bosco

it looks great. Let me ask you, once you got it out of the crate what were your initial thoughts? Is it what you expected or more?

I agree ckreef but in this case he has an 18, 24 and a performer and going down to 2 grills. I think the 19 and 23 may serve him better. No disrespect to the 16.5 you are a master on it but for his setup I think a tad bigger

Coming from you I'll take that as a compliment mister! Thanks

I would personally get the 19 table top. The 16 is great don't get me wrong but I think the 19 and 23 is the perfect combo for you. Going from the 18 and 24 joe to a 19 and 23 is the perfect fix. Plus you can still spin meat on a 19. do it! You will never appreciate the old cooked once you use a KK

KJ classic for sale by owner... all these years on the guru hearing people say it's not the cooker.. It's the cook. Well now you know

looks great, look at the juices coming out of that pork.... at 160 to boot!!

Looks like a good name for your KK

looks like some killer grub to me. How did it compare to cooks on other cookers?

I just picked up Lanes white sauce and bbq sauce, both really good products too. If you have a coffee grinder, grind up the sweet heat and signature into a powder. Game changer!

there is also a ship name Halus which complicated it for me even further.

Thanks buddy

If you can't find it, I will ship you some packs buddy. The colour is unbelievable. Lanes BBQ rubs are the real deal

Today, I found a good deal on some pork tenderloins and decided that I may as well try for a dish for this months challenge. I went down to the local Chinese Supermarket for the first time and I was blown away. I was hoping to find Char Siu marinade that I found on amazon from Hawaii. It was 18.00 a pack shipped to my house, or at the local Chinese Supermarket 1.80 a pack. I grabbed 5 packages and some other goodies and headed home. I have always wanted to try and make this, as Char Siu pork is one of my favourites when I eat Chinese Food. Mixed the marinade and off into the bag it went. This has a beat powder and it is a powerful dye, my hands may be pink I let this marinade for 6 hours in the fridge. It did a number to the pork. I decided to try my lodge smoking pot today for the first time, and I must say that I was most impressed with the blue smoke and aroma that was generated from this pot. I will use this more often now I removed the tenderloins from the marinade and hit them with a liberal coating of Lanes BBQ Q-NAMI rub. This stuff is the real deal. It has great flavour. Onto the pit at 350 direct they went The Char Siu marinade created almost a shell coating. Very awesome colour when cooked Anyways, I cooked them until an IT of 145 and pulled them and let them rest. They were dripping with moisture thanks to the Komodo Kamado! I thin sliced one and wrapped the other one for tomorrow I picked up my favourite fried rice and sweet and sour sauce to complete the dish tonight. I have to say, the flavour on this tenderloin was amazing. It was sweet, and the Lanes added a little hit of spice. I can't wait to make this again.

I knew it!!! I couldn't figure out the shipping. Dennis you need a logistics guy like me. I live for this s@!t

Lol very true. A lot of these members ordered straight from the warehouse with fairly simple deliveries. We are in a league of our own!

I think X-raydocqualifies for the shipping harassment plan

that feeder ship Halus appears to be a bit of a red herring for me. There should be a mother ship listed eventually. You do not get that info until your item is on the ship. From what I can see, Singapore to Los Angeles and Long Beach runs on the Pacific route SE3 South East Asia 3 run from Singapore to Laem Chabang Thailand to Yantian China. (Halus was in the area of Thailand so I wonder if your package was loaded on two boats from Malaysia to Singapore then from Singapore to Thailand) From Yantian China the route hits Los Angeles CA Based on that schedule, I checked OOCL sailing schedule for the SE3 route The Mother Ships leaving around that time frame are the following July 1st NYK ARTEMIS 088E arrival July 26th Long Beach July 7th NYK THESEUS 040E arrival August 2nd Long Beach July 13th HANJIN DALLAS 0076E arrival August 4th Long Beach July 19th HANGIN SEATTLE 0029E arrival August 14th Long Beach Based on the fact that I can not find a schedule for Halus, and the email you received said it was loaded on the vessel, I am taking a guess that your package is going to be on the HANJIN DALLAS boat following the SE3 route to Long Beach CA

From what I can see, Nordlion vessel shipping schedule 133 was picked up from Surabaya on June 25th and shipped to Singapore on June 26th That looks like a feeder ship. Halus is also a feeder ship, I just can't seem to find its schedule.

that is good to hear. For the most part, the square tiles vent less as there is far less grout then there is on the pebble. You may pick up a few more smells over the next few cooks, but like Ckreef said to me, after several cooks it will likely stop as long as you got the initial venting done properly.

He has been infected with the KK flu

I liked the look. Yes we have bad winters but I will treat it next spring if required. I love the organic look to the cabinet. Inhave all of my stones and grates for both the 23 and 32 in the cabinet

At night is great with a flash light you can see the steam when you shine the light. Park it at 550 and let that run out of lump. Maybe do a top up too once you get to 550. Let it go until you don't smell anything. If it stops smelling at 550 then slowly bring it up to 600 and let the old burn out.

Here is mine with stainless top

yeah the wait will make you crazy, but honestly, the moment it arrives you will forget all about it

I'm dying without updates. This is exciting