bryan

Mother Earth News has plans

What say you........... http://www.thekitchn.com/recipe-the-best-pizza-dough-for-grilling-recipes-from-the-kitchn-204472

Thanks - will watch for blisters.

What temps?

Happy to contribute to your already outstanding skills.

What about a paint can? Put lid on when white stage ends.

ckreef - Can the burn be controled so as to only burn off the white smoke - leaving what we need as ready to use smoking wood?

Wood from campfire type source. Pre burned. When through with a KK cook throw in some wood. When bad smoke burns off snuff the KK. Next cook smoke wood is in place? Just thouhts. If we made our own lump we would have the smoke flavor we want.

How about pre-starting smoke wood in another unit. By the way welcome back. Looking foreward to your cooks. Years ago I bought one of those outside attachment smoke units. Never used it. Will plug it in and get back.

Makes me feel better. I never soak smoke wood. Just use cured wood from my pecan and fruit trees. Anyone ever try wood from tea plant? What about pressure canning the wood?

Does that mean .. No more soaking wood for smoking on the grill?

Small salmon??

What say you? http://www.instructables.com/id/Get-Grilling-Faster-with-Canned-Wood/

I like my weed burner from Harbor Freight.

What say you? http://www.instructables.com/id/Awesome-Rustic-Cooler-From-Broken-Refrigerator-and/?ALLSTEPS

This site contains what you need, Get real good with the search ability. I agree with ckreef on the book, but there is more contained here. Plus you have some outstanding Komodo Kamado Chefs standing by 24/7 to help find answers to any question that you may have. The nice part is they all will comment as to how they handle the problem. Again I suggest that you search through the years and years of our Komodo Kamado Chefs cooking experiences, suggestions, directions and recipes done on a Komodo Kamado. The best ceramic cooker on earth. No brag Just Fact!

I have done this. (not on KK) The intense heat needed is not only great but fast. I had a welder make me a unit from scrap pipe with holes for rebar and vents.

Those burgers are a glowing demo. Outstanding.

Sure makes it easy to gain some weight. Great eye post. Yummmmy

I might add the thought that the 23 was all there was at the time I bought. Now I think 16 for my second time around. Someone on vacation (wonder who) sure makes portable sound and look good.

Firemonkey - Hear Hear

That is one good looking plate. What was the total chop time. I just gotta try that.

I do not agree with the crap shoot theory. During my seven plus years of cooking on the Komodo Kamado I have done lot of low and slow cooks and have not had the crap shoot problem. MY Komodo Kamado "Can Do - If I Will Do" Notes: I allow time for the stall. (foiling will skip the stall) A cooler keeps the product cooking.

The Komodo Kamada will be around for awhile. Like a few generations. My 23 sure is nice for family gatherings. I do one cook every week on my unit. anything that will cook between 210 and 240. The space is there and it takes no more fuel or time so I do a week at a time for the Boss. I bought a 23. If I did it over I would still buy the 23 as my 1'st unit. Best bang for the bucks. It will do anything the smaller ones do plus a whole lot more. These are my thoughts for me. The only question is "What do you think!"

Reminds me of ST Augustine, FL. Sure enjoyed a resturant there, Osteins I Think. Steaks at a rest area at 3am while travling is a long remembered experence. No one is geting out of car. -- Until they smell the steaks. I envy your vacation. Thanks for the wake up call. What a nice thing in life not to miss. Thanks for sharing.