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I knew I should have followed you to your home

Ok, for the life of me I can't see how to edit my original post on this thread...argh! But my KK is SOLD! Thanks Paul! It was a pleasure meeting you, your son & friend!

Life circumstances has contributed to my decision to put my KomodoKamado 23" system up for sale. It has brought me immense joy, culinary pleasure along with expansion of my overall cooking prowess. The details: 2-years old 23" in EXCELLENT condition. All tiles are firmly attached without cracks, etc. Includes: Additional charcoal basket and splitter assembly The SS grates that come with the grill: Two flat grates and the high/low reversible "sear" grate One Grill Deluxe rotisserie basket/system and two motors: Battery operated and the 110v motors KK shaped pizza stone KK ceramic heat deflector KK stainless steel heat deflector 9-Boxes of KK Cocochar lump charcoal plus hardwood lump charcoal KK Teak Cabinet featuring 2-drawers and 2-doors with custom internal shelf (59" long x 24-1/4" deep x 34" high) KK Teak Side Shelf Tons of spare parts including wood knobs, D gaskets, vent rope seal, etc., etc. along with the allen keys. Over $6,500 worth in total. An incredible deal & value at $3,750 for everything! Reno, Nevada

Tom, don't know where you are located, but due to a twist to my life, I will be selling my 2YO 23" with all accessories including the KK teak cabinet.

Looks good from here! It was also pizza day here yesterday ... love my KK for everything especially Neapolitan pies! Tough crust? You might increase the hydration level a point or two. Or incorporate some Caputo 00 (softer wheat than KA Bread flour) into your next batch of dough. Start with 20% and work up. You will need to increase the amount of water a little because the finer flour absorbs a little more. Also, when I bake (using the same dough recipe) at 650F versus 750F (dome) the crust is a little more dense and chewy. But at 750-800F, using the shaped KK stone, I get good spring from the dough with a thin outer crust and a soft pillowy interior.

FWIW, I'm using Safari 11.0 and it functions without issue on this site.

FWIW I just keep several pieces of fresh turmeric in the freezer; a microplane makes quick work of it. Just be careful not to get any on a white counter top

Thread revival: I should probably start a new thread but going to ask here first. Does anyone know if the KoMo Classic grain mill will grind Flint corn? They do state it will grind Dent corn; however Dent corn isn't as hard overall as Flint corn. Thx in advance! Dan

Dennis' CoffeeChar is such a spoiler! I am just about out of CC and bought a couple different bags of oak/hardwood lump and it burns & tastes OK but the % of tiny fines/pieces is the pisser. You don't realize the care Dennis puts into the CC until you have ... perspective.

I don't know why I hadn't thought about chopping red meat burger by hand as I always do it that way for tuna & salmon (burger).

Charles & Susan: Even though we have not met outside of this forum I'm still feel rocked and saddened by this news and your loss. Sad doesn't begin to convey ... unfairness. Please accept my condolences and wishes for God Speed peace & healing.

You are not alone

FWIW: My KA Meat Grinder attachment came with a 4-blade cutter. I prefer a little courser grind so I had a machinist cut off two of the 4 cutters. Made a difference (until the plastic housing for the grinder hopper started cracking). My KA is circa early '80's whereas a friend of mine has a much older KA and his grinder is all metal without any plastic. Since then I purchased an LEM grinder where I can choose from fine to very course via different grinding plates.

Like the color! Prepare to be wowed, awed and spoiled!

Ok, maybe I've been hanging out too much in the slow lane lately ... although its nice looking Bruce me wonders what its primary function is?