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I have a cyberQ Wifi, but not the cloud version. WIFI controller is running in infrastructure mode, so I get connectivity where ever I am via Cellular data connection back to my router. Pit Viper pushes snuggly into my 23 and 42 KK Guru ports, no adaptor needed.

When I first got mine, I ran it in hot spot mode before I could figure out how to connect to my router. I was a bit disappointed, but I think it was simply a case of too many obstructions. It’ll do fairly well with a good los. 50 ft ish? I’ve never used anything but ac power, but I understand it works fine in the manner you described. The fan plugs directly into the guru port, no adapter needed. Once the unit is powered, it will stay set even if you lose connection, as long as the power to the unit is on. Even if the power goes off and comes back on, it goes to the previous settings. I still love my controllers, I don’t do long cooks without it. Sent from my iPad using Tapatalk

Hi, everyone I’ve been cooking on a BGE for 5 years now. Ive been eyeing the Komodo Kamado for about 2 years. I’ve been emailing Dennis lately and got a quote for shipping. Now i’m just trying to figure out my finances then I’m ordering. I’m new to this forum but I’ve heard so many good things about the Komodo Kamado. Just wanted to say Hi and introduce myself.

you will need to open lid all the way

The autocad does not lie. The lid tilts back and occupies space to the rear when fully open. You will find it incredibly inconvenient if you can't fully open the lid. Can't advise you on the "hang off the edge a little" part.

I want to get a 21 supreme in metallic bronze. Is there a break in period for the Komodo Kamado??

Thanks Tony, that's kind and very helpful. I go down rabbit holes on this forum and am easily distracted so this is a great cheat sheet. I started out looking at Kemi's reply on Japanese food, looked up something that I thought might work and realised I didn't have any so ordered it, then I had to leave for London and just got back. 😂

That would be great. @CeramicChef Ken, if you're out there lurking - we miss you buddy and want you to come back and be active in the Forum again!!

My new toy. Picked up a folding Brod & Taylor proofer. Maintains a humid environment at precise temps for proofing dough. Here it is in action doing what it does best: proofing. This will become English Muffins for tomorrow's breakfast. A completely frivolous purchase, but what the hey.

This week’s loaf is Trevor J. Wilson’s Champlain Sourdough, which is mostly white bread flour (I used Giusto’s Artisan) with a touch of fresh milled spelt and fresh milled rye. Trevor has an ebook called “Open Crumb Mastery” in which he contends that open crumb is 80% fermentation and dough handling and 20% other factors. Whilst most amateurs are fixated on hydration, Trevor says they’re looking in the wrong place. This loaf was only 70% hydration, using techniques from his book. I think I believe him. Next week I’ll begin experimenting with a higher proportion of spelt and rye, and also replace about half of the bread flour with high extraction hard red wheat. I’ll also boost the hydration a bit (75% for starters) due to the higher amount of whole grains. Once I have everything dialed in, I’ll move my indoor baking back out to the KK.