MadMedik

Congrats ! It only gets better!!

I am happy with 23". Occasionally could have used the 32" but not enough to warrant getting it

I bent probes on two different devices. No problems. Bend them

Re: Inaugural cook experience questions Gloria You should always start with a full basket. When you are done close all the air flow gauges and the fire will snuff out and extra coals can be reused on next cook. Just keep adding more coals after each cook. As for how to light, pretty much light the middle of the basket.. What you want to remember is the temp you want to cook at.. High temps, open it up..low temps, turn gauges down. Based on air flow you choose, the temps will burn and use only the amount of coal as is necessary... Light the same way each time, only adjust airflow for temps you want. It is easy and you will learn quickly.

Re: Ash Deflector Here we go.....yes, let us know how your first cooks go!!!

Re: Sure fire pork butts and ribs Fire control should be quite easy. For 225 you would just barely open the top hat, less than a quarter of a turn from closed. The bottom twist vent at about "2 quarters thick" opening. Very small. Anything more it will go higher When you say out of control temps, what do you mean? What high temps are you hitting?

Re: Pork Ribs: 2 racks or 1 rack when cooking Copy and thanks. I will try big ones higher

Okay, question about ribs. I am going to cook 4 slabs of ribs tomorrow. I have a rib rack, don't really like the rack. So this is what i am thinking....what do you think? I have 4 racks of St Louis ribs. I am cutting them in half. I will take 4 "smallest" halves and put on the upper most rack. Take the 4 "larger racks" and put them on the main grill in middle I plan to cook at 230 for 5 to 6 hours when they "feel done". My main question..... should smaller ribs go up high? Or larger ribs up high? My thought is closer to the fire is "hotter" so put larger racks on main grill.....however, the KK is so efficient and with heat soaking, is the upper rack actually hotter than the main rack? If upper rack is "hotter" , should I put the larger racks up higher? This may sound sort of counter intuitive...but maybe i am thinking too much...maybe i am crazy...my wife says so...but that is another story... Any thoughts (rib rack is not a consideration...not going to do a rack this cook). MadMedik

Re: Hello and Help! I sent 4 files. I hope they went thru

Re: Hello and Help! The thermometer is a TruTel. Barbecue Galore has similar ones around. I bought one on line as a backup but have never used it. Even a Big Green Egg store may have one similar. Any will work. Have no regrets. Dennis will take care of you for sure.

Re: Re-Newed my Vows and on a US Road-trip Beautiful and wonderful. Congratulations. MadMedik

Re: Did I make a mistake? Probably not. Half of us have done that. Next cook, close it tight...if no leaking smoke around edges then good. That is my opinion.

Had a friend over the other night. Had these 2" ribs eyes waiting for some one to cook with. 540 degrees, about 16 minutes....ah so good Before On the plate Love the Komodo Kamado MadMedik

Re: Everyday Misc Cooking Photos w/ details Hey, you are the one who stole my ribs!!! Those look like my pictures .. Looks great!

Re: Hello - Off the fence - Got my KK and ready to learn it We would love to see some pictures. Please post some soon. Congratulations, you will not regret it.

Re: Tarpon on Fly Rod Who caught who? Looks like he let you go!! Wow! That is cool.

Re: Roti operation This happened to me also. Dennis has a fix. I believe the roti shaft has to be replaced. This is a minor and quick fix. Ask Dennis.. It was two years ago, can't find my emails but easily fixed Edit: I found email "You need to tighten the square rod into the cradle with some vice grips. Please tell me if you would like one of the adjustable roti shafts.." So tighten the end of the roti shaft. I think I got the adjustable shafts too.

Re: banned I got message in Tapatalk saying the service needed to be updated. While at a hotel this weekend i got some sort of banned message but thought it was the hotel's wifi ??

Re: Great application for a Big Green Egg! Too funny !!

Re: Sure fire pork butts and ribs Ditto !,

Re: Amusement Park Turkey Legs Okay, so I went to Disneyland and saw turkey legs all over. They looked delicious so I tried one. Pretty good. So I found old post from LarryR. I want to do this. LarryR, do you still stand by this recipe you posted? It is an old post. Have you changed anything or figured out any new tips? Anyone else have any suggestions on Turkey legs? Maybe next weekend or within a few weeks I want to try this. Any thoughts would be greatly appreciated. Thanks. This is a great forum. Thanks Dennis Linkletter and KomodoKamado!!! MadMedik

Re: Bacon Cook - VIDEO Nice video Larry R. Looks simple enough. I was not sure how you were to eat it. Slice and eat, or slice and fry it in pan. I have never seen bacon done like this. So do you end up frying it all for a big dinner or do you parcel it out and freeze for future dinners. If freeze, how do you package it? Do you slice it all then freeze? Thanks for another great video!

Re: On Memorial Day, thank you. I followed the link. Beautiful story.....

Re: Where is the smoke ? I came across this a few months ago. I have not tried it. But now may be a good time to share it. It is a smoker tube of sorts: http://www.amazenproducts.com/SearchResults.asp?Cat=12 Interesting !?

Re: Where is the smoke ? The pot looks as big as the fire basket...just how much charcoal can you actually use? It would seem the duration of the cooks would be short??