Firemonkey

saw it on Oprah Actually, I cant recall how i got here, but I am damn glad I did. I was considering buying a bigger POSK! I knew they were seriously flawed, but didnt realize anyone had reinvented the wheel.

Fetz - how about a step by step with pics next pizza you do? How long to heat soak? how thick are your crusts, and how evenly do they brown in comparison to the cheese. I figured out how to get good results on my POSK for pizza, but have only tried it once on the KK, and need another try or two to get it right

Kumar, I dont have one, but from the pic posted on this thread, it looks like firefox is fine: http://www.komodokamado.com/forum/viewt ... ght=stoker Maybe drop a PM to the poster to compare notes?

Ive never had a rub melt off the food, so either there wasnt enough for you to have a distinct flavor, or the rub itself was not powerful enough. you didnt say what your rub was? Its not necessarily a bad thing if you couldnt taste any overwhelming flavor from your rub. Maybe you got a nice complimentary flavor, that jus t wasnt as pronounced as you were expecting? They looked good, though!

Rorkin, last I heard it was still in R&D.

350 on your gasser was up near the top of the lid, while your burgers were down probably 6-9 inches from the heat source. Good looking ribs...230 might be low, dont be afraid to go up to 250. keep it closed and resist the urge to keep peeking- thats the hardest skill to learn

The grill may be considerably further away from your heat source than you are used to as well. For example, on my K5 I can do burgers at about 375-400 dome, since the vessel is smaller and the grill is closer to the fire. I need to keep my temps reasonable because my burgers are typically over an inch thick. On the KK i let it heat soak a bit more, and go for about 425-450 direct, about 8 minutes on one side, then flip. If you have the lower grill, you can give that a shot, but I think you will like cooking things that you need to tend (like burgers) on the main grill better. It can get pretty hot reaching down into the lower grill to flip burgers

Looks wonderful, Paul! What did you do there, oil your potatoes and roast them in the drip pan? Never tried that How long, and how hot did you roast it for? Were there drippings in the pan to flavor the potatoes?

IS that sharp? It looks like a rounded tip? If not, does it need to be sharp??

I am looking for a nice, high quality meat injector. There are as many injectors to choose from as there are brands of lump. Can anyone recommend one from personal experience? I would like to get a good one, that will last many years. I am thinking fully stainless is the plan? I see some with additional jets on the side of the needle - hype or solid feature? Any insight is appreciated!

Not sure what a topside steak is? .

Your right...its all here, you just have to be willing to pay for it. In my travels, I have found that its pretty hard to beat the meat selection at the larger and newer Whole Foods markets. You can get almost anything - even aged if you want to drop the coin. I know there are local butchers still around as well, but I usually cant track them down when I am only in town for 4 days. Sadly, I dont have any around my house, and my closest whole foods or fresh market are 30 minutes away.

Whoa, shit. Careful guys, Sanny is watching now!

nobodys mentioned it?? Try that search feature up ont he top of the page with "foodsaver" in the query

What size was the lazarri? The foodserve bags we get a huge. 40 pounds and stand waste high? Thats how we found the deal on the lazarri too, I was getting it from a relative who worked at the local produce distributor, and they carried it for a few restaurants. If you can get the mesquite cheal, dont be afraid to try it on other cooks too. I use it as a multi purpose fuel...low/slow, sear, roast, etc. As efficient as your KK is, that enough lump for weeks - get cooking and we expect pictures!

Amphoran- Have you tried dropping a message on the BGE message board asking for a good local source of lump? The BGE crowd dwarfs our little party Probably have several of them in your immediate vicinity

Bjs wholesale?? You dont have those over there?? ITs like a costco, or Sams club http://www.bjs.com/locations/ Just picked up a 2 pack of bone in butts (1.29/lb) a cryovac of 3 racks baby back ribs (3.19/lb) and a couple whole chickens (.79/lb) Minimally processed...try finding that in a grocery store for less than twice the price ...I hate injected meats, I would rather brine my own flavors into them.

You gotta hit the warehouse strores...then you can get the bone-in cryovac butts. They all have them, I know BJs are unmolested (not enhanced with up to a 12% solution...) and I think Sams may be natural as well. 99.9% of the stuff in the case at Wallys is "enhanced".

Im not sure what I will be cooking, but you can be sure that I will be cooking something....and drinking a batch of lager

Dont need to be a restaurant, just tell them who you are. They knew I was buying for a group of individuals, so they just charged sales tax. The minimum order for wholesale is 25 bags (40# ea=1000 pounds) 20# bag for $7 sounds much better

Seven bucks?!? Maybe you better shop around I think its about $5 here for a 10# bag. Curly says he gets it for about $3.50. I used it for an overnight pork butt cook not long ago, just because I had a bag and I was cleaning out the garage. It was not as dense as the designer lumps, but it lasted 19 hours no problem, and there was still some left in there when I pulled the butts. I estimate I put about 5 pounds in the cooker for that cook. Since its not very dense, you get what looks like alot of bulk for your $7. come to think of it, I think the bags are the size of normal 10# bags, but are labeled as 8#. It burned clean, no smoke, or funky flavors. Just keep an eye out for anything that is obviously plywood and pitch it if you are concerned about the glues. (My bag didnt have any in it)

Bobkat - I have found that turkey cooks on the ceramic in about 2/3 the time it does in the oven. There are some good posts on here from the holidays about turkey. This should get you started: http://www.komodokamado.com/forum/viewt ... ght=turkey The search function (up above, under the logo) will find a bunch more. Also, I believe there is a write up on TNWs site about "Mad Max turkey" that you may want give a look. I would probably put the probe in the thigh, just like I would in the oven. Use a instant read on the breast when it gets close to done, so you can keep it from overcooking. Edit: I forgot you had a pro-comm. If you have 2 probes for the meat, put one in the thigh and one in the breast. Definitely give the mad max turkey a review. You may want to try the ice pack on the breast as they describe.

Knowing Gerards profession (Veterinarian) and also having seen his other posts of questionable tastes, I am not sure which of his statements you should be most worried about

Hey, if DJ can get away with a Smokey joe for 6 months, we can let you slide on a George - for a little while anyway. Kinda hard to do ribs on there, isnt it