Bobkat

Hey Jasen, so which 'door adapter' and what size fan?

My KK has gotta be here any day now...been cruising the oceans of the world for about 45 days now. So how does this work, or how 'did' it work for others? I think Dennis told me (since I'm in FL) the ship docks at the port of Miami. However it makes it's way to Lake Wales, FL for pickup. Don't know where or whom in Lake Wales and Dennis is the only one I've been in contact with and he's half way around the world (and I think traveling at the moment). Anyone know who is in Lake Wales I might call to check on the status?

So I click over to the Guru site (thanks for the link), figure out that the only way to go would be the wireless model and look for a price...$600! For a remote temp sensor!?!?! Wait a minute...I gotta be missing something Thank you for the link to your review Naked, there's a FAN involved...kinda changes everything. How cool is that! I gotta have one...and must be a life saver for those overnight lo and slo cooks no?

Hey J - what is the "Guru" you referenced above? btw - my KK has been on an extended cruise for about 40 days now. Can't wait to get the phone call any day now!

Understood lead...thanks got a long way to go

thanks Monkey

Can a KK 'act' as a Tandoor? I have had Tandoori chicken and lamb, LOVE naan and I found the following definition of a Tandoori Oven: Most Indian and Pakistani restaurants offer dishes such as tandoori chicken or tandoori lamb, or present guests with a toasted flatbread called naan. All of these dishes are created in a specialized piece of equipment called a tandoori oven, or simply a tandoor. A tandoori oven is essentially a very large clay pot, often standing shoulder-high above the kitchen floor. The sides of a tandoori oven curve inwards towards a centralized exhaust hole. The tandoori oven is akin to a traditional pizza oven used in Italian restaurants or an open pit barbecue in American grills. A tandoori oven is designed to provide very high, dry heat. Fuel for this fire is provided by charcoals lining the bottom of the structure. In order to produce temperatures approaching 900 degrees Fahrenheit (480 degrees Celsius), employees maintain a long vigil to keep the tandoori oven's coals burning all the time. At such high temperatures, most foods cooked in a tandoori oven develop a very crisp outer layer without sacrificing moistness on the inside. Maybe 900 degrees is too high eh?

Wasn't it Homer S. who said 'mmm, Pork Butt' That the same as a 'Boston Butt'?

Excellent article Whiz, as mine is in production I found much of the info. very handy and will apply.

UPDATE...just got this note from Dennis! Hi Bob, It's been kiln dried, preheated for 3 days and tiled. I'll take some shots today for you.. The Spring: Known numbers, verified by USF Marine Science years ago. Does not get fished very much because few anglers are 'stupid' enough to venture that far out.

Tuesday this week, 110 miles offshore on a freshwater spring at the bottom of the Gulf welling up from 600ft. Spring was about 100 yrds. across and yields all kinds of surprises! Name these critters! Oh - I found the lump charcoal thanks. Although I noticed it did not last as long as the 'ol kingsfords', will my KK be more efficient that the iron offset rig I've got now?

Firemonkey...Sarasota?

Ohh...Lake Wales is no problem. But I would need to find a friend w/ a big truck eh?

So what IS a typical lead time considering Dennis said they'd start on it this past Monday?

A very keen eye Gerard, this specimen is a fine example of the male of the species. Studies have shown that reef fish when brought up from depths greater than 90ft to sea level, actually get aroused on the way up. You see, Grouper spawn at the surface in the Spring time and on a full moon. By heading for the surface (albeit against his will) this time of year...we'll, lets just say he thought there was a little 'romance' waiting at the end of his vertical trip. Unfortunately for him, it was only a blind date with our cooler. YUM Either that or he was brought up to the surface too fast and the pressure differential causes the stomach to 'pop out'...but it is certainly one of the two.

Gotcha - so is 'lump' all hardwood in its composition? Oh - lemme try the fish pics again. The first is a Gag Grouper and the second is a Mangrove Snapper (the Snapper was taken about 100 miles offshore in the Florida Middle Grounds - it so far out there that we ofter run into boats from LA!)

Thanks for the warm welcome guys. I guessing they are putting the first box of tiles on right now...I can hope can't I? We got what I believe is a new color "Olive Grey", anyone seen it? Got my first question for you guys. What is the best fuel to use? I hear lump charcoal (but I'm not sure I know exactly what that is ) I typically use regular charcoal with hard wood chunks for flavor. But on this forum I've seen a number of exotic materials mentioned. I've never even seen anything but Kingsford et al at the store. Do I need to order something via the Net? tks!

Thanks for the welcome Lead...we mostly go after Grouper and Snapper. Was out Friday out ahead of this NorEaster that's kicking the Eastern Seaboard today. I guess we brought home about 15 fish or so. I'll post a couple of pics soon as the system will let me.

Hello all, Been 'lurking' and learning on this forum for some time. Just put some $ down w/ Dennis on my KK about 10 mins. ago! Takes about a week to arrive right? Live down here on the water in St. Pete FL. Love to fish offshore and do as much cooking outside as possible. Been looking for the 'holy grail' of devices to cook on and think I must have tried everything from a Hibachi to this offset fire box thing that looks like a choo choo train currently in the back yard. I've never figured out how to make low and slow work consisitently...think I may have found the answer. Just want to thank a couple of people who answered my questions while I was doing my research on "another" forum. These people (and there were quite a few) steered me away from what I now know would have been a huge mistake...eeek! Some real horror stories over 'there'. So a sincere thank you to those who took the time to 'back channel' the info. BEFORE I made the mistake. To their credit, these people offered up a couple of alternatives and after studying the KK, no contest...best, highest quality and most recommended option I could find. Can't wait to see mine (Don't worry, I'll be patient Dennis) Looking forward to learning from the considerable knowledge that exists up here on the forum.