Tucker

Re: First Rotisserie Cook: Very nice Slu, I started with a 10.5" x 16" old cookie sheet, split in length-wise in half with tin snips, and slid the two halves together. I guess it ended up around 5.5"-6" wide overall, considering the lips, etc.. I covered it with foil to keep the grease from running out. I have not had it overflow with grease, in fact, the grease usually smokes off after it drips.

Re: First Rotisserie Cook: Very nice I can't find my old post, but here are the pics again. I used an old cookie sheet, cut it in 1/2 and put little bolts on the ends to hold together. Foiled it and set it directly on the fire box handles. No heat stone. It deflected the heat enough and caught all the drippings.

Re: Pebble tile or Square tile? I got square first, then had to add a pebble one when they came out. Couldn't help myself. Same thing will happen with the copper clad portable!! I like both approaches, but do agree with Dennis, the pebble lends itself better to the shape of the KK.

Re: I'm STOKED!!! Congratulations!! welcome to the club. Getting to the back porch across the lawn, I found that two pieces of 3/8" plywood and a tip for the driver work well. The tip to get the driver to help move it around back using the pallet jack off his truck. The plywood to lay down on the lawn to roll the pallet jack over. Two pieces to keep alternating end to end as you progress to destination. I am assuming the porch is at lawn level. If it is not, then possibly using the 2x4 method at that point would be in order.

Re: Three Extruder Machines are in the House! Excellent!! What does the timetable look like?

Re: Order placed and now the waiting starts..... Doc - good idea with the gas grill... you can also modify it easily enough by removing the grill part and putting a counter top on it.

Re: HAPPY DAY TO ME !! Happy day to you indeed. Welcome! and enjoy. Please post pics....

Re: ribs and sausage Great pic - definitely lookin like a party

Re: lamb rack Oh man... one of my favorites... I usually use the Big Bob Gibson's lamb rack recipe... but man you need to post that list of ingredients.. Hey Z - do you have the imported lamb available? Racks, legs, ??? When will you be able to ship in the US?

Re: 1st pic post Nice color - very nice.

Re: Suckling Pig Can't wait to see how it turns out... anticipation on the photos and results.

Re: Questions about the 19.5 inch Komodo Kamado tough to say which i like most, i do use the smaller one more for just my wife and I, but when we entertain, i have one running low, slow, long for brisket, butt, roast, etc.. and the other for fish, ribs veggies, etc... If I had to give one to cousin joey..... I'd give him a absenth cocktail instead

Re: Questions about the 19.5 inch Komodo Kamado Regarding moving... I have used a handtruck and straps to strap the crated KK to the handtruck and rolled it round back of my house across grass and pavers to the back porch, then uncrated it there. The 19.5 i handled by my self, the 23 i had one other guy help me. Just another way....

Re: Questions about the 19.5 inch Komodo Kamado I own one of each also and agree with FM and JD in their assessments. May I suggest that if your move is imminent, why not place your order with Dennis and have him deliver it to your new abode in Europe? You would not have to worry about repackaging and shipping.

Re: Florida Charcoal 2011 Cool. Dennis - when you have the ability, we'll help fill the first container.

Re: My KK needs a sidekick!! The 19.5" KK fits the requirements you have outlined, all except the flavor sacrifice. And you can get one to compliment the color scheme of the 23". "The primary uses would be if I'm looking to sear something off before transferring it to the KK to finish (The KK can sear very well if desired, but often I already have something going in it at a lower temperature.) OR on those nights where time is scarce and I'm just looking for a very quick grill while sacrificing a bit of flavor."

Re: Florida Charcoal 2011 I was simply trying to organize a Florida Order so when Dennis has the ability to ship, we are prepared. I have no news regarding availability from Dennis. Sorry for the confusion.

Re: First smoke Got any pics of what was being smoked?

I know there are several of us in Florida where Orlando is a fairly central location. There are three of us in Jacksonville and I see one each in Orlando, near Cape Coral and near West Palm. I am good for 25-30 boxes, maybe more. Let's combine our quantities to get shipping as low as possible. FM, I believe you setup the terminal where we picked up our last order a couple years ago, can you do that again?

Re: Three Extruder Machines are in the House! I'll be ready as well. There are three of us who own KK's in my immediate area.

Re: Buying 23 inch versus 19 inch Forgot to add this link, to the specifications of each: http://www.komodokamado.com/products/ot ... nd-pricing I think this will give you all the info you need.

Re: Buying 23 inch versus 19 inch I have one of each, the difference is size. It is usually just my wife and I, so I use my 19.5" one more often than the 23". But when we entertain a large group, the 23" can turn out the quantity. With either size, you'll be very pleased.

Re: Kingsford Article - Biggest KK cooks? Memorial Day 2010 was my largest cook. here is the link: viewtopic.php?f=33&t=3631

Re: Grill Floss vs Billy Bar Sysgies - you've touched on a very good point.. I also would prefer a reversible upper grill sans from flap. I don't recall using it. I find it a little cumbersome when trying to clean up, it would be more effective to flip it before a high burn after a cook. I use the Grill Floss after i remove whatever it is i was cooking to get the major gunk (pork butt fat back, etc..) off and into the fire after removing the heat deflector and drip pan. I then run the temp up to burn off and finally stainless steel brush on hot grill in the cooker, then shut it down.

Re: POSK Stuck Damper Remover I cicked on the url and was prompted to log in - the post is in the owners area.