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Dennis, Tekobo and MacKenzie are riding in the desert in Dennis’ car. All of a sudden it makes a loud pop and kills. It won’t start and there’s nothing but sand and cactus around them. Dennis: We’ll have to start walking. I’m going to take the battery with us. Maybe I can rig something up to send help by Morris code. MacKenzie: I’ll bring the radiator with us. If we get desperate enough, we’ll have to drink what’s in it. Tekobo: I’ll take one of the doors off and bring it. Dennis & MacKenzie: What? Why would you do that? Tekobo: If it gets hot enough, I’ll roll the window down.

A nice looking cook @jeffshoaf. Good for getting close to the food you are griling. Your work looks like it is coming along well @Basher. I think you will reach a good balance between your ODK and IDK, particularly since the latter will include your new dry ager! I find that I rarely use my Argentinian/Parilla grill. Mainly because I find the KKs so much easier to light. That said, I want to do a lot more experimenting with fire cooking a la Lennox Hastie and others. Winter will see me bundled up and outdoors I hope, trying out stuff on the KKs, Argie Barbie and Solo Stove. What fun.

Hi to everyone on the forum. Finally ready to join this proud forum and “obsession” I am happy to seeing light at the end of a tunnel, which has been lit by a lot of lurking, countless visits to the komodokamado.com website, a friend actually buying a Komodo Kamado (because I presented it to him) and in the mean time for sure also a lot of food made on my Primo and Big Green Eggs. My son once said: “today is tomorrow yesterday” You need to do something for yourself once in a while and the boat is docked, taxes payed and the final trip for my Big Bad blue should happen next week. I am looking forward to the unpacking installation, feeling and startup of this new machine. It will only be new once, but with the food I have been presented from it it’s ok to be broken in, I am certain I will get my hands dirty to make some hopefully good food on it. Carsten

I've read those posts too. This is just as good as that...but much cheaper. I've found when something is advertised as just as good as...an iPhone, a KK,....it isn't. In this case I'm rooting for the real thing...wood. But someone needs to get it to test it out and see how good or bad it is. Good luck with it and keep us posted.

Hey Tekobo, we are now famous, we made the joke list.

I refuse to laugh at your awful jokes @Poochie but I am sure I would enjoy a road trip with my two amigos!

If you need any tips on how to bundle up I'm here for you.

Nicely done Jeff. That fire looks easier to manage, quicker to get to cooking stage, and less wasted fuel. I am sooooo missing my bbq’s. This is my house at the moment. The KK and the Parilla are locked down in the back yard. The Parilla was mostly used when I exited, however, it was also the newer toy so it will be interesting to see which bbq I gravitate towards when I return. It’s been 2 months away and hence not many posts. Hope to be back by Xmas with a new garage and kitchen- not that I’ll use the kitchen much with the bbq’s needing some cooking attention. Sent from my iPhone using Tapatalk

I finally managed to build a fire that's not way too big for what i was grilling - a dry aged ribeye and a couple of thick pork chops. The steak was for dinner and the chops for later in the week. I'm really enjoying this grill; it's just a bit overkill for these small cooks.

I’m a huge fan of steam table pans for use in the KK (both stainless and foil). The ones in the picture are a bit shallower than typical steamer pans and a slightly different size. The half and the third sizes get used regularly - either for deflectors or drip pans or just sides. This is an older picture, but shows the third and half sizes in a 42.

It’s 85 degrees today in San Diego….just saying. And my kitchen is being redone this week and next and while I originally thought I’d cook every meal outside the Lack of a sink & dishwasher puts a crimp on things and I’ve only done KK chicken breast/griddled quesadillas and have opted for takeout almost every night. hang in there @Basher it’ll all be worth it once you’re done