Gunner

Re: Heat deflector Mine did the same thing. It's not going to hurt anything.

Re: Smoking wood Fruita has got my vote. I buy peach and pear wood from them and I am very happy with it.

Re: Everyday Misc Cooking Photos w/ details Cooking in a blizzard.

Re: pork butt and ribs I will give you the one I like: Injection: 1 quart apple juice, 1/4 quart white vinegar, 1 lb. sugar, 1/4 cup salt. rub of your choice, cook at 250 for about 2 hours in a pan, after 2 hours poor in 1 cup apple juice, cover and cook for about 6 hours until the meat reaches 205. Take the meat out and pour glaze (of your choice, mine has apple jelly and some light corn syrup, some vinegar and chipotle pepper powder) on it and cook uncovered for about 30 to 45 min.

Re: Everyday Misc Cooking Photos w/ details Planked salmon the other night on the K.K. Very good.

Re: Steam for Bread My wife and I have cooked bread on ours with just the stone for the heat deflector and using the top rack with a baking pan or using the pizza stone. Works for us fine.

Re: pork butt and ribs Did some ribs last night using the 2-1-30 method. They turned out great. I finally broke down and got a Maverick temp probe. I checked the Maverick BBQ temp with that of the one that comes with the KK. The temp gauge on the KK is right on with the Maverick probe. Hats off to Dennis! n67421

Re: Everyday Misc Cooking Photos w/ details Did a whole turkey breast today. I injected it with butter,pure maple syrup, honey and apple juice. For the wet rub I puréed 1 yellow apple, 2 strips of apple smoked bacon and a little apple juice. Then I put on a dry rub of paprika, garlic powder, a little salt, black pepper, celery salt and a little cayenne pepper. Cooked at 250 for 3 hours with a smoke of 1/3 hickory and 2/3 pear wood. I also did a key lime pie on the KK to and it turned out great.

Re: Everyday Misc Cooking Photos w/ details It was for 2 I steamed the other lobster.

Re: Everyday Misc Cooking Photos w/ details Did this last night both on the KK. Turned out great.

Re: Pulled Pork Chili I have had chili with Crawfish in it and it was great!!!

Re: Everyday Misc Cooking Photos w/ details Here are a few pictures of the cooks.

Re: Pulled Pork Chili I do the same thing. Last time I used the recipe from Guy Fieri's Dragon Breath Chili. I just substituted the pulled pork for all the meat except the Italian sausage.

Re: Foil pork butt? I cook my butt's for about 10 hours with a 12-14 lb. one. I cook it in a pan for about 7 hours then I foil it for a about 2 hours and then on cover it for about 1 hour. I have not had a bad one yet. The bark is always great.

Re: Pork Ribs I always to indirect. I just place some foil on the bottom rack. I do the same thing when I wrap them, butter, a little brown sugar, some apple juice and just a little coke a cola. Wrap tight place back on the grill for about 1hour. Works for me

Re: Peach wood chunks Peach wood is one of my favorites. I use it on ribs, pork shoulder and more. I am also a big fan of pear wood.

Re: 3-2-1 Margherita The recipe I like is a simple one but good. In a shaker but 2 shots of tequila, 1 shot of Cointreau and 1 shot of GranMarnier. Fill with ice and Cuervo mix. Shake well and serve.

Re: Pork Butt capacity When I did mine a few weeks back I just used 1/2 Coconut Charcoal and 1/2 Green egg charcoal. I did fill the basket full but not over flowing and I smoked the butts for 9.5 hours at 225 to 250 deg. The next day I looked and I had used about 1/2 of the charcoal in the basket. The wood I use I get from Fruita wood. I use about 4 chunks inter dispersed in the charcoal.

Re: Help Needed - New KK YouTube Channel Roger That.

Re: Pork Butt capacity I did about 50 lbs. of Pork Butt this summer on mine. I did the foil trick on the bottom rack and then I put 2 butts in an aluminum pan with a little apple juice in it on the middle grate and 2 more in a pan on the top grate. This way all the juice stays in the pans and then when you are done take the juice and reduce by 1/2 or 1/3 and when the pork is pulled pour the juice over the pork to keep the pullings moist and then drizzle some honey on also.

Re: July 4th Babybacks When I cook ribs I like to use the CoCo charcoal and apple wood for the smoke. I like Chris Lilly's rub but my wife is not a fan of the cumin in it so I came up with my own variation it's close to Chris Lilly’s but I add some chipotle and some smoked paprika. I take the blue skin off the ribs and rub them generously and let them set for about 1 hour before I put them on the K.K. at a temp. 225 to 250. I put aluminum foil over the top of the bottom grate and put the ribs on the next grate up. I cook them for about 2 to 2.5 hours like this then I pull them off and wrap them in aluminum foil with some brown sugar, a little more rub, butter, about 3 table spoons apple juice and just a touch of coke a cola. Then put them back on for about 1 hour. Pull them off put a little BBQ sauce on them put them back on the grill for about 15 min. then it's time to eat.

My wife ordered me a pallet when I was at work overseas and when I got home it was there ready to try. I have used it about 5 times so far and what I did was break the pieces into 3's and then stand them up inside of the basket to make it full. Then I take a 1 piece of fire starter and light it in the middle of the CoCo and wait about 10 minutes with the damper doors open and the lid open. Does not take long and it's going nicely. At the end of my cook I just close everything up and it goes out no problem. When I want to relight it I just go through the same procedure again and it lights right up. I have only had to add maybe 5 new pieces so far and I have cooked steaks, chops, chicken, and lamb. This CoCo is really good stuff. Thanks Dennis!!!!

Re: Review of the 2011 Komodo Kamado 23" OTB Gen 2.4 Ultimat I read the review. Very very nice. Good Work!!

Re: Some truly valuable information..... How long is a piece of string?

Re: Easy Peasy Pork Butt Looks darn good to me. I am getting a little tired of eating Chinese food on the rig.