tony b

As another owner of a previous komado style grill known for its flaws (POSK), I know exactly how you felt when you saw the KK sitting on your patio/deck. I just stared at mine forever. Amazing. You will be sooooo much happier with it than your previous one and will not regret for one second the price paid - quality is never cheap, but cheap is almost never quality! Like Hector said, pictures, my man, pictures, especially your first cook. Forum Rule #1: no pictures, it didn't happen.

Look up the post on doing the "reverse sear" on steaks. That's where you first roast them, lid down at around 400F, on the main grill until close to done (use a temperature probe to verify). Pull them about 10 -15F below your target final temperature. Then, open the vents up wide open, scream up to about 800F, and finish them on the sear grate (the grate with the side rails upside down on top of the charcoal basket handles) for about 30 seconds on each side. Here's a picture of my first steak cook.

Big fan of Wicked Good. It's my "everyday" charcoal. Of all the brands that I've tried, I like it the best (except for Coco Char, of course)!

Remember Forum Rule #1 - no pictures, it didn't happen. So, remember to take pics of that first (virgin) cook!

Second getting the longer cables. I'll definitely order longer ones when I need replacements. Might have to put extensions on the blower.

Fruita wood sells red oak. That's where I got mine. Also, picked up some Santa Maria steak rub (lemon pepper). Have done several nice steaks that way. Tri-tip is not common here in IA. Must export it all to Cali!

Another trick that's just simple, use parchment paper. Pizza (and bread) just slide right off the peel and you don't compromise the crust that much. And, you can always wait a few minutes, slide the peel back under and pull the paper out from under the pizza. It should have enough body by this point to slide off the peel without the paper.

Second Susan on the temp range. If you want crispy skin you need to shoot for 375-425F. As Doc tells us, precise grill temp is not the goal, it's the internal meat temp! All a slightly higher (or lower) temp off "ideal" target just adjusts the cooking times slightly. Don't sweat it and just roll with it. Basic rule of KK cooking - don't chase the temperature. Worst thing you can do is mother the vents trying to hit an exact temperature. As they say, "Close enough for government work!"

I'd be up for it. I guess it's up to Dennis if he wants to create a new topic in the forum just for this?

Sirloin came out perfect medium rare, just like the first steak, except it was a better cut of meat (angus). Again, pan seared because of bad weather. Did 2 boneless turkey tenderloins yesterday. One in Uncle Dougie's wing marinade and the other one with curry powder and coconut oil (quickly becoming one of my new favorite things to cook with!!) Didn't even bother to pan sear them. Moist, tender and full of the flavors from both treatments. Used the leftover hot bath water to cook my broccoli in - no bag or circulator, just tossed it into the bath. Worked great. Can't wait to try a nice piece of fish in this thing! Have some nice salmon in the freezer to play around with.

Nice looking bird! How did you like it? I think whole chicken is the best thing on the KK! Love me some pork and beef, but the cluck wins for me hands down!

I'm a huge fan of Dizzy Pig rubs. Hopefully you can get them down under, too.

Crazy that you know about and can get Plowboys Yardbird down under!! One of my favorite rubs - have the beef (bovine bold) and the chicken (fin & feather and yardbird) in my pantry right now.

The best thing about sous vide is knowing that you can't overcook it! You set the water bath temp for medium rare (55C/131F) and that's exactly what you get, all the way through. The quick sear doesn't have a chance to penetrate very far into the meat. Unfortunately, the weather here has been frightful (wind chills in the minus 20F range and it's snowing again right now!), so I haven't had a chance to use the KK to finish off a sous vide cook yet. Did a stuffed porkchop the other night, but had to pan sear it on the cooktop. Wonderful - is all I can say. The porkchop was a perfect medium, succulent; and the sage/bread stuffing was nice and moist, just popping with flavor! Planning on a sous vide sirloin today, but as noted, won't likely be using the KK to finish it off. Spring can't get here soon enough!!!

Awesome. I wish that I had a good local supply for the clams. Closest Whole Foods to me is 150 miles!

First, thanks for sharing the pics. All I can say is "we told you so!" This thing is amazing. Wait til you do your first whole chicken. No better way to cook one than on a ceramic - IMHO.

And don't forget the pictures!!! Forum Rule #1 - No pictures, it didn't happen!

The KK will rocket temps offscale on your thermometer. Just have to have a lot of charcoal in the basket and both the bottom and top vents wide open! For the bottom vent, pull the cover out a couple of inches and don't use the dial - too small. Here's a pic of my first super high temp steak on the KK.

Pictures, man! Where are the pictures??? We expect to see photos of the virgin cook! No pictures, it didn't happen (Forum Rule #1).

Nice pic of the grill, but remember to post pics of the virgin cook! No pictures, it didn't happen.

That Porterhouse looks awesome!

Looked at this crockpot sous vide set up before I discovered the Anova. While a bit more expensive, the Anova does have the advantage of having the circulating pump to ensure even temperature distribution.

Baconator RULES!! My homebrew club insists that I bring at least one to Big Brew Day every year. It's become a tradition! http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

Isn't it fun? Took a pizza making class this summer and have had nothing but fun with it. Make my own dough and sauce. Unfortunately, with this killer winter that we're having, I don't get to fire up the KK for pizza and have to use the stone in the oven. Another reason to hope that ole Punxsutawney Phil is wrong and we'll get an early spring!!

Must have lost them in the move to the new forum. I'll re-attach them. The grayish looking one is how it looks coming out of the pouch. The next one is the pan seared version. The last one speaks for itself - perfect medium rare all the way through!