Fetzervalve

Re: Another source

Re: Big Boy Toy...now in the yard! Taco Bob, Next time, release the spring tension with the included wrench, remove the pin and lift off the lid. Your back will thank you. There is a thread with some pictures 'round here somewhere. Now get out the camera and take some shots, 'cause if'n there are no pictures...........it didn't happen.

Hoops, I think it's an 1/8" - if you have a masonry bit use it, otherwise just a standard 1/8" bit will do. Just drill it again. Mine was the same way, the coating on the inside of the lid gets into the hole and stops the probe from passing through. It's a 5 minute fix, including finding the tools and putting them back!

I read about it on another forum and ordered one Monday, should have it soon.. Exchanged some emails with them seems like a nice guy.

My total shipping weight was 568 lbs, (crate included) it is tiled, so perhaps a little more than a textured, but the bottom could be 400 easy.

Hoops, Get a U-Haul low trailer (and a cart) and it's a snap. (I don't have any friends and the neighbors don't like me either... ) http://www.komodokamado.com/forum/viewtopic.php?t=750

The one time I did use it (mistakenly on my first cook) it cost a few hours sleep as the lump outside the basket didn't completely light and I had some low temp alarms AARRG.

Re: Left not right, right? Nice catch Dennis, - I was going to ask about the Guru port location....

Yeah, I thought 'holy crap, he's my neighbor!' And I thought I was the only guy for miles with a KK.

Sanny, It's a high of 2 today and tomorrow in southern Iowa - so no Q in these parts, but I do gaze longingly out the window at the KK snug in its KKomforter (okay - Johnnyboy Jammies....). I could pull some brisket or chuck roll out of the freezer, it is amazing how good that stuff is!! You say - you "threw in some cherry chips of a sort for smoke at first" - you make it seem like you doing as a requirement not as a commitment, are you not a smoke fan, or am I reading too much into it? I can't seem to get enough smoke in my butts.....

.....I guess I do have my KK..... and snow......wait, the snow is not a blessing....

After that, remind me to never post any pictures that allow you to see any part of my 'back yard'. I am so jealous, and feel like I have wasted my life.... if you need me, I'll be throwing myself in front of traffic!!

Re: A couple of Pizza Stone q's Whiz, I don't cook on my KK stone, and the last time I pulled it out I noticed a spot where the coating appeared different, I scraped it with my fingernail and it was powdery. I don't know it's composition, perhaps it not harmful, but I'll stick with my Fibrament. Besides, I need the KK stone to deflect while I use my pizza stone, so you'll probably need 2 anyway! I'm sure you would be fine with some parchment paper over it....

Does anyone use the ramp mode? I have not. I guess if I didn't pay any attention to the 'projected' finish time (x hrs per pound) of my subject and just threw it on and figured I'd pull it out when I get around to it, it could be useful. It could really slow down the last few degrees of the cook as reduces the temp to meet the target. Let me know how you use this feature.

Re: Thanks for the help There is a tube built into the cooker on the right front, it allows you to run your probes - Guru - Polder -etc. through the side, not over the rim- it works great. I have occasionally run one over the edge if I didn't want to deal with it when removing the food etc.. It can also be a bit of a ballet when trying to feed a probe through the tube with the upper (accessory) grill in place. All-in-all one of the little touches that place the KK ahead of any other cooker in the market!

Paul, I have somewhat limited experience - since Sept or so, however, I can say that other than my own noobishness that required more lump during my first cook, the only time I have had to add was during a 30 hour stint in sub-40F weather. I had to toss in about 2 - 3 handfuls through the grill opening - no biggie. The newest lump basket has taller "handles" that allow more lump under the heat deflector - that would have taken care of me!

Re: geographically undesirable Fitzi.. That sale on old stock warehoused in LOs Angeles is geographically undesirable for our friends down under. Being neighbors they get theirs factory direct. D'OH!

Sounds like rural Iowa - except for the cold and the snow....

Has anyone done this? I found a couple of recipes, but I need to know if anyone has any idea how long it will take to reach 140 internal on a 17 pound - bone removed ham? I got nominated to breathe life into the donated ham at work! Thanks!

My cover -from Coverworks - Johnnyboy Here's a shot of mine, (side view) it's well made and fits great - just don't get the elastic at the bottom. If you want it to be secure at the bottom get a draw string, but I don't think you will need it. This picture shows it with the elastic which I have now disabled.

Re: Bent Draft Door Dude, don't even start thinking that way! Use the blue carrying rope and a bungee cord to hold the lid down - let 'er rip.

The final chapter This is for Twharton - triple wired !! One of the finished product Part of the pull The packaged product ready for gifting Got right at 20 pounds from a 40 pound boneless start. The top two butts took just over 25 hours to get to 190, the bottom two took almost 30 hours to get there! I doubt that I will do a double decker again. I had to add lump near the end, I started raising the temp when I got near 24 hours. The re-radiation of the dome on the top tier is apparent. Next time I will pack the top rack as much as possible and skip the double deck.

I did a 14# on Tday, 10 mins a pound @350 - 24 hour brine - apple brine recipe from Weber Virtual Bullet site. HD on the lump basket, drip pan on the main grill turkey on upper grill. I will be doing another on Saturday, I will do all the same again but probably drop the temp to around 325, the skin browned up too fast last time and I had to foil it the last hour or so. See it here near the bottom: viewtopic.php?t=956&highlight=turkkey

I feel your pain

Grumpy off the hook - da'valve happy again Nice looking cooker, great location. Thanks for the pixs - you are forgiven. Welcome to the KKlub!