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This cook ended up melting tender. Cooked the shank at a slightly higher temperature wanting to melt some connective tissue. The main part could be cut with forks

If people at the office knew I hand washed and waxed my grill....

If air is leaving the chimney the fire will not go out. Anytime you are too hot, close the damper top a bit. If it's heat soaked it takes a while to drop so always better to start slow and add airflow to get hotter. Almost forget the lower settings, you can adjust a bit down there but for lower temps, it's all about the damper top. 930am in Hawaii is 5 pm somewhere!

Well after days of deliberating on color, I finally ordered the SBB42.... in matte black pebble. I want to thank everyone on here who gave advice. Don’t hate me if you were rooting for cobalt blue pebble! Lol. Now the wait for delivery. Oh, I did order a blue cover though lol. And yes, the alcohol does work..... in moderation.

Yes the 42" SBB rotisserie cradle is massive, to give one an idea. It's 55 lbs of 304 Stainless!

That sounds horrible. It reminds me of a uni race we used to run. Half way around the track we had to eat a cold meat pie and skull a warm can of fosters! It makes me wretch just thinking about it........... It sorted out the athletes though!

If there is no breeze, I sweep the ashes right out the draft door into a box pushed under the grill. If there is some wind, I put half 6" of duct tape lengthwise on the edge of a trash bag then put the other half on the lower draft door frame and sweep the ashes out.

Hi, Dennis all I can say is WOW!!!! The grill is amazing. Every great thing said about the Komodo Kamado is so true. I told my other half this was my last grill but something in me is saying maybe not.

I got my 21 KK today!!!! I’m unpacking it now and I will post pics soon. But I’m a little confused there’s no ash door like the 23?? Is this correct???

Congrats! I was amazed at the size of my 32” when it arrived. Pictures just don’t do these cookers justice. I would imagine the 42” is amazing in person. Great color choice also!

Let us know how it works out, and of course, pictures!

Back in Black - just sayin'...

Thanks, I’m doing another slow cook this weekend. I’m not sure if ribs or pork butt but I’m gonna give all your suggestions a try.

Terrific! Another midwest USA KK (although I was rooting for the cobalt blue)!

Woohoo!

Awesome. Go big or go bigger seems to be the forum rule! Looking forward to the grand reveal.

Family said the ribs were great. I went in to work for some OT. Our third watch was super short handed so I went in. I’ll eat the ribs tomorrow hopefully they saved me some.

Straight to the SBB - you're ruined for life!! Enjoy the anticipation - the day it arrives will be a memorable one!

I take it this means the ribs came out ok? LOL! I did exactly the same thing with my first slow cook - futzed with the bottom vents but didn't think about using the damper as a primary means of controlling the temp. You'll start to learn that a quarter turn of the top does x, a half turn does y, a full turn does z. Next thing you know, you've got it dialed! [bad pun sort of intended]

Better hold that beer until daughter is home safe and sound.

Suck'em up, Brah!

Either one will be better than not having one.. Sent from my iPad using Tapatalk

Oh my goodness, Alohapiggy, that unit is awesome. All I see is at the back is the serial no. What an awesome unit and when you cook on it you are going to find the cook is just as beautiful and the taste of the food moves to the next level. I agree with Tyrus that sign comes in handy. Keep it, please keep it. Fortunately I kept in mine and I have them in my ODK. I am confident that it won't be long before you consider this one of the best purchases you have ever made.

Sliced after resting