jonj

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.

Great cook! I really like a smoked and seared prime rib. They are the best!

Visiting Denver for a few days and the initial weather report of four clear days has turned into two blizzard days with the temp getting up to seasonal average the day we leave...

Impressive. Thanks for the video.

Jon, thanks for sharing the tip. I noticed you had them rotated differently when you posted but didn't think about the weight shift being an issue. Glad you caught it!