MadMedik

I occasionally frequent another forum for fun, and came across this post. I have purchased this iPhone app and was able to get it running on my iPhone and iPad. It seems ok at this point, and the creator has posted some upcoming improvements once he has the time to do it. For $2 bucks, it seems worth it. I have not used it for a cook yet. Keep in mind, you don't need this to view your Stoker settings and adjust them when using your iPhone or iPad. You can open a simple Safari Web Browser and control the Stoker. However, this is a custom interface, optimized for iPhone (an App, and is usable on iPad) similar to the Stoker Log that is available at Rock's Stoker website. Anyway, i hope this not consider a AD for this guy. I am not selling this. I just am using it and want to inform the iPhone Techies out here on our KK forum. Let me know what you think of it... AS POSTED ON THE OTHER FORUM: I'm happy to announce that my app StokeMaster is now available for purchase at http://itunes.apple.com/us/app/stoke...1616?ls=1&mt=8. If you buy the app and have any technical issues, questions, or ideas for improvements, please post those on my Brethren Sales and Ventures forum at http://www.bbq-brethren.com/forum/forumdisplay.php?f=99.

Re: Rack of Lamb 2 weekends ago I will post the recipe soon. As for probe and cooking, the picture is deceiving, making it look like a open flame raging and hot.. Once I closed lid, no open flame of course. I did cook upright the whole time. I saw some lamb cooked like this before somewhere on forum. Thought I would try. I feel it is important for this recipe to not turn or move the lamb much or at all due to the outer, tasty crust falling off into the coals, never to be tasted.

Re: Roti install question Help There may be some room for play on the bracket itself? Perhaps loosen nuts and see if the bracket can be lowered, then retighten the nuts??? Contact Dennis...

Re: Roti install question Help i don't know what to tell you...sorry. the hole looks centered and it should fit. apparently the motor is not resting or being seated at the correct spot. could you be putting the motor on upside down? Also, i have the OneGrill, 50 pound capacity, electric motor....not battery motor. Perhaps that is different. Some one will chime in soon i am sure. Sorry!!

Re: Roti install question Help Can you post picture of how the bracket is mounted on the KK. Zoom out a bit ? The pic here is a bit confusing...not sure what angle this pic is.... I do have the 23" KK, is yours 23" as well, or the 19"? Does Dennis make the Rotiserrie for the 19"??? Just curious...

