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Hey everyone..I finnally jump on the band wagon for our new komodo kamado..ready to start posting my cooks.looking forward to getting to know everyone..Happy Grilling

Here is a chart that created and have saved in my iPhone:

Great Pun!!!

That's just bad business. Let's hope for some evil voodoo KKarma for those involved in the heist!

skreef welcome It's great that you joined officially. I'm looking forward to more of your gorgeous cooks

Tinyfish, I'll stop on my way and pick you up between the two of us we should be able to find him easily

Welcome aboard sweetie - I guess I can't talk about you any more - J/K I love your cooks and I know these KK owners will love seeing what you got. Since I just went through tonight's pictures - dinner looks almost as good as it tasted. Can't wait to see your post.

Welcome and I look forward to seeing some of your fine cooks.

Its been awhile since I ordered my One Grill roti and motor but I ordered it for my KK and it fit, both sides, without issue...no force fitment required. However I did have to get creative with spacer washers on the KK bracket side as the motor and shaft did not sit in alignment with the KK receptacle/rotating bushing.

Congratulations! Using the KK, like most properly designed and manufactured items, will continue to put a smile on your face each time you use it long after the shine on the SS grates is gone . Be prepared!

normstar, I trust you are open to hearing a woman's point of view, I put the steak on the grill at 250-275F and just let it be until the internal temp. was 125F. Take it off the grill, cover and open the vents and when I have a good set of lump in flames the steak would go back on the grill to sear for perhaps a minute then flip to do the other side. When doing steak on the grill I like mine to be reasonably cooked. I'm not into rare. Now if doing the steak by sous vide I'd have the bath set at 132F and it would come out cooked but it would look very red:) I do my burgers the same way but I'd cook them on the grill until the internal temp was about 150F not the usual 160 or so because normally I'd grind my own beef so hopefully missing all the bacteria contamination associated with ground meats from the store. It certainly takes longer to cook this way but I'm not is a rush, just want to enjoy the results. That's my 2 cents..

Bought some 90 proof vodka this afternoon just in case. Of course I'll have to drink some to fend off life's lemons in advance - LOL

Kerri - in both of my "Care Packages" that came with Beauty! and TheBeast there is the shaft that I see in the video Dennis shot. And three springs. I'm thinking that I need to call Dennis, find out if OneGrill was supposed to send the shaft, and then call OneGrill and get them high behind this. I'll keep everyone posted. Damn the luck! I'm just gonna have to eat steak this evening! When life gives you lemons, buy some vodka and make some LeninAde!

Got this from another forum so I trying it tonight so I thought I'd share. Granny smith apples cored and hollowed out pieces. Hollowed out pieces mixed with sugar, brown sugar, cinnamon and stuffed back into apples. Apples covered with strips of pie crust. Baked raised indirect at 400 for 45mins or so with some water in a pan.