Post by smokey on Mar 28, 2015 19:10:53 GMT 10
Thought I'd make a Quik show and tell about Komado dwelling as coined by Urban Griller.
The problem with Komados is given enough air they will just get hotter and hotter until you do something about it.
Dwelling a Komado is kind of like emulating what a weber kettle does with a full chimney of heat beads just added.
The kettle is at its peak temp to start and gradually but all in its grand design starts to fall in temp.
Its this peak when the food goes in to set the seal on the meat.
Not so with a Komado. There is no metal body for heat displacement and the cook is not regulated by a measure of fuel.
One must control the fuel instead.
I did a good size pork hock today, Started with my own sage chicken rub and a good rub of Lowreys seasoned salt.
Got about half capacity of lump going and left it lid up and bottom vent wide open till it was humming along.
Then closed the lid with no deflector plate.
The temp almost instantly raced to 290c and would have kept going.
So I placed in the hock and set the bottom and top vents to this,,
Then watched what happened. I could hear the skin popping and fizzing so it was a matter of compleatly starving air and some burping of the lid to release heat and within ten - fifteen minutes I had it down to 170c and stable.
To to be rewarded with this about 3-4 hours later.
The problem with Komados is given enough air they will just get hotter and hotter until you do something about it.
Dwelling a Komado is kind of like emulating what a weber kettle does with a full chimney of heat beads just added.
The kettle is at its peak temp to start and gradually but all in its grand design starts to fall in temp.
Its this peak when the food goes in to set the seal on the meat.
Not so with a Komado. There is no metal body for heat displacement and the cook is not regulated by a measure of fuel.
One must control the fuel instead.
I did a good size pork hock today, Started with my own sage chicken rub and a good rub of Lowreys seasoned salt.
Got about half capacity of lump going and left it lid up and bottom vent wide open till it was humming along.
Then closed the lid with no deflector plate.
The temp almost instantly raced to 290c and would have kept going.
So I placed in the hock and set the bottom and top vents to this,,
Then watched what happened. I could hear the skin popping and fizzing so it was a matter of compleatly starving air and some burping of the lid to release heat and within ten - fifteen minutes I had it down to 170c and stable.
To to be rewarded with this about 3-4 hours later.
