DennisLinkletter

Already standard.. The current Gen 2.2 comes with an upper/sear grill, a lower grill and the main of course..

It is EZ Que's basket.. It is EZ Que's basket.. but for some reason Viking always has stock even when EZQ does not. But I'm pretty sure that if you look on the side of the half round plate it's stamped EZQ and their patent information.

How to check/adjust your draft door's adjustment To check fully close the door and press in each of the four corners. It should not move at all. If the right top moves inwards, you would insert a long screwdriver into the right guide tube from the inside of the cooker and GENTLY press DOWN to move the most inside end of the tube.. This will tighten the top right corner. Reverse this to tighten the lower corner.. this will make sense when you're doing this. This is a very small adjustment we're talking about here..

No problem cranking it down a little.. No problem cranking it down a little.. what you don't want to do is tighten it and then re-open it before it cools..

Re: TEMP PROBES You can just use the Guru fan-less...

Moved to Cooking General.. Moved to Cooking General.. This area is for new members to check in and say hello..

Re: Second cook I prefer chunks of wood but when they are not available and I only have chips I make a big pouch out of tin foil and only make a few holes in the bottom leaving the top closed. This will slow down their burn and clean up the smoke as it will be forced down thru the hot coals which will burn off some of the acrid volatiles.. sort of an after burner effect. General consensus here is that fluid in the drip pan in unnecessary.. I'm not sure how much flavor from the vinegar if any would actually would actually end up on the roast.. All in all sounds good.. an most importantly it was "very juicy and tender, flavorful as well." Thanks for the report.. Moved to Cooking General.. This area is for new members to check in and say hello..

Three grills.. four cooking positions. Time for me to step in and clarify things a bit.. Three grills.. four cooking positions. Upper/Sear duo use grill.. Has the tall legs Main Grill has the door built in, sits near the lip.. Lower Grill.. has the open space up front (to add wood for smoking) It's the upper / sear that can be used in two positions.. is of course can be set on top of the main or lower grill for a "second story cooking configuration.. Then it can be flipped over with the tall legs, now handles up and sit it down right on the tall handles of the charcoal basket.. with a full bowl this can get the grill right down on the coals... There you have it 3G.. 4CP

I'll get one posted in the next week or so.. I'll get one posted in the next week or so..

Re: Baby backs! May I ask what the formula is for your 90 minute brine is... Does it use more than Syzygies 3% formula?

I used to use Pam spray on olive oil.. I adopted Fm's rolled and tied airplane towel stored in tupperware trick and am very happy with the thickness of the oil on the grills.. I use regular olive oil which is a bit thicker.. Before that I used to use Pam spray on olive oil.. It's also an easy and fast way to oil up a grill but expect a bit of flare up from the overspray..

I leave my fan plugged in always.. I'm too lazy to put it away. I don't use the Guru for airflow control but rather as a thermometer because all 4 of my Mavericks have died..

http://www.ubergizmo.com/15/archives/2009/08/digital_bbq_tongs.html It says the tongs have sensors located at the tip. My guess is that it would read only the surface temps.. But it's a decent idea.. Maybe.. The tongs also come with an integrated LED flashlight powered by a couple of AAA batteries. You can pick up a pair for $39.98.

I think your mistake looked perfect.. I think your mistake looked perfect.. and if it was very succulent and tasty, I'd do whatever you did again.. Just wrapping the wood in charcoal in tin foil and then putting the foil over the burning coal with the side with the holes down will do almost the same thing as the smoke-pot.. What it's doing is running the smoke thru the heat of the coals to burn off the acrid volatiles which occur at the beginning of the smoke.

Threw in two thick tied up rib eyes into a 200º beef rib cook I was doing until it read 135º on the Guru.. Pulled them out and dropped them into the 500º 19.5" for 45 seconds each side.. with the upper sear grill down 3" over the coals with the top closed to reduce flare ups.. Ate mine rare.. great flavor. Thru Sai's back in for another 90 seconds on the less hot side of the grill.. This was the results.. It was tasty too.. Thanks Chris, for thick steaks this is my new way to cook. Next time I'll take them to maybe 140º then sear for 30 seconds on a well oiled hot grill..

I forgot to close my Guru fan's sliding door when I baked pizzas last week.. today when I plugged it in it made a new sound.. upon closer examination I could see where I melted some of the fan's fins.. I filed them down a bit and it's good as new.. Live and learn..

Re: better solution If that's the case.. I think John should definitely make an adaptor that fits into a Guru inducer tube for customers who have multiple cookers and already have a Guru.. Don't cha think?

Try saying that fast three times..

Welcome Chris / Finney Welcome to the forum, we all look forward to picking up some tips from from you. I of course love having anyone who thinks outside the box here.. I fully agree with your rational thinking with your reverse sear.. Someone told me that Ruth's Chris does this.. I've never seen or been to one but I'm regularly told that meat of a KK is of course better.. For someone with such a history of charcoal cookin' you'll love this post where about 16lbs of charcoal ran 85 hours.. http://www.komodokamado.com/forum/viewtopic.php?t=2697 Once again.. Welcome to the forum..

What's wrong with mine? What's wrong with mine? I guess we could call it Even Steven for the yeast..

Re: Last call for Germany.. Save 66% on customs clearance fe Hi Dennis I was thinking of ordering a few Komodos to Switzerland and sent you an email a week ago concerning this matter. Didn't you get it? Noo.. I never miss a "thinking about ordering a few Kamados" email.. Please resend...

Actually very simple. Ahheem As of THIS month.. I have been building refractory Komodos 6 years.. I might tolerate all these Kudos but I just can't loose a whole year! Thanks all for the Kudos.. I actually never tire of them. I've found the best CS.. is achieved by doing it all myself and treating everyone like friends and family. Actually very simple.

Last call for Germany.. Save 66% on customs clearance fees.. I now have two Komodos going to Hamburg port in the next week.. Anybody else want to piggyback this consignment? Save 66% on customs clearance fees..

Follow thru... Trust me, there is nothing I love more than a new idea that makes or has the potential to make KKs better.. The spring behind the airflow dial is a home run and I'm sending them out to ALL my previous customers along with new knobs and a larger, gentler rear spring. I'm playing with this wound spring design and also realized the bolt which conducts heat to the end of the handle could be terminated at the base. You can see this on the coil on the right.. It's obvious that lots of heat comes blasting thru the dials holes.. I just made up this lil' "heat shield" modification for the ash screen.. I'll give it some heat this week and see how well it does..

nd the inside diameter is... And the inside diameter is... Might be easier to have an adapter slip inside both...