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Injected tri tip. With this tasty sauce...gave it some rub..Looking good..yum Sent from my SM-T835 using Tapatalk

Another fun coincidence - Friday evening I did a peach glazed pork chop and used this vinegar to thin out the Peachalicious BBQ sauce. It's corn season! Direct, main grate, peach wood chunks. Plated with basmati rice and a side salad.

Must have been something in the air, Aussie, as I did a tri-tip last night for a buddy who came over for dinner. Straight up Santa Maria style (Oakridge rub). Direct on the lower grate, with post oak and mesquite chunks, corn on the half main grate (love this thing!). Crusty Italian bread. Came out a perfect Medium Rare. Plated with a baked spud (air fryer). A nice 16 yo Ridge Zin to go with an almost perfect meal (per my guest!)

It's a great time of the year for fresh fruits and veggies so I'm making the most of it with this breakfast. CK, there is Peach White Balsamic on the greens, it made for a very tasty treat. [emoji4]

Sourdough with fresh milled Kamut harvested from a nearby Egyptian tomb.

Sorry about the poor photos. Wife went out tonight for a gin night with some mates. One of the husbands joined me for a steak.... Then the kids had some friends over... so 1 steak became 2. And this was my only chance for a snap, before it was gone. Sent from my iPhone using Tapatalk

Tony, both those dinner look wonderful and lucky you fresh corn on the cob. I can't be far behind. Troble, I think you own Chicken schwarma. Dinner looks wonderful and I'm sure everyone loved it.

BINGO!!!!

When I had my deck built, I specifically had them do a 4' x 4' section of the decking in the corner with Ironwood for the grill to sit on. Also had them shorten the span on the joists for the extra weight. While you can scorch Ironwood, it won't burn if a stray coal lands on it. (Main reason that I stopped using the chimney and went to the MAPP torch to light the grill after I did drop a hot coal on it. Sanded the spot out and you can't tell it ever happened.)

Exactly right. When you go to check out it will calculate it. He charges freight from California to the state you’re in. Mine was $218 to Arizona for my 23 and a whole load of charcoal and accessories. Everyone here recommends loading up as much charcoal as you can when you buy a KK since he throws it on the pallet and you don’t have to pay separate shipping for it.

Wow.. That brings back memories.. Sold to Steve K. in Brooklyn, WI May 28, 2006 must have been one of the first with the CNC cut metal because I thought they all had the first generation of the hanging firebox. Those very early fireboxes with legs are huge and the cracked leg is not an issue, probably done taking it out as Rick said. That grill also has been superheated probably in an attempt to clean it.. I cringe when I see a lid that is white because of the temps needed to do that.. Wow black painted spring too.. we have zinc then nickel plated ones on the site. will be a better spring as well as more cosmetically appealing. That grill used standard thin-set and grout so it is PRE-Elastomeric Acrylic grout and it's imperative you keep it well maintained.. all crazing/cracks should be filled with clear silicone.. Those grills will self destroy in a repetitive freeze thaw environment.. as will a granite mountain The Elastomeric Acrylic grout/insulation which is not both the adhesive and grout solved the last problems and the Achilies heel problem of inevitable expansion when taken to high temps.. no escaping physics. I'm guessing that the upper latch plate is not welded to the grill so this can be upgraded to the latch with bearing and cam. May I ask does it have a black fiberglass or Stainless rear hinge spring cover? Please feel free to call me and discuss upgrades.. I tried to make them always work in earlier KK grills. That is not the original gasket we used a ceramic with fiberglass gasket and still stock them.. I also noticed there is no SS lid tail spline which made the ridge point much more durable and prevented the damage shown with this one.. We can probably dig thru a huge pile of old tiles in the factory garden and find and cut some specked glass green half tiles to fix that tail if you like..

Hi all! I'm Kevin and I'm a newbie at this forum. I live in the UK with my wife and daughter. Love cooking and everything connected with food. Besides that, I like kayaking, fishing and hunting. I was lurking this forum a bit and decided to join this awesome community. Glad to be a new member. Nice to meet you all here. Have a great day!