I had a recipe for rack of Lamb i got from a TV show years ago. Decided to try it on the KK and see if as good. I love this recipe. 2 racks of lamb, looked awesome: dipped them in egg, grey poupon mustard, and minced garlic, and then rolled them in the dry crust rub...which is walnuts, rosemary, garlic powerder, and some salt and pepper: Then to KK, approximately 400degrees....that what it was in the oven...cooked for about 35 minutes. I thought they were perfect, wife thought a few more minutes so not so rare. Very , very tasty... I gotta figure out NOT to have my pics rotate in wrong orientation when upload. I know i turned my iPhone for the photo, but when i look at it on my computer, the orientation is correct....sorry. Anyway, one of my favorite Lamby recipes....The walnut and rosemary crusted hardens quite nicely. The taste of the crust is pretty phenomenal... :D :D :D :D EDIT on June 1 2012. Here is the recipe for the above cook. Thought it would be better to have the recipe along with the original post. The recipe is also in the Recipes sections of the Forum This is a recipe for Rack of Lamb w/Walnut Crust that I saw prepared on the Food Network about 12 years ago. I have cooked this several times in the oven. About a year ago i did do this in the KomodoKamado and it was very good. I always enjoyed the oven version, so I tried it in the KK with good results Some time ago I mentioned to "Loquitur" that I would post the recipe for the Lamb, and never did. So here it is. Ingredients: 2 racks of lamb (french boned) 1 tablespoon vegetable oil Salt (sea salt) White pepper 2 tablespoons of dried rosemary 1 cup walnuts 1/2 teaspoon garlic powder 1 egg 2 tablespoons of Dijon Mustard 2 cloves of minced garlic To prepare the racks of lamb, Heat the vegetable oil in a saute pan over high heat. Season the racks of lamb with salt and pepper. Sear the racks on all sides until nicely browned. Remove racks to a platter and allow to cool enough to handle. At this point, preheat oven to 400 degrees F. ( I did not sear for the KK version. I did set my KK to 400 degree pit temp. I am sure searing for KK would be fine. Next time I will sear before KK) To make the walnut crust: Put dried rosemary into a food processor and pulse several times to grind. If you don't do this the rosemary pieces will be too large. Add Walnuts, 1/4 teaspoon of salt and 1/2 teaspoon of white pepper, and garlic powder. Pulse several times until mixture is the consistency of bread crumbs. Pour mixture onto a large dinner plate or a platter. To make the mustard mixture: In a dish, combine the egg, Dijon mustard and 2 cloves of the minced garlic. Mix well with a fork until egg and mustard are completely incorporated. Prepare the Racks: Lay out a piece of foil or parchment paper to receive the racks after prep. When racks are cool enough to handle (after searing), place 1 rack in the mustard mixture and coat all sides. Next place the coated rack into the walnut mixture and coat well. Using your hand press the walnut mixture firmly onto the coated rack. Transfer rack to the foil/parchment, or, place on the baking sheet if cooking in the oven. Repeat steps for remaining Racks. Start your cooking or place in refrigerator for cooking a bit later... To cook in oven at 400: Place the racks of lamb into the oven and roast for 20 minutes for medium rare. Consider a temperature probe in one of the racks and remove meat from oven when it registers 125 to 130 degrees (this is recipe's suggestion), or cook to YOUR desired Internal Temp. Remove from oven and let stand for 5 to 10 minutes before cutting. To cook on KomodoKamado: This is up to you. I followed the heat suggestion for the oven, and got KK up to 400 degrees. I used the Main Grill, no deflector stone and no "smoke enhancements". I cooked it for a bit longer than the 20 minutes suggested in the oven recipe. You will need to decide for yourself. What makes this good? The CRUST is phenomenal. The mustard and rosemary...yum! The crust will get crispy and browned.....we FIGHT over the crust. As one would expect, this crust will fall off during the cooking and when move the meat around. You want to minimize moving the racks as much as possible. In the oven, there is not much need to move. On the KK, it seams we ( me anyway) have the tendency to want to move and flip the meat ... try to avoid this as much as possible. Be gentle....you don't want to lose the crust....it is very good..... Prepare this with your favorite Rice or side dish. Enjoy! I have rack of lamb a lot when i go out...when it sounds good on menu. I have yet to find another Rack of Lamb that tastes like this recipe. It is quite good. Perhaps try in the oven first....but do give it a try on KK. The flavor of BBQ and Smoke does change it...for the better.

Last weekend I was going to do this chicken, Spatchcock style... cut the spine out the back , open it up, cook meat side up... ...as i split it open and looked at the chickens insides...this is what i saw: Looks rotten, like "gang-green", or how ever you spell it. There was not a bad smell from the bird. It was in refrigerator about 2 days only. I did NOT cook it. Tossed it in the trash, went and bought a new chicken. Problem was that I had already lit the fire....lucky the store was close and the fire temp was reached when i was ready with the 2nd chicken. Makes you wonder how many other whole chickens have been cooked with this in the inside????

Re: Roti install question Help turn head ... again... square shaft on right side of basket

Re: Roti install question Help Yes, spring in to motor, which allows you to push in and adjust length while aligning and clearing the edge of KK opening. You may have to "pull it out just a bit once aligned" You should not have to file anything. It should all fit together nicely. Use the the square shaft on Basket to insert from the inside of KK into opening. see pictures: motor bracket installed and alignment oops..turn the head a bit, see spring loaded square shaft in motor

Re: No lift gate By the way....what would have happened had there been no construction crew. How were you suppose to get the KK out of the big truck? That would have been interesting to see as well....

Re: To Rotis or Not To Rotis Loquitur, there is a way to trick the Stoker/Internet so you don't have to change , or look at the new IP address constantly. The problem is, I have no idea how this is done, hence I paid my IT guys from work to set mine up. I have never had to change or view the IP address on my Stoker and reset it... My IT guy has it so that my stoker has 2 IP addresses, 1 for when accessing it on my home wifi network, and the 2nd IP address for accessing from anywhere else outside of my wifi. 2 different IP's, they never change...no idea how??

