Conodo12

I always thought I'd like to try beer or coke can chicken, but I just can't get past the use of the KY-Jelly to slide the can up that bird's back end!!!

In all seriousness that chicken and brisket look awesome! You can (almost) smell it! Great pics!

I'm sorry Bob, I never saw your question on this post.

The DigiQII only supports one food probe. Also the ports are not assignable.

The Stoker can support multiple food probes and you can stick any probe, or fan in any of the receiving ports due to the use of "intelligent" probes. Neat feature. Actually, pound for pound the Stoker is a great product and well priced. However, the simplicity of the DigiQII is what won me over!

Oh man, how long before someone makes a toaster burning images of Christ and the Virgin Mary on fresh bread and starts selling the toast for hundreds of dollars a slice on eBay?!?!?!

First Heart Pang...

All,

I just had my first experience where I said to myself, "Man that would be nice to have on my KK!!"

I suppose some of you KK vets have experienced this feeling more than once?!?

OK, I know I just have to tell myself, I ordered gloss black on black and it's gonna be awesome!!!

Nice new tile Dennis - very rich looking!!

Thanks Bob!

Also, nice to see you posting again - it was a bit quiet in your neck of the woods!

$20 Dollars Off DigiQII (Fall Special)

Just an "fyi" - if you are in the market for a DigiQII:

http://secure.thebbqguru.com/ProductCar ... ategory=49

I really like the way you can use the rack with the roti baskets! Nice work!

Now that looks like great eats!!! Thx for sharing the pics!!

:lol:

My pleasure my friend!!!

This is what you end up doing when you don't have a cooker to keep you busy!

http://www.makemesuper.com/index.html?v ... ame=Dennis

Yes folks, that's Dennis's picture in the video! (Make sure you have the sound on!)

There isn't a tremendous amount of heat where your guru/stoker port is located. You can fill the gap several ways but to be safe, I imagine that carefully cut and rolled tin foil would fit the bill. Simply cut a length of tin foil to the proper width and start to wrap it around the Stoker adapter. Keep wrapping until the adapter is tight when inserted into the Guru adapter. Done! And since you used a good quality tin foil, you don't have to worry about it burning up!

For a longer term solution (read permanent) take the two parts to a machine shop and have them braze the two adapters together. Very airtight and very permanent!

I'll give those damper settings a try and see what it does' date=' I left the regulater exactly where it was set at. The only problem I have seen with the burner was one time I was lighting charcoal with it. Had some Snap Crackle and Pops going on when lighting the Royal Oak and I think a spark shot through the opening where the orifice is and lit it !! All of a sudden I heard this rush of a sound and noticed the fire where the air inlet of the burner is and shut it down. Everything was fine afterwards, but man did that scare me. And that was before I started fiddling with it to get higher temps. It only happened once and as Frank Castanza could be heard saying, "It was a million-to-one shot, Doc."[/quote']

Hey Bob - how did you finally make out using the "gas only" configuration? What temps are you able to maintain? Is this LP or Natural Gas? Thanks in advance for your help!

Wayne

Yes' date=' when I do pizza (every Friday) I only use gas. I do however use an adjustable regulator and can get temps around 600 deg.[/quote']

Thanks for the reply - can you provide me with a description or pic of your set up? Thanks in advance!

Thanks guys' date=' I appreciate the input. I'm looking forward to using the Stoker with her this weekend.[/quote']

Hey Larry - how'd it go with the Stoker?? Any pics?

I was thinking for baking only - pizza, bread, etc. Anyone doing this? Thx again!

Nice fixes! It really dresses up the gas burner option and adds to the functionality. Quick question, what kind of temps are most folks getting using the gas burner option solo? Anyone doing this? Also, has anyone changed the burner from LP to Natural Gas? Any difference in the output? Thanks again!

Very Nice! Thx 4 sharing!!

Re: (post #2)

OK' date=' here's post #2. Now lessee about those photos...[/quote']

Well?!?!? Lessee about those photos!! Show off that beast!

Interesting set of issues and it is best to let Dennis handle as these fall under "customer service".

If you email Dennis: [email protected] you will get a response even if it is automated. You will get this message almost immediately:

Hello,

Thank you for contacting KOmodo Kamado. It's now high season & I often have more mail than I can answer immediately, especially on weekends. Please bear with me if it takes a day or so to get back to you. I will get back to you ASAHP.

Thanks again for writing.

Dennis Linkletter

KOmodo Kamado Refractory BBQs

Surabaya, Indonesia

You can also leave voice messages on my Skype VIOP toll free lines

• Los Angeles (310) 928-3648

• Atlanta (404) 418-6648

Please leave message if we are offline.

East Coast +11 hours

UTC/GMT +8 hours

Note the numbers to leave Dennis a voice message. Also note, if you look at the time zone offsets, you can catch Dennis live. Take care!

Now THAT's food PORN!!!

Hi Larry,

In case you don't have it just yet, here is the latest software load from Amir. I saw some of your posts on the WSM board so you probably already have this load but just in case you (or someone else in our forum) needs it, here is the link:

http://tvwbb.infopop.cc/eve/forums/a/tp ... 2680077475

Just scroll down to the fourth post and Amir has a link to his latest "Stoker" software program. Best of all, it is free!

Hi Larry,

Here's my approach with a DigiQII (same principle as your Stoker, just less bells and whistles computer-wise). I do let the powerdraft bring the unit up to temp but carefully. Here's what I mean - I light just a few (2-3) coals so I know I've got a few coals good and lit. Then I have the damper top just barely cracked. Virtually no smoke gets out unless the powerdraft is blowing. The bottom draft is completely closed. Only the powerdraft is providing any air to the coals. Now I set my powerdraft control to 25 degrees lower than my target temp. ie, 200 if my target temp is 225. This will allow your powerdraft to overshoot your set temp by just a bit without overshooting your desired temp. Let the temp settle in for about 20 mins to 30 mins. Once that temp is settled, bring the powerdraft control up to your desired cooking temp. The DigiQ has been spot on and I think you will find the same with your Stoker. Long story short - bring it up slowly and then settle into your desired temp. You'll find that the powerdraft will hold your temp for many many hours!

Look carefully at the individual tiles Trish. You'll see that some of the tiles are a solid bronze-like color, almost metallic and some are close to the autumn nebula we were shown first, but different. The bronze tiles are new and they look very cool sprinkled in with the updated Autumn Nebula!

By the by, I had help from Dennis on this one!

Dennis these look incredible!! I'm looking forward to getting some first-hand impressions of what people think once they get their hands on these new KK's!!

In the past, I have laid heavy-duty aluminum foil on the grates while the grill warmed up. When the grill reaches a temperature where you can actually sear steaks, take off the aluminum foil (be careful not to burn yourself!) You'll find that whatever was on the grill is either gone or it is a white-gray powder that brushes off easily. One caution - if you have a lightweight grilling surface, this method can warp your grill rack!