Poochie Posted August 20, 2015 Report Share Posted August 20, 2015 Long day today. But let's go straight to the first cook. Couple of sweet taters and some fresh pork and green onion sausage. A little while later Done And now the star of our show. The fillet triplets: On the new 21" Bronze smoker: And in the drip pan that does double duty as a serving pan Plated And finally, the money shot Heat control is a breeze on this thing. Jacked it to 600 for the fillets and it was ready and willing. Easy to light, easy to control, and fun to use. Can't beat that combination. And by the way, the food was delicious. 1 Quote Link to comment Share on other sites More sharing options...
5698k Posted August 20, 2015 Report Share Posted August 20, 2015 Welcome.....to the dark side!!!! Robert Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 20, 2015 Report Share Posted August 20, 2015 Poochie, what an awesome cook, first cook or not, it's awesome. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted August 20, 2015 Report Share Posted August 20, 2015 Great cook and look at the quality of the pictures. Quote Link to comment Share on other sites More sharing options...
bosco Posted August 20, 2015 Report Share Posted August 20, 2015 Fantastic first cook!!! Quote Link to comment Share on other sites More sharing options...
PRippley Posted August 20, 2015 Report Share Posted August 20, 2015 Wow, I am in awe...and so not worthy! When do we eat Poochy? You - for certain, are worthy of your new KK! Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 20, 2015 Report Share Posted August 20, 2015 Really great cook - you knocked it out of the ball park with those pictures. Quote Link to comment Share on other sites More sharing options...
Poochie Posted August 20, 2015 Author Report Share Posted August 20, 2015 Thanks for all the compliments. The Komodo makes it fun and fairly easy. Tomorrow the menu is a small rack of beef ribs and some yardbird wings. Quote Link to comment Share on other sites More sharing options...
bosco Posted August 20, 2015 Report Share Posted August 20, 2015 We are hooked on plowboys yardbird and bovine bold when we do our wings. My entire family goes crazy for them!! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted August 20, 2015 Report Share Posted August 20, 2015 One of my new favorites is Cimarron Doc's Sweet Rib Rub. Quote Link to comment Share on other sites More sharing options...
tony b Posted August 20, 2015 Report Share Posted August 20, 2015 Awesome, poochie! Nice virgin cook! Serious photo skills, too! Like Bosco said, the Plowboys rubs are da shizzle! Huge fan here. Just starting to experiment with the Cimarron, so the jury's still out on that one, but so far, I'm like it. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted August 20, 2015 Report Share Posted August 20, 2015 Great cook.. first on the KK but it's pretty obvious you've been down this road before.. Looking forward to seeing what you can produce with your new superior tools..Great photography too.. ;-0 Quote Link to comment Share on other sites More sharing options...
bryan Posted August 20, 2015 Report Share Posted August 20, 2015 Good looking food. Great to see what the Komodo Kamado can do. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted August 20, 2015 Report Share Posted August 20, 2015 Excellent! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted August 22, 2015 Report Share Posted August 22, 2015 Out-freaking-standing! What a wonderfully perfect medium rare fillet! WOWZERS! It doesn't get any better. Quote Link to comment Share on other sites More sharing options...
