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Great to see the KK back in the limelight ! Great video !

@RumandCook

20 күн бұрын

Thanks! 🍻

That kk is a work of art.

I'm really liking the Komodo Kamado content. I don't own one of these grills, but I hope to someday. Excellent video as always!

@RumandCook

20 күн бұрын

Thanks much! Lots coming. 🍻

Great to see the KK back in action. I’d love to see some deserts done on the KK. And also the comparisons with the Cold Smoke Generator vs wood on the coals with steaks or other meat cooks.

@RumandCook

20 күн бұрын

Lots coming. Unfortunately, I’m not a desert person so can’t help you there, but lots of meat coming. 🍻

Man, you could feed the whole neighborhood with that pork! Nice job!

@RumandCook

21 күн бұрын

Haha, the team at work was in heaven. 😁🍻

What a beast! Nice cook!

@RumandCook

20 күн бұрын

Thanks! 🍻

Komodo Kamado Rocks. Pork butt was Great.

@RumandCook

21 күн бұрын

Thank you sir! 🍻

Hey Jake, great video. Can we have a new brisket video next?

@RumandCook

20 күн бұрын

Sure, I can get that in the mix. 🍻

Perfect timing on the video, Jake! Throwing on a butt this weekend and now I'm debating on whether to do it on the pellet or the KJ. Might just have to do 2 and compare them. As always, appreciate the tips.

@RumandCook

18 күн бұрын

Happy to help! 🍻

@mattdennis3

17 күн бұрын

@@RumandCook results are in. Both were great. KJ was faster and the pellet had a little more smoke flavor. Need to work on building a bit more bark either way. Any tips?

Very nice. Love this. Cheers 🥂🍻

@RumandCook

21 күн бұрын

Thanks! 🍻

Love the shirt

@RumandCook

21 күн бұрын

Hah you made me look to remember which one I was wearing 😁. I have that one for sale. Link is in the description. 🍻

Jake glad to see the KK back in action. How long do you let the KK stabilize when you first start the fire? another words do you let it heat soak.

@RumandCook

21 күн бұрын

Generally about 20-30 mins unless I’m doing pizza then 45 or so. 🍻

Surprised you even felt you needed any water in there. Once I got my KK I quit using water when I cook pork butts. However, to contradict myself I do find when I do more pork like when I have the KK42 loaded up with 12 butts, the results are actually even better, so maybe I'll start putting a little water when I'm doing a smaller qty. You got fantastic bark on the main grate, but another thing I have found on the KK is that it is even better on the upper grate. So when I'm only doing 1-6 butts on my KK42, I use the upper grate rather than the main grate. You might find your results are slightly better on the upper grate. Not a huge difference but it is noticeable. And it's due to how that refractory cement in the dome radiates heat. The closer you are to it the better (you can really notice it with spatchcock chicken skin). I also noticed you didn't put down foil on your lower grate. With your fire so far over to the side it was plenty indirect enough, no need. Great cook, great results. Thanks for sharing. One other comment - you may be a purist and only want to do it with the vents but I love using a controller b/c I really never have to touch anything in the KK. Can literally walk away and come back when the pork is at 200. If I am not wrapping I literally never even open the thing for 12-15 hours at 225. I use the Thermoworks Smoke X2 with Billows.

@RumandCook

19 күн бұрын

If you notice, I went through almost an entire pan of water. I find it’s better when you add moisture. In other smokers you are spraying and adding moisture that way. Many think that Kamados don’t benefit from added moisture, but I disagree. I used a smokeware pan under the pork for drippings. I’m not really a fan of the foil trend. That’s straight from the KK forum. I don’t spend anytime there anymore, but I’ve read it before. I used a BBQ Guru on long cooks with my KJ, but I got rid of it as soon as I got my KK. Once it’s locked in it tends to stay there for the cook. Not really a purist per se, but I haven’t had to use it. Great point on the spatchcock chicken. I’ll have to try one on the top rack soon. Thanks! 🍻

@johnscott6311

19 күн бұрын

@@RumandCook exactly - foil is from the KK forum. For me, I just took it to heart that you don't need the ceramic heat deflectors and to put foil over a larger surface area than your pans will cover. There's really no need to do that, as you illustrated. I really don't think anything I have done would turn out differently - the drip pans cover what you need. I actually need to do a big cook on my KK without the crutch of the controller. I don't really need it and I completely agree once it's heat soaked and locked in, it really doesn't move. I don't really want to get scientific about this b/c your results were awesome and my results are always awesome but - I wonder how big of a difference in relative humidity there is inside the KK with or without a water pan when you have a huge piece of meat like that, walls super thick, and very little airflow needed. I definitely disagreed about "no water" with my green egg, but my KK puts out better BBQ than the egg with no water pan. I will try it next time and I'll tell you if I think my results are any different with water in the KK.

