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dennis will custom make anything you ask for as long as it's within reason and you are willing to pay for it. like i asked for a zippered cover with grommets on the bottom and a duck hanger for the 19. none of it is standard inventory but he made them anyway. what a legend.

A friend of mine had a “pepper cannon” which I had seen, but wasn’t prepared to spend that much money on. Later I saw these which are way larger, heavier, and made of milled aluminum. They are also hexagonal in shape, making them easy to operate! The top caps have pushbuttons in the top to release for filling, and the bottoms have a cap with 6 spring loaded ball bearings that snap them into place. The two together weigh just over 3.5 lbs ! You can leave the caps on and grind into the cap if you want some for a recipe, or just let it rip on a steak or eggs, or ? Bought the pair on amazon for around 200.00 . They will be the last ones I can already tell.. I bought a set of beautiful wooden ones from someone on here years ago, from TX I think.. but alas ,,they fell apart.. Don’t see that happening here ! Also on Amazon, those pepper corns.. Hands down best I have ever had. 7.00 a cup, but worth it ! And plenty of adjustment for different grinds in the mills!

After all, @DennisLinkletter is a genius! (Yes, I know that I'm milking it, but it's fun nonetheless!)

The imbedded link is a "mailto" pointing to customer support. "Secret menu" was an allusion to some restaurants doing the same, but there isn't really a secret product menu that I know of, though that would be cool. The wheel chock will reportedly be available for order via the KK website soon, but for now, you can email customerservice@komodokamado.com to place an order. I ordered two, myself.

All the new grills have their gaskets on the lower lip...

They are also very easy to cleave the longer ones - just hit 2 of them together and one of them will just split in two, very cleanly.

from a recipe that popped in my ig feed. no levain, just straight starter plus honey..

Well, answered my own question, lit a load of lump with the BIG weed burner (250kbtu) then hit it with air.. closed lid, brought it to 600 and let it set about 30 min.. Then on lower sear grate, gave the filet 1 min on each side, then let it set on the flames with no lid to about 109 internal.. and pulled it.. Let it rest.. Perfection ! Yay!

No, they actually come pre-cut that way now...😊

I wanted a turkey sandwich, I’ll bake the sun dried tomato sourdough tomorrow 😁