5698k

Re: Steak Tips I'm with you on the grill nomenclature, and with you on using the sear grill at 800 deg. Robert

Re: Steak Tips I'm right there with the simple method. I get my grill much hotter, 800 deg. +\-, use the lower grill, and cook for time. 2 1/2 minutes per side lid down, 30 seconds per side lid open. The lid open really gives the char that I love. This gives me a beautiful medium rare on 1 1/2" thick ribeyes. The timing method has worked for me with steaks for a very long time, so I think I'll stick with it! Robert

Re: It just arrived Once you get it vented, take the temp up high, I'm talkin way over 700 deg. Lower grate, 3 min. a side lid closed, 30 seconds per side lid open, this gives a beautiful medium rare, adjust for your liking, you'll have a whole new appreciation for steaks! Sent from my iPad using Tapatalk HD

Re: Anyone own a KK in the UK? I'm pretty sure that a large majority of kk owners bought theirs sight unseen, including me. I'm also sure that those same owners have no regrets about their purchase, including me. Sent from my iPad using Tapatalk HD

Re: New KK landing on the Redneck Riviera (Florida Panhandle Congrats on making a great choice! You won't regret it! First, follow Dennis' instructions on venting to the letter. It's not difficult, I had fun doing it, but still important. This forum is filled with all sorts of info, plus people who love to talk kk! Also, its a requirement to post pics! Sent from my iPad using Tapatalk HD

Re: 23 & 32 KK side by side pics Thats the beg for forgiveness angle!! Sent from my iPad using Tapatalk HD

Re: 23 & 32 KK side by side pics Better off begging for forgiveness, than asking for permission! Sent from my iPad using Tapatalk HD

Re: 23 & 32 KK side by side pics Eggary, I'm pretty sure Dennis has comparison photo's/numbers showing the difference between the two. Maybe the website? Since you already have a kk, and know what you have, and are remotely considering a 32, whats the holdup? Sent from my iPad using Tapatalk HD

Re: It just arrived Thats one beautiful baby! Have you named her yet? Post more pics, especially of your cooks please! Sent from my iPad using Tapatalk HD

Re: Where is the smoke ? I always wait untill my fire is up to temp before adding wood. On a low and slo, you never know exactly where the fire is going to go. Get your grill to temp, find the hot spot, then add your wood. Sent from my iPad using Tapatalk HD

Re: 23 & 32 KK side by side pics Spare yourself some agony and get both! Sent from my iPad using Tapatalk HD

Re: Hello Congrats!! Send pics! Sent from my iPad using Tapatalk HD

Re: Hello Rarely. If I have a large group and I want to cook burgers or wings and I have ribs or brisket on the kk. The bge is a good charcoal grill, but I pretty much just use it for overflow.

Re: Hello Have you tried the new website? The best option is to call Dennis directly, his number can be found at komodokamado.com. Good luck, you WILL NOT regret it! Sent from my iPad using Tapatalk HD

Re: Just learning about our new KK I have found that the top vent needs to be closed more than you would believe. There is a point, when closing, you feel the gaskets make contact. Back off to just before that point, as little as an inch of lateral travel. The bottom should be closer to the two mm mark, but the top is just as important. Make SURE both bottom doors are pushed completely closed. I do believe that higher winds, if your grill is directly in line with them, do make a difference. Sent from my iPad using Tapatalk HD

Re: In Da house on Monday!!! Monday's over!! Pics?? Robert Sent from my iPad using Tapatalk HD

Re: In Da house on Monday!!! Just make sure you follow Dennis' break in instructions. One of my learning curves was how little the vents need to be open for a certain temp result.

Re: Rye Whiskey Recommendations I got my pvt. in a cheetah, i think it was an AA5A, N26299. I miss those days! Sent from my iPad using Tapatalk HD

Re: Rye Whiskey Recommendations What kind of airplane? Robert Sent from my iPad using Tapatalk HD

Re: pork butt and ribs How do you guys keep the inside of your grills so clean? Robert Sent from my iPad using Tapatalk HD

Re: Everyday Misc Cooking Photos w/ details 16 lb. Snake River Farms brisket, with the coffee cardamom rub, coco char, and a couple of hickory chunks. I cooked it at 225F, indirect, on the upper rack, no pan. It ended up taking 16 hrs. to an internal temp. of 188F. All I can say is, holy smoked brisket Batman!!! Robert Sent from my iPad using Tapatalk HD

Re: Best vacuum packer? (FoodSaver alternatives?) The Cabelas Pro series works well as far as a non commercial unit. I've used one quite a bit for packing fish, three years in a salt water environment, and so far, no bag leaks. It is just for normal home use, but way better than the food saver. Sent from my iPad using Tapatalk HD

Re: Just learning about our new KK Make sure you check both bottom doors. Sent from my iPad using Tapatalk HD

Re: I'm crazy about my KK Ya really should try the co co char! Sent from my iPad using Tapatalk HD

Re: Everyday Misc Cooking Photos w/ details Obviously my invite was forgotten! Sent from my iPad using Tapatalk HD