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lee grabowski

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About lee grabowski

  • Rank
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    Member
  • Birthday 09/02/1953

core_pfieldgroups_99

  • Location
    Tennessee
  • Interests
    Cooking, Golf, Woodworking
  • Occupation
    Retired

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  1. I use a propane torch. It is fast.
  2. Smoked Salmon: Add salt to some water and mix well, place Salmon in water and refrigerate overnight. Remove Salmon and pat dry. Put each piece of Salmon on aluminum foil then on a plate and add spices (I only use Dill Weed), place back in refrigerator to dry out (2 to 24 hours) Start KK for a low & slow cook (180-200 Degrees F.) mixing some smoking wood (I have been using Cherry) in lump charcoal. Smoke for 6 hours, the Salmon will be dry and have a great smoked flavor.
  3. I like the grates going side to side & do use the door to add wood it is a nice option to have. I haven't had a problem getting under anything with a spatula the way things are.
  4. Hello, I have used Cedar for smoking because I noticed it was being used at a pizza oven in a restaurant, also I have it available and I like the smell of Cedar. Mostly I use Cherry, Hickory for Pork, Apple wood for Turkeys. Cedar Planks for Salmon too.
  5. Try starting each time with new lump charcoal on the top, it starts easily and it will get it going better. That is my experience with it, and as MadMedic says make sure the top & bottom vents are open. Good Luck
  6. The beef looks great and that looks like a Japanese knife in the background. We have a Shun knife and love it.
  7. My reason for buying the Komodo Kamado is Safety. The KK already has the base connected to the grill and I felt that this was a better and safer design than using a "Nest". Another overlooked item is the top and base have a locking mechanism that keeps them tight while cooking with no heat loss in the largest sealing area, also the gasket is on the top not the base so if any food gets dropped on the base it is not in the gasket. I have smoked Salmon for 6 hours at 180 degrees F. and Pork for 16-20 hours at 225 degrees F with no problem.
  8. Re: New to Kamados....start at the top! Welcome, I also have the 19.5 and with a little planning you will be amazed at how much you can cook on the KK. I recently cooked 6 T Bones on the lower grill and prepared the beans & potatoes also earlier. Enjoy Lee G.
  9. lee grabowski

    Ribeye

    Re: Ribeye Here is a great Video that Larry R. has: viewtopic.php?f=3&t=4882&p=43015&hilit=salting+steaks#p42915 I have been cooking steaks this way and they are excellent. Good Luck
  10. Re: Happy Thanksgiving Hi Loquitur, I did cook it on the sear grill only because I have a long straight temperature probe and I couldn't get the probe into the breast with the Turkey on the top grate. After the first hour I also basted the Turkey with butter and apple juice every 20 minutes.
  11. Re: Happy Thanksgiving Here is our 12 lb. Turkey. It was brined for 3 days and air dried for 2 days. Cooked at 325 deg. F for 4 hours and used apple wood for smoke for the first 1 -2 hours. I followed the Naked Whiz instructions. Very good turkey.
  12. Re: New here Hello and welcome to the forum. I was looking at grills for some time before I came across the KK website, after reading and learning about them I bought it as my first ceramic grill, and never used the gas grill again. You can cook low and slow, high and fast, grill, smoke, use it like an oven, and make an excellent pizza on the KK . Also a very big point for me is the KK looks like a beautiful piece of art all the time. It stays very clean because the tiles are ceramic and can easily wiped down with a damp cloth. It is top quality all the way. Hope this helps.Good Luck
  13. Re: Help on how to maintain grill temp I also had a hard time holding low temperatures and discovered the lower draft door was not sealed tight on the bottom. I discovered it using a placing a piece of paper between the stainless steel mating surfaces on the slide in draft door and the stainless steel surface of the KK, the paper would easily slide so I knew there was a gap at the bottom. I could also see light when a flashlight was on the out side and I looked inside. After sliding out the draft door mine has 4 little bolts on the inside which hold on the slide bars, I loosened the bolts and started shimming (with aluminum foil) near the top side only of the little bolts, which closed the bottom gap, tighten the bolts and check it on the KK. After a couple of adjustments it was a perfect fit. I can easily hold 180 Degrees F. for 6 hours, great for smoking fish. Hope this helps. Lee
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