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The answer is the incredible increase in costs for Dennis to ship these smokers. So being the genius that he is...he invented the wheel, the light bulb, and the Ronco Pocket Fisherman....he decided to take the lid off of smokers and stack another smoker on top of it...crate to crate. Now he can lose less money in the shipping process. I believe the 42's still come with the lid on. SOME 32's will also come with the lid on since there may not be a smaller smoker to stack on top of every 32". He does not stack a 32 on top of a 32. Just smaller KK's on top of 32's. I forgot to add..."How do I know if mine will have the lid separated?" You'll get an email with a short video on how to put the lid on...only if yours is separated. No video, No separate lid.

I like spareribs and these came out very well. I cooked them at 230 degrees for 5 1/2 hours. Royal Oak lump and cherry smoke wood. I did wrap them this time in butcher paper. Next time I won't just to see if there's a difference in the taste.

Silly Cajun! 🦝

I bought 2 full size steamer pans from a local kitchen supply place. I put one pan in the other and now I have a double bottom pan to catch drippings and they'll never burn in there. I also did the exact same thing to a half size pan since it's big enough for a boston butt or a chicken. The huge advantage to the double bottom pan that Dennis sells is that it's shaped like the cooking grate. But I was too cheap to buy it.

I don’t recall where I saw it but there was a remark somewhere that the grills are now shipping in two crates. Again, I don’t recall whether the reason was to better facilitate shipping, storage at the import end, cost, a combination of these or something else entirely. Probably no coincidence, however, that this video recently appeared on YouTube.

I actually wasn't sure how much the crane is able to safely lift over my house (as the drop zone is quite some distance from where the crane had to stand)... So I asked the guy. Safe up to 3.000kg. 42" SBB supported

If Tony come down here, it would be to get my gumbo, crawfish bisque, and chili with beans recipe. He's a closet chili with beans lover. If fact, one time I heard him say that beans were good for your heart.

The chili is health food cause it has celery in it 😁

That's why Dennis pays me the big bucks!

Done

Hello together, My name is Marc, and I guess I am the latest Komodo Kamado owner in Germany After a long wait of two months my (first but for sure not last) Komodo Kamado finally arrived in my garden. It's a matt black pebbles Big Bad and it's a beauty! Set up was not easy though as my garden is located uphill - only two rather narrow stairways lead to it. I ordered a crane to do the job ... And I can tell you seeing the grill hanging in mid air (over my roof...) did make me nervous. However everything went fine and, ...well. See for yourself. As I learned from reading other welcome posts it seems to be customary to post photos of the new family member member I already did 3 jobs on the grill - works like a charm. One question though: Opening the top damper works very smoothly. Closing it however doesn't, unless I close it REALLY slowly the damper jiggles considerably. I assume it needs to be adjusted.. probably with the nut screw inside of the damper? Before I get my hands on it though I thought asking might be smart ... Have a great Sunday Marc

I was going to ask the same, i wonder if it was a special request ? I received mine last summer and it was a single crate.

I think a lot of us were cut from the same fabric as Bruce.

Yeah, Dennis turned us onto this simple "fix" back in the day. Several of us with our KKs on elevated decks noticed that the top vent would "wander" when we walked around, messing up our settings and wondering why the temperature was wrong from where we initially set it. These springs work, but they don't last very long and will need to be swapped out at least annually. Part of my "spring touch ups!" (pun intended! Taking lessons from @Poochie 🤣)

Yes, @Bruce Pearson you have a gadget "problem" and need counselling, or at a minimum, cooking lessons to use all that gear you've acquired! 😄

I use my broiler pan from my indoor over as a deflector. It also catches any drippings I might want to use. I don’t need it for indoor oven because it doesn’t work. So I bought the Anova steam oven. I think I may have a kitchen gadget sickness! I get all this cool stuff but hardly ever use it.

Another fan of pebbles! Glad to see you got the KK where you wanted it. The jiggle in the top vent can be modified (not sure if it'll cure it) by getting the spring out of the spring loaded toilet paper holder plastic piece. Now unscrew the top vent all the way (remove the cotter pin first) and place the spring on the threaded shaft. Screw the vent back in place and put the cotter pin back in. This will also cure it of moving when you open and close the lid after you set it where you want it.

Same day pizza dough. 65% hydration cooked at 625f for ~5 min each. The kids were halfway through the first one by the time I finished cooking.

I had a good idea where I was going I went with butcher paper over a Texas crutch as it is for chili. Overall I am happy with the results, not the best flat I have ever cooked but the point is perfect 👍

so i got it up the roof. i didn't use the straps. i didn't use the dolly. i took the top off. one guy in the front lifting by the handle. two guys in the back holding it by the base and handle. step by step. hernia by hernia. we got it up in fairly short time. i chipped a step on the stairs but better the stairs than the grill.. the handles are very useful and they do support the weight of the bottom grill half. it's good for lifting up to the cart. would have been extra difficult without these handles. i'm glad i got the 19. the 22 TT or anything bigger, i would have needed to hire a crane and i am not sure if the roof would take that kind of weight. anyway, it's all setup, and now i need to find the time to fire it up..

And now for something not poultry related 😁 Tomorrow I will turn this into brisket chili for the super bowl on Sunday 😊

Spun some chook the other night - jerk chicken thighs. Foil pouch of pimento wood chips, leaves and berries (aka allspice). Plated with some roasted spuds and homemade coleslaw. Yah mon!

Your guy deserved his 60 bucks. It's nice to get a guy like that who doesn't mind helping out.

@Poochie - there are two "models" of tagines: serving tagines are elaborately decorated and cooking ones, which has less decorations on it. I have no issues with putting mine directly on my gas cooktop - just warm them up slowly and don't go over medium heat. If you research them, they are traditionally set on top of charcoal fire in another clay pot. I own 2 of them and use them several times a year, as I like Moroccan food. Here's a link to a good source for both "models" of tagines. Moroccan Cookware | Treasures of Morocco No different than the Donabe pots that many of us here have for cooking rice. Goes right on the gas stove. I also have Bulgarian "clay pots" for making stews, which typically go in the oven (cold) so everything heats up uniformly.

I was getting worried when I saw it, for the life of me I couldn’t figure out how Tony could have gotten down there and slit your gasket on you 😬