5698k

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

What do you do with it other than high heat sear? Sent from my iPhone using Tapatalk

It’s not really difficult. Start with a sharp knife, and begin by working on the thick fat on the side toward the point. Just work your way into that, follow the fat between the two muscles, and it will be fairly obvious. I’m sure there’s YouTube videos out there, I just haven’t looked for one. Sent from my iPhone using Tapatalk

I noticed the rear draft door was not in place, do you have it? Sent from my iPad using Tapatalk

Pork belly cooked like a brisket. Sweet heat rub, coco char, coffee wood chunks. Cooked until 165° internal, wrapped in butcher paper, finished at 203°. I highly recommend this!! Sent from my iPhone using Tapatalk

Could it be the fat from your protein dripping down onto your fire? Sent from my iPad using Tapatalk

I wouldn’t use any cleaner, just maybe scrape it some. When I do a clean burn, I like to see at least 500°F, but 350° should do it. You’re probably just seeing some residual stain. Sent from my iPad using Tapatalk

Just left a review. I haven’t been using it for a while, but since I stocked up, I reminded myself how much I love this stuff. Sent from my iPhone using Tapatalk

I do, no luck recently. Sent from my iPhone using Tapatalk

Love beef ribs..they’re hard for me to find. Sent from my iPhone using Tapatalk

I’m not sure how much it addresses the problem myself, but it will affect temperature control. Sent from my iPhone using Tapatalk

There should be no leakage at the main seal, none. Is the latch completely closed? Its normal for the top vent to be open very little to maintain 225°, with the bottom open about the thickness of a nickel. 24 hours is too long for a butt of any normal size, way too long for a five pounder. I would address the leakage issue first. Once that’s resolved, then work out the time details. Sent from my iPad using Tapatalk

What are your vent settings? Removing the guru plug significantly increases airflow from the bottom. Have you checked your thermometer? They can be faulty. The simplest is the boiling water test. What charcoal are you using? There are reasons that you’re not getting the temperature you want, but kks normally have no issue getting 700°+. Sent from my iPhone using Tapatalk

Sounds like you’re the one to share some experience! Welcome, and I know you’re going to love your new KK. Sent from my iPhone using Tapatalk

I hate to say it, but that’s not a Komodo Kamado. It’s a Richard Johnson K5 I believe, maybe a K7. Sent from my iPad using Tapatalk

My thought would be to paint the other one bronze.. Sent from my iPhone using Tapatalk

One thing about the flame boss is that it will use your pit viper fan if it still works. Sent from my iPhone using Tapatalk

I switched to a flame boss. It just works. Sent from my iPhone using Tapatalk

Are you wanting to cook it to roughly 200° internal? If so, I’ve never heard of such a thing. Sent from my iPad using Tapatalk

You could always get a propane version with a small tank..propane has better btu’s anyway. Sent from my iPhone using Tapatalk

Well!! Dennis just keeps on adding surprises! Sent from my iPhone using Tapatalk

I don’t know what it is, but it doesn’t belong there.. Sent from my iPhone using Tapatalk

I’ve used Jealous Devil, Fogo, and Rockwood, and have been pleased with all three. JD is currently my go to simply because of availability. CoCo Char is my favorite, I’m about to order some more actually. Sent from my iPhone using Tapatalk