Leaderboard

And I don't mean 4 or 5 of your buddies or a fork lift and a case of beer, you really, really need to get a structural engineer to evaluate whether your deck can support it safely. It all boils down to gravity. You know, the force that keeps our feet on the ground and makes launching a satellite expensive. Your deck is designed to resist a reasonable amount of gravity, enough to keep you and your neighbors suspended above ground without crashing through it and being injured. IT IS NOT DESIGNED AND BUILT TO SUPPORT SEVERAL HUNDRED POUNDS OF WEIGHT IN A SMALL SPACE! And if there's one thing a KK cooker is it's several hundred pounds of weight in a small space. Deck design and how it's supported has varied over the years , we've all seen the news where the deck fell off the house and people got hurt. If your deck was built more that 15 years ago you're in the Wild Wild West era and I wouldn't put anything heavier than a lawn chair on it. Building codes began to address this and have increasingly mandated deck construction methods and design to the point that today any new house will have a deck that you can pack shoulder-to-shoulder at a party and have confidence you'll all survive the evening. But the codes don't address excessive loads like a KK weighing 500 lb. or more in a fixed location would be. That's where the structural engineer comes in. I have to get a little techie here, we're talking about weight and the ability of a structure to keep it where you put it after all. Deck codes require a deck to support a minimum of 40 pounds/square foot of live load(think of a 160 lb. person packed into a 2'x2' square that follows them as they move around and fill your deck with those people). Big party, right? But everyone has a good time and gets to take their chances driving home. Now let's look at what the deck is made of and the stuff that sits on it, that's called dead load. Codes require decks to support 10 pounds/square foot of dead load. That's enough for the deck materials and a reasonable amount of chairs, tables, etc.. What happens when you place a 23" KK on that deck? The footprint of a 23 is 23.5" x 30", now you've got 550 lb of weight concentrated in a space that 2-1/2 people would occupy for a short time. Less space than that since the casters are recessed. And the cooker isn't walking around, once you get it there it's there. Do some arithmetic: your deck which is designed to support 10 lb/sft of dead weight is now supporting 110 lb/sft. That's more than an order of magnitude greater than design. This is Not A Good Thing. Looking at the BB32 you're increasing the load to 118 lb/sft. There are no dimensions available for the SBB42 but I'd expect a greater increase, maybe somewhere around 130+ lb/sft. OK, techie hat off: What it all boils down to is that it isn't safe to put any of these cookers on any deck that hasn't been engineered for the weight and location of the cooker. You might get lucky and just experience some sagging in the first few years but eventually there will be a structural failure(we all fall down). As I said, that's Not A Good Thing. I've made my living building houses and decks for the last 25 years, never had one fall down. I use software to design beams, I work with suppliers on load calcs and I'm pretty good at what I do. I wouldn't put my 22" Supreme on my deck without an engineered design. "Do you feel lucky, punk?" I don't. Please get some professional advice before you plunk that new KK in the middle of your deck. FWIW, Bill

42" Teak Lid Removal Handles. It's big, it's heavy how ya going to lift that lid?

These will be shipped soon with two drill bits and some refractory patch. The Cold Smoker works fine in the Guru port but common sense would dictate the vapor would be more effective if released closer to the target. These are exactly two tiles in size and will be available in both the 25 and 28mm tile sizes.

The 42” SBB is our latest addition to the KK family.. It’s ID is 42” wide and 22” deep. It comes standard with 3 levels of 3/8”” 304 stainless grates that can be used to cook on 4 levels. Also standard is a charcoal basket splitter reducer that lets you cook on a reduced volume of charcoal. This creates a two-zone cooking environment and lets you cook two steaks quickly. Our guess is the total weight is about 1,500 lbs and rolls easily on 6 high-density black rubber castors, 4 in the legs and two under the body to distribute the weight evenly. The grill boasts 240 lbs of 304 and 316 stainless components. The standard tiled grills start at $9,200 and the pebble and bronze tiled grills are $9,460. This is a video of the inside of the beast.. This top grill is sold.. These of course are still being worked on.. This Pebble grill is sold.

I finally completed my storage unit. I kept trying to design something that used horizontal shelving then ultimately decided that @wilburpan had already designed exactly what I needed - vertical storage. His original thread is here: http://komodokamadoforum.com/topic/6027-built-a-storage-unit-for-my-kk-grill-accessories/#comment-61206 I don't have 1/2 the tools, 1/3 of the patience, or 1/16 of the skills that Wilbur has, but I still managed to get this thing together without too many issues and, more importantly, I didn't even get a splinter! No closeup pictures of my joints, they aren't nearly as tidy as Wilbur's. I'd never done half lap joints before and I did these all with my table saw - it worked well enough. I got better as I went. If you were to look at all of the joints, you could easily piece together the timeline of my build. lol I'd also never ripped down a 2x8 into 2x4s. Doesn't seem like it would be, but it's very difficult to find 'half'. I don't have a planer, so I was stuck with my best attempt at 'half'. I probably should have cut a thin edge off of each side of the 8" width to give me non-rounded edges. Failing that, I should have made sure my flat edges were used in the best direction. I made a few relatively minor changes from Wilbur's design. I put in a 2x4 under the center of each of the platforms (perpendicular to the top boards) so that I could put heavy objects on and not worry about the top boards sagging. Not sure if it was at all necessary, especially on the bottom, but it made me feel better to include them. I also noticed way too late that my shelf frames are upside down from Wilbur's. The middle support should help with that mistake. The second change was that I pegged the lap joints on the dividers - drilled two 1/4" hols and drove in dowels. Again, likely not necessary at all but I'd never done that before and it seemed like a good opportunity to practice. Last, on the lower shelf, I notched out the outside edges of the frame and top boards so that the uprights weren't hanging outside of the top and bottom shelf. In other words, the unit is flush the whole way down both sides. If you look at Wilbur's, his uprights are 'outside' of the shelves. Not sure there is a difference either way structurally. It took me three weekends working on and off to get this built. The wood, screws, and sealer cost me about $60. And I only had to message Wilbur once for assistance! Loaded in here are: the lower/sear grate, deflector, rotisserie basket and motor (in the bin) and smoking CI pot. Not loaded are: the main grate (unlikely this will ever find it's way to this storage bin, but it would fit if I need it to), upper grate, and baking stone (all three of which were in the grill working on some calzones for dinner).

