bobvoeh

I do mine bone in. Just go by the internal temp. Take the temp in different places, when it reads 190, its ready for pulling apart. Having the bone in might make it take longer, but IMHO the finished product is the same.

Finally got everything connected with pipe dope with no leaks. I figured I'd clean out the fire grate and ashes and give it a test run. I left out the fire grate, inserted the burner and put in all the cooking grids as they were getting pretty crusty, time for a good cleaning. It took me a while to figure out how the gas reacts with the dampers, but I finally got it to 675 degrees with the bottom damper completely shut and the top one completely open. This was with my 30psi adjustable regulater barely open so I'm guessing 10psi or less. I let it set at 675 for 20 minutes and then shut it down. Everything is black and crispy inside, time for a good brushing. I'll try opening up the regulator a little more and see what I can push it too. The burner had about 3/4" blue flame going to orange and I did not see any visible soot in the exhaust. The heat coming out of the top damper had no odor at all until it started cooking off the gunk from the inside of the grill, then it was normal grey smoke. No smells of unburnt gas that I could tell. I'm pretty happy with the results so far, if I can get to 800 on gas, I'll be satisfied. I'm betting just a bump on the regulator and I'll get it there. I just need to make sure I'm still not getting any soot when I get it there. Fire Fire Fire !!!

M'mmmmm, 2 and a half pounds of steak. Man, them things kick up a lot of smoke at 600° I tried to get medium well, but ended up getting well done. But even well done, those were the most tender steaks I have ever eaten. You could cut them with a fork. Next time I'll pull them 3 minutes earlier and see what happens.

Re: V2P TAP Thats funny, I just downloaded Solera V2P the other day, just haven't had a chance to play with it yet.

Congratulations and welcome to the KK Club. I have two buddies at work who have BGE's, they are the reason I got interested in ceramics as well. You will not find a better grill than the Komodo. The best part of buying my Komodo was the look on the face of one of those buddies who came over to help me move it to my patio. Lets just say he had a misconception of its size. Little case of Grill Envy? hehehe Enjoy!! Bob.

Re: Cut me I still bleed Apple juice! VMware is a great product. I'm a big time user. I have VMware Workstation on my 64bit Vista box as well as my 64bit Linux box so if there is anything I need that won't run on 64, just fire up a VM and let it run in another OS. We also have VMware ESX Servers at work, that is sweet. We are trying free up an old HP Cluster so we can rob it of its SAN. Once we do that, we will have 4 ESX Servers, connected to the SAN (big box of hard drives) and can take a virtual machine that is running on one ESX Server and transfer it to another ESX Server LIVE !!! VMotion, yea that cost more money too. Oh well, enough geek talk.

I would most definitely like to try some.

Even Amazon.com has them, but I have to agree with Drunk_J, if you can just take your fitting with you to Lowes, Home Depot or like an Ace Hardware, you will be better off. I bought my hose online at Amazon, and even though it had the right fitting, the threads were cut just ever so different than the ones on the Burner that they didn't thread on all the way. However one $4.00 trip to Home Depot and 2 brass adapters later its all hooked up and burnin.

Re: You're teasing those of us who can't use a roti/EZQue!! Normally I would be saying something like that, but the big black thing he drew on it that is sitting on my patio makes me give him a pass. Oh, sorry to get OT so Yea, the Rotis Kicks !! Those chickens were the juiciest chickens I have eaten ever. Meat pulled right off the bone too. I have a pork butt left over in the freezer that I was going to marinate cuban style and slow roast on the KK, I wonder how that would fare in the Rotis?

Wow, I am so terribly dissappointed with myself for not noticing that. I must have been really tired last night. That's funny. I'm usually the first one to take a completely clean subject and go downhill with it. I promise I won't let it happen again !!!

The bbq sauce bottle would fall into the groove and tip over, crashing to the ground, making a turrible mess. BBQ Sauce, EGADS Save that for the dinner table

Welcome to the forum !! You will be very pleased with your new grill. Great choice !!! I also almost ordered from "The Other" company, but like you I was spared by no response to my email. This forum is a great group of people who are more than willing to answer questions, give tips and share recipes. Sense of humor is required though Enjoy your new purchase

Funny thing, she has been so well behaved after that picture was taken.

It was a slow cooking weekend, this is all I got Her first time out for a walk on the patio since our new arrival. Wow, its tall !!!! Great view from up here !!!! Had to have some fun while I cleaned the tank !!!

Re: Homemade Thai Sea Horse Whiskey Mezcal, now that takes me back in time !!! Well, I remember starting to drink it....

Re: I read a previous post about Smelting Ore? I saw it when I was shopping for my LP Hose at Bayou Classics Webpage

I read a previous post about Smelting Ore? 210,000 btu "Banjo Burner" Does it play the dualing banjos before you explode?

Sorry, makes no sense at all I've had pizza from a gas range..... I predict you won't do it a second time. Bad taste or just didn't cook well?

Re: disclaimer? But provided it was not lethal, we may find it humorous in our own sick, twisted ways! -=Jasen=- I see an episode of "Jackass" in the making. I'll setup the tripod.

Completely understood, thanks !!!

So just to make sure I'm understanding this chart right, if that is a 20k burner, and I'm pushing an adjustable psi of 0 to 30, if I use a #73 drill and adjust my psi to 10, I should be about right on? Just trying to get a handle on this. If that is true, that hole would be smaller than the one currently in the jet correct? Should I just get a new 1/8" plug and drill it with that sized drill? Thanks for your help. Pretty soon, I'll be as good as Hank Hill.

Yea, I got some loctite to use once I see if this is how I want it. Any tricks on getting the flame to come blue? I have a 0 to 30 psi regulator and even at its lowest setting, I still seem to have too much orange. Even played with that thumbwheel on the burner. Drilling out the jet? Not sure if I want to go there yet.

Found a work around Went to home depot and played with their fittings for a little while. It seems that their 3/8" Male Flare fitting fits into my hose just fine. It also seems that their 3/8" Female Flare fitting fits Dennis' fitting just fine. Looking carefully at all these fittings, it looks to me that the threads on my hose as well as the threads on the Watts brand fittings at home depot have deeper cuts than the fitting that came on the burner valve. So I'm thinking that the threads were not cut deep enough at the machine shop. I went ahead and got a 3/8" Flare male/female adapter and a 1/8 mip/fip 90 degree elbow. I'll come out of the valve with the elbow, into Dennis 1/8 mip to 3/8" Flare fitting, into my 3/8" M/F adapter then into the hose. All fits together well. I'll apply some loctite and give it a try tonight Sorry for the pic quality, damn camera phone. Here are the pieces Here is the finished item This will come out of the burner at at 90 degree downward angle.

As far as using wood on the KK, this is what I tried this weekend. I soaked wood for one cook, used dry for a second cook. I used the same amount of wood on each cook and the smoke started right away both times and lasted the duration of the cook both times. The dry wood was used on my pork butt by the way. There was still some wood left after that. For me, soaking is a thing of the gassy past. But all this talk about apple wood, I used that a long time ago with great results on ribs. I'm gonna have to pick me up some and try it again. I remember it gave a great mild flavor to the ribs. M'mmmmmm, excuse to cook more ribs