Conodo12

Keith - Do me a favor and post a picture of your inducer tube from the BBQGuru guys. While you are posting pics, lets see one of the inducer tube in your KK. This should not be this difficult so lets see what the issue is, OK?

Keith - I believe all of us have the snap ring on the first slot, closest to the outside end of the inducer tube. Looking from the threaded side, it is the second groove. Like Tucker said, slip it in from the outside of the KK to the inside until the snap ring stops it from going any further. Tighten with the stainless steel lock ring, and you are done! Easy, eh? If your snap ring is not on the outermost grooved slot, use a pair of needle nose pliers, with the tips inserted in the snap ring holes, and open the needle nose pliers to spread the snap ring a bit. Now just slide it to the correct slotted position.

Yup! What the pimp monkey said!

Hmmmm... I may be stepping out on a limb here but typically when the meat is so hard you can't eat it, we don't call that "great!"... You're settin' the bar a little low there Bob!

OK, I'll turn off the sarcasm here. Please do know that we all like to poke fun once in a while and even enjoy it when the joke is on us too!

So, that is a looonnnggg time to cook a chicken. You didn't give me a lot to go on, but even if was a full bird it would not take that long to cook. Was it a full bird or was it cut into pieces? When cut to pieces, I cook my chicken for about two hours @ 225 to 230f. That's it. For a full bird, I watch the temperature at the breast and thigh. More at the breast. When that breast hits 160f., it's done. You will pull the bird and let it rest for 10mins or so and the temp will continue to rise. Don't forget that the bacteria is dead at 150f. So in a nutshell, cook your chickens for less amounts of time and cook with an instant read thermometer.

Now where are those pics???

Hi Duk - I wouldn't sweat it until you try it. Let's not forget that between the ash pit and your food is a considerable pile of lump charcoal! That should help to eliminate much (if any) ash from flyin' around in your cooking zone.

If you do find that you have some ash blowing around, reposition the tube. If you secured it with standard silicone it should not be too bad to (carefully!) twist free from the inside?

Cook with it first and make sure you have something to fix before you fix something that ain't broke!

Welcome Keith! Don't toss those BGE's just yet. For right now, they will work to cook up sides or even cook "todays" meal while your low 'n slow meal is on the KK. Of course, when you do get bored with them, you can use the proceeds from the sale towards toys for the KK!!!

Lookin' forward to seeing some cooking pics soon!

OK Roy, so now you will need to write up a script that will change the time as Dennis moves back and forth from work to home. Dennis, in order to keep up with your movements, we will need to implant a GPS locator device into some open orifice. The good news is that you get to choose where we are going to stick it!!!

Hi Keith - You will need an inducer tube. The hole on the KK was designed such that it would accommodate an inducer tube for the BBQGuru guys or from Rock's BBQ (Stoker). The choice of which inducer tube for the Guru is really one of personal preference. I like the bulkhead style inducer tube. Yes, it does stick out a bit but it is not unsightly in the lease. Here's a pic of the Black Pearls in Hawaii: http://www.postimage.org/image.php?v=aV53x7r They have the same tube as many of us on the board. Installation is easy as it is all simple hardware and no use of glues or silicone.

Aesthetically, you may prefer the "flush" look. Then you will need the shorter stumps tube and silicone it into place. Here is a link from Dennis on having the tube flush mount: http://www.komodokamado.com/forum/viewt ... ight=flush

Hope this helps!

A green DigiQ? Hmmmm... me thinks you showed a little preferential treatment to Marvin!

Everything looks great and nice cooks! How were the ribs? I have been pulling mine off closer to 195f. We also tend to cook the rack of spares as opposed to the baby backs. I enjoy both but when feeding the fam, the rack of spares goes further for less!

Jasen - You're the last person I'd be looking to upset on the board. Although after rereading my post, I can see where I may have gotten a little rise out of you... Seriously, not my intention and I was not the least upset.

I have to mention one last thing - I saw where Dennis was using a hair dryer to stoke his fires for high-temp cooking. That's what helped me to reaffirm my belief that the 25cfm was the one to go with. I know Tucker is not in the cold region like me and many others on the board, but for those that are, the 25cfm helps to get that fire rockin' during the snow storms fast! Steaks anyone?!? For me, and I suspect most of us on this board, there is no end to the BBQ season!!

So, not to change the subject but if memory serves me right, you should be getting an influx of visitors to your parts now that the Masters is getting underway, right?