@RumandCook

19 күн бұрын

@johnscott6311 sounds like you need to try it with water 😉🍻

Good stuff. I stole the Meat Church hack of wrapping in a disposable half pan, so that when I pull it I can dredge it through its own jus. Delicious. So FOGO Super Premium will last 8 hours? That’s what I use.

@RumandCook

21 күн бұрын

Yeah you couldn’t see it in the video but I had a bunch of juices in the foil. Some spilled out to the cookie sheet so I dumped that in later. Yeah Fogo lasts longer than KJ. I used to always smoke a day with a 1/4 basket with Fogo. 🍻

What are the differences in taste between cooking a pork butt on the KK vs KJ? Can you tell the difference on a cut of meat like this? If so how does it manifest (better bark, smoke, etc.) I’m interested in spending the extra money for the KK if it genuinely produces better food. I watched your comparison video and it gave a me good idea on the physical differences, appreciate all that you do!

@RumandCook

21 күн бұрын

The percentage difference is probably less than 10% for most cooks. I immediately thought the chicken was better and more moist. I think the bark on a long cook is a little softer and pizza is better. The big differences are quality, amount of usable cooking area, more stable temps, and true hot and cold zones. 🍻

@johnscott6311

19 күн бұрын

​@@RumandCook 100%. I feel like chicken and any other poultry (turkeys, pheasants, etc) are very noticeably better while low and slow results are less than 10% if you have your game really dialed in on other types of grills. I get within 10% on my Big Green Egg with a pork butt (still think KK results are better), and TBH I still think I have brisket dialed in better on the egg. I think it has to do with how much I like the pieces of beef on the outside that hang over the edges of the plate setter on the egg that get a little extra bark. I'm sure I'll get it on the KK I just don't spring for prime brisket very often and have only done brisket 3-4 times over the last 3 years on the KK. The only thing I would add - that cooking surface area is amazing and the thickness and how much that refractory cement radiates heat really shows through when cooking things like vegetables and I would imagine baking on it (for those who do it) would be next-level.

Jake, you need yourself a griddle. I’m making smash burgers better than anything I can get out.

@RumandCook

21 күн бұрын

I have a griddle for my Yoder. I pull it out from time to time and knock some out. 🍻

But do you prefer the taste on your offset or kamado?

@RumandCook

21 күн бұрын

Offset def has better smoked flavor, but it’s limited in what it cooks well and a lot of work to run. 🍻

@davidpearson8043

21 күн бұрын

Interesting, what does it not cook well?

@RumandCook

21 күн бұрын

It’s all convection cooking so really anything you want to grill or smoke and then sear. Not a big fan of steaks or wings, not worth firing up for week night cooking either. It’s more of a weekend, I want to cook some great bbq and spend all day doing it. Love briskets, pork butts, ribs, turkey, but beyond that it’s a lot of work for a shorter cook. Hope this helps. 🍻

@davidpearson8043

21 күн бұрын

Thanks, that’s very helpful. I have an offset in production, but usually cook on kamados or pellet grills or a pizza oven. Looking forward to breaking into offset cooks, appreciate your content!

@RumandCook

20 күн бұрын

No problem, happy to help! Not sure if you are aware but I ran a channel called Offset Rookie for a year based around me learning offset. I closed the channel, but made a course out of the best videos: www.rumandcook.com/workhorse-pits-1975-beginners-guide Might be worth looking at. 🍻

I KNEW that wasn't going to be enough charcoal.. I don't care what brand it is... Nice pork though !

@RumandCook

16 күн бұрын

I’ve done a ton of cook (30-40) with 5 pounds of Fogo Super Premium and KK CocoChar and done brisket and pork butts no problem. 🍻

I watched this with my wife. She said yes to the pork. But it was a solid no when I mentioned the KK.

@RumandCook

20 күн бұрын

🤣 just keep dropping hints 🍻