fixie

I cooked three beautiful rib eye steaks last weekend. I started a full lumpsaver basket using the gas feature with the lid open. Once it was going strong I removed the gas and closed the lid. I left plenty of airflow in and out. The temp got to 650 very quickly. I cooked the steaks on the lower grill. They were nicely seared and tasted great. I left the lid open during cooking because I wanted to turn them at 2, 4, and 8 minutes and I wanted to watch for flare-ups. Do you recommend having the lid open or closed when getting the charcoal going with the gas feature? Do you recommend having the lid open for searing on the lower grill? Thanks, Fixie

Same Trouble I had exactly the same problem with my first cook attempt last night. I got the lump charcoal started in a chimney and filled the center ring only with it. I closed the lid and I opened the lower door and the top vent all the way. For the lower door, I slid it out on its tracks. The temp rose very slowly and did not get above 275. I ended up cooking inside. At that point I could not imagine being able to sear at 600 degrees. Next time I will try more charcoal and fill the basket instead of just the center ring. Keep the suggestions coming.

Many Thanks Thank you for the timely input. I will see what I can rig for the propane. It does not seem too complicated even for an "anti-McGyver." I will bring the gas fixture to Home Depot. Regarding the temperature guage, I checked my mail last night and I did receive one. Sausages tonight, pork roast tomorrow and flank steak on Friday. Can't wait.

I just received my OTB Supreme. I have only had the opportunity to unpack it and admire it. I have four questions. 1. How do I know I got the correct gas fixture? I use propane. 2. How do I attach the gas fixture to my propane tank? I would be most interested in buying a single product that works instead of jury rigging something and blowing myself up. 3. How do you use the gas fixture? There are two dials. I assume one is for a pilot and one is for the burner. 4. How do I measure the temperature in the Komodo? I see the holes (presumably for the cooker thermometer and meat thermomoter). Is there a recommended thermometer? The thermometers at my local barbeque store are too short and do not have enough temperature range. Thanks, Fixie