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Crispy

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About Crispy

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    Junior Member
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core_pfieldgroups_99

  • Location
    Tampa bay area FL

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  1. I'm interested and live in Bellingham. Would the charcoal be delivered with your grill? Sent from my Pixel 3 using Tapatalk
  2. I'm located in Washington and interested if this restarts/happens again Sent from my PH-1 using Tapatalk
  3. Sunday 8:30 am reached 190 degrees earlier than planned, so early dinner now early lunch.
  4. about time Been too long, back to the forum following the sacrifice and recovery from a lenovo POS notebook (RIP thinkpad, lenovo did you wrong). Anyway, the 19.5 is great in urban close quarters. Neighbors know there is something that smells good nearby but so far can't locate it. If I managed the image upload, here are some pork shoulders ( http://www.komodokamado.com/forum/viewtopic.php?t=2795 ) that just went under stoker control for an overnight cook. Note the binder clip dome probe hack. No style points. Back tomorrow.
  5. There was a 19.5" roaming wild in southern California. With Dennis' help I was able to capture it and bring it north. Its now in captivity on the back deck. Sorry, can't post pictures since I'm on forum probation. The first cook started today at 2pm, 3 racks of baby backs Porkchop style from the Pork recipe section. Started the fire, took the temp to 300, ribs on, closed lid, backed it down, and temp hasn't moved from 250 for 4 1/2 hours. Its been hard, but I've resisted opening the lid. The 19.5" came in a 34"x34"x48" crate and weighed ~500 lbs. If you take the top of the crate off, its ~32"x32"x46" and able to squeeze through doors. Taking delivery and moving it around was easier than expected. I was able to manage the moving and setup by myself with an appliance dolly. Thanks everybody for their contributions to the forum. Info like how to open the crate and the MAPP torch fire starting speeds the learning curve. Almost time to open the lid.
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