Re: Roti install question Help Also, the mounting bracket for the motor. You will need to remove the bracket that holds the shelf ( i assume you have a wood shelf on right side), put up the mounting bracket, then put the shelf bracket back on top of motor mount bracket, then screws back in to mount it all to KK... KK tile, then motor bracket, then shelf bracket, then bolts/nuts to hold all in place.

Re: Roti install question Help yes, the spring allows you to push the shaft in further to clear the outside edge of the KK hole, and then once in alignment, you allow the shaft to come back out and it will insert in to the hole of KK. At first it seems it doesn't quite fit, but it does. Be patient, no holes please...

Re: Roti install question Help NO NO NO...don't knock a hole through. The fitting on right inside will receive the roti shaft...The motor is mounted on outside, right side. The shaft from the motor will go in to the fitting on the outside, when motor spins, it will spin the fitting all the way through, and turn the roti. Dont put a hole through...

Re: No lift gate First cook should be for construction crew! Cool pics!

Re: To Rotis or Not To Rotis If you are computer and network capable, the stoker can work thru the wifi and you can control everything through your computer or smart phone. Once connected, you will not need to touch the stoker controls. It is all done through Internet or the Stoker Log program. Internet controls are MUCH EASIER then controls on just the stoker. And you can control from home, work, car or wherever. Don't think guru has Internet controllability, but I maybe wrong on that

Re: To Rotis or Not To Rotis I got the large. First time I did Cornish game hens....small chicken....1 fell out to a fiery death. I then ordered a small one. I would get both. They both have their uses. If only one, small

Re: Anyone hear of this Komodo cooker? Yeah, it was at Lowe's here in California. I had not seen or heard of before, so thought it was new to market. Obviously not.

Well, I believe I have adequately done my job. I have my wife convinced that Komodo Kamado grill is the prettiest, finest BBQ Smoker (well, it is!) out there. I just got a text message from her with a picture of this "Komodo Grill" http://www.thebayou.com/Pages/Cypress%20Series.html The caption of the text picture from my wife says: "Kahlans ugly stepsister" (Kahlan being the name of my KK). I would have to agree. I post this only because i have never heard of this cooker before. Not sure if it is new to the field of ceramic cookers...you read their website and of course you have the cheapest and best cooker available....NOT !!! Nonetheless, i am extremely satisfied with my KK Kahlan. Just thought i would throw this out there. MadMedik

Re: My Steak Technique LarryR, Why the brickets? Do you light them first and pour in to unlit lump? Is it a lighting technique?

Re: Robust and Hearty Meat Loaf I place parchment paper down just big enough to cover the loaf with a few inches all way around showing. The loaf kept it's form or shape. It was pretty solid, not real moist. Not much of a chance it would flatten out or change shape. Not much taste either. Yours sounds much better!!

Re: Robust and Hearty Meat Loaf You inspire me...i have been wanting to do meatloaf on the KK. Tried once, but the recipe sucked and it was not very good. This sounds good. Have you considered cooking it directly on the grill, not using a pan? The one I did i used parchment paper as the "tray". That worked, as i had very little leakage/dripping from the meatloaf. Yours looks very moist and tasty....

Re: Turkey on KK On the grill directly. That was a foil lined cake pan just used to remove, store, and start carving on. The turkey was very good. May do again soon

Re: 8 Pork Butts/shoulders on the KK Hey fcnich, i split them up....4 on the main and 4 on the top. I tried to put some of the bigger ones on top...some say it gets hotter up at the top. One thing to caution you though, the one that was in the six o'clock position on the top was "speared" by the dome Thermometer. Once closing the lid, I noticed the dome temp was not moving, stuck at less than 150....when just prior it was at 230-240. After several minutes, the gauge had not moved. I opened the lid and low and behold, the point of the thermometer was dirty with grease/rub from the pork and there was a hole in the pork. I had to move that piece a bit so as not to impale it any longer. I am relatively new at all this as well, but 8 pieces seemed fine. I still had a lot of space/room between the pieces of meat so the air/heat could flow nicely around all the pieces. Had i attemped 10 or 12 pieces...that may have been a problem. Perhaps others could speak on "crowding the meat too close together"....and how that affects even air flow and cooking???

Re: What is your KK's name? Very nice stories so far...thanks. I have gotten the "turtle" comments too. Very interesting...