Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
03-23-2013, 11:04 PM | #91 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
|
wow... WTF is wrong with some of you folks?...
keep the bashing to zero.... support his decision, or offer constructive criticism, but pissin on his shoes, or being a general azzhat is not permitted,m and not in the spirit of our forum.. like mom says, have nothing nice to say, say noting. lighten up.
__________________
Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
2 members found this post helpful. |
Thanks from: ---> |
03-23-2013, 11:43 PM | #92 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
|
INMHO this a monster thread about choice. I was really naive when I purchased a ceramic cooker. But I can cook. The most basic grill can produce wonderful results in the hands of a skilled cook master. I hesitate to use the word chef as I am a former restaurateur and loathe the chef attitude. Who really cares what you cook on if you can produce results. I have seen many a fellow brethren state that they have a open fire pit with a grate. Last week I was at a birthday party for my 1 year old Grandson. I brought meat for the grill and when I got there they're gasser wouldn't work. No problem....went into the kitchen, took the racks out of the oven, set them over my daughters fire pit, set the gasser grates on top using a few bricks to elevate the cookin surface and boom.... we were in business. Some of you have read my posts particularly about pizza and I am a major proponent of simple. The more simple your approach is to cooking the more stellar your results and reviews will be. If you feel the need to buy the latest and greatest equipment available, more power to you. I applaud your spirit. I too have looked for answers to my burnt out gasser's burners and have bought a ceramic grill and still replaced the gasser's burners. I look at my gasser as a fast and furious or hurricane relief cooker alternative. But in reality...will this be the last cooker standing, I doubt it! Will I continue to invest or construct fire breathing, smoke ingesting cauldrons of joy? Oh God I hope so! No more words!
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
1 members found this post helpful. |
03-23-2013, 11:52 PM | #93 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
|
ADMIN NOTE: ok.. I just spent 15 minutes scrubbing the bullchit in here.. 15 mins i cant have back.. In having to re-read this twice just to referee the childish insults, i found several members were very close to earning a timeout.. but since we were not here for the entire pissing contest, and just like smacking the dog a day later for crapping on the carpet does nothing, a lockout at this time is useless..
but rest assured, we dont tolerate chit slinging for sport.. offering a respectful opinion(even if negative) is constructive, but telling folks they have more $$ than brains(which BTW, I fall under, even if its only $20), is bullchit.... as well as a few other useless 'sasquatch like ' comments.. be warned.... more chit slinging WILL earn you a 3-7 day lockout..
__________________
Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
|
Thanks from: ---> |
03-24-2013, 02:48 AM | #94 |
Full Fledged Farker
Join Date: 09-27-12
Location: Birmingham, AL
|
Do these things hold heat at 235 for 85 hours without any more fuel? I saw that temperature a few pages back and was wondering. If so, that is heat retention along the lines of a domed Neapolitan pizza oven and that would be impressive since the walls on one of those ovens is pretty darn thick and this thing doesn't look much thicker than a BGE. I'd like to see a pizza some out of it at 900 degrees and see how it cooks. It it can hold high temps in the dome then this this might be a viable smaller and portable alternative to a wood fired oven and still offer the ability to smoke low and slow. All on one setup, although pricey. Then again, a wood fired oven isn't exactly cheap to build or buy either along with having to buy a separate smoker.
Just throwing that out there and I may be completely mistaken in my thought process.
__________________
Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric. |
|
03-24-2013, 08:13 AM | #95 |
Full Fledged Farker
Join Date: 06-14-11
Location: Boston, MA
|
Again, check out the review at the Naked Whiz. http://www.nakedwhiz.com/productrevi...m#introduction
|
|
03-24-2013, 08:31 AM | #96 | |
Found some matches.
