mk1

sounds great! but as Dennis said it sounds like it may of happened, but.........I am looking for some evidence

I hate to see a post like this go unanswered. I do not have a different komado so I can't make a direct comparison, but I do know that one of the factors making it a superior cooking tool is the large mass of the unit making it far superior at heat retention. Thus less fuel is required, and less airflow is needed. This keeps the food moist. Also the shape makes the temperature across the cooking surface more uniform. I do know that every user here that has migrated from other ceramics feel the device is superior (based on their posts here) HTH

Happy TDay everyone..... this little bird was for lunch to the nurses in the ICU at Miami Childrens Hospital.....our goes on the KK soon....

to foil or not....I don't think it is needed, but it speeds up the cook...at the expense of the bark. I would go with a simple low and slow if you have the time. Personally, I like the texture better. But hot and fast is good too. I agree that the KK excels in moisture retention. I have never had a brisket dry out on me. I like the simplicity of not foiling.

I don't think of it as a badge of honor, just not needed. When I have them in my rib rack it is all I can do to get them out intact, they are so tender.... But that is the great thing about Q...it is great so many ways....

I only foil ribs when I want to add a flavored juice for sweetness (like pineapple). With the KK, I find low and slow at 225-250 for 4-5 hours is all you need for tender juicy ribs. I should note that those times are for a rib rack full of ribs...probably less for a slab or two due to more airflow....

Devin is 5 now.....and for her party it was beef ribs AND pork ribs....AND chicken....And burgers....wow.... Lots of leftovers to freeze....Mom made the cake

good discussion here.... http://komodokamado.com/forum/forum/recipes-cooking-techniques-please-post-recipe-name-in-subject-area/beef/4897-ribeye-roast-cook/page3

You will quickly develop faith in how little CoCo char you can light and how little airflow you need for 225 to 250. A temp controller is nice but not needed. Also if you drift up to 275 it wont be the end of the world....for me I open the top and bottom about halfway/ half turn until I get to 200 degrees to get lit, then I put them at barely open to stabilize at 250....HTH

The veal demiglace is very thick and sticky. It maximizes the beefy flavor and holds the moisture in. It also acts as glue for the rub.

n74408 n74409

4 slabs o ribs.... 6 hours in a Worcestershire onion garlic vinegar marinade A veal demiglace coating with a rub of Worcestershire powder sugar paprika garlic onion salt pepper 4 hours at 250 with 1 hour of coffee wood smoke at the beginning

Re: More Sear basket fun I love that thing.....

Re: Ash Deflector those are clearly heat deflectors for indirect cooks. Tha ash deflector should be stainless steel and goes inside the front lower airflow adjustment door on the guide rods......unless the 32 is way different than my 23

Re: Rotisserie As I recall, you can contact the website and they keep some in stock just for us.

Re: Best BBQ song ever on youtube Bump cuz its awesome!

n68792 n68793 n68794 n68795 3 gates and 2 front doors....solid teak The main gate weighs 300 pounds, no ****!

Re: Inaugural cook experience questions perhaps a tag attached to the latch to be removed by the new owner.....

Re: Everyday Misc Cooking Photos w/ details I am thinking chopsticks....

Re: Charcoal choices? I use Ozark Oak. The quality control seems high, and I like the flavor profile. Somewhere I have a link to free shipping on ten bags....if there is any interest....

Re: More Sear basket fun You have a very good grasp of this.....imho

Re: More Sear basket fun +1

Re: Sure fire pork butts and ribs Just to be clear.... The top hat was virtually closed? The front vent was closed? If using the guru, that is the setup. I would also set the guru to about 15 degrees lower then target and then step it up. It is remarkable how little airflow is needed. Your wood related spike should not effect your stable heat soaked temp much.....

Re: More Sear basket fun the steel plate directs the airflow to the side with the charcoal. It does this REALLY well. I can go from 0 to 600 in less than 10 minutes..... you could use this for a chicken roast, maybe full depth splitter rather than half depth....

Re: 16.5" KK Table Top is on the water! That is sweet! Nice shape too..... more pics, indeed