Firemonkey

Nope...It was an indirect cook, so as long as your vessel is oven safe, you should be good. I use stoneware/corningware/pyrex in the KK all the time. The little crocks are great for heating some sauce to serve with your ribs (picks up some smoke while its heating, too). I bought some glazed stoneware from Old Time Pottery or someplace similar. I use those when I am doing a long, smokey cook - like beans along with ribs. That way I dont have to worry if about getting all the smoke residue out of the crevices, since its a dedicated grill implement. The one in the picture above is actual corningware. I think the glaze on the corningware pieces seems to come clean much easier (came perfectly clean in the dishwasher), and is less prone to crazing (spidery cracks in the glaze). Im not sure I would put the glassware down in the fire, but for indirect its fine.

Probably not, but the leftovers from the weekend should hold the family for a few days while I am gone

Back on the road for a couple weeks tomorrow I picked up a slab of salmon for dinner tonight. Getting ready to go on the grill. 2 pieces of hickory and 2 pieces of grape vine are going in with it. Seasoned it up with some blackening seasoning. The thin strip cut from the side is "blackened" with a very sweet all purpose rub - its for my 3 year old I let the wood start to work, and in it went. Lower grill again, about 425-450 dome. Made myself a nice adult beverage to go with it All set... Touch this plate, or my 'rita and I will have to stab you

I have used this brine recipe several times, and it is always quite good. Usually I use it on thighs, but this time I was cooking 2 whole chickens. The brine is: 3/4 cup kosher salt 3/4 cup packed dark brown sugar 1 tablespoon freshly ground coarse black pepper 8-10 bay leaves, crumbled 2 12-ounce bottles of Bud Light (DJs Favorite ) I mix up the dry ingredients, then add 2 cups of water that I have microwaved until boiling. Stir to dissolve the salt and sugar. Then add 2 more cups of cold water, and the beer. Stir until the foam is gone, and add 4 more cups of ice. I do all this in a deep dutch oven, and about 3/4 of the ice melts. Perfect for adding the chicken. Refrigerate for a few hours (about 4-5) until ready to cook. Remove chicken, and pat dry. I dont bother rinsing. I use a fairly mild spice rub to go with it: 1 teaspoon kosher salt 1 teaspoon packed dark brown sugar 1/2 teaspoon freshly ground coarse black pepper 2 teaspoons smoked sweet Spanish paprika 1 teaspoon ground cumin 1/2 teaspoon celery salt 1/2 teaspoon chili powder 1/2 teaspoon dried crushed oregano (I use ground) pinch or two of cayenne I rub some olive oil on the skins before liberally applying the rub. I made 2 whole chickens this time. After spatchcocking, and removing the keel bone, I just went ahead and cut them in half to make space management easier. I wanted room on the upper grill to cook some rice, too. Hitting the grill, at 425 dome, indirect. I have the KK defelctor on the basket handles, and the upper grill in place. I tried a new twist this time, and put a few pieces of broken pizza stone around the outside perimiter on the main grill. Call it double indirect, I'm trying to keep the direct heat from rolling up the sides and burning the meat since I was placing it around the outside of the upper grill (saving room for a crock in the middle). About half way in (this was a 75-90 minute cook), I added a crock of saffron yellow rice. Just followed the stovetop directions; added boiling water to rice, covered and put on grill instead of simmering. My lid handle was hitting the top of the dome, so i put it on upside down. Teasing the neighbors again... Resting... Rice worked out well... Ready to devour - and it was good!

Sure is a lot of talk about posting pictures around here. I figured i would try and lead by example I didnt have much time to put together anything that took planning, since I was on an airplane half the day. I stopped by BJs on the way home for a couple of natural chickens for tomorrows cook. While I was there, these rib eyes called my name. Brought them to room temp with some fresh ground salt and pepper. A little sprinkle of steak seasoning, too KK at about 425-450 dome, with the lower (not sear) grill in place. Potatoes are about done, moved to the side to make room. On the grill with a few chunks of grape vine for smoke Cooking away, and making the downwind neighbors jealous Resting, and making ME jealous Eating good in the neighborhood

Okay, DMAX. I think its time for a new thread. This one is titled "What am I doing wrong" and from those pictures, it doesn't look like you are doing anything wrong!

