primeats

Count me in on the charcoal order, this is going to make some very dedicated "ceramic cooker" clientelle on the North Shore(Chicago)very happy. They just don't know it yet, guess that's my job.

I saw a photo of a black cover somewhere, now I call my cover "the burqa" It does the job, it competely covers Godzilla from head to feet, including the guru on the side. Can't seem to keep my dog from it though!

Nothing "cooler" than calling in , or turning a few in mid flight to come down and investigate. They're delicious by the way.

Leave Sanny alone, she's been busy knitting me some socks.

Yup. Personal service, service with a smile and a "Hello can I help you?", it's how I was trained. Sound like anyone else around here? Not sure I know anyone from the Quad Cities, but ask the manager if he knows of anyone who had worked in Dubuque, or Cedar Rapids/Marion. It'd be a laugh if they recognized my name( and all those stories are lies, all lies, especially when it comes to East Dubuque, never been there, nope, no way( Mulgrew's chili dogs are the best)).

I've never use the heat deflector stone for a pizza, used an actual pizza stone , had it on the upper sear grill, closed the lid and in 3 or 4 min perfect. Temps were around 600/700 and the vents and top were wide open.

How about an au jus groove routered in to catch the juices? Seems kinda pretty to be carving on though.

I usually wear the hat backwards, still lost it one time, got an unusual tan line from the open area of the adjustable strap on the back of the hat. Kinda like a bulls-eye.The newer jeeps have a much better suspension than the old ones.

Yeah, I really impressed my Italian In-Laws when I tipped the bottle up and swallowed the worm on my 30th birthday, or was it my wedding reception? But I digress, good food, good drink, and a good time to celebrate with good friends is what's important

Deej said: BTW, I actually quit using the pork shank and moved to the shank side of the shoulder.....way more meat!

That would be the fore shank from the shoulder and hind shank from the --well you know. Just got back from St.Louis, bowling tourney with David Jr., a Father and son thing ( guess it was the state finals, they announced we were the cream of the crop, LOL) All this pork shank stuff is making me hungry!!Got home way too late to fix anything but a martini or 3. Had the top down on the Jeep and my brain is cooked!( yes I had a hat on) John , I'm from Iowa, but your IN Iowa! Get some shanks from HY-VEE( I was a helpful smile, in every aisle)

Has any one used walnut? Just curious, I imagine it would be pretty strong

In my smokehouse in the shop I always wet down the hardwood mix sawdust. the heat source is a simple hotplate. If I don't do this I get a very strong bitter flavor. With the KK I have soaked and not soaked,can't tell the difference. Lately I'm using Jasens method and use a cast iron smoke box I picked up from HomeDepot. Never enough smoke for me, family complains sometimes. It's good to be King!

Since I use the lower grill primarily for the drip pan, it could probably just sit on the heat deflector. I still like the idea of having the extra grate for the unexpected or planned feast. This is another option/feature that impressed me.

Another use for the KK

Komodo the Star Part two

Used an engine hoist to lift and place Godzilla in the back of my daughters boyfriends pickup truck. Wow. So easy! Pics tomorrow night after the segment and a VERY busy day at the shop. Go Komodo Go!

Well it WOULD be easier to bring down to the studios for a screen test!, I could even put this in the back of my wrangler!

I guess there just might be a market for this size after all, who'd a thunk it?

Re: how about the equivalent of a #9

Hey Dennis,

Is it possible to make the spring with a click contraption that will allow us to adjust how much we want to keep the top open for searing on the top grill? Hope all is well with you!

I'm sorry, I just realized I did not mention the lil bit open contraption you asked about..

Mostly because I thought that our Firemonkey answered it perfectly..

A simple tether attached to the latch or handle that could hook on the latch catch would do the trick for you..

Actually, um well, yeah, what he said!

Re: how about the equivalent of a #9

Hey Dennis,

Is it possible to make a #9 komado kamado otb? The only feature the other company has that I like other than the size difference is the ability to cook with the lid ajared about 2-4 inches. Is it possible to make the spring with a click contraption that will allow us to adjust how much we want to keep the top open for searing on the top grill? Hope all is well with you!

You can adjust the KK to open only 4 inches if you like. Simply back off the nut on the rear spring. You would have a difficult time keeping the lid open however. Y'know we don't mean to offend or belittle you, must have been a slow blog day or sumpthin'. Dennis almost always answers these posts, eventually, but as this is a truly free posting forum, the masses are going to respond. It's part of the reason this forum is so strong" e pluribus unum"

Bob hope I didn't give you bad advise, I was thinking the roast was a little longer and more narrow. If the probe was at 163, it should have been VERY well done, you sure the probe was inserted far enough?

If they get any bigger I may disappear and take a nap inside

I'd be happy to test market one for you Would it be very heavy?

Ahh' date=' Carol King[/quote']

Carly Simon

Easy is a relative term

Sorry dude,but it's all sunshine and roses and pulled pork from now on !

The larger units would be nice if it could be trailer mounted for easy transport,say, if anyone were going to put one on the air Love to see the smaller baby ASAP!