Mark Surratt

I am in Greensboro and would greatly appreciate being able to see your smoker.

Hi grillnbrew,

That would be great! Where are you located? I keep going back and forth on the cold smoke and either the spit or basket. I think I would use the spit more and I really don't think I would need both.

Thank you for your input...I will keep it at the 32 for now. I have my Primo XL for different temp cooks when it need to do that. It is very tempting though. I was looking at the 23 and decided to go up to the 32. Do you have the cold smoker, I normally rely on adding wood, wasn't sure if it would make that much difference. I found a lump that is off the grid and really good to the point that I don't really need to add wood now. It is called Smith Mountain Lump out of Virginia.

Your cooks really look good. With pork pricing the way it is now that would cost a few pennies!

All this talk has me wanting to jump from a 32 to a 42....still not sure why you think tiles cook better than pebbles. 

That's a food looking bird!

This is a great subject line....just think we probably all graduated from kingsford blue. Are you guys sure tiles are better than pebbles! Taking votes on your favorite meat to cook  and I will take the top 1 and make it my first cook.

Yes, and the red bag has to many small pieces. I use to use that red oak natural briquette in my srumps gravity until they changed it to the ridge style, it would cause it to bridge in the shoot. I really liked it so I need to try it on my komodo cookers. 

Great advice!

I just picked up b & b lump (oak)and smoking 

chicken now. Not many choices around here right now. Definitely getting the pizza stone!

That's funny and leads me to a story about faded jeans, one of my customers is a major jeans manufacturer and actually uses pebbles in bags with the wash to help fade jeans. I kept going back and forth on color and pebble vs. tile and just flipped a coin.

Thanks,

Mark 

Ha! Ha! Yes, I just wanted to join the pebble/ tile fun...I just have a thing about square and straight lines, I think it started in my yard/landscape designing! I was thinking about the spit vs. basket or both, in think I would use the spit more. Thanks for the larger motor idea, I was going to just irder the smaller one.

Yes, I am going to have to explore this rotisserie basket cooking deal, I will look for ideas in the cooking/ recipe forum.

I ordered the cobalt blue in pebbles....I kept reading that the pebbles cooked food better and the lump would last longer!

What lump do you recommend when having to buy local...I have been using big block and jealous devil. I used red oak for a long time,  but it burns up much quicker.

Thank you

Mark

I just ordered a big bad 32!!!!

Looking forward to chatting with everyone here. Definitely going to get the splitter, how often do you use the rotisserie basket, I have never used one and not quite sure if it is something I would use much. I have been smoking meats for several years with differant types of smokers. Stumps gravity, Weber bullet, PBC, Traeger pellet and currently Kamando joe& Promo XL.

Thank You,

Mark

That's is a great song!

Thanks for everyones imput, it goes with what my thoughts have been. Planning on calling Dennis shortly and placing an order!

Lookingbforward to more chats with all!

That's speaks a lot about the KK , i do love my Primo and I have had a lot of different smokers/grills, so with all of the positive input especially from people that had already had experience with ceremic cookers I know I will love it. I have a fireboard  and I find myself using it more without the fan assist, it seems to overshoot my temps by 5-15 degrees on my primo ....I never had that problem with my stoker on the stumps gravity smoker. Do you find you don't really need the fans on the KK? I think I have settled in on the cobalt blue, now to figure out what accessories, do you have any imput on what accesories to get? Thank you all in advance!

Oh yeah!! Just having fun with them while smoking chicken, sausage and a pound cake! Can ya smell it?

Great answers! I do love my primo so I know the KK will make it even more enjoyable. You guys have been very helpful!!!! Maybe I should ask Dennis to do a pebble/ square tile combo so it cooks everything great! Lol

I heard for round pizza that the pebbles cooked better and for brisket flat to go tiles all the way. With all this free info from you guys if you  will pony up some $ then I could jump to the 42!!

I also have a traeger pellet and of course the primo, my favorite of all of the smokers has been tha kamando style cooker, so that is what led me to  looking at the king of them being the KK. Not only do I think the food is better, I just enjoy cooking on that style cooker. I have a fireboard for my promo but I am finding it to not be that necessary to hold temp. Is anyone really using the temp controllers on your kk?

I know the KK is much better than the BGE and Primo....how would you rate the 2 as compared to cooking on the KK? I have had a few smokers, stumps gravity, Pit barrel cooker, smokey mountain Weber, kettle, kamando joe Jr. 

Thank you all for the great input. Now that the 32 is settled....what accesories did you get, wish you had gotten and do not use much?Also, now comes the tile colors and shape. I was leaning toward the cobalt blue, not sure between the pebble and square.

Hello,

I have a primo XL and I am looking to get either the 23 or 32 komodo . I do both low and slow and grilling for my wife and I. The 23 is probably what I should get but the 32 keeps calling me because of the looks and sheer size. Should I keep my primo and get the 23 or get the 32 and sell my promo xl?

Thank you in advance!