baking with fire

Thanks guys Thanks guys Soaking it overnight in a brine, 1 cup kosher salt, 1 gallon apple cider and some spices. Will put it on the fire Christmas morning.

Anyone ever cook a whole fresh Ham. Its about 23 lbs, bone in. I was planing on a long slow roast, but a little worried about the center being in a dangerous temperature zone too long. How long will it take and at what temp? Suggestions welcome.

Holiday Weekend Cook Have 2 veal racks. Roasting them in the KK Sunday. Any suggestions

much better than brisket After reading Curlys suggestions, I Closed bottom vent completely (door and wheel) and was able to get and maintain 220F. At about 5:00pm internal temperature of the chuck roll was 186F, opened bottom wheel all the way, and the top ½ turn open, and got her up to around 280, at 7:00 PM internal temp was 194F, and I took it off. And grill was at 300 for the first 9 or so hours, then 9 hours at 220 and last 2 at 280, total cooking time of 20 hours. This was my first chuck roll and it came out excellent! Thanks again for the help.

Thanks Curly I had the fire go out once before on an overnight and was feeling uneasy about cosing the vents too much. I keep getting that jump right away, so letting the kk get hot, slower is what i will try next time.

I have a real hard time keeping temperature low. Last night, I filled the basket with lump, start a few pieces in a chimney maybe a ¼ full or less, when glowing dump on top of coals in the KK and closed the lid. open top vent 1 turn, bottom vent door closed, small wheel open all the way. 20 minutes later temperature was at 700ºF, all coals are lit and fire is roaring. Reduce top vent to 1/8 turn open. Bottom vent door closed, and wheel open the smallest amount possible~ 1/16 open. Temp dropped to about 325 I put the chuck roll in, about 11:00. Checked at 12:00/ 320F, 4:30am and 8:00am, holding at 300ºF. What am I doing wrong?

sear When can we order the upper/ sear grill? I love skirt steaks seared real close to the fire.

cut tops off beets rub with olive oil and sprinkle with salt place on a piece of aluminum foil add a clove of garlic cut in half and a sprig of rosemary to each (I substituted chopped herbs-but it was not as good) Grill at 375-400 F for about 1 hour turning once let cool in foil for 20 min. open foil, skins should come off easily cut as desired and serve

Stabilize grill temp at 350 sprinkle hens with salt and pepper grill 45 min. breasts up flip over and cook another 15 min.

Look Closer Got the grill to my house late night before I left town for a few days. Had to squeeze in a first cooking the next day after work and before packing. Filled center ring half way with charcoal and fired it up. (would not use so little charcoal again- but its my first try) Temp got up to 375 ( couldn't get it higher)and put the pork tenderloins on to get some color about 10-15 min. then moved to side and placed veggies over direct heat. If you look close you can see the glow just below the pork.

pork tenderloin

Placed an order for a Black Textured OTB with Dennis on June 30th. Used a Paypal account to pay for grill, which inturn gets billed to my American Express card. Amx bill arrived about 30 day later, but unfortunately had massive fraudulent activity. I explained to amx rep that there was one legitimate charge on card and that I was sending in a payment for it. About a week before grill was to be delivered, I receive a e-mail from paypal that states my amx card requested a chargeback

? So ummm, where is the letter?

Making your own basting liquid What is the finished product?

logo What if the KK photo in center of the two words changed every few seconds, displaying Komodos in different tile and texture colors.

heavy Sweet Kamado! Great photos. How did you get it off the back of the pick up truck?

LEGS? Yes, ripped out many arm hairs trying to get all the dough off, even tried shaving arms. Lets hear about legs. How far apart are legs on the OTB? Poured a 5 inch thick slab of cement 3 ft X 3 ft, over the weekend. From the photos on the web I'm guessing the legs are about 30 inch at the widest point.

heat No caveman suits, no AC, it was so hot mid-summer that the bakers would work in shorts, no shirts.

swiss master I too worked for a swiss baker, started as summer job at age 15. Today I use a commercial deck oven and still make everything from scratch. looking forward to baking bread in the KK

No ceramic experience.

42 days Placed order a few days ago, black textured deluxe. Should be shipped Wednesday, I guess about 40 or so day until i can start experimenting.

Thanks for the welcome Curly Been milling over how and where to build a wood fired brick oven. A friend was telling me about the green huevo and started looking at Kamados. Once I found the Komodo knew this could be a great alternative with more diversity and virtually zero effort on my part. The superb craftsmanship, the materials used in its construction and what I have read about Dennis are the thing that drew me in, along with saving me the actual physical labor of building an oven myself. Have lots of recipes, unfortunately no experience cooking with a Komodo, so there will be a learning curve. Will definitely post once I get cooking.

Can anyone give me the dimensions of the OTB 22? I have an area in back yard with paver bricks, ground gets kind of wet this time of year and i think pavers might sink with that much weight on it, would like to pour a slab for the kamado. Also considering building a wood table around it so could use dimensions of feet, height to opening, height to damper door.