zoee Posted 4 hours ago Report Posted 4 hours ago Hey everyone, I’ve been experimenting with different meats on my Komodo Kamado, but I’m still trying to figure out the best way to cook beef — especially steaks and brisket. I love that smoky, juicy flavor the Kamado gives, but sometimes my beef turns out a bit dry or overcooked on the edges while the middle stays too rare. I’ve tried both direct and indirect heat, but I’m not sure which setup works best for thick cuts. So, how do you all cook your beef on the Komodo Kamado? Do you prefer low and slow for tenderness, or high sear and then rest? And what’s your favorite seasoning or marinade that really brings out that beefy flavor? Would love to hear your methods I’m always trying to improve my grilling game! Thanks, Quote
