ToastedMorsel

On 8/21/2018 at 7:54 AM, 5698k said:

It’s not now, John changed his mind.
 

I got some snark for that smug clown..

Not much to change if the speed of his speech is indicative  his IQ.

Kamado Guru forum what a joke, it's the Kamado Joe Forum.  
Hard to be impartial when you are on KJ payroll
Never joined because I'd be calling out those keyboard warriors all day long.

Sent from my iPhone using Tapatalk

Re: "Fuel Efficiency"

I saw on a couple of other forums, people talking about going through 15-20 LBS on one 10 -15 hour cook... even on pricier cookers...

I don't think that there is ANY other "cooker", "smoker", or "grill" more fuel efficient than a BSK/Bubba Keg at any price...

Efficiency is a result of the insulation which let's you burn less fuel to maintain your cooking temp regardless of the cost of the cooker. Your BSK/Bubba Keg while insulated will still burn more fuel than all those thick walled larger refrigerator looking smokers.

This is the first time I remember anybody posting here claiming to be more efficient than a KK. I'd say you were rattling the cage with that statement. You can't throw out "ANY" in caps and finish with "at any price" and not expect to be slapped a bit. We absolutely welcome all grills here, not being rude but ignorant statements will always be called out.

Please remember that your low fuel consumption is also because of it's small size. Your BSK/Bubba Keg was built to be a portable mini grill. At 18' /255 square inches is 32% smaller than a 23" KK /375 square inches.

Don't get me wrong, I've never seen one but I always thought they were a novelty item designed to be taken on picnics not a serious grill. Derrick Riches, About.com Guide wrote that a negative thing about the BSK/Bubba Keg was: "Maintaining low smoking temperatures requires practice" What's that all about?

Factor in the size difference and I'd bet the farm a KK is more efficient. But I have to admit for the $3000 more than you paid for your grill Dennis can can purchase a lot of high tech insulation.. not a very fair race.

Pro Joke?

Well it seems that the Pro Joe's new name is Pro Joke..

I've been told second hand that two Kamado Joe dealers said PJ's retail price is $8,000.

I'm guessing this was DavidS' KK

I'm guessing this was DavidS' KK.

Correct?

RJ's Brown Nosed Boy..

LVLasertech ...Lasergecko on another forum?

Yup..

Probably the most over the top, kool aid intoxicated fanboy known. His blind following if RJ's BS is insulting and offensive..

To reduce your cooking temps, reduce the airflow.

I want to make clear that this cook was done on a Richard Johnson KAMADO NOT a Komodo Kamado but the principals of ceramic cooking apply to all cookers.

Update: I'm using a rib rack on the main grate. First low and slow on her, chasing temps a bit trying to dial her in at 225 grate. I'm about 50 minutes in, how long should it take for her to settle in?

The walls of your cooker have already been heat soaked and are giving off heat at 50 minutes

Update 2: Temps finally settled in around 1:15 into the cook, 223 - 226 grate. I added the turkey legs around 2:30 mark, took pictures closed her up and now I cannot get her under 238. Another thing that's bothering me just a little bit is my dome temp is 305. I go by grate vs. dome but it does have me a bit concerned. I have the draft door open just a sliver and the top damper is open maybe 1/16 of a turn. I'd prefer to be around 225 grate, any suggestions or just roll with it. Ribs looked very good.

Update: 4 hours in I'm at 260 grate and cannot get the temp to drop. Any suggestions?

The temperature of your cooker is in direct relation to the available oxygen/airflow. If you want to reduce your cooking temps, reduce the airflow. It's that simple.

At the end of my cook she was sitting at 275 grate and I couldn't get her to come down.

In summary I'm thinking the Rancher Charcoal I used may burn a little too hot for a ceramic (Whiz said it burned hot) vs. the WSM I used it in.

Any suggestions on keeping temp down or would most agree it's the fuel?

Absolutely not the charcoal.. the intensity of the burn is determined by the fuel / airflow mix.

Even rocket fuel needs oxygen to burn.

Cut the oxygen mixture, the rocket fuel will stop burning.

When the Whiz said it burned hot, this means that with lots of airflow it will hit/climb to high temps easily.

The problem is either your damper top is too open (or does not properly seal), your main gasket and dome top leak or your lower draft door needs to be closed more (or does not properly seal).

I promise if you cut off the oxygen regardless of what your burning or how much you have lit, your temps will drop. I've read some KAMADO users have been forced to tape up their cookers to stop them from leaking.

Then again you could always trade up, get a Komodo Kamado and make your life and controlling cooking temps very easy!

FYI This man is a barbeque legend!

Why the thank you? Selfish reasons. You did the hard work and now I am enjoying a cooker which I have yet to find a flaw.

Why do these words carry so much clout?

