rorkin

Makes me want to buy a new one just for the cool new stuff

Re: Smelling like Q?

Secondly, how do you manage not to stink of smoke when you use the KK? I always have to shower after cooking because I stink like smoke.

Thanks

I'm in the same boat and am forced by my lady to shower multiple times or have to sit on the floor with my dog..

The solution:

I've set up a fan to blow across the cooker from the side, a little to the front.. does a great job in keeping the smoke away from me.

But that damn smoke is sure sticky..

You have inspired me to smoke my annual cigar when using the smoker. Kill 2 birds with one stone

That way it saves an extra shower

First used 1 cup of cocunut cream ( the stuff that rises to the top of cocunut milk) and heated with the curry till oil appeared on surface..

Then cooked in some cubed chicken breast , then another cup of cocunut milk. Cooked in some cubed potato and onion till soft. Served on Basmati rice with basil garnish .. Voila.. Yellow curry is very spicy but not really hot.

Re: Perfect Thai? Lobo Paste...

This is what the Thai's cook with..

http://www.lobo.co.th/currypaste.html

Distributed in the States by

http://www.anhing.com/

This is the only one as far as I'm concerned..

I tried some of their Yellow Curry last night and it was terrific

Re: Komodo the plagiarist? NOT!

Time for clarification..

What does that leave? Tiles only the tiles..

I have had the KK through many cooks and 2 winters.. No tiles have fallen off.

It is adjustable

If Dennis says something is true.. It is True !!!!!

There is no better legacy for him than the man he raised.

roughly how long do you cook your ribs. ? Loin or baby back, Temp ??

JUst asking a few others for the secret of life ..

Do you let the meat shrink back a little on the bones or not ??

I have seen 2 schools on that one..

You don't have to kill me if you tell me.. Hopefully.

Re: I'm in the States for a while.

My father is terminally ill and has entered hospice. I flew back to be with him. No good time to loose a parent, I'm not sure how long I'll be here.

I cant say it better than all of the above..

Rory

Dub' date=' where can one get the canned curry? I hate pounding toxic glop. [/quote']

I have used the canned Thai curry's as well with great sucess. There are about 4 or 5 or more different kinds made but they all seem to be made by the outfit pictured in the previous posts.. Very available at asian grocery.

I guess a purist would try to make their own.. As to the fish sauce ingredients, It all smells pretty rough but when blended in it is a wonderful and rich flavor. We do make our own indian curry's but that is basically just blending the fresh spices.

I did the no knead dough a bunch of times.. Great as bread but would never work as pizza dough.. I guess dennis can't do this but my neighbors go to a local pizza shop (nearest one is 40 min away ) and buy the dough and then freeze it .. seems to work

gonna try one.. Wil advise capacity

I suggest a poll on the top.. I do not have the spinning closed problem.

Nor any temp problems but then I keep it pretty tight and use a guru

I wonder if it is limited to a batch of threads wilh a different tolerance or

some manufacturing issue.

Re: Count me in!

Let me know when you get east coast cost. I still have room for a pallet or two if we can get enough people willing to come to my area to pick up after they pay you.

John

I am close enough for some.. If that price holds.

Rory

DJ is absoloutly right.. The problem is in your top hat setting..

I open the top wide and open the guru damper all the way and even crack the bottom door a little when starting.. Once you have a little overshoot on the temperature , close the guru to about 1/2 or so and the bottom door completely closed..

The top hat should be almost tight. 1/8th of a turn can be enough..for a 250 degree cook Your experience may vary.. but not much.. I know it is hard to believe but the 10 cfm fan will supply the right air flow .smoke will pour out of the KK.. even the top.. Dennis says as well , adjust the top down till you can just feel heat coming out of it..

I agree with the 10cfm.. Works great for me.. I open it up all the way when starting the fire.. Then close it to about 1/2 for the cook

w/o bottom dampers wide open?

I open the wheel full and pull the door out about 1" to get 600+' date=' can't get there with the door pushed in.[/quote']

Me too !!

Lookin good.. Dennis how do I get the roti Shafts ???

Rory

Way overcooked

Is the KK Pizza stone a shippable product ? .. (Not the heat deflector)

What are the final dimensions-- Price ?? How to order ??

Here here !!!!!!

Whew !!! I got tired just reading it

Got mine.. thanks ..

R

Its a pretty simple system.. Just cracking the valve with the regulator off and getting flow will isolate the tank as a problem.. After that it is going to be dirt clogging the orifice or regulator.. or the regulator has failed

Saw it in the paper and was trying to figure out if I could make it

R

Dennis

It's one of those California things.. Never even saw one in Pa or Md