MadMedik

I call this Spatchcock chicken

My cook notes say:

Spatchcock Chicken:

375 degree, Main Level grill , No Smoke, Direct

1 hour and 15 minutes Total cook time. Start ribs down, turn to breast down after 30 minutes

Cook to 165 IT.

I have done many times. The skin is very crisp. As you cook at end if you think skin is too dark, just flip back over to ribs side until done. I never flip back over. Love this chicken!!!

Answer to myself:

"The simplest answer to this question is: Sure! But you'd be crazy to do it! Cedar is a kind of wood that has a lot of resin (oils) directly in the wood itself. This makes it perfect for building or shingles for your house because it takes forever to rot. However, as a source of smoke for smoked meat products, it is really nasty.

If you use cedar as the source of smoke for your smoking efforts you'll end up with a meat product that tastes pretty much like turpentine. Not only will it be impossible to eat, it will probably be at least a little toxic. The same is true for any other wood that is in the "Evergreen" category - Pine, spruce, fir, hemlock, redwood and others."

The pizza was good!!

I saw an outdoor pizza oven. It smelled great. I asked about the wood they use and I was told cedar. Has anyone ever added cedar chunks to a cook for their smoke profile/flavor? I may give it a try?

I have done smoked salmon fillets at about 180 for 3 to 4 hours. No problem. Take your time and heat soak for an hour or two before adding meat.

My name is Ted. Just read the joke to my wife....she is still looking at me....!!

I have yet to try one. This looks and sounds great. I must try it!!!!

Congrats on purchase. The guru is nice, but it works flawlessly without a guru or stoker. Give it a try without. It builds confidence and appreciation of a tremendous Kooker.

Can't answer question, as I had my work IT people come set up. However, check you tube for stoker video and/or possibly call stoker for help??

I have a regret....not buying one sooner!

Nice KK and nice background ! Enjoy

Looks great ! The temps will be easy in a few cooks. In fact, it is crazy how well temps can be controlled. You will see....

Looks great. The half basket and indirect sound interesting. I don't have the half basket setup. Wonder how that will work for you? If you can't burn coals for KK, you may have to move, LOL

So did you cook a brisket? How did it go?

Very nice....now cook something already!!! LOL

Hi Dennis, I got it at Bass Lake, just outside of Oakhurst , CA

Welcome guys...lots of info here. Search Feature helps a lot too. Syzgies is you man for sealers and souz vides machines. Lots of information from him

Enjoy!!,

Looks great. Pizza is a lot of fun

Hey Syzgies, glad to see you back. I suppose what you are saying is carbon steel pans are better than stainless steel pans? I have the stainless one, it work before. It does seem to have rust spots on it, but just a little. I would clean thoroughly before using. I almost bought a larger pan yesterday. Perhaps I will go with carbon steel pans?

On my other post you will see my round Evo Grill in outdoor kitchen. My next cook I plan to pre cook or sauté the fish on grill, do sofrito mix on a portable gas burner I will put on counter...then have my KK fire going for the smokey bake part to instill some smoke taste. In my min fit seems logical, but what do I know??? LOL

To answer Sav, the round grill is evolution Grill, or Evo. It was once on a BBQ/grill top 10 list of cookers. KK was number 2' this was 7 or 8. In no way is it a BBQ or smoker, but is a phenomenal grill. I have been lots of cooking on this lately.

Here are a few pics of it:

Chinese stir fry

Chorizo scramble burrito

Grilled trout

So I have still been using my KK cooker, but have been doing some kayak fishing as well. I have some intentions to catch some Kokanee salmon and smoke on KK. Last week I got a nice, big trout...biggest fish and trout I have ever caught.

It was close to 25 inches and 7 pounds.

Sort of testing photo upload. Seems like it works great

Was at Sur La Tab today. Saw a paella pan, which I just may do next week!,

MadMedik

Looks great. I love beef ribs on KK. Web forum looks good too. Now I can " stretch" iPad screen so I can see and read again!!

Look in videos on our forum. LarryR posted a video. I have done twice with great results. I posted link to his YouTube video. There are two parts I used mesquite wood. Fill up basket and don't worry about adding more. Do what Larry R says is a good start http://youtu.be/3PeFbD8GPQ0

Sounds great. The KK makes an incredible roast. Good job!

You need coal, fire , and air to burn. I assume you got coal and fire and it won't keep lit. Be sure to open lower and upper air controllers to let air flow. If you dont no air and no fire

I know...no pictures, it did not happen...BUT, I really did 3 gorgeous 9 pound Prime Rib roasts on my Komodo for Christmas. They were very very good. My techniques was as follows:

Cooking temp 330 degrees

Mesquite Lump coals, full basket all new lump

Dropped 2 large handfuls of Wine soaked wood chips/barrel from Lodi winerey

No deflector stone used at all.

I did use the small drip pan to catch grease...last year i forgot the pan...what a greasy mess.

I put 2 of the roast on main grill, 1 was probed with thermometer. I put 1 roast on the uppermost grill, it too was with thermometer.

I put the meat on at 11:30, thinking they would be done by 3:00, plan to eat at 4:00....leave 1 hour for foil and resting.

At about 2 1/2 hours my Internal Temps were around 125... i knew they were going to be done much earlier than anticpated. I closed up the air flow to almost No Air, and temps did drop to 280 to 290 over next 20 to 30 minutes. But the meat IT continued to increase....at 138 and 140 I pulled the meat , double rapped in foil, put in my super fine YETI cooler and waited til 4:00 to eat. They sat in the cooler for approx 1 1/2 hours. In hind site, i should have pulled them by 135 at latest.

We ate at exactly 4:00pm. Opening the foil, they were all still very, very hot...steaming and smelled great. The doneness was about Medium to Medium Well, which is more done than I would prefer, but the family thought they were perfect. Had lots of light pink throughout, the ends were done enough for those that liked well done...just a hint to no pink in ends.

We fed 18 people, which basically left 1 whole roast available for take home, to many a delight.

I was happy with the cook. Very tasty. Easy to do on Komodo. Finished faster than i thought....this time i had the roasts out of refrigerator for about 5 hours....last year i forgot to remove, and they had only about 30 minutes before going on the grill. I definitely think taking them out of refrigerator helps them cook faster. Just need to plan for it...next year i will be spot on...

Wish I had pictures...in the fury of feasting I forgot...hate it when that happens. Believe me,,,, they were good. Give it a shot!

MadMedik

First thing i do when i return home from vacation.....Look in yard to be sure KK is still there. I would say that makes it pretty important to me. Elitist? NO. Love top of the line products ? YES