Conodo12

That's a great story Sanny - Thanks for sharing!

If I remember correctly, it was dear old Dad that was knockin' on your last dish... a bit too smokey?? Looks like you won them all over with this spread Sanny! Very Nice!!!

Where are those pics of the outside kitchen?!?!?!

Congratulations Roy!! Keep rubbin' those butts and taking pictures!!!! (And to think I used to surf to a different website to see those kind of pics!!)

Thanks Deej!

I appreciate your keeping us up to date with the latest at the BBQGuru - saves me one more forum to frequent!

Awesome as always Dave!

OK FM - Time for a You Tube video with you making Pizzas and Calzones from start to finish!!! That would be awesome and very appreciated!!!

I think Dennis meant to paste this link into his email:

http://www.komodokamado.com/forum/viewtopic.php?t=3047

Three great You Tube videos with the KK!

Slowly but surely I am trying to get one of my own videos assembled...

Eggheads, Eggers, BGE'ers... whatever...

No offense to any of the eggers on our great forum of course!

What the pimp monkey said!

I'll only add - I very much enjoy a Tennessee dry rubbed rib too! No sauce at all! Check out BBQ across this great land - there are a lot of different nuances that reflect the area of the country that you are eating. However, none of these great places consider dogs and burgers BBQ!

Per FM's note - you really should not add the meat until your smoke wood has burned off that initial white puffy smoke. Many will tell you that white smoke leads to a bitter smoke taste on the finished product.

Light your fire, add your smoke wood and let that smoker slowly get to your desired temp. In about a half hour or so, you should be at 225 - 240 for your low and slow and a blue almost translucent smoke emitting from your smoker. That's what you are looking for! Your meat will have a smoke flavor to it that complements the flavor of the meat as opposed to over-powering the meat.

Sanny, as for your guy - well, there's one in every crowd....

It's interesting that the rust is only on the right hand side of the spring cover (looking at it from the rear). There's no possibility that something got spattered, right?

Easy Ses - you have to understand that you have been a welcome member on this forum for 2 1/2 years. I am sure the response you got was one of surprise and just checking to see if you were kidding -

To answer your question - In a word Yes! As an example both my parents and my wife's parents love to shop at Costco (don't we all! ) They used to buy pork tenderloins that came in packs of 12 or 16 cut into thick chops. When they cooked these on their gassers, they got dried out as the cuts of meat are so lean. Even in the oven they did not have much luck. So they all decided that it was the meat that was the culprit and gave up on buying them. That's just about the time my wife exclaimed that we buy them all the time and cook them on the KK and they come out juicy and tender! My father-in-law has since tried them from the KK and could not believe it could be the same cut of meat!

Dennis has created a product that locks in the heat and the moisture. I believe you have a ceramic, correct? Are you finding that the food comes off moist on your cooker?

You know the inside of the other grill is black - grates included!

That's what I'm talking about!!!

Hey FM - I know I read where you just use the Grill Floss to "knock off whatever is left from the last cook" - So, how is it that those grates look so good?!?!? My GF is used every time after a cook and I don't get those results!

As for the videos - Superb job! It really felt like you invited us into your backyard just to have a look at the KK and get familiar with it. Great job on the part of the interviewer and camera work too!

Great spot Dennis and good job to you Chris! "This is my baby!" - I love that!!!

Yupper! Those look damn good!

I can't decide if the tile is more red, brown, or deep maroon. Combo of all? It grows on you!

Welcome aboard FlyBoy!!

Now that you have the KK it should be fair winds and smooth sailing! (From one Navy guy to another!)

Welcome aboard!!

Where in New York do you live?

Dennis it is great to hear the optimism in your post at a very unfortunate time. A home invasion can be all but devastating to many and you are bragging on your new Mac! Way to keep the chin up!!

Ooooo Dennis - very nice! Of course, a bit cruel to poor Roy, but he may as well endure what we all did! Roy, you've got some new bells on whistles on your KK, we'll expect a full report!!

That one actually looks to be in pretty good shape... However, it always nice knowing we have another player on the KK team!!!

Roy, first Congratulations on the new KK!

Now, go shopping. It is the best way to pass the time while waiting for your KK IMHO. Get some Jammies from John, Rotis, Guru or Stoker, BBQ Gloves - 1 pair for food handling and 1 set of welder's gloves for lighting the KK and handling hot grates. Go get some spice rubs, sauces, thermapen, etc. Buy these things over the next few weeks so that they trickle in and keep you entertained while you wait for your new KK. Of course, rearrange all of your landscaping so that you can showcase your new KK too!

Keith - this is one for Dennis.

I can tell you this in hopes that it will help -

1) Your inducer tube is the right one and the correct length. Snap ring is where it belongs.

2) I can get my lock ring on my inducer tube about two to three threads down the threaded end.

3) I think you got a "thicker" KK. (just a guess)

Again, Dennis will have to take this one. Outside of gently tapping some of the mortar off of the inside the KK to expose more threads, I don't know what to tell you. Of course you could just use silicon to glue the inducer tube into place, but that defeats the purpose of the threaded inducer tube...

Dennis?