BalconySmoken

it is moved and the movers ignored all common sense. they let us take the lid off at least, then these little guys from India just picked it up and carried it up the stairs - 5 of them managed. plenty of cursing but they managed and nobody got hurt and the KK survived.

wow - this looks amazing! I am going to have to try to replicate very soon. This is probably a stupid question - so the dutch oven is in the KK with the lid on; i.e. aside from when you had the lid off by mistake it wasn't interacting with charcoal smoke? Did you use fresh or dried chilies (its a bit hard to get the fresh ones in Singapore - but I will try, I know where I can source the dried ones though)

thanks for the advice guys; I'll suggest the mechanical stair climber or straps and leave it to the guys doing the lifting here. I will get some photos or video and report here how it was done. OH&S doesn't really exist here for the movers so I am sure however they do it will be similar to how we would do it ourselves with the wives shaking their heads at us

A story for another time, I got a job from the guy i didn't sell my KK to (I decided not to sell and try my luck again using it in the condo I moved into ). Since then, he has bought a KK from somebody else, and has asked me advice on how to move it up a set of staircases. I looked at this years ago when I bought mine, back then I think the advice was to strap a couple of 4x2 to each side to aid with gripping and then they can carry it up. I did a quick search on here and people are now talking about straps under each leg. So, does this sound like a reasonable plan: take the lid off, and then get a strap under each leg. then put a man on each strap to split the load - I think that drops it down to about 70kg each so the professionals should have no dramas doing this. I think the removalists normally have these sort of straps for moving heavy akward stuff. He needs to move it on Friday this week. I will try to get some video or photos with the suggested move approach - I couldn't find anything but I think it may be helpful for future Any tips will be much appreciated!

Hey Tekobo, good thoughts - I will give this a go. I have had the bottom and top open - this worked in the past just fine but now nothing! Tony - I am using chips which have worked previously. Maybe I should try the pellets. I'll give these ideas a go over the weekend and see if I can get some smoke going into the Komodo again!

Hi guys, it's been a while since I posted! I am having an issue with my smoker attachment and it is starting to drive me batty - has anybody else had a similar issue and resolved it? I am a physicist - so in theory I should be able to work this out, but I can't. No smoke is making its way from the attachment into my grill. I have checked the pipe and it is clear (the little mesh thing is long gone now - rusted out about 3 years ago) and the pump is working. The chips are burning to start and then go out after a little - I am assuming because no fresh air is being sucked in., any ideas?

Rest up Dennis - hope you are back together quickly

Wow - that looks great! Sent from my iPhone using Tapatalk

I can’t believe SYZies got away with drilling holes in the bottom of a pot! This may be the biggest hurdle to do this - if my wife asks, Asian termite like cast iron

I shared your concerns of way too much smoke and ruining the cook - but I thought it was worth a try. Maybe it was blind luck but it wasn’t too smoky or bitter. It was quite interesting to watch - as the smoker was warming up, I certainly cleared all the mosquitos away with a lot of smoke. Then when it got to about 180ish the smoke went back a bit. It was still a lot of smoke but I was no longer worried about the neighbours calling the firies. I’ll have a look at the smoke pot concept and continue my experiments. Although, I am a little worried that the meat will taste great but I am then at risk of sleeping in the kennel if I don’t use the pot. I like the idea of a series of chambers to get rid of the volatiles - I built a cold smoker that sort of worked like that years ago (the chambers also got rid of the heat thought and my neighbour certainly did not like the smoke - maybe a week was too long running it?) more work to be done clearly. Luckily I have nowhere to go so can mess about with the grill. If all else fails; I now own enough wood to add smoke to charcoal for ever!

I’ve been in isolation - forgive me for the lack of content! with isolation brings boredom which brings experimentation. I was getting pretty tired of buying 4kg boxes of charcoal, so thought I would find a wholesaler. I achieved that but they had a minimum order - I had to spend 100 bucks for delivery (80 USD, 500000000 AU pesos). So I made the order up with some timber I wanted to try: oak, Apple wood, and lychee. With all this wood, I decided to cook with just wood! The risk is obviously way too much smoke - but I miss the bbq from Austin and they do it in timber so worth a shot. my first try is Apple wood and ribs. The guy has cut the timber too Long for the 23” - so I decided to only put in three pieces. There was a bit of left over charcoal from the last bbq so I lit that up and a bit of the timber with my brazing torcch. ribs have an Aussie made run on them, can’t remember the brand but it is chipotle flavoured. about 4 hours later at 225 they are ready to take off. The girls like bbq sauce on them so I cranked the temp up to 400 and put the ribs back on lathered in sauce. i got a little distracted by the dog to be honest - the sauce was “over caramelised” or “Moroccan” in patches. Aside from that the ribs were bloody good. is wood the answer - fucked if I know but it is fun trying. I’m going to do Peking duck with lychee in a few weeks - if I can get that sorted it is going to be amazing stay healthy every one - and throw another steak on the barby to be sure! IMG_7156.MOV

You know it’s going to be a great day when the Irish crawl out of the cracks and over to our place for the annual st pats day bbq! Woke up to the smell of the gods and had to take a sneak peak. luckily Singapore doesn’t have (or need) anything overly restrictive on gatherings yet - down on numbers from last year but still should have around 50 or so around for a few beers and a laugh. Stay safe everybody - I’ll update when these guys are ready to eat (no promises though - I lost my iPad in Sydney so updates are a pain on the phone particularly after a beer/whiskey)

The Australia Day bbq hosted by the expat association was cancelled last minute because of the corona spread - so we decided to throw a last minute bbq instead (yes Aussie day was a couple of weeks ago but it was Chinese New Year so the bbq was scheduled later as to not conflict) Lamb shoulder, beef rump, snags and salad! Yum! Rump was nice a simple with purple crack and salt, lamb with nude. Sent from my iPhone using Tapatalk

Happy new year also to everybody! Steaks to bring the new year in - can’t look at Aussie’s burgers as I will get food envy! Sent from my iPhone using Tapatalk

Didn’t see the cheese and meat - that’s more like it! Sent from my iPhone using Tapatalk