EGGARY

Re: Rack of Lamb 2 weekends ago Looks interesting. Was this done direct or indirect ? I see the bones were not covered with aluminum foil. Thanks.

Re: What's everyone cooking this weekend (5/19/12)? Ribs are on my mind, Baby Backs to be exact. When did you place the wood chunks ? Would the method be different for BBs ? Thank you.

Re: Small Slow Cooked Standing Rib Roast When the Roast is put on to sear at 500-550, at what temp would I want to shoot for ? I like it Medium Rare and the wife like it Medium. If you could answer this post in the next 2 hours it would be really appreciated. I have a Rib Roast on as I am typing this. Thank you.

Re: What's everyone cooking this weekend (5/19/12)?

Re: New to KK forum Funny thing, I too have the Dark Nebulus Autumn.

Re: New to KK forum Congrats on the new KK. You will enjoy cooking on it. Your Gasser will be used for storage of the KK Grills. Mine just sits and it wasn't cheap. Which one did you get ?

Re: Frontier Lump on Sale at Lowes If you are or have access to a Restaurant Depot, RO is $9 and change for a 17 pound bag. They also have meat. From Angus, Choice and Select.

I am having a hard time getting smoke during my cooks. I place chunks in various places inside the Lump Charcoal. After lighting, all the good smoke is going but it takes time to get it up to Temp. After I put the meat on the smoke doesn't last that long. The Beef Ribs I made tonight didn't have enough smoke flavor. I put in quite a few pieces if hickory. I didn't have true chunks. How many chunks do I really need to get a good smoke flavor ? Placement of the Chunks ? Do they need to be soaked in water ? I usually don't. Thanks.

Re: Where to See 1 Long Beach, CA He is happy with his BSK. He thought he could convert someone. Oh well......

Re: Set up for Spatchcocked Chicken Here is photo of the Spatchcocked Chicken I made.

I want to post pictures. How do I do it ? Please. Thank you.

Re: My New Rib Rack and Cook for Work Nice cook. How long of a cook was it with 9 racks ? Last thing I need is another accessory. LOL

Re: Set up for Spatchcocked Chicken My chicken always comes out good. My only concern is at what temp to take it off. I have heard to pull it at 155 -165. I go with 159. The cauliflower was very good. I put the cauliflower in a drip Pan with the potatoes. Really tasty. Next time I will try direct, raised grill. I do need to post pictures.

Has this happened to anyone else besides me ? Tonight was almost the 3rd time is did this. I take off the Vent Panel and the Ash Screen. I clean the bottom of the KK. I then put the Charcoal Basket in the KK. This time I caught myself. I almost forgot the Vent Panel and the Ash Screen. This isn't the first time. I have twice put the basket back in my KK, put in charcoal and lit the charcoal. I had to take out the basket and put the Vent Panel and Ash Screen in. I hope this is leading to anything. LOL

Re: "Fuel Efficiency" Sorry to rough your feathers. From reading your Posts, it felt like you were pushing the BSK. Lets be honest, they all do the same thing. They COOK ! You chose the BSK. I chose the BGE 3 years ago and last month I bought a Komodo Kamado. There are others that have chosen other brands of Kamados, like the Kamado Joe, etc. On the Greeneggers Forum,(there are 2 Forums for the BGE), they do not put down those with other Cookers. They may have before but since the BGE Management took control of their Forum, Greeneggers Forum is more lax. You never stated you were looking into getting another cooker and let me tell you, if you were to get another brand of Kamado, you will use that new one moreso than the BSK. I should know, my BGE XL sits. If you are interested in the KK or any other Cooker, ask questions. To say that the BSK is the most "fuel efficient", that is bunk too. They all do the same thing. It's just a matter of choice.

Re: Baby Backs and a Bird Nice cooks. These cooks have been done on other "cookers". I have done them on my Komodo Kamado AND on my BGE XL. And I am not the only one. We all do it because we enjoy it. Stop saying your BSK is the best. For you it is. If you were to go to a BGE Forum, you will hear differently as you will here. If you want to talk Grilling, Smoking, Pizza, that's fine.

Re: "Fuel Efficiency" Now it sounds like you are pushing your cooker. In 20 years our KKs will still be around. Can you say that about yours ?

Making Tri Tip today. I have done a few Tri tips on the BGE. First time on the KK. What is the best way to cook Tri Tip on the KK ? Direct or Indirect ? Sear or Roast first ? I know there isn't a right or wrong way of doing it. Thanks.

Re: Hello From Long Beach,CA Welcome to the Forum. I don't know what you were expecting to find in this Forum when stating you have a Bubba King but a lot of us were in the same boat as you. A lot of us have had experience with other Kamados. I had and still have a Big Green Egg XL and I started looking at the Komodo Kamado Website. I just looked at it for fun knowing I already had a Big Green Egg and last year I bought another one at an EGGFEST. I have since sold that EGG before my KK came in last month. Like I was saying, a lot of us have had experience with Kamados and found that the KK is a Beast when you talk Kamados. The Product itself is very unique as you get to choose what color tiles you want for your KK. It weighs over 500 pounds when you include the (3) 3/8 Stainless Steel Grids. The Customer Service is superb as the owner of the Company IS the Customer Service. He will call you if and when you have questions or issues on your KK. The owner is always tinkering with the product to make it better. Heck, the Big Green Egg has been using the same Gasket for years and after a High Temp Cook the Gasket gets burned and has to be replaced by the owner. BGE has not dealt with this issue and why should they, it will cost them money. The KK is a bit pricey but if you add the amount of money you spent on Gas Grills, it might come close to the cost of a KK. Heck, I should know. I can add up the costs of all the Grills I have purchased, gas and charcoal, and it would cover the cost of having 2 KK's. Ouch ! We are not here to "push" the Komodo Kamado but we do know about Quality. Keep on cooking with your Bubba King and keep on asking questions about cooking on it. That is the only way we learn. Good luck on your journey.

Re: KK Has Landed! You wasted no time in lighting it up. What was your first cook ? Congrats.

Anybody here use Mesquite Charcoal in your KK ? Mesquite Charcoal is good for grilling but not for smoking. That's my opinion.

Re: Roti Question I can send the nut(s). The only cost to me will be the postage, no problem. Nothing wrong with GOOD KARMA.

Re: Roti Question What is the size of the nut ? I sell fasteners.

Re: KK's website gone after Google's latest Algorithm This is what happens when there is a Monopoly on any business or industry. They have the power to charge what they want, control what we read, listen, or view. And they call this the "Free Market" ? I hope this gets resolved soon.

Re: Cooking salmon Cooking Salmon tonight. I saw a Post of doing it. 225 Temp for 90 minutes. My question is Direct or indirect ? Is there a difference in using the Heat Deflector Stone compared to the Drip Pan that came with the KK ? Any other suggestions would be helpful. Thank you.