Fetzervalve

Hot off the sewing machine... Here is my fresh KKover - aka Johnnyboy Jammies (thanks Sanny) - but that's a touch gay for me!! Same color as Farmer John - 24 hours old and no problems so far - it must be good stuff. Let it snow!

I would agree about not using Scary Sharp for knives. Sometime back it came up about chisels etc., that's when I jumped in with Scary Sharp. I have Cutco knives and haven't needed sharpening yet.

If you are like me you tend to get gadgets (tools) just for the fun of getting them. I have never owned, or used a Tormek, but I have used wet stones, and the Scary Sharp method is easier, cleaner, faster, and has allowed me to produce better edges than ever before. I don't want to stand in the way of a new toy, but you should try it out first. Cost of entry is extremely low and if you already have the Veritas gauge/holder, you only need a flat surface and some sandpaper. The 'valve - part time wood butcher

Lets assume the condensation is happening during use, the input air would have to have a butt load of moisture in it to get condensation on a tube that should be at a higher temp (after a few mins). Condensation happens when the condensing surface reaches, or falls below, the dew point of the air it is in contact with. (if the dew point is below freezing, you get frost) Typically it is warm moist air on a cooler surface. Think of the bathroom mirror when it encounters high moisture air from a hot shower, if the mirror is below the dew point of the air you get fog (condensation) on the mirror. If put the blow dryer on the mirror the fog disappears (you have raised the temp of the mirror above the dew point of the air, and the moisture leaves the glass and returns to the air. Hot air can hold more moisture that cold air. If the temp inside the KK was below the dew point on initial fire up and you used the guru from the get-go, you could get some condensation, however, it should be very short lived as the internal temp (and tube temp) should rise very quickly and stop condensing. Wouldn't the moisture run out the crack of the guru damper before it gets to the motor? I'll have to look at mine later.

Re: Bend over and look at your bowl.. No, no handles like that on mine, maybe they were left at the other place Gyspsy used to live Bend over and look at your bowl.. It DOES have the supports but they are 4" not 5".. Which is most recent the 4" or 5"? And why the change?

What's up Dennis? No, no handles like that on mine, maybe they were left at the other place Gyspsy used to live Well Sir, you are excused. Dennis, care to comment? I'm thinking you should call her Tripod, she's just like a 3 legged dog, you just have to love her.

I signed up at photobucket, they will host your photos free and allow you links to them from websites like here! It's easy and I like the full size photos on the forum without having to click them.

Should look like this: http://www.komodokamado.com/forum/viewt ... ght=basket

You know what. I just never thought of that, I never had one of those rings before I think I'm gonna use that method though for the Christmas turkey...thanks for the heads-up Just to clarify, if you are referring to the removable ring that you can put in the coal basket- that's the "small load ring" (or something like that) for small cooks with small amounts of lump. I was referring to the 2 "handles" that stick up on the basket - that's typically where I put mine, however, I did put it on the lower grill once for pizza and the weight, combined with the high fire, it appeared to warp my lower grill.

Curly, any reason you put the HD on the grill directly under your pan, as opposed to putting it on the charcoal basket? BTW nice looking bird! I have to ask this, in the last picture, did you have a little spill, or did the Mrs. barf on the table?

Re: The new cover Probably too late for mine, it was going in the mail on Friday..

The Mrs. says the recipe is a secret, the secret is: it was either a Robin Hood or Betty Crocker premix (we used one of each) , just add water. BAM - quick and easy, probably not as good a some, but couldn't be simpler.

That Lion is Aslan, he is actually a vegetarian Hey - ain't you the feller dat was pimp'n me 'bout bein a vegetablearian?

It would seem very difficult to get liquid into my Guru tube, it sticks inside past the wall at least an inch or more, and behind the firebox wall leaving a very small target for a drip. Any existing condensation would seem to get blown in. When in operation I can't imagine condensation occurring as you would normally be blowing colder air against a warmer pipe, the opposite of typical condensing conditions. I'm stumped.

Jim, It was probably around 40 - 45 minutes after light up when I put the first pizza on, the pictured one was the 2nd so it was closer to an hour after start-up. I had the deflector on the charcoal basket, last time I put it on the lower grill, but it caused a sag in the grill so I went to the basket this time. One note: on the first pizza the cheese got a little over done on one side, I noticed upon further review, that the deflector was not sitting flat and the edge near the overdone side was high - presumably allowing more heat to flow up that side creating the uneven result. On the second version it was placed as far from that side as possible and I rotated it half way through. I used a non-contact infrared thermometer, seen here. I got it for a different purpose and if I was getting one for the KK I would want one with a higher max temp - that one is 400 max. Hope that helps!

I think DJ needs some of Curly's happy place pills, - or has Curly run out with a day to go before the Pharmacy opens.

I like the look of the K (or used to)- but sitting next to the KK it really looks like an overweight, over the hill prize fighter, next to the new belt holder!! Besides, you must have to bend over to tend to the food, that dome opening is low.

Didn't ya know? We're vegetable-arians

As much as I like the food that comes from low and slow, there is not much more FUN than stoking up a big 'ol fire and really get'n wid it. (kinda primal I suppose - Sanny may not understand ) Last weekend it was steaks on the sear grill, tonight pizza and shrimp. Low and slow is like taking the Ferrari to the grocery store in 1st gear, this stuff is like a twisty mountain road - way fun! Here's before: Tomato, Fetta, Onions, Motz, Peppers & Parmesan I almost forgot it shoot it... 550 ish for 'round 9 mins, I used a Fibrament stone on the upper (accessory) grill with the heat deflector in place. Stone was about 375 when I slapped it on. Once again, another "best ever" creation at my house. When the pizza came off, actually that was the 2nd pizza, made a cheese for the kids, I rejigged and put on some shrimp. A quick marinade of Italian dressing grilled in this basket on the lower grill over the hot pizza fire.

Re: Removing the lid Let me know how that cover fits John, mine should be here on Monday!

This is the type of photo Dennis should have on the front page of the website..... nice!

Re: My new KK Snapper, your temp gauge will come from Atlanta, I had to wait a while as they were out of stock. I used my Weber gauge (the TelTru is much nicer) I also stuck my Polder in a couple of times. You'll figger out a way to use it without waiting for it!! Are you a first time ceramic owner?

You took the firebox out??!!??! AAHHHH Don't tell choppy I wouldn't worry too much about the cart, you and a buddy can carry it lidless and empty - no problem. Myself (135#, my wife and sister-in-law both smaller than me) carried mine, but I may have been drunk and don't remember..... The 2x4 method would be easiest if you still have the ropes on it, otherwise go with the forklifts.

Yes, this or the one DJ posted would be more in line for the kitchen cutlery. I bought mine primarily for my woodworking tools...back before I commited myself to the poor house. Curly, are you familiar with the "scary sharp" method? It's the best for chisels and plane blades, simple, inexpensive and an edge that's SCARY sharp!! Google it.