jonj

All this coffee talk made me make a double espresso.

I always use ckreef's lighting method from his post above about hot/cold smoker and blueberries. It works every time (with the wood pellets he recommended). I haven't tried it with wood chips since I bought a bunch of the pellets and it works well with them.

They offer a Komodo model!

Don't forget Shuley and skreef!

Good thinking. They would probably have tried to confiscate the ribs (at least I would have) if you had let them near... Ribs look terrific. Half a foot of snow here so will have to thaw out some vac-sealed ribs from the freezer if I am to have ribs anytime soon.

That is quite a kit!

I also use this. Especially on the cold smoker, which has many areas hard to access otherwise.

The shipping crate art is just another little extra one receives with a new Komodo Kamado. An amuse-bouche, if you will...

Same as Pequod for grilling. For smoking, I use KK coconut left over from my big orders when I bought my grills. I am using it sparingly, hoping Dennis gets the availability solved before I run out...

There is (was?) a picture in the gallery on the retail KK site which shows a 23 cooking at around 350°F with at least two inches of snow (unmelted) on the dome. Although I had finished a fair bit of research about the grills by then, that was the deciding point of purchase for my first Komodo Kamado.

Wonderful!

We had a good time exploring the wall photos trying to identify the various games and puzzles. I love the buffalo head indicators on the pool table.

Congratulations and welcome!

Well, it's still a bit early here for me to drink whisky (or whiskey, either). Now wine, that's another matter entirely... Anyway, here is the Death Star, planet destroyer disc facing upper left.

I have a couple of Star Wars "Death Star" ice cube molds from my brother...

Very good work, indeed.

I can't say I have had to change the vent settings, but to be fair I usually adjust top and bottom as I close in on the final temp. I generally just use the coco for low temp cooks and the top vent setting is in the 1/16th of a turn for around 225°F on mine. Today however I have some leftover coco with new big lump Fugo to grill some skirt steak this afternoon so I I notice any big difference I will post again. Interesting question.

The "Cold Smoker" from Dennis works well for stealth mode...

I agree with Tucker. Liquid wrench (or other brand of penetrating oil) would be best for this purpose. WD40 is great for a lot of things, but is not a good substitute for penetrating oil.

We started with a magnum so we could truthfully say we just had “one” bottle...

Merry Christmas to all!

Congratulations on the grill. We are starting to get a decent collection of KKs here in the midwest U.S.!

I can't tell from the photos where the KK is going to be placed. Under the roof or still in the open?

Terrific project and integration with the house / pool. I love the addition of the EVO; they are great for their niche of cooking. I looked at them for a long time after seeing them in action in a few places, but never pulled the trigger. Great job!

I thought the Blackened Ahi Tuna recipe which was linked in the article looked tasty as well.