It is a little trickier to do bread on the 16 inch KK but it is coming along. Baked this loaf at 450F and I think that is about as hot as I want to bake bread. Just waiting for it to cool off so I can see the crumb. It is cooled off and - There was some egg drop soup in the fridge and it just needed this bread.;)

This is my November Guru entry for the "Let Us Give Thanks" challenge. My niece's family -- all eight of them -- will be out of town for Thanksgiving and Christmas, so today is our holiday celebration. We started yesterday with the sourdough. This is a 78% Hydration dough with 30% whole wheat flour and 10% of the entire flour coming from the starter. Here it is after mixing and before the folds and overnight bulk fermentation. Today we did final shaping and into the bannetons for proofing. We baked these in the oven because the KK was busy with other things. A dark chestnut. Just right for this loaf. Early this AM we put the pork loin into a brine of apricot nectar, water, garlic (lots), salt, and sugar. Recipe from Adam Perry Lang. After eight hours, we mixed the rub, and then rubbed up the loins. Onto the KK, using the cold smoker with apple wood chips. Need more pics of that KK: Meanwhile, I prepare the glaze of apricot preserves, cilantro, garlic, and lemon juice. Next, I'm making the prune, rum, chocolate cake. Recipe from Milk Street Kitchen. The prunes, rum, and molasses after a short turn in the microwave. The mixed cake into the springform pan, then into the oven: Out of the oven: Our guests arrive, and Kodi gets re-acquainted with my grand nephew. He's wondering whether this little dude is a puppy or something he can eat: Next, use the indoor grill to pre-char a cedar plank: The pork loin comes off the grill. And the Camembert goes on after cranking the temp to 400. Still cranking apple wood smoke: Finally, everything is ready: Satisfied customers:

I was thinking the same thing.

Like the man said, and I am always reminding myself - Gravity never loses! When I had my deck built (back when I had the POSK), I had that corner of the deck specifically reinforced for the load and I used ironwood for that corner of the decking (it's one of only 2 woods that won't float and it doesn't support combustion - it will smolder but not flame.)

The red is "permanent," and much more difficult to remove, so if you think that you'll want to shift the rotation points from top to center (or vice versa) at some point, you'll want blue Loctite.

Definitely gotta try the chimi ribs.

Still doing those 3 min. pressure cooked eggs. Ready to put the cover on and cook. Breakfast is served. Out of hamburger buns so decided to make a batch and do some different tops for a change, plain, egg white, egg yolk. Plain, I like these the best so that answers that.;) Leftover burger, parsnips, carrots and tater tots, only the tomatoes and greens were fresh. Those tater tots and crispy on the outside and soft inside. I can see another batch of tater tots coming.

Well done. btw - speaking of Wilbur, we haven't heard from him in a good while. Hope all is well?

It's a thicker slice of a egg based bread, popular here at the chain steakhouses - usually grilled with lots of butter. You can find it also in some supermarkets - pre-slathered and frozen like Charles got, or fresh in the bread aisle and do it yourself.

Like Charles said, it's everywhere here in the US. Sometimes it's called "Egg Flower Soup" because when you make it, you slowly drizzle a beaten egg into the soup while stirring, to create a chrysanthemum looking effect.

Looks absolutely delicious.

The surgery went well. Very little nerve and tendon damage. He put a pin and a small plate in her finger. Plate stays forever but at some point in the future the pin will come out. First follow up appointment is Monday the 21st. They have her on oxycodone for pain. Attached is a x-ray with the pin and plate.

Thanks everyone for your well wishes. I wanted to take a moment to thank you all. I seen the orthopedic Doctor today. I am scheduled for surgery in the morning at 7am. The Doctor said he didn't think there was nerve damage since I had feeling in my finger. But he didn't know bout my tendons and ligaments till he goes in. The x-ray is from today. Clear view of the break. Can't wait till this is all over. The best thing that came out of this is a lonnnnggg vacation. And my workmans comp is good enough to pay the bills.. I feel really good about that. I def ready for some pampering with some good food. Hope you are up to this pampering ckreef..

take pixs, cschaaf.

Opps here are the pics:

This is a favorite for the kids and great snack meat for me. I buy pre-brined shoulders from a quality German butcher here. Saves me the work and our fridges are always filled and not much room for a big chunk of meat. Mostly I'm busy and lazy Cold smoked about 2 hours than hot smoked at 235º and then pulled at 138º wrapped in foil couple hours then into the fridge. Put the ham into the deep freeze until it got firm for slicing. The coffee wood smoke is beautiful. I think it could be sucessful commercially. Kept 2 stacks for immediate consumption and then threw 7 into the freezer. The kids will go thru this in 2-3 weeks