Conodo12

Congrats on the new KK and welcome to the Forum! (I take it you are in financial consulting of some sort?)

That just might be the first KK to look like it is wearing a tux! Better name him "007"!

Hey Curly - do you ever worry about giving your dog pork bones? My understanding is that dogs can eat beef bones, but not pork or chicken. Although, the farm dogs I was raised with ate them all and seemed to do just fine!

Could not agree more on your appraisal of Johnny's KK cover. He does great work and will make a cover for just about anything!

I have a device that is similar to this. It is a heavy wire gauge device (SS) and the beer can fits in the center to provide moisture during the cook. This particular device was given to me while I had my gas grill (Ducane). One of the hints was to put an onion or potato in the neck cavity so that the chicken would be sealed at the top. This would allow for the chicken to "steam" from the inside and grill on the out. Worked great! Although I have not used it since getting the KK! Even my spatchcock chicken comes out juicy on the KK...

I found a set on the web, but they don't look as good as these - Dennis, will you be marketing your new accessories any time soon? I'd buy a set and get one or two for some friends!

Great pic Curly! If you lived closer, I'd make sure all of the bones from the KK went to your friend there!

Hitman - Like you I was skeptical of any price at Wegman's being cheaper than at my local Costco. They are, sort of... The Costco meat is boneless so I guess they think that is worth a touch more. I don't. Boneless meat means you have to tie it. PITA. Wegman's has bone-in pork shoulder (Boston Butt, insert your name for it here) and it is .99 cents a pound! No tying and the bone comes out so clean, you will not know it was even there! Wegman's is closer, meat cheaper, and no strings - Perfect! Let us know how you make out!

So Dan - looking out your backyard one has to wonder why you need so many boats? To get the temp up high and fast - slide open the back door on the KK (ash removal door) about an inch. Open the draft wheel wide open and slide the draft door open about an inch. Top hat all the way open. Fill the lump basket with fresh coal or just top off used coal with fresh dry coal. Light about three or so areas of the coals with the Mapp torch. Set the Upper/Sear grill on the handles of the charcoal basket and close the KK. Watch that temp soar! It will take about 15 mins for that temp to rise above 500 F, but it will just keep going. Watch that it does not get too hot! I sear at 500 to 550 - you have to appreciate that that temp is at the dome. The temp over that fire is WAY hotter! Let me know how you make out -

"demo lunatic" Syz - That is a Great Story! Also, thanks for taking my joke in stride - Nice to see that this KK board is made up of great senses of humor!

Did you also take a few minutes to figure out that you are staring at Geese and not ducks?!?!?!?

You are definitely getting the hang of this Hitman! It's interesting to me how many folks think that if you cook two 10lb. pieces of meat it will take the same time as one 20lb. piece of meat! Not so as you have discovered. That's why so many BBQ joints cook up larger quantities of smaller sized pieces of pork for pulling. They can get more done in less time to feed the masses!

Re: #598 finally home!

Congrats! Unfortunately the pics won't open in a separate window to view them larger...

eh, it's not so bad - actually you can have some fun with it - one drunk afternoon, bet one of your buddies to take a bite! lol

Hey Jeff - Get prepared to be surprised! I would say that the KK makes the BEST rotisserie chicken of any of the ceramics out there. Hands down. Period! Of course, it helps that the KK is the ONLY ceramic cooker that lets you Rotis!!! Feature for feature, pound for pound, there is nothing better for the backyard enthusiast than a KK. That's not blind pumping - that's been my experience after owning many different style cookers from a multitude of vendors. Save yourself the experimentation that I have already done - go get your KK!

Hey - You really do own that dog! Congratulations on the arrival of your KK! I have always enjoyed your posts and will look forward to your experiences on your new cooker!

Re: Williams Sonoma wireless thermometer

I got one just yesterday. I am sure Dennis is working his way through the list. If you want to *bump* yourself to the top, and hit Dennis with another email! Squeakiest wheel, eh?

Nice! Were you up at the Vette show in Carlisle, PA? I live close and look forward to seeing the Vettes from the show on our local streets - Everything from the 50's to today and customs!

Keep us posted!! Lookin' good so far!

"au contraire mon frere" (and that's all the French I speak btb), Your cook worked out perfectly because you are learning your KK! Regardless of the temperature outside, once you learn to set and maintain your internal temps on the KK, you can count on those temps staying rock steady. Take it from a guy in Pennsylvania. I have maintained 225 F in the Summer when it is 90+ degrees for overnight cooks and in the Winter when it is -5 F for overnighters as well. No Guru or Stoker necessary. However, that guru is nice for insurance!

Your wait is over Susan - (I think Dennis heard you!) Check out the KK Pizza Stone here: http://www.komodokamado.com/forum/viewtopic.php?t=3265 And email Dennis with your request. Of course you can always call Dennis on his voip line - just be prepared to chat for a bit!

Oh Man.... Nothing sells a product like FOOD PORN!!! Sign me up for one! I just need to get Rick up here to show me how the Master does it!

Hey Doc - a grill temp and approximate time to cook would be nice!!! Sounds good - I will try this one. No worries about the acid from the pineapple juice "toughining" the salmon?