Porkchop

such a straightforward question too. I wonder what company you might have been dealing with that can't give a simple answer to SUCH a simple question...

Regardless of the chemistry/physics involved, I think it is safe to say "ALWAYS be careful when opening the dome".

Excellent post! Great pics! It's funny; you could go on and on about mexi-K's treatment of their customers and how they treat those with problems. They give you no options and then criticize you for going to the forum to complain. But why should I go on about it? After awhile you just get tired of saying it over and over. Those that "get it", "get it". Those at that forum that prefer to wear blinders always will. What's great is that Dennis has provided here a superior alternative with the customer service and ethical business practices that we deserve.

good foresight TNW!! the danger of flashback is something all ceramic owners should be aware of before it happens to them. considering the moisture retention qualities and low air-flow of the ceramics, high temp steam burns can also become a problem. not trying to scare anybody, but it's important to remember that with high-performance equipment like the KK involved, it is VERY important to be safe around fire. i ALWAYS wear an oven mitt over my hand when i open the lid, and i ALWAYS "burp" the lid before i open. as a side note, it is nice to know that, with the KK, there are no worries about dropping the dome if you have to quickly let go of the handle due to flashback or steam. since the KK is spring-loaded to open on it's own, the dome won't come crashing down if you have to let go. check out TNW's movie(s) on flashback! they are COOL!

all of the bold flavors involved makes me think this would also be nice for a BEEF tenderloin! it sounds great! i would have to try it with sugar-free subs, tho will definitely give it a try... is there a wood that especially compliments coffee???

I used to work at a texas-style bbq place and i've done hundreds of packer-trim briskets. from a $$ standpoint, there always seemed to me a lot of waste, and, for them that have done them at home, they can be a challenge. plus, they're messy when carving, and contain some pretty nasty inedible items (nasty "center" fat, big veins, etc). so, i think i'm gonna try a "chuck roll" sometime soon; maybe saturday. here's a link to a great post on the BGE forum concerning a chuck roll cook. http://www.biggreenegg.com/wwwboard/mes ... 8295.shtml

man, i don't think i can take any more messin' 'round with my beloved swine! they are good just like they are!

Hey, just a weekend update as to what went on my kooker. did a whole pork loin that i cut in half. cut the top loin portion into thick chops and smoked 'em. left the other half as a roast, but cut it "spiral" style, and made it into a roulade with spinach and swiss cheese. wrapped roast in bacon. get out the paddles!! also did some "fatties" (check out the BGE forum), and did a roulade with one of them, layered with spinach and mozz cheese. all came out very nice, but i don't quite see the hype for the fatties on the BGE forum. they're good and all, but taste basically like breakfast sausage. the roulade item looked nice, and would make a good horse doover, but i'd probably do it with italian sausage next time. no pics this time. just sick to death with my camera...

Melting Points From the datasheet: Refractory material maximum temp: 2200 deg F Melting temp of Aluminum: 1221 deg F Melting temp of Iron: 2795 deg F Melting temp of Med Carbon Steel: 2600 deg F so, i could bbq a horseshoe, right? careful with them cast aluminum pans and pots, folks! hilarious; using a metal smelter to BBQ! what a country! even staying down under 1600 deg F for the sake of the insulating material, you can easily melt aluminum. 2 in thick steak done in a minute! crazy! i don't think i'd be brave enough to cook at 1600 degrees, but it's great to know it's there. i might have to cast my own aluminum cookware, after all how high does the temp guage on the KK go, dennis?? maybe you could use this one... VVRRRROOOOM! http://www.cdtrv.com/r607vwk.htm

Not just "instant gratification"... Having a dealership close by isn't only an "instant gratification" issue either. not that this is an issue for Komodo Kamado, but "some companies" use that distance between their customers as a sort of insulating factor. if something goes wrong with their product, then they are far away from the customer and can put them off without too much concern. like making their customer wait for months for repair or replacement, if that. Considering Dennis' track record of customer satisfaction, I don't think it would be an issue. several owners have already chimed in to say they received replacement cookers on warranty There's also the issue of being able to see and touch what you'll be getting. I can only imagine what an actual side-by-side comparison would be like. from what I see online, and what i already have at home, I would imagine that the Komodo Kamado would do VERY favorably in that comparison. Another thing to consider, especially when a "lifetime guarantee" is involved, is will the company be around in 10 or 20 years. that is not a reflection on character of the person/company offering said guarantee, just an observation of the uncertain times we all live in. when I got my mexican K, I brushed off such considerations, since it is supposed to be made of "space age ceramics" and will never burn out. here I am, only 4 years in, and my firebox breaks into several pieces. now, with them, it's a separate issue; they are still in business, but are not trustworthy, imo. When a lifetime warranty is at stake, folks want to see a track record of successful business management AND trustworthiness. I think Dennis has both; while his Komodo Kamado venture is relatively young, he has a well established, successful furniture business. Diversification is generally a good business strategy. one can help the other in lean times. As it is, even without an actual side-by-side comparison of units, I'd spend my money on Dennis' cooker based on the above.

that makes sense. never really experienced the "air bubble" thing myself, "I just heard...". Good thing I didn't claim to be an expert on it, or I would look stupid i've got a couple really nice cast iron pans myself, perfectly seasoned. but, i am lazy when it comes to my bbq grates...

problem with air bubbles in cast iron; cast iron is not as porous as the KK, so you heat it, air expands, and cast iron goes bang. wouldn't imagine it'd be a real problem with lodge stuff tho; they are quality. as far as seasoning cast iron goes, i tried seasoning my grates, and they were fine until i would grill on them. the high temps would cause the seasoning to peel off the grates, and i'd have to reseason. you're doing the right thing just getting a lodge skillet or griddle and skipping the grates, thermal mass and heat transfer issues aside. upkeep on cast iron grates are a pain!

