Tucker

re:Finally, here it is.... Nice photo - great lookin environment to enjoy your KK! Excellent placement of the bottle opener. You can be sure your beverage is open before heading to the pool for a dip!

excellent pics! The side tables look great on it.

DesertPirate, If you want to come to Fla to see them, I am happy to put your choice on both, wind up the bar and plug in the amp. If you cannot, I can direct you to my other posts where I have both of my KK's shown. I purchased the 2nd one after owning the 1st for about 1yr. My wife and I are pleased beyond words at the culinary enjoyment we receive 2-4 times a week from these two cookers. Good luck with your decision making process. http://www.komodokamado.com/forum/viewtopic.php?t=2984 http://www.komodokamado.com/forum/viewtopic.php?t=2989

Skin on the back Yup - the skin on the back was soft as if it was boiled, which is what happened due to the amount of the juice. But that is a small thing to deal with, just strip the back skin off before cutting the bird up for service. I like it because it is a very simple, clean cooking method.

Followed the instructions in the book and they came out perfect.

ETA once ordered Shakey, To put a finer point on the shipping time, I have ordered both of mine out of the CA warehouse. I ordered, paid via internet on a Monday and that following Friday afternoon the KK arrived. I purchased the larger one first as it was the only size available at the time. I purchased the smaller one for the same reasons jd did, simultaneous-multi-cook capability, but also because I was taken with the stone shaped tile. In my opinion, if you are going to buy one, the larger will manage anything you want to cook. T

I can't wait...... .... until Dennis has those pizza stones available. Got to get me one. Now that I have two KK, I can do a low-n-slow on one and eat pizza while I wait. And... Yessir JD, as a Jersey boy I agree whole heartedly on the "how-to-eat-pizza"!! Great Job FM!!

Starting a KK There are many ways to light your KK. paraffin cubes, Guru golf Club, Mapp torch, electric lighter, charcoal chimney. Do not use any type of lighter fluid. I have settled on the electric lighter because I have an outlet handy, it can be set in the coals and forget it 'til you see smoke.

Indicer Tube - Snap Ring I did not move the snap ring at all. I slid the inducer tube from the outside in, leading with the threaded end of the inducer tube. Then just screwed the inner flat metal plate onto the threaded end, which by now is protruding form the inside of the KK.

25CFM fan for BBQ Guru DigiQ II I did a pork butt this weekend with the DigiQII w/ 25CFM fan. It performed perfectly. Held 220f for 18hrs, no issues. Thank you all for the information and support.

We made ribs and pulled pork this weekend. Had to break in the new Stone-tiled KK we received Friday. Use the DigiQ II for the pork butt (8#). Followed Chris Lily's pulled pork recipe for the injection and rub. My wife and I agree that this is the best we've done so far. The ribs were done with a Memphis style rub we bought at Williams and Sonoma (I ordered Dizzy Dust too late), and with Chris Lily's Rib rub recipe I found on the web. Pork butt Sunday am after being on for 11hrs at 220f. I had rolled the KK under the porch roof (rain was forcast). We followed Chris's instructions, left the pork on until it hit 195f internal temp. Rolled the stone one back out to it's rightful spot. Marvin is coming to temp to get the ribs going. Is this a miniature Komodo Dragon? It was hanging around the back of the KK, warmth probably felt good. Here are the ribs ready to come off. 6hrs @ 220f.

Welcome!! It is a whole other world using Dennis's devices, hope to see some of your triumphs!

Thank you JD!

This should be in the Fruit Cove, FL post I guess I made a mistake with the location of this post.

It is already there - the Stoned one to the right

Updated Photo to include "Stoney" The pic speaks for itself.

I just received a 19.5" stoned KOmodo. I put pictures in the Photos section. Very Impressed with the fit-finish and appearance. I cannot impress upon anyone that is on the fence about purchasing one of these, that it will be a investment you will reap the rewards over the years. This is my 2nd one after having the first over one year, I have used my first one at least twice a week, but always found that while I was doing the shoulder or brisket or turkey that I would want to have ribs or chicken or steaks adn couldn't because my first was tied up with the low-n-slow. Now I won't have that problem (unless I crave a pizza also) . Dennis - thank you for customer service, quality and ultimately the good eats.

Look what showed up on my porch today!!

Marvin & his stoned partner Bobvoeh - yes and Marvin gets what Marvin wants. It just has to make it from West to East coast.

Got the answer - Thanks to Conodo12 I have the answer. I am posting here for other folks. This is the DigiQII part # 800-1015-000 When you are asked the questions to configure your DigiQII: Select a Fan: Pit Bull w/ Hook 25 CFM w/ 6ft ext. What type of BBQ do you have? Bulkhead Style Inducer.

I need some help on this folks. I have read the posts for the Guru, but still have not figured it all out regarding what pieces and parts I need to equip a small and large KK with Guru's. If anyone has a packing list they can provide, it would be most appreciated!! (I most likely have killed off the brain cells that can figure this out with too many margarita's or martini's)

We are in NE Florida, the deer around here get upwards of 120#.

A few Sunday's ago we cooked up some Speedies. This is a recipie that I got from my Aunt who lives in Johnson City, NY. My neighbor's son got his first deer around Thanksgiving and gave me a 5# roast to freeze. When you take them off have some chicago rolls (short torpedos) ready, just slip the skewered meat into the roll, grip and pull it off, dress it as you like. Yum. Recipie: 3-4 pounds of venison cut into ¾â€-1†cubes 4-5 cloves garlic minced (fresh is best) 1 Tablespoon Oregano 1 Tablespoon Basil 1 Bay leaf ½ cup sugar ¾ cup vegetable oil 1 cup wine vinegar (can be red, white or cider) Parsley to taste Juice of one whole lemon Mix the ingredients above well and pour over the venison. (Best container is a large pickle jar) Marinade minimum 3 days, no longer than 5 days in refrigerator. Shake or stir often.

Where's the pics?

NEw Kooker Congrats ! another Floridian. Enjoy -