Barometer

After almost 8 years the first Komodo Kamado in Singapore, an OTB 23, leaves en route for Scotland. Dennis kindly supplied the engineering drawings for the crate. A return to Europe after 30 years. Simon

Tekobo, one suggestion. Order the rotisserie rod as well as the basket. Simon

There is one from New Zealand www.smokai.com. It will work in the Guru port if you make a wooden sleave as I did. Very similar to Denis' product. Simon

Cookie, I always let the dough rise overnight in the fridge. Only needs about 15 minutes to get it working again before cooking. I also found the very soft dough does not work in Singapore. If you are not already do use the OO flour from the Red Man/ Phoon Huat shop. Simon

Dennis, This is very interesting. For over a year I have had a similar (but perhaps less well made) device sold by Smokai (www.smokai.com) in New Zealand. I fit it to the guru port with a wooden bung. Very effective. Smoked salmon at Singapore ambient temperature is spectacular and a fraction of the price as bought. Simon

I have cooked many soufflés on the KK. Main issue is temperature control and especially the substantial temperature drop when you open the lid. Just have to trust your timing and resist the temptation to open it early. Simon

I just switch the bottle as occasionally it is also used for the gas burner in the KK. Simon

I also have an outdoor cooking area in Singapore. I use 2 burners purchased in one of the Temple Street shops. One a Bunsen type powerful burner and the other with a series of rings for a broader burn. Simon

Fishwives in the Cluny Court shopping centre on Bukit Timah.

I suggest you try this solution already on the forum. http://komodokamado.com/forum/topic/2540-bj-on-a-kk-beef-jerky/?hl=%2Bcold+%2Bsmoke#entry27245 I have used this method with a BBQ Guru to keep very low temperatures for making cipotles. Simon