Porkchop

pics beyond these 2 pics, i guess you'll have to guesstimate, unless some lucky owners want to post some... i imagine that if you put the stone on the "lower" grill on the KK, you'll have plenty of room around the outside. should also be noted that this cookers inner layer is ACTUALLY made from high temp refractories ment to withstand around 2500 degrees, and not cement.

do you have an upper grill extender? if so, try putting the heat deflector on the main grill instead, and your food on the upper grate. gives you about 3.5" from edge of stone to edge of k.

pretty please, dont give majestic mike any ideas

Pic of my new KK, on the way... check it out, BAY-BAY!!

sir, i am o-fended *slap* the field of honor at dawn! you may choose the weapon!

ok, this ever happen to you?? you're working like mad in the bakery, over 100 deg, making bread dough, getting flour everywhere you get home in the evening and discover that the flour dust that got all over your arm hairs combined with your sweat and baked onto all the tiny hairs from putting your arms in and out of the ovens?? i hated that. you gotta scrape it off in the shower to get it off. i would drink 2-3 bus pitchers of ice tea/diet pepsi before noon and not hit the head ONCE!

i considered that the lower grill could also be used as a place to put your pizza stone as a heat buffer when you want to use even more fuel than can fit in the metal "lump saver" dennis includes, hence a "lower bracket" that mexi-K uses. however the lower bracket also does double duty as a cooking surface, so you COULD also consider adding in the new "adjustable grill" mexi-K offers for that purpose for price comparison. i guess that would just be kicking a dead horse tho; everybody gets the basic message. Komodo Kamado is about the same in price when everything is considered, and way better value.

baking with fire- worked in a swiss bakery back in college about 3 years. learned how to make swiss water breads, croissant from scratch, baguettes, linzertorte, etc. we used the old stone-floored pizza ovens. i have done thin crust pizza on my mexi-K, and here to tell you, ceramics are top notch with baking! best thing about it is the temp stability... unlike gas or 'lectric stoves, which cycle on and off as temps dip or rise, the ceramics stay at one temp as long as there's fuel burning and the air can get to the fuel unobstucted. breads don't get shocked and bake very evenly. welcome!

i agree with DJ. when you bite into that sparerib, it should pull off the bone cleanly, but not be mushy so that the bones fall out when you are trying to take the rack off the grill. i believe that wrapping in foil during the cook contributes to a mushy consistency, so i never foil. even reheats are done w/o foil. that's me tho. no "texas security blanket" for me, thanx. i do think that many look for a mushy texture as a sign of well-turned ribs. i think this sort of preference is a result of others telling folks that is what's preferrable. i find it very dissapointing. meat should taste like meat, not a bbq sauce laden sponge.

i do my ribs flat, flip once in the middle of the cook. i do indirect at 250. eventually i'm gonna try direct, but with my MOM coming, i don't want to experiment; stick with what i know.

spare ribs, rasp/chip sauce, corn on the cob, vinegar slaw

i got mine at sams club. $2 per #

jack- definitely pull first! i know it looks cool when you get to pull it in front of folks for their sandwiches, but reheating a whole butt is a pain and doesn't present like a butt pulled fresh off the smoker. cutting their ribs for them will be enuf to make em drool!!

AWESOME NEWS JACK!!!! CONGRATS!! wouldn't be quite this happy for you if i didn't have one on the way meself...

ya'll aint right

For them interested in actually BBQ'ing a CHUCK ROLL... here's the virtual bullet write up. goood stuff! http://www.virtualweberbullet.com/chuckroll.html

if anybody even THINKS of putting my head on that...

you better be talking about beach shoes, gerard!

ahem. to steer this right, the following pic, a full packer trim brisket should have weighed between 8-13 lbs. it's real thick at one end, and thinner at the other. if your brisket had a uniform thickness and was 5-8 lbs, it was probably just the flat. IN FACT, a really great resource for how to cook and serve brisket at the following address: http://www.virtualweberbullet.com/brisketselect.html#prepping i NEVER did any fat trimming at the restaurant, but we did separate the point from the flat post-cook as shown on the site. that's what i found disagreeable. cleaning that brisket post-cook was a greasy, messy, hot job. the seam between the point and flat is full of nasty unrendered fat, with big ol' veins running thruout. noone wants veins in their nice sliced or chopped beef sammich! so you can't skip that part by just leaving the point on there and just slicing down thru both point and flat together... yuck! very little of that nonsense with the chuck roll. but then, if you only did the flat of the brisket, you didn't have to deal with all that mess...

i forget. was that a whole, packer trim, or just a flat. i might just be prejudiced against brisket. been awhile since i've had one on my cutting board... next big party i do tho, it's gonna be butt and roll!

having some leftovers from the deep freeze. pulled beef ala chuck roll. speaking as a long-time brisket cooker, i can't get over how much more i like the chuck roll pull better than chopped beef. brisket cookers on this board need to give the chuck roll a try! it is good stuff! now back to my lunch...

aj- http://www.komodokamado.com/forum/viewtopic.php?p=1163#1163 looks like next winter

i thot the damper top might have "ears", but couldn't tell for sure from the site photos. seems silly, but i REALLY like the pic you took of the concealed castors in the legs. can't wait to get mine and do a side-by-side with kong. i can't begin to tell you how jealous i am right now! i expect 4th of July pics of your celebratory cook for the holiday. i will be making do... gotta go baste the children...

i don't know. just ordered mine 2 weeks ago (i think). i've been trying not to think about it. trust me, once i get it, there will be pics!

nuff said bro. i remember my break in. didn't mind. lots of butt, ribs, and yes, a brisket... good times, good times when i get my new KK, my first cook is gonna be a couple of 2.5" thick porterhouses. i will dress as fred flintstone for the pics