Chris Lilly, husband and father of three children, is one of America's best-known barbecue pit masters.

Chris also is head chef of the award-winning Big Bob Gibson Bar-B-Q Competition Cooking Team. He is the winner of five Memphis in May World Championships (a.k.a. "The Super Bowl of Swine"), as well as the American Royal International Cook-Off.

He has made numerous national television appearances, including "The Today Show," "BBQ with Bobby Flay, " "Cooking Live with Sara Moulton," "Fire in the Soul - The Barbecue Movie" and "Martha Stewart Living." In addition to his television appearances, Chris has been featured in Southern Living, The New York Times, Travel and Leisure, The Wall Street Journal and The Washington Post.

This list I found only goes back to 2004

Culinary Awards

Memphis in May World Championship BBQ Cook-off

1997 1st place BBQ sauce

1999 1st place BBQ sauce

1st place Pork

2000 1st place Pork - Grand Champion

2001 1st place Pork

2002 1st place Pork

1st place “People’s Choiceâ€

2003 1st place Pork – Grand Champion

2004 1st place Pork

American Royal International Cook-off and BBQ Sauce Competition

1995 1st place White BBQ sauce

1998 1st place BBQ sauce

“Best Sauce on the Planetâ€

2002 1st place Chicken

1st place Reserve Grand Champion

International Jamaican Jerk Championship

2003 Grand Champion

Houston Livestock and Rodeo World BBQ Championship

2004 1st place ribs

1st place Reserve Grand Champion

Alabama State Barbecue Championship

1999 1st place Pork – Grand Champion

2000 1st place Pork

1st place Ribs – Grand Champion

2001 1st place Pork – Grand Champion

Tennessee State Barbecue Championship

1998 1st place Pork – Grand Champion

1999 1st place Pork – Grand Champion

2000 1st place Pork - Grand Champion

2001 1st place Pork – Grand Champion

Chili Pepper Magazine Barbecue Awards

2000 1st place BBQ sauce

2001 1st place vinegar BBQ sauce

1st place mustard BBQ sauce

2002 1st place spicy mustard BBQ sauce

2003 1st place mustard BBQ sauce

National Barbecue Association Awards of Excellence

2000 “Restaurant of the Yearâ€

1st place hot BBQ sauce

1st place vinegar BBQ sauce

1st place mustard BBQ sauce

2001 1st place vinegar BBQ sauce

2002 1st place mustard BBQ sauce

2003 1st place mild vinegar BBQ sauce

1st place hot vinegar BBQ sauce

1st place mustard BBQ sauce

1st place hot BBQ sauce

2004 1st place BBQ sauce

1st place hot BBQ sauce

1st place mild vinegar sauce

The Southern Pride Cup, National Nonrestrictive Cook-off

2001 1st place

2002 1st place

Grand Champion

Texas Fiery Food Challenge

2001 1st place BBQ sauce

2002 1st place hot BBQ sauce

Louisiana State Barbecue Championship

1999 1st place beef

Grand Champion

American Institute of Wine and Food BBQ Rib Fly-In

2003 1st place, “Best Ribs in Americaâ€

2004 1st place, “Best Ribs in Americaâ€

This man is a barbeque legend.

Welcome to the forum Chris..

It's great to have you here!

check it see if your wife's hot..

The wife is ALWAYS complaining of cold hands in the winter. My thought was "bloody woman' date=' put on a pair of mittens!" Well, we went out to walk the dog one cold night. She wore mittens and I didn't. As soon as we got back in the house we checked the temp of our palms. Mine was 92 and hers was 82. Dang! She's been telling the truth all this time, LOL![/quote']

Ah, so that's how one checks to see if your wife's hot

or cold..

Enlarging gas jet for natural gas.

The burner has a removable 1/8" brass plug drilled out as a jet. I can't find where on the forum someone had enlarged theirs successfully.

I think I've heard the numbers 48, 50 and 52.

Anyone know about this?

Thanks in advance.

how much larger an OTB is than a round K7.

How come you're showing a round grill inside an OTB? Aren't your grills OTB shaped? Hmmm....

Is this a demo, and I'm not getting it?

He's showing us how much larger an OTB is than a round K7.

It's been posted here that the K7 is larger. NOT it seems.

Re: Flat Iron Steaks -show more of the pink meat!

Mmm, sure wish I had been cooking these instead of ribeyes years ago. Man, that was one delicious cut of beef. Very intense beef flavor, which is also why I love skirt steak too.

-=Jasen=-

FYI, the pic does it no justice. Was cooked to medium, but this pics looks more med-well.

I think your need to show more of the pink meat!

This is food porn!

Re: New Member

Just wanted to say I am a new Forum Member with Gen II on the way and 2 Sacrakamados out of commision

Two ouch, BTW we have an acronym for those things 'bout here.

