kabeyun Posted October 10, 2008 Report Posted October 10, 2008 Just wanted to say Hi. I'm the proud new owner of a Gen 2.2 Ultimate OTB (#420, gotta love it!). I'm completely thrilled and I haven't even cooked anything yet. To finish curing - and to practice - I'm burning some of Dennis's extruded coconut and this beast is simply idiot-proof. A crack of the lower damper, a half-turn of the upper, and it's held 210 degrees on the nose for the last fifteen hours. Wow! I'd post a pic here but I guess the rules prevent me from uploading a file until I've posted twice. Coming soon... Cheers, - K
kabeyun Posted October 10, 2008 Author Report Posted October 10, 2008 (post #2) OK, here's post #2. Now lessee about those photos...
primeats Posted October 10, 2008 Report Posted October 10, 2008 Congrats on your KK, you don't need to cure it, the've all been pre-heated at the factory. Y'know what though...I've done the same thing..and I'm pretty sure others have too
kabeyun Posted October 10, 2008 Author Report Posted October 10, 2008 Yeah, I read that, but then I saw this business about the first 24 hours. I figured I get that over with and learn a little about managing KK fire in the process. Komodo Kamados are fully cured in the factory, but it is still recommended to keep the first few cooks below 200°F.  After 24 hours of use you can grill at high temperatures without worry. Cheers, primeats. Nice avatar! -K
primeats Posted October 10, 2008 Report Posted October 10, 2008 Drunk_J Site Admin Joined: 26 May 2006 Posts: 3409 Posted: Tue Jul 22, 2008 8:09 pm -------------------------------------------------------------------------------- Jackie from Jersey wrote: Whoops. I thought you didn't have to do low temperature to cure anymore. Does that mean I did something bad to my kooker? I believe all of Dennis' newest generation cookers have all been pre-fired at the factory. That was only a recommendation on some of the previous models.....but not a necessity. -=Jasen=- _________________ I would drink BEER with a goat on a boat, in a box in my socks, in a car at a bar. I do, I do, I do like BEER! ---Slammed I am! Back to top
Conodo12 Posted October 10, 2008 Report Posted October 10, 2008 Re: (post #2) OK' date=' here's post #2. Now lessee about those photos...[/quote'] Well?!?!? Lessee about those photos!! Show off that beast!
kabeyun Posted October 11, 2008 Author Report Posted October 11, 2008 New family member Finally, some pictures...
LarryR Posted October 11, 2008 Report Posted October 11, 2008 Beautiful! So what's your first cook going to be?
DavidS Posted October 11, 2008 Report Posted October 11, 2008 Welcome. Great choice of colors. Mine is the same. Best cooker I have owned, over 40 years and MANY cookers the KOmado Kamado is the best. Very Happy camper now.
kabeyun Posted October 12, 2008 Author Report Posted October 12, 2008 Beautiful! So what's your first cook going to be? It's happening today. I'm doing 2 racks of baby backs and a whole duck. Ambitious for a first cook, but what the hell. I'll be like a proud daddy if I get it right. I'm wet-marinating the ribs overnight in oil/vinegar/lemon/garlic to tenderize, then I'll remove the wet marinate and rub with a mixture akin to Dennis's - oil basecoat, then onion, garlic, dry mustard, S&P, and a little Lysander's pork rub (aka miracle powder). Some cider/maple mop during the cook and Bob's your uncle. The duck is getting its skin scored & salted, then to the top rack it goes. I'm going to lightly hickory the duck (couldn't find applewood) but I don't want to smoke the ribs. It should work out well; the duck'll need about 6 hours @ 225-250 and the ribs should need 4-5, so I'll put the duck on with the wood chips pouch, then after an hour or 2 in go the ribs and out come the chip if there are any left. Like I said, ambitious! If I understand the rules, it never happened without pictures, so I'm charging my camera tonight. -K P.S. Good call, David! I think the terra cotta tiles gives props to the clay oven origins of kamado cookers. Plus the matte finish is killer.
kabeyun Posted October 19, 2008 Author Report Posted October 19, 2008 I'm a believer It's taken this long for me to get up from the dinner table. The ribs were incredible. Just incredible. I found some other goodies to add to the rub. Here's the final ingredient list: oil basecoat, half an onion, 5 cloves garlic, half-tsp worcestershire, 2 tsp dry mustard, S&P, 1 dried ancho chile, 1/3 cup brown sugar, half-tsp thyme, half-tsp cumin, 2 tsp smoked paprika (can be hard to find) and a little Lysander's pork rub. In the food processor & smeared on the beauties. The duck was perfect with just a hint of smoke, and my brother made a port raspberry sauce to go with it. The corn was grilled in-husk on a conventional coal grill and I whipped up some chili lime butter for it. Add some maple string beans and, well, you get up a week later. Cheers! -K
Conodo12 Posted October 20, 2008 Report Posted October 20, 2008 Now that looks like great eats!!! Thx for sharing the pics!!
