tony b

Thanks for the tip, Susan! The Anova is now in my "wish list" in Amazon.

Hey, if David Chang is promoting it, it must be a good idea. I'm just looking into doing sous vide cooking, so this looks like it has merit for me.

Works now. Just posted my review.

Sorry Dennis, tried to find it, but it's not showing up?? Tried several variations of searches (departments, keywords, etc.) - nada!

For your smoking wood, consider using a converted dutch oven as a smoker box. It will prolong your smoke over just tossing chunks on top of the fire. Here's another thread about that: http://www.komodokamado.com/forum/vi...ven+smoker+box I like to use a combination of a hard smoking wood (oak, maple, or hickory) and a fruit wood (apple, peach, or cherry) in the dutch oven for lo & slo cooks. 2 parts hard wood to 1 part fruit. If it's chicken or steaks, I just toss the chunks onto the fire to get smoke generation right away, as they are much shorter cooks than butts, ribs or briskets. I like to use mesquite or red oak for steaks - bolder smoke flavor. YMMV

Nice! Details on the prep and the cook, please!

Saaaweeet!

See my earlier post and you'll see why I got a cover for mine! You might want to ask others who live near saltwater whether there's an issue with corrosion of the stainless steel parts? Despite the name, stainless steel will corrode (aka, rust) in the right environment.

Elitists? No, just really smart people who know a great product when they see one and are willing to spend the extra money for the higher quality!! A KIA will get you from point A to B, but wouldn't you rather be driving a Lexus?

The tribe demands pictures of the virgin cook!

Same here - I have a baby Grill Dome, but it's not a fair comparison, due to the size difference. I have struggled with the GD; it's just too small, so controlling the airflow and the amount of charcoal that can be loaded, just make for a more difficult cook. I bought the GD when I had my POSK, because for short cooks (chicken breasts, burgers, brats, etc.), the POSK used way too much charcoal. So I thought a smaller grill would do just fine for those cooks - and it does. But, that said, now that the POSK is gone and replaced by the far superior KK, especially now with the basket splitter, I rarely use the GD anymore, as the KK handles the smaller, shorter cooks easier than the GD and uses about the same amount of charcoal. While I've never owned a BGE, I have cooked on a friend's several times. It's a nice grill, just like the GD, but it just doesn't stack up with the KK on the quality of the design, construction, materials, and the esthetics (that BGE is damned ugly - imo!). One of my pet peeves with BGE is that they "nickel and dime" you on all the accessories, some of which aren't really "accessories," but essential to doing some types of cooking (e.g., plate setter). Not familiar with the KJ, so I can't offer any opinions either way about it.

Do they have turkeys in Indonesia? What's on your Thanksgiving table today, Dennis? Whatever it is, have a Happy Thanksgiving!

All I can do is second what everyone else has offered. My best guess is that Dennis is probably the correct answer; your bird was still frozen down by the bones, so there was significant temperature difference between the outer layer of meat and down by the bones. My only question is whether you had the cavity stuffed or not? That would have made a big difference in the meat temperature profile across the bird.

Ditto that!

Similar to my post in the Pork Rib discussion, I've never foiled a brisket either, except to hold it in the cooler until time to serve.

Never wrapped while cooking on the KK, only afterwards when I need to transport or to hold for later dinnertime. I prefer my ribs done "competition," that is, not falling off the bone, but just tender enough to pull away easy and leave a good bite mark when you bite into the rib.

Let me just say as a previous owner of a POSK (aka RJ Kamado), that there is no comparison in the construction/quality/service. Dennis kicks major ass!!! I am soooo much happier with my KK than I ever was with the POSK and in the beginning, I thought that it was The Grill - quality and craftsmanship are timeless. I seriously doubt that the top hat on my KK will ever fall off in my lifetime, let alone after 7 years like the POSK.

Great looking spread! Love beef ribs, too, but by the time they're done, there's so much shrinkage that it seems like there's twice as much bone as meat! Lately been sticking to the boneless ones, doing them Korean style.

You guys are making me super hungry for a big ole hunka beef!!!

Looks fab - u - lous! One of these days, I need to get off my lazy butt and make my own bacon and pastrami. I know neither is difficult; but I just can't seem to push myself into just doing it!

Congratulations. You'll need to honor tradition and post pictures of your virgin cook on it!

I, for one, am perfectly happy with my 23" KK. I don't have a need for a grill this large. It would just be wasted in my case. I seriously toyed with only buying the 19.5" Lil Isla.

Great tip, Dennis! You should put that in a "sticky note" somewhere on the forum for folks that live in colder climates. While Iowa isn't exactly Alaska, it's gets damned cold here when we get one of those "artic clippers" shooting straight down out of Canada.

The IT fairies fixed the emoticons - hurray. Even better, they are now all in one menu page, so you don't have to page through a bazillion pages to find the one you want!