Not bad. 22.5" grid, like my #7K, but shorter in the main body. Wanted $950 at the "pool store" that sells them here in Champaign. Nest, 100-something extra. No extra stuff 'cept a video. No placesetter, no extra grid. I bet with all the extras, I'd be paying the same as KK OTB textured, sans shipping. Not casting aspersions on the XL; i've used a Large, and know they can do the job. It's just that, walking out of there, I was telling myself that, once done spending the money on xtra stuff that i would NEED, i'd be paying OTB money. oh, and Dennis, btw, if you ever get a franchisee here in C/U, you might have to change the name of the OTB; those initials are understood far and wide out here as Off Track Betting... so now i have 2 problems; saving up for a black volcanic OTB, and coming up with an explanation for my wife as to why i need "another one". i don't think she'll accept "lust", or "i just _do_" as an answer...

cast iron not an expert, but i've used cast iron grates on a couple steelies of mine back in the "old days". they were ok, but can rust terribly. i would imagine that they wouldn't fare well in a naturally humid environment like FL. additionally, with the moisture-retaining qualities of the KK's cooking chamber, i'd think that would only make rust worse. finally, and, remember, NOT AN EXPERT, from my understanding, cast iron can develop air bubbles in the casting process. if you had air bubbles and decided to do a high temp cook, i see the possibility of an explosion. then again, i know of many eggers that do high-temp steak cooks on cast iron griddles, etc. so maybe i'm wrong on this. for my money, after dealing with all the rust, i'd just go out, get a good lodge cast iron skillet at wally world, season it good, and see what happens. you may have to hacksaw the handle off, or just get those fajita plates. good luck. my advice, stay away from the cast iron grates. a good enameled steel or stainless steel is the way to go.

Here's a crummy picture of one of the strips I did yesterday. Sorry about pic quality... good luck with the bird!

yeah, i've been following those posts on BGE forum. the pics look awesome! i've done boneless pork steaks like bbacks. rub 'em down, let 'em go for 3.5 or so, 250 indirect, maybe with the occasional spray down of pineapple juice. put them on a sub roll and call them "boneless rib sammich" since they taste so much like bback ribs, or, a little less appealing "butt steak sammich". some sauce, some pickle & onion; man! they are good. the fat rind around the steak gets that crispy outside, melty inside texture... hmmmm, plans are starting to look indefinite now... Thanks alot TNW...

I'm thinking of some T-Bones, grilled asparagus, and suitable acqoutrements! How's about you? Pictures to follow this evening/Sat, depending on when I decide to grill...

hey george. don't own a KK myself, but i have a suggestion. folks who have posted here get notified when a section they are watching gets more posts. try posting the same question in the "Happy Campers" section, and they should get alerted via email. good luck!

Considered the "Volcanic" I have a textured #7, and I prefer the appearance. Dennis sent me a pic of one, very cool. what I really like about it is how seamless it appears. no bands on the outside interfering with the contours, no prop tube just hanging on the sides. for me, iIjust prefer the elemental look.

YIKES!!! i cannot be responsible for any damage cause to photographic equipment as a result... my apologies to those with pacemakers... oh wait, you said "FOR", not "OF"... my bad!

'nuf said Dennis! hear hear!

Math???? y'know, i used to hold by the ol' 1.5hr/butt, but really, they are so different one from another, the only way i can do it is by feel. plus, cooking temps differ too. I tend to want my cooker real low, 200-225 is what i shoot for. up it to 250-275, and it's a whole nother ball game. i give myself 24 hrs for butts, 8 hrs for spares (trimmed) and tips. i start checking at 16 and 6 respectively. tonite, butts were done ok at 16, but i let them go longer, and it is always worth the wait. same for spares; took all 8. i do not like setting up my spares like that, tho. necessity; those cryovacs come 3 slabs/pack. i don't like using the rack. my experience, slabs are always better cooked flat, and i cut spares in half. i don't even bother with bbacks anymore; not worth my time or $. anyhow, hope that helps. here's some more pics. pulled pork (2 butts worth!) 1 slab of ribs ribs and tips, 1/2 slab each sorry bout the lame-o pics; crummy camera... hope you get the idea tho! rather spend the money on meat than photographic equipment

More Pics; Finished loins, ribs on the mexikamado... here's the loins after 3.5 hours at 225-250 this morning at 7:45, ribs went on can you see the butts underneath? looking very nice... more pics later tonite when the butts come off...

got an overniter going tonite, and when i decide to do one of those, it's with a mind to do alot and freeze leftovers. I've got 4 butts, 3 rubbed down with my own rub, 1 nude. Never done a nude butt, but I always wanted to do a comparison between the 2. Also got a whole pork loin, cut in half, that will come off at around midnite (about 4 hours). Tomorrow morning, I'll be putting 3 slabs of spares on the upper grill for a late lunch (around 2). I plan on leaving the butts on for at least 20 hours (4pm) or later. Here's some pics of the raw materials and grill setup... 3 rubbed down butts ready for a smoke bath a whole pork loin to keep them company you can see the "nude" butt in the back loaded to the top, bout 45# of pork all is cooking over lump and maple harvested from my own front yard! tomorrow, i'll post pics of the ribs and final products...

i own a mexikamado... one of richards... friends bought it for me. the whole story's on my website. fixin to do an overnite as i write. here's some pics of what's going on; butts and pork loin. the loin will be coming off around midnite, the butts, around this time tomorrow... i will definitely will be keeping my eye on you and your lawn rocket!