lee grabowski

Re: MY NEW KK!!! Tribeless, The recipe & cooking tecnique was found on The Naked Whiz website below: http://www.nakedwhiz.com/smokedsalmon.htm Now we have cooked a lot of cedarplank Salmon, that takes about 20-30 minutes of cooking time at 350 degrees F. This is smoked at a low temp of 180-200 degrees F. for about 6 hours. If you follow the receipe it is a 3 or 4 day procedure. Day 1 brine, day 2 dry in refrigerator, day 3 smoke salmon, then eat or refrigerate we do both, eat some & refrigerate some. I would urge you to try it both ways. Lee G.

Re: MY NEW KK!!! Some photos of KK and Salmon. n67059 n67060

Re: MY NEW KK!!! Welcome. I live in Columbia, Tn. not too far from you. You will enjoy the new KK.

Re: Cooking salmon I have used the KK many times to smoke Salmon, and used the recipe from The Naked Whiz web site on how to smoke it and it is very good. This process is a low and slow cook. There is a post in this forum with pictures if you search smoked salmon it will come up. You can also use cedar planks to cook it, leave the skin on the fish and place it skin down on the plank, the skin stays on the plank and all the fillet comes off. I will use only some Dill Weed for spices. Cook it at about 350 degrees dome temp., 20-25 minutes and it is done. Other times just slice up a lemon and place it on the Salmon while on the cedar plank. Salmon it is easy to cook. I usually take it off at about 145-150 degrees inside. You should thank your neighbor it is $8.99 a pound now. Good Luck Lee G.

Re: Thanksgiving 2011 Our Thanksgiving Giving Turkey is a 12 pounder and I followed the Naked Whiz's web site Mad Max's receipe. Very good, it took about 3 1/2 hours at 310 - 320 degrees. After about 2 hours I basted it every 20 minutes with an aluminum foil tent over it.

Re: top hat spring It is here. viewtopic.php?f=42&t=3878#p35973 I have done it myself and it works well.

Here are some photos of my first smoked Salmon. I followed the instructions on the Naked Whiz web site. Day 1 brine the Salmon. Day 2 dry the Salmon in the refrigerator. Day 3 smoke the Salmon. The first 2 hours I smoked it at 90 degrees then for the next 5 hours at 175 Degrees and the KK stayed right at that temperature. Day 4 eat the Salmon, that is the easy part, as you can see we started eating before I thought of taking the photo.This is very good and worth the time to prepare.

Re: Dome Thermometer Spring Yes, my thermometer has hit things on the top rack before I put on the spring. This gives it more clearance on top. The thermometer is in the KK plenty far enough for an accurate temperature reading.

I like to keep my desired dome thermometer temperature at 12 O'clock (so I can just glance out the window and know I am at the correct cooking temperature), but the thermometer would turn sometimes. So I put a 1" long spring around the thermometer probe and a washer on the KK surface and reinstalled it in the KK. Now it will stay where I want it.

Re: What is your KK's name? We call ours the Turtle. My wife thinks it looks like a turtle.

Photo of our first pizza cook and one of our 19.5 OTB on our porch.

After much effort, this is my first photo post, also my first Boston Butt. I am cooking another Butt as I am writing this. Now that I have found out how to upload a photo I may post more .

