 9/26/2021 at 4:05 PM, Basher said:

Cavedweller you will have some black rubber plugs for that hole.
It’s for putting temperature probe cables into the KK.
How did the birds turn out?


Sent from my iPhone using Tapatalk

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.

Nice patina for the pallet

All you premier kk chefs chime in - what is the secret to creating a golden brown skin on the bird of your choice?

16 hours ago, tony b said:

You should have a bag of "spare plugs" in your repair kit that came with your KK. 

Yep, I've had troubles in the past with the rotisserie expanding and being difficult to remove once the cook is finished - a PITA sometimes. I trimmed my rotisserie rod down and one of the end pieces on the basket, too. One piece of advice, as I made this mistake - the pointy end on the rod unscrews and you should remove it after skewering your food, which shortens the rod about 1/4". It will help with the expansion issue, without trimming. Now, I have to leave the pointy end on, otherwise the rod is too short to reach the holes inside the KK. Doesn't make for the best fit. 

I used the large basket for this cook. But that’s really good info!

On 9/26/2021 at 4:05 PM, Basher said:

Cavedweller you will have some black rubber plugs for that hole.
It’s for putting temperature probe cables into the KK.
How did the birds turn out?


Sent from my iPhone using Tapatalk

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.

Works like a charm 

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 😏

2 hours ago, jeffshoaf said:

https://komodokamado.com/collections/21-supreme-spare-parts/products/polder-tube-silicone-plugs-6pcs

 

Good to know - now I need to find a kk plug

anyone have a link ?

Good to know - now I need to find a kk plug

anyone have a link ?

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.

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?

No grout is used to fill between tiles - mastic holds the tile to the surface of whatever 

Anybody have a link for the sticking mastic?

11 hours ago, Dono said:

Sounds like you may be the new owner and not the original buyer.. If that’s the case and you do not have the replacements you might try this link for the grout:

https://komodokamado.com/search?type=product&q=grout&submit=Search

there is also info on how to contact Dennis, he would be able to help with replacement tiles.  Good luck!

yep - bought it from a friend

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.

Thank you tony b

Well darn - I wonder what flavor the fuzz adds?

Since i live in a humid rainy place = Mobile, Alabama, I am wanting to find some nice airtight storage options for Charcoal and Wood Lumps. I found these on Amazon: https://smile.amazon.com/gp/product/B01H6RAO6O/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

Sterilite 19384304 80 Quart/76 Liter Gasket Box, Clear Lid & Base w/ Blue Aquarium Latches & Gasket, 4-Pack

What are others using, as in, what else is out there suitable for charcoal storage?

Learning all about my kk and loving it. You tube and this Forum are really helpful.

Finding accessories to maximize our cooking joy, is of course fun also.

This first picture was of it's original location.... outdoors uncovered and wet... Now it lives on a screened and covered back porch.

On 8/30/2021 at 7:35 AM, DennisLinkletter said:

Please don't shoot the messenger... Your grill  is a 23" Ultimate not a 32" Big Bad.
You have your side  tables reversed.. the square point goes in the rear and mimics the shape of the grill.±
Best to use maroon Scotchbrite to remove the stains and oxidation on the teak..

Looking like I need another cotter pin Sir 🙏 maybe they can include with my order today? @DennisLinkletter

On 8/30/2021 at 6:51 AM, C6Bill said:

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 I’m 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 😁

Maybe you or another know what this T handle thing is: 

22 hours ago, tony b said:

FYI - you shouldn't be grilling with the lid open anyway; it's bad for the gaskets. 

Wowza - that’s good to know!

6 hours ago, DennisLinkletter said:

Please don't shoot the messenger... Your grill  is a 23" Ultimate not a 32" Big Bad.
You have your side  tables reversed.. the square point goes in the rear and mimics the shape of the grill.±
Best to use maroon Scotchbrite to remove the stains and oxidation on the teak..

Ahhhh its a dyslexia strikes again! Thank you Dennis - i have ordered the maroon scotchbrite from amazon and will swap the table tops when i get home.... now that i know i couldn't possibly sleep with them being installed backwards. While i am asking questions.... Should i make provisions above the egg to protect the ceiling of my front porch from heat if i am searing a steak? Also since the 23" ultimate was outside in the rain should i re-heat it to drive out moisture? The lid didn't seem unduly heavy and adjusted easily.  @DennisLinkletter

I was very fortunate to buy a 23" KK used from someone who had used it twice (maybe once). It's less than 4 years old. In Mobile Alabama it's a rainy humid place.

The lid lift spring is rusty and the side tables need to be cleaned and or reconditioned - any advice would be great..

The stone inside the grill seems to have been exposed to water? maybe it sat in the rain... but it has pitting/sandy stuff coming loose on one side -  Any advise on care of the stone would be nice

It was pretty easy setting a proper lift assist load on the spring. Well thought out design.

Prior to this lucky KomodoKamado purchase i had been using komodokamado extruded coconut charcoal in my other egg.

I like to cook things like prime rib standing roasts or big ol turkeys on my earthenware cookers, so I am hoping to master (Low n Slow) fire start ups on this komodokamado, so I don't chase the temperature all day long - any advise would be helpful.

In the pictures below there are a few things I'm not to sure about.... #1 is the rotisserie (i do not have a motor) just the cage seen? Also the smallish parts are somewhat of a mystery to me. Is there a schematic showing when where and how to use them?

Thanks again to Dennis!  Good dining to all of you.