tony b

WTF?

Re: Inaugural cook experience questions I go with Robert's postulation, you didn't actually have the dome fully latched, so you were leaking air, which threw off your temperatures. When you shut the dome, make sure that the latch goes all the way down (you'll feel the second latch point). BTW - the only difference between a chicken cooked at 375F and one at 400F is the cooking time. The end results will be exactly the same. You will find with experience, that cooking on the KK is very forgiving when it comes to temperatures, so don't fret if you're off by 25F - 50F (up or down), just adjust your cooking time accordingly. Most of the time, we're cooking to an end temperature of the meat anyway, so time is only an approximation for planning purposes. And, if it's done early, you can usually hold most things for at least a couple of hours if you wrap in foil, then in a blanket or beach towel and put into a cooler.

Re: Heat/Ash Shield -- which way is up? Don't sweat it, guys! We've all been there one way or another. That's why this forum exists; to ask all those seemingly silly questions and to get answers without being made to feel stupid or embarrassed. All we ask is that you help out the next guy, even if it's just to say, "I've done that, too." or "Yeah, I had to ask that too, when I first got my KK."

Re: Charcoal choices? Woo-Hoo! Hawgeyes BBQ had Weekend Warrior Briquettes. Ordered 2 bags! UPDATE: Fed X just delivered my box from Hawgeyes with my WW briquettes!

http://komodokamado.com/forum/filedata/fetch?id=67518 http://komodokamado.com/forum/filedata/fetch?id=67518 Re: Aussie lamb Second that. I am lucky to have a local lamb supply. I know that I posted these before, but here's the picture of the lamb ribs that I did last weekend. Again, locally sourced.

Re: Heat Deflectors Most of the time, I just use the drip pan that came with the KK, especially on shorter cooks. Not that I don't use the heat deflector, just only on longer cooks where the extra heat-up time isn't an issue.

Re: Charcoal choices? If you want to try a good briquette, Weekend Warrior makes a good one. The Whiz gave them a "thumbs up." http://www.nakedwhiz.com/productreviews/wgcbriquettes/wgcb.htm I use those in the baby Grill Dome, as it gets easily clogged with the smaller pieces of lump and big pieces give too uneven heat distribution in it. My bad! I just went to their website (Wicked Good Charcoal) to post a link about the briquettes and the webpage says that they have suspended production. Damn, and I only have a 1/2 bag left!

Re: Everyday Misc Cooking Photos w/ details Susan, I recently bought 2 Shun Kaji knives, a Nigiri and a Santoku (love them!), so I want to keep them in good shape for as long as I can. Hopefully you can restore yours. I originally thought about wooden spoons, but without trying it first, was wondering about the thickness and whether or not I have 2 the same size - LOL! My guess is that chopsticks might not be big enough, especially if you don't level off the bottom of the potato to stabilize it and to keep from cutting too deep on the ends. Enough speculation, time to get into the kitchen and experiment! Empirical data is always superior to hypothesis alone!

Re: Tappecue - May be interesting?

Re: Everyday Misc Cooking Photos w/ details I can think of all kinds of possibilities for stuffings. Susan, my only concern with your technique is the impact on the cutting knife from hitting the butter knives. I think bgrant3406 is onto something with the rolling pin idea. Just need to find a wooden dowel (or similar) of the right diameter to use that won't damage the blades on my knife (or I could use one that I don't care about too much if the blade gets dinged up some).

Re: More Sear basket fun Having "buyer's remorse," but not from buying the splitter for the KK, but the extra grills that I recently bought for the Grill Dome, hoping to expand its usefulness. They're still in the shrink wrap. I will probably do some side-by-sides between the GD and KK on a couple of burger cooks to see which one uses the least charcoal to get the job done.

