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Tyrus

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Everything posted by Tyrus

  1. Tyrus

    Hi Toney. Don't think I've spoken to you but I noticed that you answered the post on tiles falling off and wanted to let you know that I was very hesitant about answering because, all the facts didn't add up.  I'll always try to help but I really got a funny feeling from this. Well anyhow, nice ta meet you. Wayne

  2. Tyrus
    The crock pot renders the fat well enough but, it soaks in the grease and doesn't any smoke. No comparison to what your used to.
  3. Tyrus
    That's a great big cook. yum
  4. Tyrus
    The size makes me think was it Veal ? Well, if not it was small and I thought my recent cook was small at 9.8 lbs. Looks delish and although as some cooks may appear, I'm sure it was moist at the flat. Love FF yah, but they love me too, they stick to me like glue, who woulda knew. Still amazing the grates are sooo clean.
  5. Tyrus
    I recently moved my 23 to the back yard with my brother and it went fine, ramp and all. Get help, plan it out, 2 sheets of 1/2 in plywood will do. If I'm not mistaken it appears the 32 has a wider base with the wheels than the 23 so it should feel stable when moving, if that is of concern to you. The straps you mentioned are securing your KK to the pallet, one per leg. Level ground is a plus.
  6. Tyrus
    You could build him a house, leave the front open { who needs a door } that'll help. You still have time. I've found the only time kamodos crack to damage is when they're over heated. The KK is built differently than your everyday average Kamodo, it's made very well. I'm lucky I own one too, one less thing on the bucket list.
  7. Tyrus
    I 've been doing the same for sometime with excellent results on my other kamado;s. I'm just surprised it's not mentioned enough as an alternative. Same principle as the 2qt. A recent post on blackening the wood prior to adding was also an option. Wet wood vs dry, ahh lifes an experiment in the works.
  8. Tyrus
    Lookin mighty tasty
  9. Tyrus
    Nice cook. Great action shots and a wonderful cutting board. Did u make it? They must grow cattle bigger out west because my tri-tip was somewhat smaller.
  10. Tyrus
    Nice. A little Italian is good. The grill is so clean and the fire below glowing, a nice pic.
  11. Tyrus
    The kitchen that is.
  12. Tyrus
    Lookin at that pic makes me think some like it hot juust, like Marilyn Monroe.
  13. Tyrus
    Sure. Sent donation but, wish I could help..like hands on.
  14. Tyrus
    Enjoy your new toy, may all your cooks be with dragon fire.
  15. Tyrus

    Naan Bread

    Tyrus replied to skreef's topic in Komodo General

    Well done. Looks like a versatile type of bread and goes well with the toppings.
  16. Tyrus
    Couldn't agree more. I'll be back...........................................
  17. Tyrus
    Keep them covered as one of your children in a rain coat, seems alittle extreme for an inanimate object, yet it is as I consider something necessary, that will serve you well for years to come. No tax without representation. Alls forgotten.
  18. Tyrus
    Sorry for your loss.
  19. Tyrus
    That's fantastic. Spread your wings, that may be chicken wings but, let's see where it goes.
  20. Tyrus
    How bout around tha Boston area.
  21. Tyrus
    You've done the work, always stood by your customers and treated them as family. Why not, seems to me it's what you've worked for. ENJOY
  22. Tyrus
    Nice dinner. The beef is still saying MOOOO, like it like that.
  23. Tyrus
    Hey good luck. Just got mine last month. Ain't no big thing, just a chicken wing.
  24. Tyrus
    I like the idea. Just yesterday I put a rack of ribs on and placed some cherry in with it. Not having a 2 quart dutch oven yet I thought I'd give it a go. The ribs were on, the temperature was good but white smoke was prevalent for some time, I thought it would never go away. I like easy and will try this method but will also try the D=oven too.
  25. Tyrus

    Oh, I thought you said I use to smoke pot also.:cool: No matter, glad your all out there because I really didn't understand the process of introducing smoke as I like into in the KK.  The pot seems to be a good idea, how big, metal used, vs wrap in foil. I like my ribs smoking for quite some time in the beginning, can I ACHIEVE THIS on the KK without difficulty. many thanks

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