I can honestly say that after surfing the BBQ boards for at least 3 years now, that is the first time I have seen the "pop-up indicator" left on a turkey that was cooked in a smoker!!

By the by, that may also be the first pics of a pop-up indicator that actually worked!

Good looki' bird! How was the wine?

Sorry to be behind the ball, but I also suggest the 10cfm fan. While is does have a draft door adjustment, I think you will have more issues on lower temp holding with a 25 cfm. But hey, if you get the 25cfm, lets us know the facts since we are just speculating?

So let me tell you the facts since I do have the 25cfm with the DigiQ II and would never suggest something to someone based on speculation -

When I received my DigiQ II with 25cfm fan, it was straight from the BBQGuru guys at a show in Lancaster, PA. The Mid-Atlantic BBQ Association Expo in the Spring of '08 to be exact. I was buying a Caldera Tall Boy and BBQ Bob suggested the 25cfm fan. Interestingly, he did not size the fan based exclusively on the size of the Caldera alone. Bob mentioned that because of the draft door being adjustable from fully closed to 100% open, that it made the 25cfm fan with DigiQ II very flexible. I have found the same to be true. I can use this set up in virtually any cooker. I have already used it with the Tall Boy, Stumps GF223, and the KK Gen II. All with excellent results varying from high temp cooking to low and slows. Just set the draft door for the cooking you want, set up the DigiQ II with the temp and you are off to the races.

As for the inducer tube, I mentioned the bulk head inducer tube from the Guru boys because of its ease of installation. Also, it is just as easy to take out (for whatever reason) and needs no messy goo for installation.

Hope that helps!

Hmmmm... Are these actual site visits or just "hits". Typically, whenever attempts to the site double overnight with no explanation, it is due to some sort of a security attack. In this case, it sounds like a DoS or DDoS attack. Maybe check with your website hosting company and see if other servers have been targeted?

Just my 2 cents...

Oh Man... There's my table again!!! heh heh, it's just a matter of time before she is mine, ALL MINE!!!

Stoney looks great! Feel free to sit back, roll yourself a fatty, and let me know when you are feeling sleepy, very very sleepy!

Congrats on your new addition!!!

As Dennis has said, and We have echoed on this board - ALL are WELCOME - what else matters?!

John - Please take a look at this link to get a better understanding as to what Facebook is: http://en.wikipedia.org/wiki/Facebook (this is actually an interesting read)

Just a couple of quick notes - The average facebook user has over 200+ friends. The average facebook user has joined about 10 groups. So what is easier, making a group called "KK" and having your friends check it out on their own or emailing 200+ friends only to have them tell you to stop spamming them?!

By the by, I don't facebook either but I am always interested in new technologies....

Now THAT's a wealth of information!! Thanks!

Pizza Friday's - here I come!

Thanks John! Very nice!!

Hey Michael - if your cover is sized to include your side tables, please post a pic once you get your tables assembled, OK? Thanks!

Hey FM - not to pry but does your wife cook? If so, does she turn out food that looks like yours?? You are on a roll!! Good lookin' pics these past several posts!!

You gotta love the wheels on that thing. I mean seriously! The picture of that cooker on the parquet floor just sets it all off - I wonder if he picked this thing off the set of "That 70's Show"!

That sucks Doc - were you able to rescue that bird?

5CFM, 10CFM, 25CFM??????

So, when I suggested to Tucker to go with the 25CFM fan, it was no accident. The Stoker has a draft door that is hinged and opens when the fan is blowing against it and closes to prevent unwanted air from entering/escaping. OK design but not foolproof. It is important that you size your fan correctly for your particular cooker.

The BBQGuru provides a sliding door on their fans. This allows for the user to select for the fan to provide 100% of the air to the cooker or literally down to 0%. Because of the way you can limit the air flow on the BBQGuru products, it makes sense to go with the biggest fan. 25CFM will get that fire rollin' quick for steaks or other high-temp grilling/baking. Use this connector: http://secure.thebbqguru.com/ProductCar ... roduct=243 to bypass the electronic controls in order to just stoke that fire! Of course for low and slows, you can drastically cut back on the air flow for successful cooks. Lastly, if Tucker ever wanted to lend his DigiQ II to a friend at a competition, now he has a fan that will accommodate most cookers from very small to quite large!

Sweeeeeet!!!

Great shots! The table on the Bronze is very complimentary. It doesn't look like wings but rather like it belongs. Just one table doc?