jonj

I'm doing 5 slabs of baby backs later today. No stone, no water, just foil on the lower grate. Probably will use the rib rack on the main grate.

So did you post this at 1:00 a.m. California time???

I've used the grill floss device for about a year. It works okay to remove the larger crusty bits, but doesn't leave a completely smooth surface. It is long enough to use on the grill when still hot.

I'm very familiar with the "beer nap" but am now aware of the "cider snooze"...

I ordered the book this morning. Thanks for the reference.

I watched that Chef's Table episode a while back. Very impressive, especially for his guests to reach his Patagonian "restaurant". Very nice cook, Tekobo. I'll have to get his book and learn more.

This is a very helpful post, especially with the photos of the chip size.

What an amazing dinner, regardless of being made on the KK!

Wonderful!

That is really nice!

I was ready to order a Lang before I discovered the KK web site. Never looked back after.

Both the charcoal baskets for my one year old 23" have the same issue. They fit correctly with the handles running front to back (on the left and right, using Tyrus' wording) but are 3/8" and 1/2", respectively, out of round and therefore too wide to seat in the firebox correctly when turned 90 degrees (so the charcoal splitter is parallel to the front) as in Shuley's picture. I haven't yet bought the rotisserie so having the splitter only on the left or right side hasn't become an issue. After reading this thread, I put my splitter basket in a long clamp to squeeze down the wide part across the basket. There is significant rebound in the steel (Darn it, Dennis!), but I'll see if it redistributes the wide part just enough to fit at 90 degrees in the firebox after a few days in the clamp. Otherwise, I'll have to scrape off part of the firebox rim to get it to fit when I finally get a rotisserie. Jon

Thanks for the explanation. Jon

I find it annoying when he tapes over the logo, especially after announcing it as a Komodo earlier. Jon

I've thought about this method off and on for quite a while. I almost ordered one a few times, but the various problems with the units some of the commenters have experienced always stopped me from completing the order at the normal price. The discounted price of entry of this new generation unit is compelling so I ordered one to give it a try. Jon

In reading some bumped threads today, it seems the local CNC guy(s) has/have thwarted the desires of many KK aficionados over the past couple of years.

Does the unit have a built-in adjustment method for level or do you have to shim it?

Great job in the restoration! I've been following the progress and you have done remarkable work on this KK, especially given its terrible state when you began.

Always yeast, never cake. Unless there are no yeast, then always cake.

No wrap, but with a deflector.

Thanks for the update. I was wondering about this project. Jon

Even better than the goat video, this shows the true size of the 42!

Very nice solution.

Stephen, thanks for bringing this topic up. I am interested in the burner, but couldn't find much about it on the forum. I am awaiting the results of your investigation and comments from Dennis. Syzygies, how do you end up with a "part bottle of wine"? Ours always seem to empty completely... Jon

I did it the other way. I got a 23" in October and then an older (non high top) 16" during the Black Friday sale. It has worked out quite well as I put the 16 on our screened porch and I've been using it much more than the 23 since the weather turned cold, rainy, snowy and icy (perhaps not to MacKenzie's standards, but still...). For Christmas Eve dinner I had them both going, smoking a prime rib roast on the 23 and some Atlantic salmon for the salad course on the 16. Like many here, I think having two is great and offers terrific flexibility. Jon