I'm with DJ. Go indirect, 225-250, and hold off on that mop, especially if it is sweet. Your bark was likely charred sugar from your mop. You will not get a bunch of crispy dark bark if you cook them indirect. I also like to stand mine on their sides, so I dont have to worry about flipping them during the cook. Gadgetgeek said it best, so many ribs, so many ways to cook them. I say you keep feeding it to the family, they will acquire the taste You probably didnt like the first beer you ever tasted, either

Tandoors are usually run HOT. My KK is usually at lower temp, and once the grease builds up, it takes an extended period of higher temps to burn it clean. There probably isnt too much pulled pork being cooked in the Tandoors

The top of my KK is so coated with black greasy goo, that I try not to touch it! If you want to try this, do it now before yours looks the same way

Re: AU Wagyu Wanna be Redux Hey, did your Akita steal the bite missing here, too I have lots of jobs to accomplish while I'm home this weekend, i wasn't going to grill anything - but now you have inspired me. Thanks!

You have the additional small (cylinder) lump basket, right? I am not sure i could get mine to keep that low of a temp without a guru. Shoot, the sun will get it that hot! Maybe a small hotplate (a la Alton) with some smoke wood on it would do it. I could put it on the floor, run the cord out the draft door, and open up the hat for more circulation and drying. With a drip pan on the basket handles, i could stack all sorts of meat in there.

What exactly is "rocket"??

Tony, did you use the coffee can approach? How did you do it - assuming you did it in your KK

I think I recall a writeup somewhere that details how to use the guru for smoking at low temps like that. I think it may be on TNWs site.

Dude, you need to travel more! I think the biggest single rat I have ever seen was in Washington DC. NYC has plenty of big ones of their own. Tijuana has the most fearless!

Dmax, if you have the door, dial and damper closed tight, your cook may be over in 2 hours again. Only this time, it will be because the fire is extinguished completely. As the others have said, you want to start with appropriate fire. Dj uses gas, and I used to do that as well. Lately, I have been using a chimney. FWIW, a Weber chimney fully lit is way too much fire out of the gate. I usually only fill my chimney about 1/3 full. When its lit, i pour that over the lump in the KK, set the drafts to where I expect them to be, and let it come up to temp. Once it get it where I want it, the food goes on. After a while, you can pretty closely hit your target temps on the initial settings. The thread below shows some pics of my standard rib procedure. You can see in the second or third picture how few hot coals it takes to get a 250* cook rolling. http://www.komodokamado.com/forum/viewt ... baby+backs

I would get on the phone to your local purveyor of stone countertops. Not the guys who just take orders and then install it, but the guys who have big slabs stored int he back lot. They have all manner of tricks and materials for fixing cracks/joints/seams in all different kinds of stone. If they know how to work with soapstone, they will likely have the material on hand and be willing to help you out if you carried your pot in to them.

Damn, dude...I know this guy who grills giant locusts, you guys would get along great....

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

Nope, but you are. Thats not a Jeep; It looks like a Land Cruiser to me. I'll cut you some slack, but calling it a Jeep might offend both the Jeepers and the Land Cruiser crowd. They're both proud of their respective brands

Not sure either, but they are probably bigger. I had a student in my class last week that was working towards his Australian citizenship. We were having a pretty humorous discussion about the cultural differences since he was originally from USA. When I passed out shirts at the end of the class, we got educated about the difference in clothing sizes The guy had also brought a BIG empty suitcase to buy clothes here because they were so much cheaper

Yeah, that gasser is done. Soon, you will be saying "we have not used the oven once this Summer".

Those picture are almost inspiration enough to order the basket and motor from EZQue! Cleanup has me concerned though. Will the dishwasher get the cradle clean?

The hollow tubes on your grill grate are for a hanging meat hook bracket, that is no longer included because nobody really used it. (Imagine a bell shaped hoop that had a hook hanging down from the center) As an early build, your lid and dome likely dont seal together with machined precision. I would lift out one of the gaskets, and apply high temp silicone behind it. put the gasket in place on top of the silicone, close the lid until it dries. Then trim away any excess, and that way you will have a good seal.

Re: Nope, not even close. And what do you hope to find? Weight savings? Elasticity? superior insulating properties?