bryan

Conodo12 I must say no in my case. Ahhh... Those Were the Days

Shrimp Royal Red Head-On, 10/15 Code: RRHON10/15 Weight: 1.00 Temporarily Out of Stock For those interested in Swamp Lizzard: Alligator Sirloin Code: ALS Weight: 1.00 Price: $8.29 http://www.joepattis.com/Merchant4/merc ... y_Code=RRS Joe Pattis is The Florida Fish Store. (My opinion)

8" Baskets Just got off phone with Viking Range (888-845-4641). http://www.vikingrange.com Ordered BQRB308t, $116. I Think this is the correct one. We'll see. I explained that Dennis manufactures the Komodo-Kamado and that it is designed to use this unit and the BQRB306t. I also explained that we need a continuing reliable source. The lady went to the KK site while we were talking. Needless to say she was very impressed. She also mentioned that they have several of these 08t"s in stock now.

Thank you Dennis. Will this also work on the back burned out one?

Where in Dothan? I see a facility listed in Decatur but can't find one in Dothan.

Yea, that could float his boat on the Yellow Sea.

Re: How I moved a Komodo by myself and lived to BBQ again (l Outstanding job! Well done! Yes I think some and me for sure were concerned that it would top over and be damaged. Great job! I would never have had the courage.

OK guys who will be our first ship builder? http://www.supersizedmeals.com/food/art ... _Meat_Ship

Check this out. viewtopic.php?t=1826&highlight=fatties

jdbower Could this be made to work with the loin? (insert through cuts, injection etc) http://www.sausagemaker.com/index.asp?P ... rodID=1378

Neat unit at a good price http://www.amazon.com/gp/product/B001LF ... oh_product I also use the "King Kooker CS42 Portable Propane 54,000-BTU Triple-Burner Outdoor Camp Stove" for backup and to take with me when doing family history research. Nothing quite like a nice cooler steak meal out in the middle of no where.

Is OOPS covered in the warranty?

Re: pull temp mguerra Thanks Doc. I entered a special note on my chuck recipes.

Basic thought: Push it on with a car.

decided to go get the winch Winches are good.

Re: Target Temp? What's the target temp? I do them at 165 breast and 175 legs

You might try a wire pan from Wally World and bent it around roast.

Some fish and a couple bread sticks! Being an old Florida boy I also like this method of cooking fish. Happy to see I'm not the only fish eater. Great cook. Post more fish.

Drunk J, This system sure does work. Thanks for the reminder. My ref for this is http://www.goodcooking.com/steak/dry_aging.htm

Re: Can't get no satisfaction [ My guess: he'll have a Primo or a KK by the end of the month. I know it will be hard, but I am sure you will make the sale and turn him loose on us. Who knows he might talk so much about all the bennies of a 2009 unit that we all up-grade.

Oh Yea. What Sanny said.

I use one paraffin cube (1x1"). I open front draft door 1/2" (top right corner) and open the top draft 3 turns. When temp gets to 200 I close the front draft door to just over 1/4". (I don't use the dial knob) The top vent I close all the way then reopen it 2 turns. By watching the temp gauge I can control the temp by opening or closing the top vent accordingly. As the mass heats up I adjust the top vent. I would think that different locations might find the open draft measurements a little different but close. For hot cooks the vent openings are larger. Dennis once told me that as long as the top vent is open just a small bit the fire wont go out. As a result I started using it for temp control. Happy cooking.

Happy days are here again. Congrats on your choice. It feels good to just walk by and pat it once in a while.

Over the next 20 years you will spend a lot of time with this new friend. It is a nice feeling to say I'm glad you are mine every time you open the lid. It is just so much better than saying "Wish I Had" Follow your heart. There is no such thing as a bad Komodo-Kamado. Get the one that blows your skirt up.