Majestik

I added Whoodle to the Charcoal group. You should be able to post now. The access is a company policy, not an Admin's decision.

Aw, Man! http://www.cbs46.com/news/17232407/detail.html#- It's a FAKE!

Not that you need anyone telling you the obvious, but that beast is gorgeous! Very nice, Dennis. I'm thinking I will be going for that tile when the big day finally comes.

I had a friend who did something similar. He called it "dwelling". He would get the cooker up to temp and then close it all down (top AND bottom drafts) and let the food dwell in the humid radiant heat. He felt he got even more flavorful and juicier cooks that way. I've done that on occasion, with excellent results, especially for steaks and chops, but haven't tried just keeping the top closed with the bottom draft open. Yet.

Add "komodokamado.com" to your safe senders list.

Now THAT ...is a thing of beauty.

Nice Good looking grub. Can't wait to get settle here and get cooking again. Sigh. BTW - Firemonkey - the new avatar is totally pimp!

Cool! When do I get my upgrade?

No.

Yes.

Oh I know... I just figured it was time to put a stop to all this fantasizing.

ahem (pix or didn't happen)

Magnificent. Beautiful birds there, Duk.

Yes, the rapid cooldown seemed to help a lot. I threw away my crappy temperature probe so I was "flying blind". To minimize peeking I looked to an old post by Drunk_J for guidance, where he said he did a 5lb flat for 6 hours and it was just a little too short... so I did mine for 7.5 hours without opening the kamado. It came out very nice indeed.

Yes It was Definitely the Komodo damper top!

Ah yes.... It must be five years or more since I've done any kind of brisket... what was I thinking? Thanks for all the advice... I did mine fat down at 240 for 7hours, then foiled and cooled in the fridge for 30 minutes... and it was fabulous. Moist and juicy and full of smoky goodness. It was so good I actually portioned off a few servings to save for later before I served it because, like I expected, the family made short work of it. Love it.

On my well seasoned Kamado... (well seasoned means routinely refurbished).

Hey all, I just picked up 5 lbs of brisket flats... one is 1.5lb, one is 3.5lb. If I cook at 250ish, how long should these take? Please no taunts about buying the cheap cut.

Re: High temp polder tube plug..

Thanks! Sounds like the Maverick is what I want (until I actually splurge for a guru, which will be... awhile).

So I got to use my new Deej-o-Matic torch for starting the K last night. It was almost weird to have a fire going in 2 minutes. My wife was in shock, "It's going already?" Oh yes, it IS. A few minutes later it was up to temp and I threw in these nice split chicken breasts. Very nice indeed. I also got to try out a "Smart-BBQ-Remote-Grill-Thermometer" I picked up at Walmart for $15. It was getting ready to storm so I wrapped the base in plastic and brought the remote inside. I did enjoy monitoring the temperature from indoors while the storm raged outside... but the unit leaves much to be desired. You can't pick a target temperature. You can only pick the type of meat and the "taste" which equates to "rare, medium, well"... and it plugs in the temps for you. For chicken you have no choice but well done 180°F. You can also set a timer, but that, too, is clunky. Midway through the cook the probe must have shorted or something because it started alternating between reading the meat temperature and reading the dome temperature... at which time it would alarm, then go back to the meat temp. Very annoying. Perhaps there is something I could pick up at HD to insulate the probe so the lid and/or the heat won't short it out? Sigh. So this cook resulted in a couple of things. A highly successful test of the torch charcoal lighter, and a failure of the remote temperature monitor. Though it did work well enough to make me want to try better equipment. And of course, the final result, the chicken, was delectable:

Well well well. My first Pulled Pork in over 3 years. I have done the chuck roll a couple of times in that period, but curiously never a pulled pork... I almost forgot how good it can be. Here are two roasts totaling just over 17lbs with JJ's spice rub: I have always been wary of low and slow cooks because mine usually end up being high and fast. I decided to try the "light only a few coals and toss on top of a full firebox" trick. And yes, that works very well indeed. For once, instead struggling to bring down the temperature, I had the opposite problem... sometime between 3am and 8am the dome temperature dropped below 200F. I got it going again and ended up cooking these a total of 16 hours to about 185F meat temp. And like a charm they fell apart like butter, tender and moist and smoky delicious. I used a large knife to move things along. Here's one of those puppies all chopped and pulled, ready to eat: The pork was all the rage that day. Here's a sammich with home made slaw and a "fleshed out" version of Deej's Dixie Chick sauce on a Martin's Potato Roll: Not pretty, but very very satisfying. You see, I do actually cook, on occasion. Unlike Gerard.