jonj

We are on the same page, MacKenzie. I replaced the gasket with silicone a few months ago. I’ll check out the Competition shower screen. Thanks.

After reading Pequod’s reports, I re-energized my espresso making, ordering a VST precision filter basket for my Rocket. Now calibrating grind and flow but it so far seems a worthwhile addition. However, I have to make a bean run today as I went through quite a few yesterday. The last shot was a definite improvement from what I have been accustomed to making. I think it’s good to periodically step away and approach a technique or habitual behavior anew and refreshed. Thanks, Pequod, for the nudge. And this new KK Shoping Channel excursion was only $29. Pretty cheap for this neighborhood.

Beautiful. Yes, enjoy the white while it lasts.

That is an impressive machine!

You have leftover wine?

I have lots of fond memories of my Grandmother making gooseberry cobbler after I picked a bucket of gooseberries. She said "use all the sugar they would hold, then just a little bit more."

@Sharky Welcome! I use an R58 as well. It's morning here; time for another double shot.

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...