Join Date: 05-31-07
Location: Laguna Beach
|
Quote:
From the well respected Naked Whiz website.. Naked Whiz Review Cooker Efficiency "One of the tests that we have performed in the past using a large Big Green Egg, a Kamado Joe classic cooker, and our 2006 Komodo Kamado is to heat the cooker up to 400°F, controlled by a BBQ Guru temperature controller, and then measure the surface temperature of the cooker at various locations on the dome or lid after 2.5 hours. We used a BBQ Guru ProCom4 controller to keep the cooker at 400 degrees (dome temperature) for 2.5 hours. We then measured the surface temperature of the cooker at various locations on the dome, from the lower edge up to the upper vent, using a Type K thermocouple precision surface probe. The temperature of the dome on the Egg varied from 180 degrees at the lower edge of the dome to 245 degrees at the top of the dome near the upper vent. The Komodo Kamado was fairly constant around the lower part of the dome, from 150°F to 155°F. (There is no insulating layer around the lower edge as this is where the internal band is and structural refractory material is required to hold the band.) Higher up on the dome where there is an insulating layer, the temperatures were lower, approximately 130°F. At the very top of the dome near the chimney, the temperature was a mere 125°F. So while the dome of the Egg was scorching hot to the touch, you could leave your hand anywhere on the Komodo Kamado's dome for at least a couple of seconds. Clearly the Komodo Kamado is keeping far more heat inside the cooker and of course, the exterior of the Komodo Kamado stays at a lower temperature should one come into contact with it." End Quote. One 20lb bowl of charcoal burned for 85 hours, the walls are almost 2" thick with, vermiculite, high tech Aerogel and an acrylic insulation with ceramic spheres. You can easily touch outside when the dome temp is 750º The 23" weighs 588 lbs and the 32" weighs 954 lbs (128 of that 304 Stainless) |
|
|
03-24-2013, 09:22 AM | #97 | |
Found some matches.
Join Date: 05-31-07
Location: Laguna Beach
|
Komodo Kamado Picts
Quote:
32" and 23" main & upper 3/8" Stainless grids 23" Ultimate Inside a 23" KK |
|
|
Thanks from:---> |
03-24-2013, 01:22 PM | #98 |
Knows what a fatty is.
Join Date: 12-08-09
Location: None
|
Pizza at 900F
Folks, we did 3 pizzas yesterday and measured the results:
When the KK reached ~900F (very little heat soak other than coming up to temp) it took just over 5 minutes (could have cooked a little longer--but it was still good). The next pie went on at ~750F (although the temps did shoot back up) and took slightly less time. We held off on the last pizza until I started getting those "I'm still hungry looks" from the crowd and it was slightly over-cooked at ~900F at ~3 minutes. With the pizza stone, a 45-minute heat soak at ~900F would likely yield a good pizza in about 3 minutes or slightly less. My wife said we did a thin crust pizza recently at ~700F and it took about ~7 minutes. I suppose the heat soak (and maybe crust depth) could be the missing variable. To be clear, this is the first time we have ever cooked more than one pizza on the KK (over the last ~3 years). Regardless, in our normal mode of operation, we typically get the KK up to temp (~900F), throw on the pie, and enjoy a great pizza in about 6 minutes. |
|
03-24-2013, 05:48 PM | #99 |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
|
How long can you maintain 900F?
|
|
03-24-2013, 07:40 PM | #100 |
Knows what a fatty is.
Join Date: 02-21-12
Location: Tualatin, OR
|
People were asking for pics so here is mine with some gyros meat cooking away. The yard looks like crap but my KK is as pretty as ever
Last edited by smokeylips; 03-24-2013 at 10:53 PM.. |
|
Thanks from:---> |
03-24-2013, 10:34 PM | #101 |
is one Smokin' Farker
Join Date: 12-08-09
Location: Bellevue Nebraska
|
Well I didn't win the powerball
__________________
Big Red Kenmore gasser, Black Shirt UDS,Large BGE |
|
03-24-2013, 10:36 PM | #102 |
Knows what a fatty is.
Join Date: 07-30-12
Location: Kitchener, Ont
|
|
|
03-24-2013, 10:42 PM | #103 |
Knows what a fatty is.
Join Date: 07-30-12
Location: Kitchener, Ont
|
I'm not really big on the disco ball one, but that black one looks amazing.
And people talk about how well insulated they are, but unless it uses the same ceramics as Wonder Womans jet,that blue one looks like there'd be a lot of heat loss I think for now I'll stick with the Broil King Keg and the Mini.. |
|
03-24-2013, 10:56 PM | #104 |
Knows what a fatty is.
Join Date: 02-21-12
Location: Tualatin, OR
|
|
|
03-25-2013, 09:47 AM | #105 |
Full Fledged Farker
Join Date: 09-27-12
Location: Birmingham, AL
|
The yard looks pretty darn nice to me!
__________________
Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric. |
|
Thread Tools | |
|
|