jdbower

Is it wrong to choose a plumber because he's got a side business as a BBQ caterer? The plate of ribs he just dropped by say it's the best reason to choose him.

The FireBoard is nice, especially with their new wireless probes. I agree using a different fan may be easier, I had to hack together an adapter for it using a Thermoworks Universal Billows Mounting Kit (TX-1611X-M3) and a Dremel, but it works great.

Duck can be hit or miss with me, but this place in Beijing was incredible. Unfortunately when they opened up in Bryant Park, NYC it lost the magic. https://en.wikipedia.org/wiki/Da_Dong_Roast_Duck_Restaurant

I think the first question is whether you've made pizza in the past and what those conditions looked like. I've done plenty in the oven (because I'm lazy and don't want FDNY knocking on my door!), but that's 500-550F. If I were to do the same on the KK maybe I'd push it a little higher temp, but some of it is experimenting with what you feel is "good" pizza. Here in NYC we've got our own definitions, places where pineapple is common yield different results.

Fun fact: The one in the background is actually the cake, the foreground is a decoy

I'm happy to report that my KK has been rehomed - it's served me well and I'm sure it's ready for another few decades of use!

I have a matte black 23" from 2008 in Manhattan, NYC, which works well and I'd love to see go to a good home for free. Here are the catches: 1. There is some minor cosmetic damage (some tiles in the rear of the lid, a partial tile on the leg, some tiles near the thermometer, the thermometer itself has a crack). 2. In order to remove it, you'll need someone with a certificate of insurance (COI) - I can provide an example for my building for anyone interested. If anyone wants additional information, I'm happy to provide it. Anyone interested, please feel free to contact me at any of the mechanisms available at https://eBower.com.

For those of you with kids, this is what they're texting about:

I like the FireBoard, and I have their stock fan but I modified their mount to incorporate a ThermoWorks Universal Mount

The square tiles form a sort of ley line effect whereas the randomness of the pebbles causes more even heating - that's my story and I'm sticking to it!

And now I want burnt ends...

A bar near me had an old-fashioned variant using a duck fat washed scotch and maple syrup - it was delicious! They also fried their own waffle-cut chips in duck fat.

Now I want a top damper with a built in turbine so it can generate power as you cook - charge your phone while you make tasty food!

I'll often resort to searching for the Mad Max method, but really the key (IMHO) is a bag of ice over the breast for a while before cooking. It causes the white meat to cook more slowly and be more juicy while the dark meat comes up to temp.

I don't think it really matters that much, but the PNW is a very different level of rain than San Diego or even NYC. Personally, I'd probably look into a waterproof spray on the existing cover every so often instead of a plastic bag. Looks better, and no concern over melting if there's a stray hot spot. Plus a little better ventilation so water is less likely to be trapped against the cooker to let wee beasties grow.

I'll take mine thin-sliced with some spicy coleslaw and a touch of mustard, thanks!

Obviously the safe answer is to toss it and do another, but personally I find that to be overly cautious. The KK is not exactly loaded with bacteria after a 225F long term burn and you're bringing it back up to a safe temperature. I'd follow my nose - if it smells and looks OK it'll probably be fine. But I may not eat it if I had an important meeting the next day, just in case

Some Pulse probes are definitely on my short list for the next time I'm in San Diego.

It's also pretty nice to be able to check on temps without needing to go outside. But for me messing with gadgets just adds to the fun.

*dumps a gallon of gasoline over the charcoal and flips a lit cigarette butt in while walking away and putting on sunglasses* OK, maybe SOME wrong ways to light a fire...

I got lucky with my new KK in San Diego, I neglected to consider a tight squeeze between a retaining wall and my AC unit but the KK legs slid though with no problem. When I was in Massachusetts I had plenty of clearance, but lots of mushy grass between the driveway and the final resting spot. Luckily, I had a plan that worked flawlessly!

If you have access, one of the most useful aspects of 3D printing is in generating molds. If you are or know any 3D printer hobbyists I believe the Mexi-K is mostly Portland Cement available at Home Despots everywhere. That said, even a bowl of about the right shape would probably do if you're looking for a hobby project. Then you'd just need to source a properly threaded screw (assuming the rust level is not awful) and some high temperature gasket material.

For history: a family-run business used the Kamado name (Kamado being a more generic term for a Korean/Japanese type of cooking). Quality dropped significantly when they moved to manufacturing to Mexico, hence the monikers POSK and MexiK. Dennis saw the poor quality of this product and created Komodo Kamado - improving on the aesthetics and providing a truly premium product superior in every way. What I'm seeing suggests an older MexiK to my untrained eyes, but is definitely not a Komodo Kamado. That said, we're here for the food so you can still find repair advice here moreso than from the original manufacturer. Some repairs are aesthetic, others more functional - but getting the food right is the important part!

Tanks only wish they were this well-built!

FWIW, ABF picked up my shipment on the 12th and delivered to San Diego on the 18th. But mine was custom, so that was LV to SAN only.