5698k

Mine actually get hotter from sunshine than even a 700* cook. Sent from my iPad using Tapatalk

The math isn’t right, what am i missing? Sent from my iPad using Tapatalk

The first one was done perfectly. Sent from my iPhone using Tapatalk

Details? Sent from my iPad using Tapatalk

Yep. Sent from my iPad using Tapatalk

Just cooking a few steaks… Sent from my iPad using Tapatalk

First pot of the season, chicken and andouille. Sent from my iPad using Tapatalk

Tried that Sent from my iPhone using Tapatalk

Ive used zep 505, not doing the trick. Sent from my iPad using Tapatalk

Has anyone ever tried oven cleaner to get the cooked on stain off the tiles, particularly around the top vent? Would it be too harsh? Sent from my iPhone using Tapatalk

Just be mindful of bringing up your temperature, as Dennis says, “you can’t escape physics”. Sent from my iPhone using Tapatalk

Thank you! Sent from my iPad using Tapatalk

Ok, stupid question. What is the real advantage to cooking ducks like this versus laying on the regular grate? Sent from my iPhone using Tapatalk

I can’t help but think there’s too much fire lit, and you’re choking the fire. I have no issues with opening my lid mid cook, with no temperature spikes. I have my controller set up, light a small amount of coals and close the lid. I’ll open the top a full turn, and monitor the temperature increase. Once the temp is within 50° of my set point, I’ll set the top just off the seat. You want the fan to work to keep temp where you want it. I simply don’t have the issues you’re describing, so I can’t help but think that there’s a set up issue. Sent from my iPhone using Tapatalk

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Nothing more than cooking a decent sized piece of pork belly just like a brisket. Sweet heat like pork, but in a fairly large chunk, cook to 170° ish internal, wrap and finish, then slice like a brisket. Sent from my iPhone using Tapatalk

Representing KK’s at a neighborhood cook off. Ribs, pork belly burnt ends, and pork belly brisket on the menu. Updates as we go! Sent from my iPhone using Tapatalk

Chris Lilly I believe said ask your grandchildren what color they like, because they’ll be cooking on it. I firmly believe that, because there’s very little consumable material on the KK. I’ve had my 23” since 2012, and the only thing I’ve replaced is the gaskets, which last for years. Search the forum, you won’t find any buyers remorse from anyone once they’ve gotten their KK. Sent from my iPhone using Tapatalk

It’s not a Komodo Kamado, it’s a Richard Johnson POSK. Sent from my iPad using Tapatalk

Wrap the chunks in heavy duty foil. Poke three small holes on one side, and place it holes down directly in the coals. This will give a clean, longer lasting burn for your cook. Sent from my iPad using Tapatalk

A sharp knife is way safer than a dull knife. Sent from my iPhone using Tapatalk

I just do mine at 250° all the way through, no peeking, no spritz. If you want sauce, I like putting sauce on a piece of foil, and wrapping the ribs, once they’re done, meat side down in the sauce and resting that way for an hour ish. St. Louis ribs take 4-5 hrs this way, it depends on how meaty they are, and how you like your ribs. Sent from my iPad using Tapatalk

I would think adjustable temps would be more versatile. Sent from my iPad using Tapatalk

Is the temperature adjustable? Sent from my iPhone using Tapatalk