Turtle

Mush? That's Iditarod talk... Six hours of Komodo toil and 10lbs. of lump for mush. That's for the dogs! Chubby!? Here Chubby!

I wonder.. Dennis is so responsive to customers and owners of the KK (at all hours of the day and even when on vacation) I am starting to wonder if there are like 15 different people that are logging in as Dennis.. DJ, can you check the post log to see if Dennis ever posted four messages to four different users at the exact same time. Naaaah. There is no way you could hire 15 people to “answer phonesâ€

Re: Air Leaks Jim, If you press down on your handle when it is closed and locked, are you able to press the lid down some more? If so then your front latch needs a small adjustment.

If he ever gets ahold of some of that left over pork butt that he has been spyin' on the KK.. Is the KK’s quality construction a fortification heavy enough to repel the frenzied, aroma induced assault of a highly trained attack dog that has been slumin on carcass? Can a fence be built high enough? A mote dug wide enough? A bullet fast enough… oops don’t go there. Leftovers are strictly outa the question. Its a matter of safety. Sorry Chubby.

Here! Here!.. or is it Hear! Hear! ?? aww heck.. Right on

The Grill Levels.. You can open the two pics below for a closeup look at the levels.. So basically the "upper grill/Sear Grill" would provide the opportunity to put meat at the highest level for double deck cooking and the lowest level for those quick sear steaks! From the "Features and Accessories" area: http://www.komodokamado.com/forum/viewtopic.php?t=647

RC, Welcome to the KK forum. As you spend time looking around you will find the different features that we appreciate about the KK. I have only been cooking with "ceramic" for about two months (when my KK arrived). Before then I used the steel grills and never attempted to do BBQ. Wow! I love being able to do BBQ in my back yard and it is so easy with the Komodo. I have put my cooker to good use and lots of family and friends really appreciate the "goods" that come out. As far as model or accessories go I am pleased with my OTB supreme, without gas. I just use a MAPP torch to light my webber chimney and then poor the coals into the KK. The lower grill and main grill come with the supreme and is a big plus to have the two grills so I have a place to put the heat deflector and drip pan. Biggest cook so far was a 32 lb. chuck roll. That fit well on the main grill. When I get around to it I plan to order an upper grill to be able to throw in some corn on the cobb or potatoes at the same time. (The upper grill doubles as a "down low" sear grill too when turned upside down, for your prime steaks.) I also picked up a BBQ Guru (from a different vender) but some folks don't find it necessary since the KK is so stable. Once again, welcome aboard to the forum. You'll find plenty of good threads with folks who appreciate the inovations of the cooker, the good food, the cool pics too, and 100% satisfaction customer service. With a name like RC BBQ, we will be expecting some trade tips in the recipe section! Cheers, Turtle

Hehe, 1 can ain't enough. You need to do the whole 6 pack to counter.

Re: Chuck Roll vs Shoulder Clod... Curly posted this website that has some pictures of the two.. http://www.cbef.com/cbchuck.htm

Picked up two of these for the tribal gathering this weekend. Both at 30 lbs. Cooked this one up for take home doggie bags. Definitely has less grease, as someone else had mentioned in another thread. It still has plenty of fat though to taste good. You finish with about half the weight of what you start out with. Seams similar to the pork butt as far as that goes. I was surprised that it only took 19 hours at 225 to get up to 195. Maybe ‘cause it is sorta flatter than a pork butt. When I walked in the door this afternoon I was disappointed to hear my alarm going off, thinking the Pit fire had died for sure, but it was done already.

Sears is 100% satisfaction or your money back! As you say, Komodo will fix you up. Earlier this summer I had a new dishwasher shipped from Sears and it had some cosmetic damage when I opened the box. I called up Sears and they made things right without a question. Because they honor their guarantee I am a loyal customer. The reputation that Komodo has is why I went with this company. And wouldn’t you know it, my KK arrived with some cosmetic damage that wasn’t apparent until I opened up the crate (and I tell you the crate is built with nearly the same quality as the cooker.) The damage was on my top. I had four holes into my damper. http://upload4.postimage.org/1628337_294d24efcdc1ffd3eef5fc3be5109040/AtYourService.jpg And wouldn’t you know it, the Komodo company stood by their guarantee and made everything right! Got a brand new top. I have read plenty of good stories about Komodo making good on things the shipper busted, and not one where they haven’t (and word would spread fast if they didn’t!). __________________________________ A good name is mo beda than silver.

I searched the web for stuff on the Chuck Roll and ran accross a real nice, detailed explanation of one man's CR cook. http://www.peoriacustomcookers.com/new/recipes/chuckroll.html All the pics were neat and all but I just died when he said his wireless tempature monitor started blairing at 2:30 AM and he got up to put more fuel in the Pit. And then the monitor went off at 7:30 AM so he went out to put more fuel in the Pit.. and then.. Turning the phone off is a great rule, but if you don't have a KK..

I put the question to y'all here so as not to trash the recipe section. DeeJ please move stuff around if necessary. Question, since my "meat engeneers" at both Costco and Sam's have no freaking clue of what a Chuch Roll is, I may be doing a brisket instead. Only thing is that only Sam's had the brisket and it wasn't whole. It was just the flat. I haven't found any recipes or tricks about doing just a flat. Any advice y'all have would be appreciated greatly!?

Thanks Curly, I think as a newby I'll stick to the chuch roll for awhile before I try a brisket, heck it sounds like brisket is hard enough I may never want to know what I am missing.

Did you ever do that side by side test?

Speaking of dry ice.. anyone know a good place to buy it and how to pack it so the post office doesn't have a cow? How many days will it last? Is FedEx necessary? Inquiring minds wanta know!

Hey don't laugh If I had one oh dem Mercedys, where would I hang the gun rack, and worse yet, I wouln't be able to park next to the dog house on them long overnights.

Well I have to admit to you that I was a little skeptical about the whole ceramic cooker

Simply Beautiful!

Re: Lid Adjustment This is normal. Dennis had to loosen the spring for the shipment so it would have a better chance against the shippers. Tighten the nut on the bottom of the spring (with the lid unlatched) and stop tightening when you are happy with how far it opens at rest.

fire died twice At 15 low and slows I am still a newb, but I have noticed a difference in Cowboy lump and Kingsford Lum (the only two kinds I have around here). The Cowboy lump has burned out on me on two cooks. By this I mean I had the bowl full and the fire went out after burning a small cave in the lump. But with the Kingsford lump, which is lumps instead of scraps, I have had no problem just dumping it in right out of the bag. The puzzle technique is something I'll start using if I have another burn out!

Its a beauty That is nice cooker you have! (I have personal experience.) The color fits in nicely too. Wait till you taste the stuff that puppy will put out! You may have to throw out the bathroom scale.

The meat hanger is mentioned on the website as standard. see paragraph 7 http://komodokamado.com/details.html. Until recently it was listed as standard with the Supreme on the pricing page. I trust the new website will help clairify exactly what a customer is purchasing.