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People look at the website and all they see is the 10k price for the 42. Ive recently tried to discuss that a fully loaded KJ is roughly $3500, and a kk23 is less than $1500 more, which to me is a much greater value. My point is i think you might discuss price points, and some specifics as to why they cost what they cost. Sent from my iPad using Tapatalk

buy ads and up the views even more while you have the momentum..

The first thing people ask me is what makes the KK better than a BGE.

The KK Basics Video gone has gone viral.. 700K views.. 547k in the last 90 days! https://www.youtube.com/watch?v=ADc2EfP8GnI 50% we’re gone in the first two minutes, but 21% watched the full 25 minutes, that’s almost 115k full 25-minute views in the last 90 days. I want to make an FAQ video. Please give me ideas for some questions you think should be included.. Thanks in advance for your help.

The very early grills have a CNC cut hole with vermeculite insulation in the hole. It can easily be removed with a hammer and screwdriver. This adapter from BBQ Guru can be tapped into the hole with a hammer and it's snug and tight.. https://www.bbqguru.com/product/1-3-8-adapter The hole in the faceplate is CNC cut for this adaptor.. Set the adapter into the hole at a little angle, then tap the high side with a metal hammer. It will click/snap into place and will be tight enough to require a happer to remove it. You will also need to get a plug for the sleeve. They come in both colors https://komodokamado.com/collections/23-ultimate-spare-parts/products/bbq-guru-plug-nat-teak https://komodokamado.com/collections/23-ultimate-spare-parts/products/bbq-guru-plug-black-1

Interesting, I’ve never seen one like that. Might need to reach out to Dennis on that one @DennisLinkletter

Inside and outside pics. Thanks.

Can you post a pic ?

What is the best way to clean out the filler in the guru port (the material that is in there when you first buy the cooker)? Or is it a plug that needs to be knocked out? After 15+ years. it is is hard to determine what the material is. Thanks.

What is the best way to clean out the filler in the guru port (the material that is in there when you first buy the cooker)? Old 23" Rich

Seems like a fancy way to make toast, but of course a desirable end. Looking good Tekebo, your always shakin the boat.

I wish you many, many happy years together. Condolences on your loss. Your fellow dog lovers know the intensity of this. It has been more than 5 and 3 years since we lost our chocolate and goldendoodle. My wife and I still toast them every night.

Chicken cooked in double bottomed pan went very well last night. The bread heels soaked up the juices and were lovely. Followed by tarte tatin. Enjoyed the meal with @RokDok and his wife who came to ours for an overnight trip to pick up the sausages we made for them.

He is a rescue out of Tennessee. He and his sister were lucky enough to be grabbed by a rescue group down there and shipped up here to the Boston area. He is 7 months old and as of yesterday weighs 72 pounds. Once he is all settled in I will be going back to get him a friend. They get 20 to 30 puppies a week from down south, up here they are taken in as family members. I think he likes it here,

Hurray for Max! Nice pooch! Sweet face.

Hello Max! He does look like a lovely boy. Such kind eyes. What is his history @C6Bill? I do hope you have a long and happy time together.

Say hello to Max, yes i named him after the Grinch's dog lol He is just the sweetest boy ever !!!!❤️

The journey of discovery continues. The thinner Asahi board arrived and my husband set about cutting it down into more handy sizes yesterday. I think it is 15mm thick and it was pretty floppy as a large board. Cut down, it makes for good sturdy small boards for quick jobs. Pic of workshop set up below. He has since sanded down and bevelled the edges and we have already started using them for small jobs in the kitchen.

Thanks, he is missed. He came here with his bags packed full of issues and he eventually got over most of them I'm in touch with rescue now as my house is just way too quiet without him

I'm so, so sorry to hear that. 😪

Thanks, I lost him Wednesday

btw - nice pooch!

Lost him yesterday, cancer sucks 🤬

Olivewood End Grain Carving Board (Arte Legno, Italy) I do love a good end grain cutting board. Shown is my favorite; I used a UK source. The end grain testimonials here happened to coincide with my pulling out this board to bone some chicken thighs that I had cooked sous vide in a Chettinad pepper masala, best chicken curry of my life. My smaller "utility" Hasegawa board is shown for comparison. For any detailed knife work such as mincing, I always reach for one of my Hasegawa boards. I have a great capacity for creative delusion, balanced by high entropy, so I find what I do after I stop thinking to be informative. On the other hand, food is part romance. For anyone who hasn't admired the attentive composure of Japanese chefs working in front of you on a Hasegawa class board, the end grain wood is more romantic. And it rarely makes sense to have one type of tool, though my cast iron, carbon steel, enameled cast iron, and various clay pots are all talking behind my back as I go all in on Hestan NanoBond pans for utility use. Many reviews haven't made the effort to learn best use of this molecular titanium surface, yielding a metal pan that thinks it's ceramic nonstick. If with careful technique I can glide a fried egg across its surface like an air hockey table, and I don't want teflon nonstick pans for health reasons, then any other pan becomes a speciality player. I've had other kinds of laminated boards chip on me; my knives are sharper than they imagined. I don't see a health hazard with my Hasegawa boards. And I bought their sanding block, tried it once, and haven't thought about it since. I will simply buy these boards again when the time comes; they are that important to me.