I have owned a 19.5" OTB for a year now and still admire how beautiful, well crafted, and thought out the KK is. It is very well packaged and crated, we had no problem unloading it or getting it in place, I built a ramp to roll it up to my porch. It looks like a beautiful piece of yard art in place, the KK looks like it belongs on my porch. I am so glad that I don't have a metal grill there any more. We have cooked a wonderful tasting Pizza on it, I would recomend this to everyone trying it because it was fun for the entire family (be sure to get some fresh Basil, it adds great taste). We have cooked many Chickens and also Rotisseried them with great results. Yesterday I cooked a Boston Butt for 10 hours, the meat was moist and tender. The Steak cooked on the lower grate is better than the restaurants. Here are some other thoughts: 1) The top is spring loaded so it opens and closes easily. 2) The top also has a locking feature that others don't, so it does not leak, this is key in keeping your heat at the temperature you want, this is not mentioned much in this forum, but it is a real big plus. 3) It included 2 grates for different cooking options. Also some pans and an indirect cooking stone. 4) I have learned to control the low temperature cooks like at 225 degrees by using a set feeler gauges. For my cooker if I open the bottom draft damper to 0.055 (55 thousands) and open the top about 1/2 to 3/4 turn I can keep my temperature right at 225 degrees. I have found if I open the lower damper to 0.070 my temp will rise, if I go down to 0.040 opening the temp will drop. So a small amount of increased opening makes a difference, this has helped me a to keep the temperature where I want it during my cooks. 5) The small amount of ash is not a problem to deal with, I probably only clean it out every 4-5 cooks then put the cold ashes on the flowers. I made a long handled scoop and a tray with all the left over wood from the crate that the KK came in. 6) After you own a KK for a while and get to see another brand of ceramic cooker then you will realize how much better, and well thought out this KK really is, it surpasses them all. 7) You will not have to build or buy a stand to put it in, it is ready to cook in. I was concerned about buying over the internet but the sale was flawless, Dennis is wonderful to work with,everything went just as he said it would. I hope this helps anyone who is interested in a Kamado Komodo

Leg Cramps I have read this recently: "Slipping a bar of soap into the bed as a leg cramp prevention has been advanced by a number of authorities, both medical and otherwise. Ann Landers has mentioned the soap cure in her column on a number of occasions, with each airing prompting a load of letters from readers thanking her for this information because it worked wonders for them. "They were thrilled and grateful to be liberated from those leg cramps," said Ms. Landers." After searching some more, put the soap between the sheets down by your feet, Dial & Dove soap are not recommended. Lee G.

This will be a very welcome addition to the grill, I have melted one carpet & burned one wooden table.

Motor Thanks T Rex I will give him a call. Lee

I was looking for some advice on what would be a good motor. Any suggestions?

Thermometer Hello, How do you mean loosely? Mine fit just right into the little hole in the dome, then there is a clip to put on the inside. I would not silicone it because this is how I use mine: I put the set temp. (for instance 300 deg. F) at 12:00. then in just a glance I can tell what the KK dome temp. is, therefore I am always rotating mine to a new temp. Also make sure that the dome top latch is down to the second locking point. On my first cook I didn"t push down hard enough on it, so the temp was hard to control. If there was no manual Dennis will email you one. Hope this helps. These were some of my first lessons. Lee

With the help of a neighbor we lifted off the dome first which was in a separate crate. Then we removed the crate from around the bottom part of the KK. We rolled the KK to the edge of the pallet, eased two feet on the patio, then tipped it enough to pull the pallet out from the other 2 feet, eased the KK back to the ground. We installed the dome. I built a temporary ramp and we pushed it up onto the deck. It was easier to deal with than I thought it was going to be.

Pork roast The package from Public's just says Pork Roast, and it is a lean looking piece of pork. Thanks Lee

Pork roast Thanks Larry I will give this a try. Lee

Hello, After reading about cooking pork on this site, I cooked a pork roast to 195 degrees internal temp., it came out very dry inside. I did not brine it before cooking, but did use a rub. I want to try this again. Should I brine it? What internal temperature should I cook this next pork roast to? What KK dome temp? Thank You Lee

Welcome. Having just bought a 19.5 myself a couple of weeks ago I can say they are a great cooker. We are going to try doing pizza this weekend. Keep reading this forum, there is a lot of information here. Good luck

My gas grill was getting to be in very bad condition and I have been reading about the ceramic cookers and looking at them for several years, I came across this cooker but didn't think I could justify the price. After doing a lot of reading on this forum, and other forums, I was convinced that Dennis had solved a lot of the issues with this type of cooker. I decided would save up and get the KK that I really wanted. After receiving it, it is clear that he has. It is beautiful, well constructed, and thought out, and most of all it cooks very well. Having to buy on the internet sight unseen was a little hard to do but the transaction and delivery was flawless. My neighbor & I rolled the KK pallet on 4 large PVC pipes to the patio, then I made a ramp to push it up on the deck. No problems at all. This is a long post, but I know others who are looking at the KK may have the same concerns I had, and it may ease their mind. Thank You Dennis for a wonderful product Lee G.