primeats

Smelting ore

I'm pretty sure that would void the warranty!!!

Great work nice clip...

How did you get it on site?

I took the lid off, and using the 4 harnesses that came with it , my butcher and I loaded it into his cargo van. we secured the wheels with chocks(not chooks) and screwed them into a sheet of plywood on the floor of the van. The network lent us two guys to help unload and reload.

As a preface, the day before I participated with a buddy in the 51st DesPlaines River canoe and kayak race( in the noncompetitive category). 19 miles and five plus hours later we finished, came home unloaded the kayak, and I went to work organizing and precooking for the shoot. After Denise, John and I were done, Denise went to lunch(sold a unit to her friend),We unloaded back home, I put Godzilla( the name fits, what a beast) back together and fell asleep in the massage chair. Had a couple of drinks that evening and was semi comatose until making it to bed at 9:30. Today a regimen of 2000units of b12 and Advil, I'm beat!Gotta do this one more time Saturday morning for a 9:00 segment.

yeah, didn't think they were going to show my feet. Thank God I had pants on! So next time, no crocs, and let the lid open by itself--and wear pants.

Well here it is , thought it went well, the hosts didn't hog the conversation too much! Won't have to lift this guy till this Sat. morning for the NBC spot. http://abclocal.go.com/wls/story?sectio ... id=6151448

Simple , really: Lump charcoal, wood chips or chunks, only clothing from designer Johnnyboy and no lighter fluid in a 300 ft perimeter. And the occasional offerings from Zier's Prime Meats.

Hopefully I will be able to upload a video or at least post a link to the video, I will be showing my KK on ABC7 Chicago on Monday, Grilling tips, and the like. We'll have kabobs, flat irons,some portabello mushrooms. If it rains,I'll have done them at home the night before at home, and can only show the cooker as a prop. This is the first of many appearances to come! Another one next Saturday morning on NBC. GO KomodoKamado!!!

Were you intending on re-assembling it? Sorry had to ask, can't believe nobody else jumped on this!

Have the polder units become the redheaded stepchild in the digital thermometer world? ( no offense to red headed step children) They always worked well for me.

What kind of luck have you had using the upper sear grill on the very top and using the reflected heat from the lid do the searing. If you have the drip pan and/or the deflector in place wouldn't you be able to then place the almost done items directly over the deflector? I would think you would have the same results as using a "warming rack" above the sear grill as you have described. I have to tell you, I have had great results from using the sear rack on the upper level. That lid reflects the heat just like a broiler, and I have always used the deflector unless I was making a pizza.

You may have to get another deflector -- I recall yours has a few holes in it!

Is the Gen II any different than my Supreme?

Thanks Jasen, any trouble with that revision, even though you now use the portable blow torch?

Found it: http://www.komodokamado.com/forum/viewtopic.php?t=1545

Eh?

where can I find the ash cover project for the gas burner? Kind of a pain to remove the burner each time to shake out the dust!

A few of us have manipulated the burner,enlarging the jet, and can get quite high temps. I am looking forward to using the all gas for my next pizza! I must say that the KK heats up faster than my gasser--only a few minutes to nearly 700!

Y'know, maybe that is why I wake up screaming in the middle of the night " I think I've been poisoned". Could be cheap booze though.

Seriously, the level oF arsenic was more than likely nil. and the effects on a fully growed man would be negligible, unless you grilled on Wolmanized planks. It might put a little whang in your seafood( no wise cracks).

Menards by me had 10lb bags of Royal oak lump for around $5,-- less than I pay at wholesale!

Well at least you got to play Augusta, so you've got that goin' for ya

He only used it to cut off the head and footsies.We fondly called that our arsenic version venison. Which we immediately flushed from our systems with some Beaujolais(multiple glasses), in moderation of course!

absolutely!!! Jeeze, how could I forget the sausage!tell them to keep it kinda lean(around 80% is my pref.) Fresh ground pork is nice too, for meat loaf or pork burgers. Defo save the bones, if you make any kind of spag. sauce put them in the sauce and simmer for a few hours, what a great flavor! Tony, did you use the wood blade or the metal cutting blade??!! Hopefully it was new and not one you may have used after cutting pressure treated lumber like my buddy at deer camp!

I have used the trap door to add coal,but I must say, there was a lot of dust. I have found it easier to remove the whole thing as well, in the event of even needing to add anything. I suppose it's a neat idea but I hardly use it anymore, in fact the handle came off after a couple of weeks. I also dropped the upper sear grill the first week and kinda bent it. The rear is no longer in line with the rear of the cooker, but doesn't affect the operation at all. Looks like the consensus is to keep it the way you have it!

I'd like to see them the opposite way that they are positioned now.

on the KK or in the oven? And these are the best tasting pieces in my book!

If they are going to get the hog processed at a locker plant, this is what my Father and I used to offer to folks: Few people asked for the head, but you can make some great sulze(head cheese). either have the jowls ground up for sausage or smaoked like bacon, the shoulders either the picnics( the round bone section) or the boston butt( the blade section) for roasts or sausage or cured and smoked-especially the picnic section.You can only get the ribs from the loin area(baby backs) or the belly(spare ribs) from the belly. you also will have from a whole hog, two slabs of fresh bacon that can either be sliced fresh for fresh side pork( great with salt and pepper in a frying pan) or cured and smoked for,you guessed it, BACON! By all means have them save any skin that they can. boiled down for gelatin or fried for pork rinds are a great treat.

If you can get the bacon smoked with the skin on, save it! can you say baked beans? or if they can string beans, slice some and put a few cooked slices in each jar. As far as the loin or back section, if you want baby backs you won't have any bone in pork chops. This is not altogether bad, a couple of nice 3 to 4 lb bnls roasts and some butterflied chops cut for the KK on the upper sear rack are Fab! If you go this route, have the small pork tenderloins trimmed and wrapped for the freezer. Now for the hind legs, the obvious choice would be to have the hams cured and smoked, however fresh ham( green ham as we call it ) can be one of the finests pork roasts you will ever fix! Save the shanks( the calf muscle) for your schweinenhox!You can also save the shanks from the front quarter as well. The actual hocks are the ankle/wrist section and I would have them smoked if you can, they are really only skin and bone but make a great boiled dinner with carrots,potatoes cabbage and the like. The four feet can either be smoked, pickled, or boiled down to add to the Sulze. For the squeemish I have omited the sausage casing part , but some folks have a taste for the liver as well as the kidneys( you have to boil the p*** out of them first) We usually had the heart ground up, but again you can either do that or cut up with the kidneys in the sulze or head cheese. The only thing that the old timers had no use for was the squeal! Didn't have time for spell check, the race is about to begin!

John, I had the same meal at the same place! Then proceeded to drink with my "ancesters" and closed down one of the gasthouses(something called "pearinschnappes" ?). I swear the piano player looked like Dan Rostenkowski. Got a great beer stein and my wife got a nice coffee mug. Went skiing the next day and nearly had a heart attack! For some reason nobody wanted to stand near me in the gondola as we ascended the mountain( and thank God nobody tried to light up a smoke). I will try to get some cutting tips for you later, this is all I have time for until after the Derby on Saturday!

Well done! Um,you know what I mean.