Search the Community

Hi All, Ok so tomorrow i will be attempting my first rack of pork ribs on my KK. I have read many different ways to do these and i was wondering what is everyone's favourite way to do them on the KK? - Do you cook them naked? (no wrap) - Do you wrap them at a certain time? In either foil or butchers paper? - Should i spritz? or is it not required? - Temp to cook them at? - To use the cold smoker or not? - Any other suggestions? I was thinking of doing them naked for the whole cook. Putting a rub on them and cooking them for enough time to pass the bend and tooth pick test. So thinking of cooking around the 270F mark to they dont take all day. Just wondering what success everyone has had and if you can point me in the right direction for the first cook of pork ribs tomorrow. Cheers.

Hi All, I was using my rotti basket the other night and when i took the basket out (it was a bit tight as the steel had expanded a few mm during the cook, and it was super hot), i accidentally chipped around the edge of my KK. Its the black looking paint/sealant around the edge of the KK. I dont think it will harm or hurt the cooking on my KK and i have cooked on it since, however i was wondering do i need to get some more of the black lid sealant to fix up the hole? I will attach a pic of the issue below. I want to fix it up if required before it may get any worse. Also dose anyone know if we get something to fix it up with (if it needs to be) in the spare kit we get from @DennisLinkletter? Or what would be the best to repair it if i want to. Thank you.

in OKC when CeramicChef put on a 10# bone-in pork butt for tomorrow's feast during the OU/texass game.. It was the first public cook on his new Komodo Kamado 32" Big Bad and the world waited with bated breath ... Ok Gurus, here are pics of the first public cook on the Big Bad. And YES, HECK YES, it is cold and wet here in OKC. Here you see the basic setup for all my low and slow cooks ... heat deflector, ALWAYS a drip pan, cooking rack. As an aside, note how much room is around that drip pan. Drip pans of that size almost filled the Primo XL. Here is the 10# pork butt about to go on the grill. Note the first shot of courage in the left foreground. Woodford Reserve OTR. Smooth as a baby's touché. Here's our cooking temp ... a bit over 225F but I'll live with it at this point .... Time to button up the KK Big Bad until tomorrow morning. You can see a bit of the coffee wood smoke coming out of the Top Hat vent .... Another closer view of the smoke coming out of the Big Bad .... Gurus, that's about it until tomorrow morning when we'll probe for tenderness. You guys know the drill, all the action takes place out of sight and very slowly. I just went outside to check the temp. I've got the Top Hat cracked 1/4 turn on top and the lower vent is using the 1/8" diameter hole on the air control manifold down below and we're holding rock steady at 235F. This is my first time using the Coffee Wood for the smoke component of the cook. Dennis Linkletter was gracious enough to send 2 boxes and I've gotta say the smell is absolutely incredible! This is gonna be fun. I'll see all y'all in the morning. Right now, it's time for another 2 fingers of Woodford OTR.

Well KKers, my OU Sooners thankfully have the weekend off, SWMBOI is away for the weekend, OSU is getting their clock cleaned, and I'm hungry. I'm not wanting to do a grand cook just for my fat rat backside, so I decided Simple Is Best. Just a couple of grilled hamburgers on The Beast will do just fine! I found a new brand of Miller named "FORTUNE" and decided to give it a try for hydration purposes. The bottle is black and could be hard to see against The Beast, but it's a pretty good tasting beer. I prefer Miller Lite, but this is a good start. Here is the total extent of the seasonings I'll be using on this cook ... salt, pepper, and essentially garlic. Sometimes Simple Is Best. Finally, here are the hamburger steaks resting until The Beast is heat soaked and ready for the cook. I love a plain old every day ordinary classic hamburger. Mustard, dill pickle, a thin slice of onion, and some good cheddar cheese. Wait, I guess that cheese makes it a cheese burger! More to come as the cook continues.