bryan

I am in for one that will work for us. Let me know. Thanks Joe

I use the drop wood from my fruit and pecan trees. Every thing is cut into 3" pieces and debarked. Have not had any problems yet. Have been looking at the Smoke Daddy mentioned here earlier. A board of any flavor would equal a lot of saw dust. Has anyone any experience with the Smoke Daddy? Dennis might be talked into adding another hole below the fire.

Is he saying a 19x12.5" tube centered on a rod. Will the our current KK taper allow this?

What Doc. said but does not look like it will fit.

Go here http://www.komodokamado.com/forum/viewt ... t=silicone

Thanks for the info. Will be checking them out tomorrow. Joe

What size is your pot?

I have not covered mine. I just keep it clean at all times. So far the FL sun has had no apparent effect. It still gleams like a new dollar. (It was waxed this past summer).

Great looking unit. Like your choice of colors. And the EZ-Que??

1 c long-grain rice uncooked 1 T instant chicken bouillon 1 T parsley flakes 1 t celery flakes 1 t dried minced onions 1 t sugar 1/2 t salt Cooking day: 1 pkg CHICKEN FLAVORED RICE MIX 2 c hot water 2 T butter Combine all ingredients in airtight container. Store in a proof container and label Chicken Flavored Rice Mix. Decorate as desired. Cooking Day: Combine all ingredients in saucepan. Bring water to a boil. Cover-reduce heat and cook 15-25 min/until liquid is absorbed.

Yes. That is correct and the service is fast. Looking forward to hearing of your cooks. In the beginning start your fire SMALL and slowly increase your temps. If you over shoot the KK takes forever to come back down. It does exactly what you tell it. The heat sink is so good the temp just doesn't come down. That is how the low and slows go forever on one load of lump. If you control the temp you can do low & slow at 220 or Pizza at 850. Easy to get it up. Hard to get it down. Welcome to the group.

Congrats!! Looking through past post you seem to be the 1st to trade up. With all of the upgrades it must be like starting as a newbie , but better. To experience 1st hand all the changes from over the years, must be really exciting. Can't wait to read that upgrade comparison write up. With your years of Komodo-Kamado experience WHAT will be the first cook on the new Ultimate?

Merry Christmas to you and yours Dennis. Joe and Family in Pensacola

I'm going to be on the road from FL to WV to buy some wood for making violins. Then back to FL. I guess that means a lot of low and fast.

Susan I have not done it but I see no reason it will not work. I would go for it. Once they bite into meat from the KK their eyes will be closed anyhow.

It will go faster than you think. But then there are all the good eats you must do something with. Welcome to the KK life. It's rough sitting around sniffing the smell from that new cooker. (It can go on for 18-20 hours or more.) Takes a lot of effort to not pop that lid, but a couple of cool ones on the side should settle you right down. You will find your habits changing. No, longer will the wife prepare the meat and bring it out to you at the grill. That will no longer be tolerated as to you will not let anyone else prepare and apply your special rubs etc. The initial shock will be hard on the little lady, so go easy. Be nice and let her wash your tongs when you have finished. She just might carry you a few beverages. (and a fine cigar) Yes... it's going to get rough.. handle handle handle it. If not may be the wife can do that to.

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Re: burning time I always start with a full basket of lump. And yes you can go 16 hrs. I have done 24 hrs at 220. Just be sure to start a very very very small fire and work up slow. If I recall correctly you are all ready on your way to good fire control. If you are into reading use the "search" feature here on site. You will find all if not most of the answers you are interested in. Just keep on posting and asking.

You took it off 12-15 hours early. For a low and slow the KK can run over 24 hours. Get a remote temp probe from Wally World. Stick the probe in meat inside the cooker and monitor meat temp outside the cooker on the readout unit (20-25 Dollars). Search low and slow here on the site. You are looking for around 185 internal meat temp. Less temp for slicing and more temp for pulled. Hang in there you'll do great. Take a look at all the cooking advise on site.

Have you been here yet? http://playingwithfireandsmoke.blogspot ... -tool.html Check out "thirdhand-grate-lifting-hanging-tool"

Does not seem like you had a long wait time on the delivery.

Re: Cheesecake Believe it or not, cheesecake does very well in the KK. That has got to be a first. I like your attitude. Who would hav thunk it "Cheesecake in a KK"

I have been looking at similar sheds here in FL. My thinking is that I can mount a 4x8 sheet of plywood on one inside wall to hang and store all KK racks and cooking tools for easy quick access. Pallets for flooring would keep charcoal off the ground. Could even mount an outside fold down table for use when grilling, low and slow, etc.

LarryR The longer you cook the darker it gets. Stir constantly. Don't burn or you must start over.

Re: Success