Karolina Komodo Posted September 9, 2016 Report Posted September 9, 2016 Hi all, I want to start by thanking you all for the great content on your posts. I have been browsing the forums and have learned more than I could have imagined. Of course, the more I learn the more I realize I don't know. After eyeing a KK for a couple of years, I finally took the plunge and Gator arrived last week. Interestingly, he arrived the day before of the hurricane coming though but he did well protected by the impressive crate and tarp I put over. Maybe I should change the name to Hermine Anyway, I am a true novice as this is my first ceramic cooker, thanks in advance for your help! My first cook will be this weekend, I have a 10lb butt I will be picking up today and cooking overnight Saturday. I will be using the many recs I have read here (smoke pot, coco char, etc) One quick question which comes to mind is whether I should use a water pot for evaporation with my slow cook on the KK as other cookers recommend. Very excited for my first cook and to join the KK club! Eric 1
ckreef Posted September 9, 2016 Report Posted September 9, 2016 Welcome Eric, glad to have you aboard. When you get a chance post a few pictures of your KK. We love seeing pictures. No water pan is needed in a kamado. The very limited air flow to maintain a low-n-slow temperature keeps a very moist cooking environment so a water pan is not needed. I would recommend some kind of drip pan to keep all the rendering fat from going down into your KK. If you haven't already you might want to fire it up and give it a practice run at getting to and setting the vents for low-n-slow. That way you'll have an idea what to do Saturday night.
MacKenzie Posted September 9, 2016 Report Posted September 9, 2016 Welcome, Eric. No water tray is necessary for your planned cook and just wait until you do chicken, it will be the moisten chicken you gave ever cooked. We'd love to see pics of your grill and your cooks.Sent from my SM-G930W8 using Tapatalk
5698k Posted September 9, 2016 Report Posted September 9, 2016 No pan necessary. I actually have moisture dripping from my lower vent on many occasions. Rob
Stile88 Posted September 9, 2016 Report Posted September 9, 2016 (edited) Welcome to the kk family you are going to love cooking on this .looking forward to your future cooks and yes we love lots of pics Btw what size kk do you go with Edited September 9, 2016 by Stile88
Steve M Posted September 9, 2016 Report Posted September 9, 2016 Congrats on Gator! I admire your patience for holding off for 2 years . A pork butt is a great way to start with the kk. If you received any coco char with your order, now is a good time to use it along with some of your favorite flavored wood chunks. I look forward to pics of your new kk and cooks.
tony b Posted September 9, 2016 Report Posted September 9, 2016 Welcome. And yes, pictures please! You're going to immediately fall in love with cooking on this thing! Nothing else out there like it.
Bruce Pearson Posted September 9, 2016 Report Posted September 9, 2016 Welcome Eric, looking forward to seeing your KK and your first cook take plenty of pictures please. I guess you can tell we like pictures on this site. I go away with my mouth watering every time I log onto the site and see all the wonderful cooks and such great pictures from everybody. Happy cooking!!
Jon B. Posted September 9, 2016 Report Posted September 9, 2016 Congratulations!!!! One suggestion on your first cook on a kamado cooker.............let your temps build slowly by controlling the vents. You don't want to overshoot the desired cooking temp, as it will take a long time to bring back down. Start with minimal vent openings and open slowly. Be sure to fill the charcoal basket to the top. Good luck and have fun!!!!!! 1
Karolina Komodo Posted September 9, 2016 Author Report Posted September 9, 2016 Thanks for the welcome and words of encouragement. I will get pics up this weekend. I have two 9-10lb butts and am going to get them rubbed tonight. I know its a lot of Q but figured since two isn't much more work than one would be a good idea, plenty to give guest to go home with as a parting gift. Also, I was told by a buddy to brine before rubbing, thoughts? That would mean brine overnight and rub in the morning before going on tomorrow night so probably skip the brine this cook. Keep you posted and pics otw!
Pequod Posted September 9, 2016 Report Posted September 9, 2016 (edited) I don't brine butts. Plenty of moisture built into that part of the animal. Cook it right (hard to go wrong) and you are fine without. Also, if your rub has salt you are, in effect, dry brining And welcome! What color is your KK? Edited September 9, 2016 by HalfSmoke
MacKenzie Posted September 9, 2016 Report Posted September 9, 2016 Maybe your buddie was cooking on a gasser or a ceramic grill but this refractory cement cooker does not dry things out.Sent from my SM-G930W8 using Tapatalk
Karolina Komodo Posted September 9, 2016 Author Report Posted September 9, 2016 Thanks, no brine it is. Here are some pics, more to come... 1
Karolina Komodo Posted September 9, 2016 Author Report Posted September 9, 2016 I introduce you to Gator:
Stile88 Posted September 10, 2016 Report Posted September 10, 2016 Stunning looking KK love the color
Steve M Posted September 10, 2016 Report Posted September 10, 2016 Great looking kk! I have never brined a pork butt although I have injected them before. There is so much moisture in them that I think you will be fine without doing anything to it other than the rub.
Aussie Ora Posted September 10, 2016 Report Posted September 10, 2016 Welcome mate Gator looks nice and shiny. Good luck with your butts Outback Kamado Bar and Grill
