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Thought I'd share a few photos of a night we had last month at the Satay stands of Lau Pa Sat in Singapore. One thing I've not been able to do well on a KK is Satay... They shut the street at 7pm near my office to create this Satay street food haven! Sent from my SM-G935F using Tapatalk

I just received a Dalstrong shogun series chef knife about 30 minutes ago. It's so darn pretty I don't want to use it lol.

I just knew there would be some very informed soul that knew about this stuff! Yep, very expensive is an understatement. The stuff that NASA and the Aerospace program in general uses is truly amazing and is one of the things that drew me to that field initially, you know, "boy and their toys", but the knowledge derived is still helping us today in the civilian world. I worked on parts of some pretty interesting project, very small parts but enough to get my brain stimulated. I worked for a division of Coleman Engineering on the camera systems but I got to go up and poke at the dummies they used for the tests. Wow, really scary, like poking a corpse! Here is another photo, courtesy of the French Researchers, that I needed when one of my previous hobbies got the best of me. I really wanted to know why a round ball was not accurate in flight, even if it was a 40mm round ball.

Oscar may have the best version.. “Imitation is the sincerest form of flattery that mediocrity can pay to greatness.” ― Oscar Wilde. It's not and it will never be.. So I'll just accept the flattery and leave it at that..

https://www.behance.net/gallery/46396115/SKID-the-first-wooden-chef-knife Outback Kamado Bar and Grill

OK, so we combine a carbon-steel edge with an acidic wood? Have these people never heard of rust? It is beautiful, a real work of art. But I'm a woodworker so I may be a bit biased.

Can't wait to see what you come up with - more guts than I've got, for sure!

Bad flashback to grad school!! @FotonDrv - Yeah, it think you've got the wood chipping issue well in hand! The chips that I got from Fruita Wood look like they were just run through a chipper. Random small bits of various sizes. I occasionally find one that I have to break up to get it to fit inside the CS. My advice is to keep'em small. They'll fill in better inside the smoker. Classic efficiency problem - optimal size for good airflow (not too small) vs maintaining a continuous burn (not too big), plus not having to refill the tube if you want to smoke something for a couple of hours.

After many, many hours of searching over the last few days I've basically given up. There is one possibility out there. You can buy it direct from Japan with about $300 worth of shipping (no thank you) or from a company in CA ($10 shipping) but they are out of stock for the XL 30" model. (I would have to settle for the 24" model) So I took my research in a different direction and started looking at castable refractory cement. I totally don't know what I'm doing so it would be an interesting experiment but I'm not scared. I have the basic idea and game plan so we'll see.

Did you find a replacement for the one your really wanted yet, or just being hopeful you'll find one by springtime?? For yakitori or satays like this, they need to be near the heat source. Only way to do that in the KK is the sear grill, but it's difficult to reach all the way down there to flip tiny wooden skewers - and the sticks burn up too easily (even if you soak them in water first)! That's why the yakitori grill that Charles and I have works great - the skewers hang off the edge and the grate sits right on top of the charcoal.

I adjusted it.. Bobby and I have spoke on the phone a few times and I have some kind of a relationship with him. I'm guessing I'll get some response.. Still LOL

Stayed in a Sikh temple for a couple days back in 1966. That was towards the end of my round the world trip, went to 23 different countries.

Won't find that in Singapore its so hot and humid you need to take a couple showers a day to keep comfortable.

Back in the day I remember some fancy cameras that would allow us to peer inside a section of a rocket motor as it was burning to look for a particular anomaly. That was very expensive and we didn't do it that often. Cool videos, though. https://en.wikipedia.org/wiki/Schlieren_photography

The external bands make it look more like an rj posk. If this thing ever makes it to production, I'm takin bets they'll never have one pictured next to the real thing. Sent from my iPad using Tapatalk

I think if you read between the lines, what this means is this: We built our own KK by tiling up a ceramic pot, found that it would cost more than a KK to produce and still be a ceramic pot. If we back off to the ceramic pot we can dial down the price, continue to "borrow" other KK features where possible (like 4 level cooking) and call it our own innovation. The new Big Joe is going to be around $1900. A KK 23" Ultimate is $4260. If they can do a 4-level Big Joe with all the other borrowed KK features for $3K their fanboys will eat it up. But it will still be a ceramic pot.

You had me at "wild thought". Although...an adapter for that door isn't a half bad idea. If you could mount the cold smoker to that you could still use the guru, and not have to drill another hole in your KK for a cold smoker port. Call it the "utility port" instead of gas port.

In the few times that I've used the CS, I've not had any problems with smoke layering in the lower part of the grill. I open the top vent about a full turn and see smoke seeping out, similar with the smoking pot. When I opened the grill doing the cashews, I got a nice face full of smoke.

@FotonDrv - if you're going to use those limbs in the CS, they need to be fairly small, not bigger than 1.5 inches in length/diameter. Think wood chips vs chunks.

True! Now if it bolted onto that gas port on the other hand... lol

You got it - homemade pastry bag. But I have to admit that I stole this idea from the smoker pot master, himself, Syzygies!