HogBoss1

Komodo Kamado April 6 2021 I am almost 80 and not very flexible especially when bending over and trying to maintain my balance while trying to scrape out the ashes. I have used a portable handheld vacuum but that necessitates taking the KK apart and the vacuum cleaner frequently plugs up with residual charcoal. Because of these problems for me, I have given up using my KK and purchased a Memphis pellet grill, but I still prefer my KK if it were not so difficult to clean out the ashes. I had almost given up hope for using my KK again when I came across a competitor's solution, an ash drawer with the air inlet part of the face of the ash drawer. All the ash falls into the drawer then can be pulled and is pulled out and dumped. It seems to me, what we have now simply needs a drawer attached to the air inlet controller face plate and my problem is solved. Of course, this shouldn't be a patent problem because the competitor's face plate has what appears to be non-adjustable air inlet holes whereas our KK has an adjustable air intake system. I guess the competitor must rely solely on the top vent to control temperature. rely

My experience with a KK brisket and beef long bones 1. Removed the top layer of fat from the top of the 12# choice brisket and saved. 2. Removed hard fat on sides and underneath where possible and discarded 3. Smeared on yellow mustard 4. Mixed 1 cup Texas bbq rub and 1/4 cup Hatche's medium chili powder then rubbed it on fairly heavy all over and replaced the fat previously removed. 5. Tightly wrapped Brisket in several pieces of saran wrap then aluminum foil and placed in refrigerator for 4 days ( 96 hours). Just a fluke, the kids canceled coming over for Sunday dinner at the last minute. 6. Removed and unwrapped the brisket and let sit on kitchen counter for about 1 hour as I prepared the KK and while it was warming up. 7. Placed large piece of very old dry apple wood 4-5" long by 3"-4" diameter in the middle of the briquette basket then over filled briquette basket so it would last thinking this would take a long time. 8. placed the clay heat deflector with large side up on top of briquette basket then placed the grill with longest legs to elevate the grill the highest for the full of water large aluminum pan 11" X 13" x 3" to just fit under the brisket, then added large grill for the brisket to sit on. 9. lit the center of the charcoal in a small area with my trusty weed burner to avoid getting too large a fire. 10. Opened top and bottom vents to get coals going and after 15-20 minutes placed brisket on the grill and plugged in my Thermoworks meat thermometer into the thickest part of the brisket and the grill temp probe was supported on a 3" aluminum wrap ball set about 1" above the meat to get an accurate idea of the cooking temp. Turned out the KK thermometer was just as accurate as the Thermoworks. 11. Shut the KK air vents down when grill hit about 150 degrees but temp got away because I had over filled the briquette basket. I wanted to run at 240-260 low & slow instead ran at 300 or slightly over until brisket was removed. 12. Checked brisket temp after 6 hours and found it was almost 175 on the large end near the back side of the KK but the front of the brisket was only 155 so I turned it 180 degrees and to equal out brisket temperature. After two hours the temperature of brisket was equal on both ends, I turned brisket again 90 degrees to avoid front end getting too hot internally until finished. I think the reason for the wide temperature variation was due most likely to the way the KK reacted to the placement of the indirect plate. 13. Removed Brisket and placed on a serving plate and covered with tin foil for 2 hours then sliced thick slices and it was the best yet. 14. Brisket sat out of the refigerator for 1 hour sitting on kitchen table and 7.5 more hours in grill to reach 190 internally. 15. I have tried several times to use my smoke cooker, for up to 18 hours obviously going low and slow and never have I ever even come close to the job the KK did for tender and the bark was great. 16. the next week I did beef long bones four at a time, with same results.

Re: suckling piglet - anyone done one? Do you mean a 20# pig live weight or carcass. If it is a 20# live weight pig which is a suckling pig they are extremely bland because they have recently been primarily on mother's milk, no flavor imparted to the carcass, and hardly worth the effort whereas a 40# live pig dresses down to about 20-25# and they are really good. Make sure you buy the pig direct from the farmer as many times small pigs like these have been shot up with an array of antibiotics to get them to grow and they don't so they get sold to the butcher shop before their time which is about 275 live weight so expect to pay a premium for a good pig of about $60 plus processing. I have the large KK and could not get a 20# pig carcass onto the grill without removing legs to the knee joints and possible head which takes away from the presentation. Just a simple rub of Lawry's does a great job cooked over the indirect stone for several hours. Because the pig is very young it doesn't have much fat but the tissue is very moist and therefore tender and can be cooked moderately fast if you desire. Center of hams should reach 145-155 and pig is done but still slightly pink near the bones, serve at night under poor lighting and guests will enjoy it more. If the pig is cooked too early it can be placed in a large cooler lined with tin foil and it will stay warm and moist for a couple of hours.

where is the spell check?

Has anyone used the rotisserie for cooking ducks? Be so kind as to post the complete details of how to set up the KK as far as indirect, pans, water etc. thanks

Green Egg for small batches Green Egg makes 4 sizes, I have owned 3 before recently buying the KK. All except one had 5/8" grate holes except the largest with 3/4" holes, talk about burning fuel. I gave mine all away when the KK arrived and since have retrieved the second smallest for doing small jobs for just my wife and I, but there is a nuisance question. After just one burn the grate plugs up and has to be cleaned after just a few minutes of burn time for a couple of hamburgers etc. If you don't mind the hassle of cleaning for such a low burn time they do seem to save fuel over the KK but I am rethinking my choice of using it for small jobs.