trish

I have a slightly different opinion having witnessed the decline of the Kompetitors' forum.

Primeats brings up an important point. The only matter that Dennis tries to 'manage' is negative comments regarding his Kompetitor. There is a lot of latitude allowed here, but the guide should be respect. Dennis has earned the respect by improving his product and giving very good customer service.

To expand the topic, I believe that a forum is not the place for customer service issues. That said, at the K forum, it became a last resort because the Kustomer service was so bad and the K people would ignore all reasonable attempts of contact. I say that with my own experience of their pathetic service.

When it comes to KomodoKamado, Dennis has a great record of customer service. It is unfair to Dennis to initiate Customer service issues on his forum when he clarly has been responsive. The recent incident with Big T's Komodo is a prime example. We all know that Dennis stepped up and resolved it very quickly, yet the picture of the damaged KK was placed on the Kompetitors' forum and presented as a design flaw. I understand T's panic after having spent a lot of $$$$ and to have a problem. Dennis did not censor the post and he did address the issue quickly. The respectful procedure would be to privately contact Dennis and give him the opportunity to resolve the issue. I believe he has earned the consideration and the respect. I also believe that one has to continually earn that respect but should be given the opportunity.

I don't mean to get on a soap box here, but I think there needs to be a distinction on what might be allowed and what is respectful.

Here is another prospective...For 30 years my brother-in-law was the BBQ guy in our family. Now, even he says the best steak, ribs, etc is what has come off my BBQ. There is a greater expectation for me to provide more. You will find you are frequently cooking for more than your immediate family.

You may be referring to the Kovers shown over at the K forum. It looks like some black plastic with a blue seam tape. IMHO........KFUGLY.

I may have crossed the line here....so my feelings aren't hurt if admin chooses to delete.

would an electric shock wire work? or is that considered cruel?

Re: But they definitely have that chalk board/slate thing go

I am curious how the top two pics look for everyone else, as they look gray on my screen? Are they supposed to be black?

-=Jasen=-

I shot them in the factory under has fiberglass panels which gives everything a bit of a whitish cast.

I'll shoot them and do a white point correction next week..

But they definitely have that chalk board/slate thing going on.

Are there new pictures of these yet?

I don't believe the warranty covers bears. You would have to take whatever precautions you take now to keep bears out of your house.

well...when we were kids and the whole family would watch Planet of the apes together and my dad would tell us it was just like our family movies....so there may be some shared DNA...at least with your avatar.

If I don't get more imaginative my extra one may end up being part of a wedding present for my niece who is getting married in three weeks.

Since I don't have the years of experience many here have, I cannot tell by feel how well a steak is cooked. This thermometer makes up for my lack of expertise and I can get moree consistent results.

just before Christmas I bought the a pecial 6 pack and gave as Christmas presents to mom, sisters, niece and nephew. I already had one, I have one to use as a gift or an extra.

Getting my mom to use hers is frustration. She tends to take warm-ups out of the oven before they are warm enough.

You did not allow for multiple choices or all but the KK. Unless you entertain a lot, you don't need anything else. I believe most that thought they would still use a gasser have said they don't. Visually....they all detract from the KK. Just my opinon, but you did solicit opinions.

I was pressed for time and used a hot plate....it was kinda late by the time I uncrated and I stuck the hot plate in until the next evening. Then I don't really remember what I cooked.

Ditto on the humor part.....good luck

conodo wrote:

I have already deduced that you are comfortable with the concept of lying.

It may as well be a two-way road on the lying issue! Did you really think all the clothes she buys are really on sale?

Tell her a) it is a beautiful piece for the yard/patio.....tell her you will cook......tell her generally there is less kitchen mess.....offer to clean up when you cook. Letting her pick the color helps...Also, by the time you get the accessories for the Kamado you will be closer to the Komodo price. Make sure you do your homework on Kamado company.....based on my own personal experience I would not recommend. I probably have said more then what is allowed here.....do plenty of internet searching on the product and watch the forum for at least 4-6 weeks.

so you have to return to the index before you leave the site? I don't see this anywhere but in the index.....I start there but I don't finish there.

Is there a way to bypass the charcoal pallet threads so that they don't come up in the unread posts when we access the forum. Perhaps a preference setting that can exclude that. The only way I know to clear them from my view is to open them....

I understand the need for the opportunity for people to coordinate the shared purchases, but it results in a large volume of posts that I don't want to read

I personally felt a part of the problem with the K forum is it became dominated by people trying to order Koal and by those who couldn't seem to figure out where to post it.

My thought is it should be a thread that is linked, but not automatically shown when we look log on to see new threads.

Am I the only one with this perspective?

Sanny...Firemonkey was referring to RJ in the post above his! I don't think anyone is getting on Dennis here.....not that it isn't fun to give him a hard time. I'm sure he is stocking up on giant flying bugs to bring home with the pork.

A pink grill, a great knowledge of embroidery, and a flambouyant avatar! A man that is secure about himself.....I love that in a man.

Is there smoke coming from the left side of the cooker at the opening?

Was that machined?

I tried this over the holiday weekend. Other then the 45min was too long to cook for the size chicken I used, the flavor was great. I would definitely do again and reduce the cooking time....or pound/roll the breasts instead of trying to butterfly.

Hey PC...great to know you will be returning.....any chance of bringing Curly back too? Might as well get the whole litter together!

I gotta say the 'pudding' analogy with brisket is not creating a positive image for me. I like pudding and I like brisket, but I don't want either one to be like the other. Are you saying the brisket turned to mush?

I do indirect with dry rub for about 4hrs, mop and direct cook for about 40 mins.

I know very little about dry aging, but I thought that the process could go up to 21 days? Do different cuts respond differently to the process? I would have thought the denser tougher cuts would need greater time then the more tender cuts. Does the connective tissue break down faswter then the meat itself?

I don't like lump that pops a lot, it tends to leave a lot of ash on the food