jonj

That is an impressive machine!

You have leftover wine?

10 hours ago, tekobo said:

my KK cook also included a gooseberry pie

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. 

 

To start it up you put about 1/3 cup of pellets in the hopper tube. You then soak about 2 Tbsp's of pellets in alcohol for a few minutes. Drop the soaked pellets in the tube and light it with a long camping lighter from the side hole, leave the top cap off. After the alcohol burns off (10 minutes) your pellets are burning and smoldering. Fill the hopper with pellets and turn on the air pump and set to high. After a few minutes it's rolling out smoke. 

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!

4 hours ago, BalconySmoken said:

security came up to my condo to complain about something (some BS about my dog)  during the smoke but I didn’t let them come completely in.

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!

14 hours ago, Pequod said:

With PBW? If not, recommend getting some. It is magic.

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...

10 hours ago, DennisLinkletter said:

I just noticed that this grill is chugging away at 325ºf and the snow of course is not melting!
That's an ad for KK insulation..

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!

On 1/15/2019 at 9:32 AM, Bruce Pearson said:

Well let’s see what the ice cubes look like

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!