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That’s what it does. Sent from my iPhone using Tapatalk

Following up on my curiousity deal to David Chang I made approx 5lbs of Boerewors with a 50/50 blend of pork and beef. The ingredients were a bit different from a conventional sausage, this one had some unusual additions as worstershire sauce, apple cider vinegar, cloves, corriander & nutmeg, to name a few giving the sausage a unique tangy flavor, but in a good way with a desire to keep reaching for another slice. I did toss in some red pepper, half a Jalepeno and parsley all for color, and almost tossed some in red pepper flakes, had the jar in my hand, but figured straying to far from an original recipe might not be a good thing, besides the wife complains if it's too hot. The meat was prepared on my offset running 200-225 for 2 1/2 hrs to 160 internal using cherry and oak. I know the traditional way is over an open fire, however this method always turns out a nice product and for a few hours I get to feed and work a fire, now that's entertainment.

Just resize it and you'll be fine.

Does anyone know if the new one-piece gasket includes two seals (one for the 45 degree slope and another for the flat horizontal portion of the lid? The price ($120) seems to indicate the 2x price difference. Though I may be incorrect. -Jeff

I don't know why, but for some reason, profile pics/emojis/icons, etc. have to be 500kb. It's not an issue with uploading pics into a message or post. I had to edit mine down to size to get it to work. Good luck!

I figured out the password issue, but still keep getting that file is larger statement when I’m trying to upload a profile pic

I keep getting this when I try to upload a pic-any suggestions? Also, I can remember my password, how do I go in an change it? 1 file was larger than the maximum file size of 501.76kB, and was skipped a

Not a problem, I found a recipe on YT by a S.African gent. I looked over a few and one common addition seems to be Corriander. Going to do it today, I'd post the results however I'm having a bit of a problem with my photo storage. Seems when I add them in the pictures go where they want, have you ever tried looking through a thousand photos of mostly cooking pics....it ain't fun. Nope, not that one, Nope, not that one, etc, etc

Yes, as @jonj said, the South African is @Braai-Q. I am pretty certain he shared his boerewors sausage recipe with me but I just can't lay my hands on it at this moment. Hopefully all this tagging will wake him up and he will find his way over to help you! Great looking cooks all. Can't wait for our summer to kick in.

The evolution of history 5698, we gotta get this person 1st class on the right train heading in the right direction....that's all.

Paper?! and from 2012, that's a long time ago, something that old would have molded away or turned to dust by now. You musta vac-sealed.

Just a little more info, mine originally came with the single gasket. The next evolution was the additional gasket on the horizontal of the lip. Finally, the one piece version of the two gaskets, which is what i have now. Previous to all this, i believe the gasket was a fiber material. Sent from my iPad using Tapatalk

@Tyrus KK-DY5123 But, I "cheated" - it's on the original invoice when I bought it in 2012!

Jonj, unbelieveable, my 23 is like Toney's, dark as hell down there. It's unreadable now, I'd would need a hieroglyphic translator to read it.

With all the collective interest on this I went out and checked mine. Come to find out I have a split gasket, one side attached to the backside of the 90 degree facing refractory wall and the other sitting on the180 flat. So if your confused to which gasket to use when you state you have a 45 degree raised lip, well I would give Dennis a call as C6bill suggested. Give him a call, over the years Dennis has modified the gasket, not sure if based on design of the KK or related performance to the gasket. Reach out, he loves sitting by the phone.

The little metal tab in the back, shown here:

ok, WILL DO. whERE IS THE SERIAL NUMBER LOCATED.?

I believe it was just older models that used two gaskets. If you have your serial number maybe Dennis can identify the correct gasket for your KK. You might want to give him a call before ordering.

Thanks for the quick reply. The one-piece looks cool, though I really was wondering about the double gasket as described in #1. 1) https://komodokamado.com/products/23-ultimate-both-main-outside-gasket-and-inside-silicone-gasket?_pos=11&_sid=6e8f59566&_ss=r - $? Seems like that one would be super sealed. Any chance you can post a pic of your 23 so I can confirm the shape of the seal before I order? THanks! BBQKing

https://komodokamado.com/collections/23-ultimate-spare-parts/products/23-ultimate-new-one-piece-main-gasket This one. My 23 is 13 years old and this one works fine. I’m pretty sure the physical design of the lid/body seal hasn’t changed, and this is the newest design. Sent from my iPad using Tapatalk

I have an older 23" model and was wondering what gasket to order. There are four choices: 1) https://komodokamado.com/products/23-ultimate-both-main-outside-gasket-and-inside-silicone-gasket?_pos=11&_sid=6e8f59566&_ss=r - $? 2) https://komodokamado.com/products/23-ultimate-main-gasket-larger-outside-silicone-gasket - $68 3) https://komodokamado.com/products/23-ultimate-new-one-piece-main-gasket - $120 4) https://komodokamado.com/products/23-main-seal-food-grade-silicone-d-gasket - $56 My bottom lid has a 45-degree raised lip where a "D" gasket is installed. I'd appreciate any tips or insight on these choices.

Is that what is referred to as signature bread? Dinner for two,,,,,,,,,,,,,,,,,dozen, looking good.

Fruita Wood is back live and taking orders https://fruitawoodchunks.com

I was so busy i forgot to take pics while cooking but .....

@Braai-Q