LATrapp

Re: Rotisserie Diagram Click to view larger image What are the springs for? I'm also curious what the 'loose' spring is for. I just tried setting up the roti and also noticed the far shaft slipping out of the hole on the left of the KK. Searching through the forums it seems like a lot of people had the same problem, but I never found a definitive answer. Also, my old Viking motor is going to have too many issues to make it compatible (rotates the wrong way, mount doesn't fit, square KK pins don't fit the allen key shape of the motor). What's the latest motor that people recommend?

I just posted this onto Chowhound: http://chowhound.chow.com/topics/766843 Basically looking for a side grill for the KK. If anyone has any thoughts or suggestions, please let me know! Here's the full text of the post: My KomodoKamado needs a buddy... I currently have a Komodo Kamado which I love in every way (www.komodokamado.com). I'm putting together a small outdoor cooking area and I would appreciate any advice for a side grill. The primary uses would be if I'm looking to sear something off before transferring it to the KK to finish (The KK can sear very well if desired, but often I already have something going in it at a lower temperature.) OR on those nights where time is scarce and I'm just looking for a very quick grill while sacrificing a bit of flavor. I'm looking for a unit between 12"-19". One solution would be the Viking 15" infrared. I have never cooked on an infrared, so I'm wondering if it's good only for searing and marking or if you can actually completely cook a steak, chicken, or fish on it. I'm sure it's great for veggies. http://www.vikingrange.com/consumer/pro ... t-overview Another option is the Bluestar Charbroiler. It's specifies that it's for indoor use but I'm looking into outdoor use. It seems to be a more traditional gas BBQ: http://www.bluestarcooking.com/bluest... I know there are plenty of other brands from FireMagic to Twin Eagles and I'd love to hear any and all input. Thank you!

Re: Greetings and Thanks! Awesome. Are you picking up the shelves too?

Re: 1st bacon Wow, that bacon looks awesome. I'd love to know what time and temp ended up with. Also, seeing the probes sitting on the grill reminded me of this tree that I've found increasingly handy: http://www.thebbqguru.com/products/The- ... -Tree.html

Re: How long are your butts taking? Thanks for the tips, I'll adjust. I've got to admit that it's a lot of fun 'practicing' with relatively cheap shoulders that can feed an army! Another question- Assuming you don't need to use the grill for other purposes, would you still stick the meat in a cooler to hold/rest or would it be just as good to ramp down and hold it at temp in the KK? I'm totally willing to try both myself and report back, but just wondering if there is a benefit to off-grill holding when it comes to butts.

Re: How long are your butts taking? I'm glad this topic came up. I'm new to the KK and to low and slow in general. I've separately cooked two 7-8 lb butts so far. The first for 14 hours and the second for 15 hours. I don't remember the specifics of the first cook, but both were mostly at 225. The meat was put on after the grill had been at temp for an hour. For the second cook, I forgot that I had turned on the 'ramp' function of the Guru. So, for a couple of hours, the temp dropped to around 215 and then I raised it back to 225. The meat hit 170 and did not budge for a few hours. I then turned up the KK to 135 and pulled the meat off at 175. It rested in a cooler for about 90mins. I have to admit that I found the meat somewhat dry and tough. I was surprised but after reading the long cooktimes above I'm actually wondering if it needed more time on the grill rather than less as I had been thinking? Does anyone wrap theirs in foil for the last couple of hours? Any thoughts? Thanks!

Re: Cooking a raw ham on the KK brett- I'm really happy to hear you used the recipe with solid results!!! I'm looking forward to trying it out myself shortly. Thanks for the report.

Re: Happy Holidays to all Happy Holidays everyone!! My new KK is sitting at home and I'm looking forward to a tasty 2011! Thanks to Dennis for his awesome craftsmanship and also to Johnnyboy for the perfect cover.

Re: Cooking a raw ham on the KK I've been looking into this as well. So far, I have this recipe bookmarked but would love some other suggestions: http://www.bbq-brethren.com/forum/showt ... hp?t=21757

Re: December 8th's Container has Cleared Customs Time just sped up a little tiny bit!! Those ovens must sure be hungry after that trek. Can't wait to stick something in their belly!

Re: New KK coming to LA Wow, time has REALLY slowed down waiting for the boat to come in...

Re: Do I buy a Guru or Stoker? And why... Please vote/comm Does anyone know if there is a Apple/Mac version of the Stoker or Guru software? I couldn't find anything about it on their websites so I'm guessing not. Also, does anyone ever have fire-safety concerns leaving their KK completely unattended for extended periods of time? I can understand your meat being swiped by a hungry neighbor, but any other worries?

Re: New KK coming to LA Thank you Larry! Congrats on 5 more years of Babba Booey to you!

Hello all, I'm the one responsible for pulling the last 23" Terra Blue off of the current inventory list. I think (hope) the boat has landed and can't wait for delivery! I'm new to ceramic cooking but this forum and the naked whiz' have been invaluable preparation to hit the ground cooking!