POSK!

I'll give you a clue.. The PO is for Piece Of!

Welcome to the forum.

moldy charcoal

Im glad to see you found a use for that box of moldy charcoal

Does it burn Spore-adically?

The Komodo held in an average of 65% more heat.

From the Naked Whiz review..

Cooker Efficiency/Heat Retention

We considered comparing the efficiency of the Komodo Kamado with a large Big Green Egg (the only other brand of ceramic cooker we own), but we don't really have a way to measure the relative efficiency of the two cookers since they vary so greatly in size. However, we were able to heat both cookers up and then measure the surface temperature of the domes.

We used BBQ Guru Competitors to keep both cookers at 400 degrees (dome temperature) for two and a half hours.

We then measured the surface temperature of the two cookers at various locations on their domes, from their lower edge up to the upper vent, using a Type K precision surface probe.

The temperature of the dome on the Egg varied from 180 degrees at the lower edge of the dome to 245 degrees at the top of the dome near the upper vent.

The Komodo Kamado varied from 110 degrees at the base of the dome to 160 degrees at the top near the upper vent. While the dome of the Egg was scorching hot to the touch, you could leave your hand anywhere on the Komodo Kamado's dome for at least a few seconds. Clearly the Komodo Kamado is keeping more heat inside the cooker.

The Komodo held in an average of 65% more heat. That just has to affect the outcome of your cook.

Easy fix..

My OTB had a leak just behind the side plate on the right. I was able to reduce most of it by adjusting the lower latch catch. It has oval holes so it can be adjusted. The handle should not move when you press down on it.

But with my guru blowing I still had a leak in the same spot so I gently pried up the outside gasket (it's not exposed to much heat) and put silicone "under it" to increase it's thickness. I let it dry about five minutes then placed some saran wrap over it and closed the top. After it dried, I pulled off the saran wrap trimmed the excess silicone. It is now 100% leak free, even with my guru blowing away. Dennis told me the same thing that the gaskets start out fat and plump but after being crushed repeatedly get thinner.

Frog Hookers!

The frog hooker is nice.

I have heard of lot lizards, or even crickets, but frog hookers?!

Frog Hookers!

Go to Paris*

The place is loaded with them!

* France that is

Great Blog review on a Komodo

The Black Dragon Episode

By Professor Salt

He highlights the OTB's ability to cook pizza over 800º

and calls Komodo the Bugatti Veyron of ceramic cookers!

Great photos of the metalwork and great writing.

http://professorsalt.com/2007/06/20/the ... episode-1/

Let's make this PG rated..

As these KK cooks are often family events, I propose she wears pasties!

Now wouldn't that be special, a Sunbrella corset and pasties with matching tassels.

Just hope the dog keeps the cats away.. I'm sure that cats love pasties with

tassels and it could get ugly.

This could be a bad B- movie..

Re: Somebody...help me with this guru port

Okay, am I just supposed to knock out the "plug" in the guru port with a hammer and metal chisel? Is it going to come out clean...is the port lined with something? Or do I drill it out? If so, what size and type of bit? Do I need to seal the outside of the tube when I push it in the hole. What would I seal it with? Do you push it in until it is flush with the outside?

Since there are no instructions, I'm sure it's simple. Somebody, please give me some relief.

I put a screwdriver dead center (outside) and tapped it with a hammer. The plug imploded, it was grout outside and a lightweight material with a ball of paper inside. There is a stainless tube inside going through the body.

It was very easy..

140º does it...

If my memory serves me, once your meat hits 140º it does not absorb much more smoke. That's why people cold smoke...

If I pre-soak big chunks, the smoke usually lasts thru the 140º cut off.

If you want more smoke put in more wood.

My family got tired of strong smoke flavored meat quickly.

My flavor target is the more subtle the smoke flavors now..

Photo w/ lots of wood courtesy of our very own TWharton

Re: A couple more options in moving...

What is wrong with this picture?

You want answers in the complete hardcover 12 volume set or the 4 inch thick Readers Digest paperback version?

Good Fish Tacos...

My lady slaps me if I talk or dream about Good Fish Tacos!

I suggest a 40 ton crane...

40 ton cranes are a bit overkill but then the cooker can go directly from your truck up over the house to any spot in your back yard or even up on that testy 3rd floor patio..

'nuff said

Too much Tequila & lemons - eh? hehe

-=Jasen=-

Tequila often distorts my understanding of increase, decrease and of course the infamous in-de-crease.

My guess this happens to Dennis too...

Easier to remember

Open = Hot

Closed = Not hot..

'nuff said, now you know I'm drinking Tequila!

Re: All this spam...

the Viagra's working out fine...

That's one thing you can a-l-w-a-y-s count on..