Poochie

A good source of smoke wood is someone selling firewood. You'll get much more for your buck than those bags of dried out smoke wood in the box stores. The guys around here will sell you a few logs/splits so you don't have to buy a whole rick. I can get red oak, pecan, hickory and cherry locally. Cherry being harder to find. But give your spouse/buddy/room mate/squeeze, a sample of your bbq and ask them what smoke wood they think you used. I'll bet they can't tell. Pecan is my go to wood because it compliments just about anything.

I see that you wore your crawfishing boots while getting rid of that snow, MacKenzie. Believe it or not, I've never seen a snow blower for sale.

I know where they're coming from. We get snow once every 10 years and when we do, it's a nightmare. Even if the roads have ice on them, people drive like they normally do and it looks like a demolition derby. Watch kids on bumper cars and that pretty much sums it up. By the way, the high today is 75.

Sorry, photo didn't take the first time

I think it worked

Now that's funny!

I hope they mend her quickly and get that finger back new condition.

How in the world did I get the whole topic moved here???? Please move this back where it belongs moderators!

Happy Birthday MacKenzie. I found the picture you posted of yourself blowing out the candles:

Are you selling those shirts, Tony? It would make a great Christmas gift.

I need to try that method one day. As for now, I put chunks like a bomb fuse on the coal. For low and slow, I only light a small section and then put the end of the first piece of smoke wood right where the hot coals are. Then an inch away, I'll put another and so on until I have a trail around the coal. Only one piece will burn at a time and it lasts the whole cook and then some. But your method looks interesting enough to give it a try.

A guy and his girlfriend were on lover’s lane smooching when all of a sudden a motorcycle gang shows up. They pull them both from the car. The leader of the gang draws a circle in the dirt and tells the boyfriend to stand in it. Gang leader: “If you step out of that circle, we’re going to beat the tar out of you!” Boyfriend: “OK, but please don’t hurt us.” The gang leader walks up the girlfriend and says “How about a little kiss, baby?” Girlfriend: “No, please don’t.” He looks at the boyfriend and sees that he’s starting to giggle. Gang leader: “I said how about a kiss, baby??” And then rips her shirt off. Girlfriend: “Stop! Please!” The gang leader looks at the boyfriend and now the boyfriend is laughing. Gang leader: “OK, baby, looks like your boyfriend doesn’t care” He plants a big kiss on her and looks again at the boyfriend. The boyfriend is still giggling and laughing. The gang leader walks over the boyfriend and says, “I ripped your girlfriend’s shirt off, planted a big fat kiss on her, and you’re here giggling and laughing. What’s so funny, chump?” Boyfriend: “I stepped out of the circle 3 times and you never saw it!”

MacKenzie is spot on, as usual. The rotisserie cooks are perfection. Spray a little non-stick slippery stuff on it before you put the meat in it. It makes clean up super easy. It turns plain old chickens into a delicious meal! I did a small port roast on mine a while back and that came out juicy and flavorful. I used the charcoal divider on that cook. You'll have fun experimenting with all the possibilities of your setup.

I agree with this. I have a $23 Wagner heat gun that supplies plenty heat and air to start every fire I make in the Komodo. It's been going strong for 15 months. I bought a cheapo backup for it from Harbor Freight for $9.99 with a coupon and it works pretty good too.

Hey Tony, I wouldn't bother with a screen. I dump all my lump into a plastic rectangular tub like you get at Wally World. I have a set of tongs just for picking up lump to add to the charcoal basket or you can put gloves on and speed up the process. The fines and dust will settle to the bottom and you can just dump it when you're ready. Pour another fresh bag on top and you're good to go.

Tony wanted to see if his signal lights (blinkers, turn indicator) were working, so he asked Ceramic Chef to stand in front of the car and let him know. Tony flips on the right blinker and ask CC if it's working. Ceramic Chef: "yep, it's working. No, it's not. Yeah, it's working. No, it's not. Yeah..."

I know this topic is getting grey hair, but I did a bit of testing on this too. On a barrel pit, even though the chimney usually has an adjustment, the pros tell you to do temp regulation with the air intake. My test was to see if I could maintain 250 degrees with only using the vent setting and having the top at 2 to 3 spins open...or wide open. The logic behind this is to have ONE control or adjustment for temperature control instead of playing with two of them. The test proved to me that you can maintain a steady temperature by controlling only the bottom vent. 250 degrees was attained, by trial and error, by only using the bottom vent adjustment. I left the top at about 2 spins open to start. After I had 250 degrees for an hour, I opened the top by another spin...total of 3. The temps went up by around 3 degrees after 30 or 40 minutes which I attribute to burn pattern and size of lump now burning. It'll fluctuate that much even if you don't touch anything on the smoker. If I would have kept checking, I'm sure it would have gone up and down 3 to 5 degrees over the course of the cook. Bottom line: do what works for you.

I've had several different burn patterns. The main thing is that no matter which way the pattern goes, the fire won't go out with lump still in the basket. It'll "come back" eventually and get to the fuel that hasn't been burnt yet.

I agree with ckreef. There's a certain amount of adjustment you can do to make it fit. But in the end, it fits like it should without cutting.

Beautiful dino bones. I need to pick some up.

Wow! I remember when mine was that clean. Now it's nice and "seasoned" with pork, chicken, beef and smoke!

My Komodo, Bolo, a 22” work of art, is now right at a year old. Having used this smoker/griller for that long, I’d like to give an update on performance and durability. First of all, I haven’t had a single issue with it. Dennis upgraded the rotisserie motor bracket a while back and that was a wonderful addition. Every single thing about this Komodo makes it as much of a joy to use as it was the day I received it. I’ve owned every single type of cooker there is from offset smokers to crappy electric smokers. Hands down, my Komodo is the simply the best in every single category. My criteria for a great outside cooker is that the food taste like good old fashion BBQ. That was my first pleasant surprise with the Komodo. The food taste like real BBQ and the moisture content is preserved. I can light this thing and once my vents are set (which I know by heart for achieving certain temperatures) you put the meat on and it’s on automatic pilot. No fire poking, no adding more smoke wood, no nothing. I’ve left it and gone grocery shopping without a care that the fire will go out or temperatures will rise out the roof. Probe ports, built in rotisserie, beautiful tiles, and heavy duty everything all add up to a perfect cooking device. So to sum it up, not only are the Komodos beautiful, they’re extremely functional. I use mine a minimum of 3 times a week and love it more each time. The topper is the experience with Dennis making it all so easy to acquire one and him being a real human being to deal with. I look forward to many more years of pleasure cooking on my Komodo.

Rated PG13 A farmer purchased a rooster and was surprised at what an appetite for sex he had. First, he courted all the chickens on the farm. Then he was seen sowing his wild oats with the cows, sheep, pigs and turkeys. One day the farmer told him, “boy, if you don’t slow down, you’re going to kill yourself.” But it didn’t slow the rooster down at all. One day the farmer came out of his house and saw the rooster lying spread eagle, feet in air, and his tongue hanging out his mouth. The farmer was mad and walked up to him. “Dagnabbit, I told you that you’d kill yourself if you didn’t stop. Now you’re dead as a doornail and ready for rooster heaven, ya bird brain.” The rooster opened one eye and pointed up to the sky and said, “Shhhhhhh, buzzards!”

Looks good, Keep Up, but it's mandatory on here to show a "money shot" of your finished cook and tell us how tasty it was. I have a bronze metallic also in the 22" size