Conodo12

Re: Meat slicer advice On the cheese thing, I honestly don't have an answer for you FM. I'm going to guess that it does grab the spinning blade more. Having said that, I worked in a Pizza shop in high school and cut my fair share of deli meats and cheeses for subs. Cold cheese (mostly provolone in my case) was easier to slice than when it sat out for any amount of time. On to the jerky thing - You'll be tempted to make a ton because cutting will be sooooo easy and fast. Feel free to send me as much as you want!!!

Re: WOW Ribeye WOW is right! Nice job!!!

Re: KK & Korin Konro... I love this forum because you just keep learning new things. I was not aware of this type of grill before so thanks for the education. Once you have it and have played with it a bit, please post your thoughts and pics in this area of our forum: The Ceramic World Online & Other Relevant Links I'm looking forward to your post. In the meantime, I found this link that might provide you with more information and a unique way to light your charcoal (scroll through all the pics at the end of the article): http://www.japanesefoodreport.com/2010/ ... lling.html

Re: Meat slicer advice That Berkel is sweeet FM! If you decide to cut cheese with it, let me know how it works out. I can only imagine how nice that slicer would be for slicing up meat for jerky!

Re: Meat slicer advice Hi FM - I wanted a decent slicer too and was advised that if I was going to cut cheese to get at least a 10" blade and lean towards a 12" blade. You'll find that units with 12" blades are big and heavy. 10" units aren't small but they are manageable for us manly types! We are fortunate in that we have several used restaurant supply places around here. Check to see if you have anything like that in your area. I find myself stopping in from time to time just to see if there are any bargains. As a barkeep in a past life, I took a liking to restaurant quality equipment. The older stuff is built to last! Oh, and my vote is for Hobart. It will be a bit heavier but it will last and the blades are of a very good quality that hold an edge.

Re: **Big Bad 32" Komodo** Who gets the first one?!?! I hope he/she either wants it at ground level or has a ramp! Beautiful!

Re: Rotisserie Chicken Cook : VIDEO Really nice video and good job - certainly captures the versatility of the KK! You have more restraint than I my friend... I would not have been able to just package up that chicken for lunch - many "tastings" would have taken place during the packing! LOL! Nice job and Thanks!

Re: Easter Ham Who needs Honey Baked Hams when you have that coming off your KK!!! What did you use for the glaze? Nice cook!

Re: Merry Christmas & Happy Holidays from myself and KK. Merry Christmas and Happy New Years to you and yours!!! Happy Holidays!!!

Re: I'm interviewed about KK on Kingsford's Grilling.com Dennis - reading this piece was like reading a quick synopsis of what has been posted in this great forum over the many years that it has been around! Very good read and great job in the interview!

And people tell me I am a bit "over cautious" when it comes to my WiFi... http://www.wired.com/threatlevel/2011/0 ... es+2%29%29 Lock 'em down guys!!!

Re: Bison I hope you do try to smoke up a Bison brisket and please report back on what you find! I would think that it may be a touch drier than a beef brisket as I believe it would be less fatty. However, I could be totally wrong and you end up with an exceptional experience! Let us know!

Re: Ok, some of you new kiwi members need to explain this! Where does the Pimp Monkey find these articles?!?!?! I am going to have lockjaw for a week!

Re: Delivery tomorrow Welcome to the forum and the KK club! Looking forward to your first-cook pics!!!

Re: Fathers day piglet...... Jack, that looks fantastic! It's also the first little piggy that I have seen on a KK and I have been surfing around here for a bit... not as long as some of course, but a while just the same! I also applaud your technique! Having smoked up a few whole hogs, I can tell you that your reasoning is sound and the results speak for themselves. In hindsight, is there anything that you would change for your next victim, er piggy? LOL Thanks for sharing!

Re: First anniversary of my 50th Birthday! Happy Birthday Dennis! I look forward to many, many more years of hanging out in this great forum and cookin' on the KK! Congratulations and Best Wishes for your continued success!!!

Re: Pebble tile or Square tile? I'm with FM - no FB account here... just can't get into it but will probably have to one day for the business... So, my vote is #1 - just blends so nicely with the surrounding area However, if your objective is to draw attention to the KK - then my vote goes to #3 Cool thing is, you win regardless of which one you pick!!!

Re: Just figured I would ask... So I figured I would wait to weigh-in on this topic until past midnight Samoa time as that is technically the last country that sees the end of the day. Turns out, I am still here! Son of a bitch - the nuns in Catholic school were right, I AM a Heathen! Turns out, if you did get Raptured and you have pets that need watched, you should have hired this guy: http://articles.philly.com/2011-05-17/n ... re-clients Oh well, I had babyback ribs with sweetcorn on the KK last night with the family. That was heaven! *If I can figure out how to post pics to the forum without having to resize to smaller than 500kb, I will post immediately!

Re: Lighting Looftlighter I'll have to second the concern of lighting the KK with an electric device. The cord would be a bit of a pain to deal with each time I wanted to light the KK. JMHO... I fill the basket with fresh regular lump and light with my MAPP torch. Works great every time! Also, the extruded lump is stubborn to light even with a MAPP. If I have a basket full of extruded, I mingle some fresh regular lump in with the extruded to get it all going more quickly. If you want to try an electric device, run out to the local flea market or garage sale. Inevitably someone always has one for sale... cheap!

Re: BBQ BROWNIES Does anybody else find it curious that a gent by the name of "MadMedik" went right to baking brownies in his KK? One has to wonder if these brownies carry a secret ingredient known to help with glaucoma, manage stress, and curiously bring on the munchies! Just kidding of course but it was too good to pass up!

Re: Three Extruder Machines are in the House! Looks great Dennis! Nice job on the customization of your extruders - it really does pay to be a serial tinkerer! So educate me, now that you have these very nice long uniform pieces coming from the extruder, what is the process to break them down into uniform short length pieces ready for the firebox? Is it as simple as eyeing it up and hitting with a sharp object or is there some kind of cutting press? Just curious and thanks!

Help Uploading Pics to New Forum OK - I am embarrassed to say that I have not uploaded a pic to the new forum just yet. I have tried several times today and am hitting that 500k limit. Any help (other than resizing) would be appreciated!

Re: Annoying Feature Call me crazy (and many people do) but isn't a "warning" much more harsh than a friendly note advising you that someone posted a reply, while you were typing yours, and maybe you should check out that post in lieu of being redundant? See?!? We're not Primo here - just friendly advisory guys/gals!

Re: iMac, iPod, iTunes, iPhone and iPad. Now iGrill. Here's a little insight via a quick Google search: The following table compares the available Bluetooth power classes: Class........Maximum Power.....Operating Range Class 1.....100mW (20dBm)......100 meters Class 2......2.5mW (4dBm).......10 meters Class 3......1mW (0dBm)..........1 meter Looks like the folks at iGrill are using a Class 1 Bluetooth radio. This is fine for this limited feature set as the iPhone merely receives the readings from the iGrill device. I am in agreement with FM - put this product on the WiFi Network but also add the capability to tend the fire via a fan ala BBQ Guru or Stoker. The Stoker product is nice but very clunky and you have to add a WiFi Adapter for wireless. Also, I find that most hardcore Stoker fans look to Amir's program for optimal use as opposed to the packaged software. I like the BBQ Guru products, but a USB interface just does not get it done. In time, iGrill or some other company will put both Stoker and the Guru guys on notice and build what many of us have been asking for in a WiFi enabled power draft controller solution. JMHO, YMMV...

Re: 1st pic post