EGGARY

Thanks for sharing the recipe. I will definitely make this. The one problem I have with searching for recipes is that there are too many and to choose which one to go with.

What is your way of doing ribs ? Temp? Foil ? How long is your average cook for ribs ? I ask this as I have 3 slabs of Spares on right now. I never cook them the same every time. I guess it's an ADD thing as I get bored doing the same thing.

You are right about not going by time. Tony B, I made ribs at 225 and they were the best. I just like to use time as a basis when to start checking the ribs. Don't want to open the KK often and let the heat escape. Like the saying goes, "if you're lookin, you aren't cookin".

I cooked Ribs on a Kamado Joe last Sunday in Brasil. I cooked them too long, almost 4 hours at 250. The KJ was my Brasilian Brother's that I gave him. I usually cook ribs for 3 hours. So my question to you is: How long and at what temp ? Your Ribs do look good.

This year we are doing the Passover Seders. For the second night I am making a Brisket. The plan is to first cook/sear the Brisket in a pan on the stove with some olive oil. Then sauté onions and garlic. Then the veggies, carrots and celery. After that is all done put the brisket back into pan along with red wine and tomato sauce and put into oven. Some recipes call for covering and others not to. The idea is to braze the brisket. My thinking is to put the Brisket into the KK. Add a little smoke. Would there be enough moisture without covering with aluminum foil ? Any thoughts or suggestions would be appreciated.

How much charcoal do you all use ? I seem to have a hard time getting the temp up. I open the bottom vent all the way and the top vent a couple of times and it takes a while to get the temp up. I even open up the vent in the back as well to get it going. What am I doing wrong ? I seem to be in a Funk lately with my KK.

I take it I can't see your pics because I have an Apple ? Glad you are enjoying your new KK. Keep it up !

Sorry for the Foreign Language and not translating it.

What would be the settings, Top and Bottom, to get it to 200 ? I know I can get it to 225 easily.

This is a really good recipe for Pulled Beef. I made it a couple of months ago and it was really tasty. I had put the cast iron pot with the meat in the Fridge for a couple hours because I had to go play at the Jewish Home for the Aged. When I got back, I skimmed out the fat and put the pot back on the KK for an hour without the lid.

Is 180 -220 too low to get any smoke on the KK ?

In the book Smoke and Spice they talk about cooking/BBQing from a range of 180 - 220. Then again they are also talking about using wood in a Fire Pit. I would like to try cooking at 220 on the KK. Is it possible w/o the use of a BBR Guru/Stoker ? I am used to smoking at 250-275. Is there a difference in how the meat cooks from 220 to 250, other than time it takes to cook ? All the recipes call for 200 - 220. Smoke and Spice is a very good book.

Today's Joke: Wide grill Ted and his wife were working in their garden one day when Ted looks over at his wife and says: "Your butt is getting really big, I mean really big! I bet your butt is bigger than the barbecue." With that he proceeded to get a measuring tape and measure the grill and then went over to where his wife was working and measured his wife's bottom. "Yes, I was right, your butt is two inches wider than the barbecue!!!!" The wife chooses to ignore her husband. Later that night in bed, Ted is feeling a little frisky. He makes some advances towards his wife who completely brushes him off. "What's wrong?" he asks. She answers: "Do you really think I'm going to fire up this big-ass grill for one little weenie?"

Plow boys and Slap Ya Daddy are my favorite rubs for chicken. I need to order some soon. Nice looking chicken.

Could always go with a Pellet Grill. Only thing that I don't like is the lack of smoke flavor but it is easy to use.

I'll take one of each. LOL

Sorry for us being so "pushy" about the Kk but we know you and anyone else who chooses to go with a KK will really be happy getting a KK. We were all in the same boat as you are and we would do it again. You saw the guy whose wife have him a KK and a puppy in the Kamado Guru Forum.

You know what mean. I agree with you, the KJ is good. I would take it over the BGE. I even got a KJ for my Brasilian Brother in Brasil last year.

Why not keep both. I still have my BGE XL and I just got a Rec Tec Pellet Grill. So now I have 5 Grills but I only use the KK, the BGE XL, and the Rec Tec. You can never have enough space. From what you are saying, why buy a Ferrari when you can buy a Yugo. It drives, and it will get me to where I want to go. Heck, a lot of people on the Kamado Guru have Akorn Kamados. They do the same as my KK but I feel cooking with Ceramics is much better. Another thing, at 250-350, it is easier to put my hands on the KK then on the BGE. You call the KJ and the KK nice rides. I would say, you get what you pay for. Let me also say, I am not dissing the KJ or any other Kamado.

Welcome to the KK Forum. I have seen you at the Kamado Guru Forum. I had to give your post some thought before I answered to your question about being pushed over the edge to a KK. I have had my KK for 1 1/2 years and I enjoy cooking on it everty time. I also own a BGE XL which is 4 1/2 years old. At first when I had just the BGE I thought it was IT. I know I have spent just as much or more money on accessories for the BGE as to what I paid for the BGE. Nothing wrong with trying to make it either easier or better to cook on the BGE or any other BBQ. I have seen the new Multi-Level sysytem from KJ coming in the early 2014 and I do plan on getting that for my Brasilian Brother. That being said, with the KK I don't need much in accessories. It is what it is, a very well-built and gorgeous Grill/BBQ/Smoker,etc. I like the idea of being able to choose the color of the KK. The KJ comes in 2 colors and the BGE, well you know, just green. Everytime I open and close the Lid of my KK it reminds me why I enjoy the KK with its ease. Not like my BGE XL, closing the BGE means you don't slam the Lid and I have seen Bobby Flay do that on a BGE. There are things, the little things about the KK that I enjoy, like the Silicone Plug that holds the cables of a BBQ Guru and/or a Remote Thermometer. Just take out the Plug, put the probes through the hole and put the cables in the Slitted Plug. One thing that I like about the KK compared to the BGE is the ease of Temperature Control with the bottom and Top Vents. The KK weighs 500 pounds, so it will maintain heat longer than the BGE XL. The grates (3) are 3/8 Stainless Steel. I could go on. There is nothing wrong with your KJ and with my BGE XL. The KK, the BGE XL, and your KJ do one thing, they cook. I personally like quality and the Komodo Kamado does the job for me in that area. I use my BGE XL when I need more space to cook. Dennis has taken the time to build a High Quality Kamado and keeps on finding ways to improve it. My KK will last for a very long time and will go down to my kids.

I have cooked Spare Ribs both ways, foiled and not foiled, and they are both good. With the KK is there a real need to foil ? When foiling there is not a lot of bark on the Ribs but they do get tender. What have been your experiences. I am making Ribs for a Birthday Party this Sunday and have to transport. So I am trying to figure out the best way to cook these Ribs. Thanks.

Do you go on any other Kamado Forums ? You might want to check out Kamado Guru as well. It never hurts to learn and get new ideas, whether it be here or any other Forum.

The question is how many would have bought a 32" instead of the 23" had it been available when you bought yours ? In a heartbeat I would have gone with the 32". I guess that is life.

Craig, I pulled the trigger on a Rec Tec Grill. I have used it once and so far not impressed. I am looking for more smoke flavor. I will try Spare Ribs with Hickory Pellets. From what I have been reading, the lower the cooking temp the more smoke. Do you do that ? Thanks..Gary

Congrats on your new KK. You are getting it at the right before the Holidays, Thanksgiving and Christmas. Smoked Turkey, yum ! I too have a Guru and have used it a couple of times but it's best to learn how to use the KK without it first. Maintaining temperature on the KK is easy. You are in for a treat. Enjoy the journey.