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Cheesehead_Griller last won the day on January 10
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How to Start a Coffee Sample Roasting Business
Cheesehead_Griller replied to adamfrank's topic in Komodo General
ChatGTP, is that you?- 1 reply
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You can certainly let t ramp up to 600F. However, it may get a bit high and not come back down to your desired temp in time. This is why I switched my method. A nice even layer of hot coals across the entire basket seems to work well. https://tmgpits.com/products/tmg-torch-charcoal-chimney
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@Dennis I had similar problems for a while when I first got my KK. It was super frustrating for me. However, I found a very simple solution. I know fill a charcoal chimney with lump. Once the lump is red hot, and going strong, I pour those hot coals over the entire charcoal basket. I can now burn a complete basket of lump and avoid these dead spots. For small cooks it isn't too big of an issue. I had the most issues on longer cooks where I needed the whole basket to burn and it wouldn't. I also now only use the Fogo Premium; not XL. Sometimes those XL chunks just wouldn't burn.
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Yes, Fireboard 2 Drive or Pro and a Pit Viper would be the best. I have the FB Pro and Pit Viper. Love it.
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...its' never too late Thanks!
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I ended up just brining the ham for two days instead of curing it. Sliced it up for soup and sandwiches. I requested the butcher leave the ham whole which was a mistake. Next time I'll have him quarter it to make the process a bit more manageable. Trying to work with a 20lb ham isn't all that easy.
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I have a whole uncured ham from a pig we had butchered this past fall. I sawed it in half today so it is a bit more managable. Now, it's time to cure it. Do any of you have a good recipe and instructions for curing a ham? Should I be injecting the brine/cure into the meat? Any tips would be much appreciated. Thanks!
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Look very nice. Good work!
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Could you please post some pics of the grill itself and with some food on it? It would be nice to get a size perspective.
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I have a 32" and don't regret the size at all. Even when cooking for larger groups it works so much better to have a separate grill versus trying to do everything on one. Go for the 32". Be sure to get the stainless side tables. The only MUST have accessory in my opinion.
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If possible, just buy a BBQ Guru fan. Works perfectly with the Fireboard Drive / Pro. @C6Bill is right
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Welcome to the club! I have had my 32 for two years now. Have done well over 150 cooks on it so far. Of all my grills/smokers, it's my most versatile. If I could only have one it would be my KK Best of luck to you my friend.
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I have the best results by using a charcoal chimney to start my lump. I fill the basket 2/3 and top it off with the hot coals from the chimney. Note, I also struggled with finding the right lump. I tried the XL size and I think that was my trouble. I switched to Fogo in the black bag and have never looked back.
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22" Beast Table Top, KK family growing
Cheesehead_Griller replied to skoell's topic in Komodo General
Anyone have a 22" they can show a few pics of? If I were to buy a new KK it would be a 22" TT. I'd love to have one on a cart so it would be a bit more mobile than my 32". -
Everyday Misc Cooking Photos w/ details
Cheesehead_Griller replied to DennisLinkletter's topic in KK Cooking