tony b

Here's the thread, but Dennis is now making the baking stone in the shape of the KK. So GoFrogs is probably using the right one. http://komodokamado.com/forum/topic/4862-new-baking-stone-for-the-23-ultimate/

Yum, Yum! Love me some beef ribs!

Lots of thermal mass to cool down. Not surprised it was still warm the next morning after heating up that stone to 650F. Check to see how much coal you have left. If you burned up most of it, then you might have had a small air leak to keep the coals smoldering all night. Most likely not; that's just how efficient the KK is at holding heat! Great looking pies, BTW.

It won't take long for you to get the hang of it. Looks like you're well on your way! Good luck with the pizza.

Wasn't my first rodeo. I previously had moved my first kamado (POSK) through the house, too. That one was done without the ramp. 2 of us used a refrigerator dolly to hump the bottom half up the steps, one at a time! We almost died!! Hence, the ramp this time!

They look great! I won't buy frozen fries anymore. It's just too damned easy to make them properly.

Great looking chow, Susan! Need to break down and do some bacon myself. Want to do one with the skin on, also, so I can do a porchetta.

Tell me about it. I had to build a 7 ft ramp so I could bring it through the house (split foyer) from the garage, push/pull it up a flight of stairs (8 steps), traverse across the living room/dining room floor and out the side door in the kitchen onto my deck (without it tipping over going over the transom). Took 4 of us to get it up the ramp - 2 pulling on ropes/2 pushing from behind. Thank God it has wheels on it. Oh yeah, I took the lid off, too! 2 of my buddies carried it up the steps (no ramp) out to the deck. All-in-all, it went fairly quickly and smoothly. Oh, if you were wondering, "why didn't you just take it up the outside steps on the deck rather than some complicated maneuver through the house?" Here's why -

Got a second email from them with a 25% discount code (expires tomorrow), but you have to buy at least 4 boxes. Reluctant to pull that trigger based upon my previous experience. Here's the code if anyone wants to go for it - 4S3CYO5W6EWE

Well, tried it again yesterday. This time it was a big hunk of sirloin. Similar set up to the first try (above), except I didn't have anything going on the grill, so it was just straight up to 400+F in the dome. Red Oak chunk for flavor. Sear grate - 2 minutes per side, flipped 3 times, until I was happy with the crust (6-7 minutes total). This was a thicker cut of meat, so the interior temp was still cold (40F) and slightly frozen in spots, even though it was on the sear grate much longer. Put it up on the main grill on the direct side until the internal temp came up to 100F, then flipped it over and finished it out at 110F. Rested for about 5-7 minutes while I plated all the sides and poured another glass of merlot. Sliced it open, beautiful medium-rare and very uniform color throughout. Reminded me of doing it sous-vide. (Thought about taking a picture, but was too damned hungry at that point to go get the camera! LOL!) So, based on this cook, I might keep this one in the "tool box" for later use after all.

Gorgeous! Hang on, your about to go on the ride of a lifetime! Never cooked on a Broil King, but I can't image how it could compare to the KK!! Don't forget, you MUST post pics of the first (virgin) cook - forum tradition!!

Bringing this old thread back up. Has anyone recently bought the Forestlump charcoal? Got an email from them which triggered my inquiry. My previous experience with this charcoal was not a good one. I bought several boxes when it was on sale. While the charcoal burns well, smells good, and is easy to light, as noted in the Whiz's review, I just thought that there was too much wastage in each bag. My experience was very different from Whiz, in that at least 1/3 of the bag was unusable (dust/chips) and most of the pieces were small. Very few big pieces (1 or 2 in each bag) and the rest were medium. With this much unusable pieces, it wasn't a good value in my book. However, that said, the company said at the time that they were upgrading their packaging process, hence the sale on the back inventory. So, I was looking for recent feedback before ordering from them again.

I used this mandolin. Have owned it for over 20 years and still razor sharp. The fries were cut with the 7mm blade. I own a seriously expensive french stainless steel mandolin that I almost never use, as this one does as good a job (if not better) and is easier to use. http://www.amazon.com/Swissmar-Borner-V-1001-V-Slicer-Mandoline/dp/B0000632QE/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1410532594&sr=1-1&keywords=mandolin I think your 6mm blade on the Cuisinart would work just fine.

I'd be all over this if it weren't for the fact that I already own 2 different fryers. My Delonghi roto-fryer for big stuff and a Fry Daddy for the smaller ones. If you didn't notice in the Amazon listing, there's a newer model, that significantly cheaper - http://www.amazon.com/T-fal-FR7008002-2-65-Pound-3-3-Liter-Stainless/dp/B000AOMA68/ref=dp_ob_title_kitchen

These were posted straight into the KK website. I rarely use TapaTalk for this Forum. No problem, Susan, quote away! Fingers crossed that it keeps working.

