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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

Brisket for a nice spring day with kids being home Sent from my iPhone using Tapatalk

Same. I have my charcoal on the right.... I have the half grill on the left.

A few pictures of what you are dealing with could help us help you 👍

Intriguing, the S. African by Tekebo would surely know more about this cuisine...his name begins with a B as I try to recall, it'll come to me after I hit send. The sausage at a glance looks like a mix of pork and beef, I'll find a recipe and make a batch. Call it a challenge of curiousity.

@Tyrus this is my first time making south african food. someone gifted me boerewors, which is that coiled sausage. pap is a white corn polenta made into a creamed texture, the rice substitute over there. chakalaka is like a mix veg stew sauce.