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coolpapabill

Starting charcoal and maintaining temperature

By coolpapabill, in Komodo General

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merrill Member

merrill

Posted
Posted

Wow, some of you guys have it down to a science.  The first thing I do is open a beer and set it on the side table.  Then I hit the one iron to get into the proper frame of mind! 

Last night was probably the 5th or 6th time I used the 23" KK.  It was the first time I did real thick steaks, the tommyhawks.  I did the reverse sear method and was extremely pleased on how quickly it got to 600+ degrees.  Much faster than the old original K7.

 

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