Re: Charcoal choices? Second Doc's suggestion on using the Whiz's reviews. (I seem to be "ditto-ing" Doc a lot lately! ) I use a lot of Royal Oak as well (cheap and easy to find), but I actually like Weekend Warrior as my fav (not counting cocochar). Good sized pieces, no junk, not leftover lumber (Cowboy). As I posted in the other section, I've ordered 4 boxes of the Forest Lump to try out.

Re: Everyday Misc Cooking Photos w/ details Second that! At first you threw me with the "butt end of 2 butter knives," but once I saw the picture, my brain went "clic" and I got it!

Re: More Sear basket fun OK, I succumbed to peer pressure and order the basket splitter. If it works as well as it's advertised, I may have to retire the baby Grill Dome, which I use for small, fast grilling (couple of burgers, brats, tuna steaks, or chicken breasts). Bought it to save on charcoal over using the bigger KK (and originally the POSK). Yeah, I know, you can snuff out the charcoal at the end of the cook, but you still end up burning a lot more than you really need.

Re: Forestlumps charcoal Broke down and ordered 4 boxes during the liquidation sale, based upon the positive feedback here and Naked Whiz's review. Want to see how it compares to Weekend Warrior. Agree with Doc, I use all the smalls in the chimney to light everything else and for direct grilling; set aside the large chunks for the longer cooks.

Re: Barbacoa de Borrego Where do you get banana leaves? Is it essential, i.e., can you "fake it" with something else?

Re: Anyone cook Denver ribs of lamb? Came out phenomenal!! Indirect on the KK with hickory & cherry wood in smoker pot @ 275F for about 3 1/2 hours. Here's some pics.

Re: Tappecue - May be interesting? Good to see another home brewer in the forum!

Re: Everyday Misc Cooking Photos w/ details Good one, FM!

Re: Buying decision help requested! Hey Doc, you didn't look close enough. Fire Magic makes charcoal grills, too. http://firemagicstore.com/fire-magic-charcoal-stand-alone-barbecue-grill-with-smoker-hood-30-x-18-238.html But, I second the sentiment on high priced gassers! However, for the price point of the FM (3 grand), assuming you're not looking at the dual fuel units ($4400), why not splurge the extra money and get the KK, which will last a lifetime (not so sure about the longevity of the FM - guess it depends on the climate it's in. Don't be fooled, stainless steel will rust in the right conditions.) Plus, the KK has significantly more grilling area than the FM and looks to be way more versatile - IMHO. Never owned an FM or anything like it. My early days were all classic Webers until I bought my first ceramic (POSK), which I gave to a buddy when I upgraded to the KK. I also own a small Grill Dome, which I use for grilling smaller quantities - couple of brats, chicken breast, etc. I have to say, unequivocally, that the KK is the best purchase that I've ever made for any piece of cooking equipment. It is a marvel to cook on. So much so, that when I remodeled the kitchen, I didn't put in a conventional oven - only a cooktop. I have a small Cuisinart counter-top, brick-lined, convection oven and a GE Advantium microwave above the cooktop. Everything else goes on the KK (or Grill Dome). Trust me, you will not have "buyer's remorse" if you pull the trigger and buy a KK.

My local butcher raises lambs. He just got me to buy "denver ribs," which are from the breast area. He says to cook them low and slow, to medium/medium-well (not medium rare like a normal rack of lamb). Gonna give this a try this weekend. Planning on basic overnight marinade of Penzey's lamb seasoning, olive oil, and garlic paste. On the KK, indirect, at 275F for about 3 hours, cherry wood. Any suggestions, thoughts, feedback? Thanks in advance.

Re: Sunday BBQ Pork Yes, please - those potatoes look killer!

Re: New KK Video in the works - your feedback please

Re: New KK Video in the works - your feedback please BGE: I just love the way that the fire reflects off your beautiful tiles. KK: {blushes} Thank You.

Re: Updated: Brisket going on soon/Done Doc, my butcher says that he uses the bandsaw and cuts them apart after they are frozen. YMMV.