Yeah, Susan can cook! Nice Wellington! Great that this worked for you, Susan, but still doesn't completely explain the mystery of those pork shoulder pics of yours that won't load even at 0.6 MB?

Wondering if that's long enough for a bigger cut of meat that takes 8+ hours on the smoker? Any feedback on a pork butt/brisket, etc. would be good info. Also, went back and played the video to check something. MM, I didn't see the ash deflector in there. Did you have it in there when you did the test or cooks? Just wondering if the tube would fit with that in place?

I am quite sure of the original picture size, as I was going through my picture library to find the biggest picture file I could find. The forum software downsizes them to make the thumbnails. Which makes Susan's problem all the more interesting/puzzling since the software claims to be able to handle files up to 64MB.

I've never had a size issue (pun intended) with uploading pictures, but you might be on to something. I tried a "full size" at about 5 MB (and it was taken by Susan's camera, too) and got the same "stall" that Susan got (had to "kill page" to get back). I then tried the same picture that was downsized to 1.5 MB and the same thing happened. But, when I try a 2.5 MB pic from my library (biggest one I could find), works just fine. So, Susan, it's something about your camera that seems to be the central problem with your pictures.

This type of grill is not conducive to all wood smoking like an offset smoker. It should be almost all charcoal, with just enough wood to add some flavor. Fill up the basket with coco and/or hardwood lump charcoal. Toss on a couple of big chunks of your post oak (separate them so they burn at different times). Light only a small area of charcoal to start, put your deflector/drip pan/grates in and let the KK come up slowly to temp (target 225-250F) for a lo & slo. Bottom vent wheel about 1/4" open and the top vent about a quarter turn open. Cook to temperature, not time. Brisket needs to cook to at least 200F internal meat temp. Wrap in foil and a towel and place in a cooler to let rest for 30 minutes (or more) so it can reach final temp (~210F). My recommendation is to separate the flat and point when you take it off the grill at 200F, wrap the flat to rest, and cut the point into chunks (about 1 1/2" square), season the meat chunks with whatever rub/sauce you like, put them in a foil pan (uncovered) and put back on the grill for another hour to make burnt ends - Meat Candy!! Let us know how it comes out. And, oh yes, pictures please!

This is my test message with Chrome. One thing is already "fixed" and that's the quote button! Now let's try to paste in a web link. http://www.amazon.com/Fastest-Accurate-High-performance-Professional-Thermometer/dp/B00GRFHVSQ/ OMG! Cntr V now works, too!! Woo, hoo!! I was able to post pics before, but just want to make sure nothing went FUBAR on me. HURRAY, HURRAY, HURRAY!!!

Funny, Syz!

Yes, they were double fried in my deep fryer. Cut the potatoes, soak them in salt water for an hour to remove some starch. Dry them off. First cook is for 7 minutes @ 320F. (Time will vary a little depending on how big you cut your fries). Drain on paper towels and let cool. Second cook is 3 minutes @ 370F, until crispy brown. I've read the Clay's recipe. It does sound good. But for my first one, I went KISS, so I could compare it to brisket. Future ones, I'll start to branch out and do Clay's, Baltimore style pit beef, etc.

Did my first chuck roast today. I swear by all that is holy in BBQ, I may never cook another brisket again as long as I live (except to make pastrami)! A small (4 lb) boneless chuck roast. Rubbed overnight with CYM and a dry rub that I picked up from a vendor (Just North of Memphis) at our local 4th of July BBQ Festival. First time using it and was pleased (base seems to be Worcestershire powder). Roast went on the KK at 9am and finished off around 6pm today (Internal temp was 210F). Smoking pot with mesquite, hickory and apple woods. Guru was set at 250F. Cook was indirect with drip pan on lower grate. This pulled as easily as any pork butt I've ever done. Just amazing! And the great beef flavor - OMG! Yeah, yeah. I know, no pics it didn't happen, so here they are: 1) just going on the KK; 2) finished @ 210F; 3) pulled; 4) din-din - beef in pita with raw red onions and a jus of mushroom and beef stocks, homemade frites, and grilled corn-on-the cob.

As Dennis has pointed out several times, the colder the surface of the meat, the better the smoke will condense on it. So, I try and go straight from the fridge to the grill on low and slows. I've even experimented with the frozen steak technique. Worked OK, but not a huge improvement (IMO) over a good reverse sear.