Rojack Posted March 28, 2006 Report Share Posted March 28, 2006 To all Komodo Kamado owners How long have you owned your Komodo Kamado? Do you have an OTB or Classic? Could you give some comments about your experience with it so far such as ease of use, temp control, results? What have you cooked on it and how did it come out? Have you had any experience with these type of cookers before and if so how does it compare? Any other comments? Thanks Quote Link to comment Share on other sites More sharing options...
wchape Posted March 29, 2006 Report Share Posted March 29, 2006 I will answer as best as I can I got my classic in early march, I had not used a ceramic type cooker before but my younger brother got a BGE for christmas and was raving about the food, so of course I had to do him one better. So far I have found a few things - First keep the air at the bottom almost closed, control temp from the top adjustment, second don't overshoot your temperature, third use plenty of charcoal it will save for another day. I have cooked hanging chicken (probably my best effort) Stuffed pork tenderloin (second best) beef brisket (bit dry), Pork chops, steaks, burgers, and baby back ribs - this was my first effort and pretty good one at that. I have now learned a bit and find temperature control to be quite easy and stable. My conclusion is you can drive yourself nuts over temperatures but once you chill out it is a very forgiving way to cook and when in doubt take a break and drink a beer Quote Link to comment Share on other sites More sharing options...
Farmer John Posted April 1, 2006 Report Share Posted April 1, 2006 I have owned one for two years and wouldn't trade them for anything! I do use a Guru for long slow cooks but do the manual cooks for 3 hours or less. Quote Link to comment Share on other sites More sharing options...
