tony b

First off, Welcome to the Club! Is the KK your first ceramic grill/smoker? What size and color is it? Yes, I believe that is the correct orientation. I have the older ash screen. Also, the link to the photo doesn't work anymore - arg! You will find that the extruded coconut charcoal from Dennis is more difficult to light than "regular" charcoal. Some folks use MAPP torches, weed guns, looflighters, etc., to light it directly. I mix it with regular lump charcoal in the basket and use a chimney starter with some lump in it to kick start the process. Good use for the really small pieces of lump in the bottom of the bag. Number One rule of ceramic BBQ grills/smokers - NEVER, NEVER, NEVER use petroleum based lighter fluids to start your fire. It will permeate the ceramic walls and you'll never get rid of that smell! Never tried the coffee wood, but I bet it's terrific for beef brisket! The rules of the Forum are that you have to post pictures of your first (virgin) cook. No pictures, it didn't happen!

Found this old post while searching for another potato recipe. Brought back childhood memories. The South Carolina trapshoot state tournament every year had a big pork BBQ on Saturday night and they always made these pine resin baked potatoes. They were heaven! I've never seen them anywhere else. They didn't cook them in pots of the resin though. They wrapped theirs in newspaper and tossed them in the resin to coat them and just threw them into the BBQ pit. Fished them out of the coals with a pitchfork. You broke them open and they were just so fluffy inside. I've never been able to duplicate that with aluminum foil.

Sorry, but the pictures aren't showing up - just black boxes with x in them. Don't we all just luuuv this new software!!!

Thanks for the Japanese knife web tip. I will definitely be checking them out!

Second what others have posted. It's as simple as it sounds and works great. Keeps meat hot for hours! I use an old beach towel, just in case of a leak. I wrap the meat in double foil, then wrap in the towel. Only used this technique with briskets, butts, and ribs, never chicken - although I don't see why it wouldn't work with poultry, too.

I own 3 Shuns and love them!! Just wish that they weren't so expensive; but just like a KK, you pay for superior quality!!!

Sorry Larry, but it's still not there. I just added some pictures of mine to the post.

I don't know if you searched the forum first, but there are a lot of posts about bending probes to fit through the port hole in the KK. Folks are always initially apprehensive, but if you take it slow and easy, it works about 100% of the time, regardless of the manufacturer. I don't ever recall anyone posting that they broke a probe bending it to fit through the port. First rule of the KK forum - when in doubt ASK; there are no dumb questions on here. We've all been there at one time or another and have probably made every mistake that you can possibly make!

Nice observation, Susan!

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.