Steve, maybe it's time to replace that Commodore 64.

Chicken schwarma with Mediterranean salad and Tadziki

Egyptian tomb lol .nicely done sir bake alot Sent from my SM-T835 using Tapatalk

Here are the spare parts https://komodokamado.com/collections/23-ultimate-spare-parts If you need more just leave a message on the chat window and my staff will take care of you.. If you have any questions, please feel free to call me should you have any questions or there is anything I can do for you. I'm online taking calls and chatting daily EST from 1pm to 5-6pm and then you can also try from 10pm to 6am (hit or miss) Dennis • Los Angeles (424) 270-1948 • Whatsapp +62 818 850-860

I am green with envy. That'd almost be worth the five hour drive to San Diego for me. It's hard to get truly great Ahi in Phoenix, especially in the summer. I find Salmon here is generally better here for Sashimi...my guess is because it's a colder water fish, I think it freezes better than Tuna. I travel often for work (Before COVID craziness anyway), and anytime I am in Cali, I definitely take the opportunity to partake of the fresh sushi/sashimi.

@AJR it’s my favorite as well. I’m lucky San Diego is a tuna town....right now all the fisherman are selling direct to homeowners since restaurants are down. You can go to the dock and buy fish literally fresh off the boat. It’s $10/lb for yellowfin tuna....that’s insane.....two years ago when the water was warm and the tuna were jumping into boats it was $5/lb for most of July. Bluefin is $15/lb....(which is the price for bluefin nigiri piece of two at a sushi restaurant). I make this dish all the time and people think it’s fancy big it’s just ahi on top of soy sauce with a drop of siracha. Takes 5 minutes and is crazy cheap @Basher I booked it the night before in water, white wine, police oil, sweet onion, celery, carrots and salt & pepper and dried basil. Then I put it in a bag overnight with salt & pepper, white wine, garlic, olive oil and dried basil....I’ve always loved octopus over a wood fire and I have fond memories eating it in the Greek islands in 2007, so when I saw it staring at me I said “WTF! Why not I can cook anything in my KK”. So I bought if it was only about $23 for 3+ lbs, and I watched the two YouTube videos and kind of combined them. Turned out great. Will definitely do it again....next tine will sear it on lower grate but overall it was a winner

Thanks my friend

Yep the gasket leaks abit. The latch works just fine. As for the tile I found some at HomeDepot that matches almost exactly. I will take in to account everything you have said. Very helpful and informative. I will keep you updated with my progress. Thanks again. Jon.

Does the gasket leak, or you just want to replace it because it got greasy? You can get braided fiberglass wood stove gasket, and glue it down with high temp RTV silicone. The last time I needed to fix up a kamado with fiberglass gasket, the braided fiberglass was gray instead of white, which helps it not show charcoal dust as much. You can scrape off all the old gasket and silicone, then cut a new piece to fit. Before you do any glue down, you might want to take off the spring on the back of the grill, and loosen the nuts on the hinge plate to make sure the lid is sitting flush to the base. Tighten up the nuts, re-tension the spring, and then you can lay down a bead of high temp silicone on the base. Put the gasket on top of the bead of silicone, and close the grill up for a few hours until it cures. That should seat everything straight and tight. Don't press down on the lid any more than required to close the latch while the silicone is wet. You want the bead to stay thicker and help close any irregularities in the mating of the two surfaces. Your latch looks like it took a sideways ding? Does it still catch tight? If not, get that straightened up first, so that you'll be able to make a good seal. As for the tile work - see if you can find some color matched caulk from the tile section at your local Lowes or Home Depot. You should be able to find some sanded caulk that matches your existing grout color, and just use that to both adhere the tiles and fill the gaps between them. When I have done that, it was with high temp black silicone so I didn't have any concerns with heat. You should be fine as well, but if you're worried about the heat go with some regular thinset. People that have used regular thinset on... ahem...other...grills have have excellent results.