TheNakedWhiz

Could you please ship one to someone in Raleigh and leave the lid unlatched? Why oh why didn't that doctor order a tiled cooker, LMAO!!!

I just posted photos from Operation BBQ that was held at Camp Lejeune, NC last Friday. Thought you might be interested. We had four stick burners and 1 small Egg (for breakfast) in attendance. Sorry, I couldn't get Kimono down there, lol! You have to use IE to view the photos, and you have to have Javascript enabled. Apologies to all you geeks that use home-made open source browsers, or whatever the hell you use. Operation BBQ

No shame necessary. You can tell everyone you got it from me. I got it from Old Dave. Pig Candy

johnnyboy, all I did was move things around and write enormous checks. Dan and Lynne did all the work, lol!

Here's my remodel webpage. The day by day stuff would take a long time to view, but there are some real gems in there! LOL! The Whiz Remodels

Dennis is now putting a wad of paper in the hole and then filling the hole with the cement stuff, so the newer KK's are easier to deal with. I have one of the older ones, but it is still easy to do. Just knock it out with a screwdriver. There is a metal tube that extends through the wall and you need to make sure you get all the stuff off the tube. The inducer sleeve is a close fit. I had to file just a wee bit of the hole in the outside plate in order to insert the tube. Then it was fine. I'm working on a web page that will include the port installation. Maybe I should just do the port installation as a separate page....

Let me correct the misinformation that is circulating about smoke and 140 degrees. The SMOKE RING forms below 140 degrees. SMOKE FLAVOR will continue to accumulate on the meat as long as there is smoke in the cooker, regardless of the meat temperature. The smoke ring is the result of a series of chemical reactions that can only occur below 140 degrees. Smoke flavor is the result of the deposition of smoke particles on the surface of the meat, and this deposition continues as long as there is smoke present in the cooker.

Jeez, Majestik wasn't near as funny in person as he is on the web. You think anonimity empowers him and strips him of his inhibitions? Or maybe we was just too enthralled with my lovely cooker to crack jokes, lol!

I'd be willing to bet 4 will do fine

I tried cooking at 400 degrees using wood chunks and a guru. It wouldn't work at 400 degrees. If the wood ignited, the temperature soared. The guru shut down and the temperature plummeted and the wood began smoking like you wouldn't believe. Perhaps you could have found a happy vent setting, but if the flames aren't burning you are generating huge amounts of smoke. And then there was the creosote. The daisy wheel got creosoted on real good. I had a time getting it off. The inside of the dome was also coated with creosote. If you want to use wood coals, you should probably do it like they did it in the old days, preburning the wood in one location and shoveling the coals into the cooker when they are ready. Also, if you have all that wood, I'd suggest calling Shotgun Fred at BBQ Guru and tell him to get his charcoal making machine on the market. Apparently he keeps tweaking it and putting off announcing it. It supposedly is clean enough to use it in your backyard without arousing too much suspicion from the neighbors. I think he said it will produce 20 pounds of charcoal in a batch. It will run either off of propane or burning wood. I haven't seen it, just had it described to me, but it sounds interesting!

Congratulations, Dennis! I think that Komodo Kamado has gotten a lot more publicity and credibility once folks could see that real people are buying and using your cookers! Like all non-metal cooker brands that have forums, this is probably the best place to get the information, help and tips on using your KK cooker. So happy birthday to the forum and wishes for continued success!

For my own info, though, are there any free DIY wiki's out there? Thanks!

That same recipe was printed in the Raleigh News and Observer, so maybe you could find it on their website?

Are there free wiki-hosting sites? You can get a free website, a free blog, a free guestbook, etc. What about wikis?

Of course, it's time to get off the damn fence, regardless, eh? Buy a cooker!

Yes, three people should be able to handle the base if you disassemble the cooker and take the innards out. Three of us got the base up 4 stairs ok. Of course, it helped that I am big and strong, LMAO.....

Porkchop, I agree about a row of tiled KK's in a restaurant. I'd line them up against a wall, probably elevated a bit, either behind a window or not, but out in the dining area where everyone cuold see them. A couple of them could be doing pizzas, a couple roasting meats, you name it. Say about 8 of them lined up. Chefs going to and fro, opening them and removing food as needed. Heck, even if I had gas smoker in the back, I'd put the food in the KK just so people saw me taking things out of beautiful cookers. I mean, crikey, how much does a commercial 8 burner gas range/oven cost? Wow, what a sight, all those cookers lined up.

I've cooked numerous boneless legs of lamb (from Sam's club). It is about as easy a cook as they come. Leg of lamb is very forgiving. I roast them at 325 degrees on raised grid (if in an Egg) or the top grid in the OTB until the internal temp reaches 140 degrees. Of course, the final temperature depends on how you like your lamb. You can open up the leg of lamb and cook it flat on the grill (goes quicker) or leave it tied up. I like to open the leg up and smear some mustard, rosemary and garlic inside the leg, then tie it back up. I've also put spinach and feta cheese inside. If I'm going to just roast the dang thing, I like to cover it with Dizzy Pig Tsunami spin. I usually use apple smoking wood for the smoke. Good luck!

Well geez, Dennis, I was hopin' you'd get it up to 4.65, but I guess we'll just have to settle for 4.64.

Nuthin' wrong with Chris's page, either, except he calls it "butterfly", lol!

Shotgun Fred (Mr. BBQ Guru) advises against wrapping probe wires in foil. He says to lay a piece of foil underneath them if you need to shield them from heat. Wrapping in foil seems to make matters worse.

Well, I have some of the data on the procom. And I was thinking about that. Maybe later. Gotta feed you guys slowly so I don't choke you with too much information.

FWIW, the 1000 degree TelTru thermometer should only be used above 800 degrees for limited periods of time. TelTru doesn't say what "limited" means, but you get the idea....

Wal*mart usually has some version of Royal Oak available during the

For any of you contemplating buying a stoker or a guru and are trying choose, I just posted a web page comparing the features of the two. I have a couple of tweaks to make to it tonight, but it might help the fence sitters. Guru vs. Stoker Feature Comparison