MadMedik

I have wanted to do something like this for some time. This is inspirational and looks great. I may try exact recipe. Looks great

to do 1 pork, use hands...but 2 or more or for a big party...you gotta have this:

Looks good. You could have used the Taco shelf with those... nice post

very nice cook and presentation. I bought a taco rack a few months ago...i am some what of an impulse buyer, but have yet to use them. Those pictures are inspiring.....i just may have to try it soon!! Good job.

those look great. I see you put a flat cooking plate down for the cook. My concern would be them falling apart, but it appears yours held together very well. You know, bacon is good on everything....I can see each of those being 'bacon wrapped'..?? have you ever tried bacon. Those look so tasty!! Good job

Hosting a Superbowl party....but won't have time to cook. That seems like it not makes sense...but true nonetheless... darn!

I made 4 pizzas tonight. One on whole wheat dough for daughter. 3 on regulars dough. Every one got to make individual pizza. By the time I went I made a great pizza but was mostly full eating pieces from the first three pizzas. Fun night! Sent from my iPad using Tapatalk

The steaks look great... But I have another question....what is SWMBOI ??

thanks for the replies guys. I saw one guy in the internet do what looked like a make and bake recipe, but for it was internet program and they tend to speed things up...but it made me think that it would be nice. Thanks for your comments.

When making pizza dough, must you always let the dough rise? Are there recipes for making dough where you can make it, flatten/shape it, add ingredients and cook? Or must it always go through the "rise" phase before cooking. Sometimes I feel like I woild make pizza but don't have time or desire to have it rise first? MadMedik

Nice Larry. Good to see you back. Turkey looks great!!

Wonderful story. Great job!!!

Nice instructions. Sounds like you have it down. I feel like having pizza!!!!

Great post. Color is similiar to my grill. Names are important....mine is Kahlan...after a beautiful, sexy Mother Confessor in a silly novel I once read. You have several upgrades or changes with your grill. The lower great has a flip up edge to access the coal. I would like that, not so much for coal access but rather as cooking space. There is quite a bit of cook space missing on my grill.. Mine has no grill where yours has the flip piece. Even your grill handles, to pull off hot grills...your are customized with wood handles....how cool. The indirect stones are custom sized for your grills. You got a crow bar...I did not !,,, LOL Everything looks great. You will enjoy it even more later.. Congrats

Thanks for the compliments on kitchen. I enjoy it tremendously. Nice to use and to just look out in yard and think of good cooking times and fun. Thanks!

I enjoy cooking beef ribs. I usually cook the standard beef ribs you see in the grocery store. Often I have seen beef short ribs and have always desired to cook them. But they are very small and I have never cooked. The other day I found some beef short ribs that had not been cut. They were huge with tons of meat on them. So I decided to give them a cook on my Komodo. Here are a few pictures. They turned out great. I cook them for 2 1/2 hours at about 300°. They were tender moist and very good

Amir, If you wanted 250 temp and the top was open 2 complete rotations that is way too much. Generally, about 1/4 of a rotation and lower vents barely opn will get 250. 325 is not a surprise with 2 turns open on top Wilbur, Ribs look great. Did you use indirect stone. I would think yes?

Nice cook. Love the 'bark'. my wife and fight over it all of the time

The Ash Deflector was in place. I just did not hold camera low enough to see it. I pushed tube back and it was almost touching the ash deflector. Keep in mind, it is the 6" tube. there are 12 and 18" ones also. One could also just put the tube on your cooking grill. I was thinking down low just to have it out of the way. I had thought putting on the grill would allow the smoke to go up too fast and not hit the meat...so I wanted smoke below the meat. I think once it is really going, it will fill up the inside and smoke will hit the food....so again, putting on the grill may work ok.

I too just barely open the top air control. Maybe a 1/4 turn max...a bit less. Start less, if you cannot reach 250 then open it a bit...but not much

That was only smoke choice. I did not add any other chunks of smoking wood.

Syzygies....That is too Funny! By the way. I did 4 slabs of ribs on Saturday. I cooked at 250 degrees. The 6 inch Smoke Tube last about 2 1/2 hours. That is likely the max for low temp cooks... I was happy with the smoke and taste!

I think i am going to do a few pork butts this weekend. I will definitely use it, at 250 degrees, and see how long it last. As for the 12" or 18" tubes, yes that is possible. The 6" tube loads in the front draft area. Bigger ones will have to go inside/near the coal basket....i suppose it could fit on the grill itself, or down by the coals? By the coals, closer to heat, may burn faster.

Okay, thanks for thoughts and comments. I cooked yesterday, 2 spatchcock chickens. Cooked them for 1 hour and 15 minutes at about 375 degrees, no indirect heat stone, main grill. Chicken was great. I used the Smoke Tube described above. Unlike my test run for 3 1/2 hours smoking, during the cook it last approximately 1 1/2 hours cooking at 375 degrees. When i took the chicken off the grill, there was about 5 non burned pellets remaining, and several other blackened/charred. It was almost out. I filled the tube to about 2/3 its capacity. The test batch with no fire was filled approximately the same. So in only 1 cook, the pellets burned faster when a fire was cooking above. At 375 the air vents are open fairly well. Did not think i would not have enough air flow at this temp. Next is to try it at the 250 low and slow cook. My feeling is it will burn until all pellets are gone and will last longer than 1 1/2 hours. As for other comments about putting the heat stone and grill on after you reach the desired pit temp, yes that can be done. Once at temp though, you have probably added meat and seen the pit temp drop. Add a cold or room temperature stone and grill and food, i think the pit temp will drop a lot and it will take some time to get temps back up. If you add wood chunks just prior to cook and you place the chunks on hot coals and thereby get the smoke going...yes this will work, but it will burn relatively fast. If you put several chunks of wood on hot coals, then you will have LOTS of smoke that burns really fast. Placing the coals around strategically would be the goal, to have it burn in stages...but how to do that I am not sure. If you had a hot fire going, say 350 or more, dropping the chunks of wood down the side would work better than when at lower temps. There is more hot coals and easier to get chunks to hot spots. Plus, at these temps you would not be using the indirect stone so placement of chunks would still be easy to do. That being said, using the Smoke Tub is easy to do. It would seem I will get 2 to 3 hours of continuous smoke when doing low and slow cooks....for sure....as opposed to placement strategy for staged burning that may or may not work. On very long cooks, i could reload the Smoke Tube and smoke for another couple of hours. However, it seems i have read elsewhere that the best smoke is toward the beginning of the cook....continuous smoke may not make that much of a difference in how the meat tastes?? not sure about that? I will try the 250 cook, perhaps not for another few weeks though. but when i do, i will let you now how that goes. The type of wood pellets available was quite nice as i had mentioned previously. Small bags, not terribly expensive. I will mess around with mixing the pellets....last night on my Spatchcock chicken i mixed 'corn on the cob' along with Apple pelllets. It smelled great cooking and the chicken was very good. Had a nice smoke profile, but not too strong. I think I bought 6 different types/flavors of pellets, so i have lots to 'play' with. thanks and have a great day. Oh by the way, I love gadgets too....the Smoke Tube is a Cool Ass Gadget !!!! Just remember, on a Komodo Kamado, it is always going to taste GREAT!! Thanks Dennis !!!!!! Thanks MadMedik

Dennis is the man, second grill on the way. Great customer service!