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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

johnnymnemonic

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Everything posted by johnnymnemonic

  1. Might have to change my thoughts bout my first cook on my KK when it gets here. That looks amazing (both of them).
  2. Wish I couild get the "Pliny the Elder" over here in GA. My favorite double IPA right now is this one: https://scofflawbeer.com/double-jeopardy/
  3. Thank you so much for sharing. Sent from my iPhone using Tapatalk
  4. mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
  5. nope. I have had my egg for years and the only time I ever cracked my firebox I accidentally spilled liquid into the grill. For the first few years I used the old wire-style electric starter and then I went to a looftlighter, but I only light about a baseball sized amount of charcoal, open the vents, close the lid, walk off and come back and set the vents and let my egg come up to temp slowly. It's not luck. You take care of your stuff, it lasts.
  6. As a long time BGE owner, I can tell you that it's not "high heat stress" that cracks a BGE firebox. I am on my second firebox on my BGE but this is because I accidentally spilled marinade down into my egg several years ago. I have had my 2nd firebox for 8 years. They improved their design as well. It's not fully split like the KK firebox, but it has one cut in it that allows it to expand and contract. I'm not trying to tell you not to get a KK. if you have the money for one, get one. I am still waiting on mine and still using my egg. The BGE is a fine product; nothing wrong with it - especially since they don't "end of life" their models. You will be able to get parts for it 20 years from now. And with the egg, if you do crack a firebox and it's not due to negligence like mine was (they can tell the difference), they will replace it for free. They replaced a fire ring for me for free. I have been wanting a KK for years and I'm about to get it. We will see whether I keep the egg or not. I am nostalgic and I did a lot of great things with it over the years.
  7. The best thing about owning a KK is the community of KK users. This is a really cool thing to read. I will share as much as I can and continue to participate here. I cannot say enough about this community of people. This has to be the best product on earth to bring together such great people.
  8. I hope so too - you should let us know when you have a model to look at. I'm sure I'm not the only KK fan who likes to geek out on grills, if not own multiple types.
  9. @DavidMcKay The KK "looks" ceramic. It would be a little pedantic if this forum were renamed to the Komodo Kamado grill/smoker/oven "Refractory Cement Forum". Scientifically there seems to be a debate on a google search. Refractory material IS ceramic, I *think*. But most ceramics are not refractory. Here's a page I found that may be useful. https://www.refractoriesinstitute.org/tri-pages/tri-what-are-refractories.asp. First sentence "Refractories are ceramic materials...". I would pardon the snobbery a little bit from this crowd. We have expensive taste and we ordered the "bugatti of Kamados". Most Kamado grills are the equivalent of clay pots. In fact my father-in-law's 26 year old BGE looks like it is made out of a brick like material. He has a chip in his and it's red brown in color just like a brick. He got his while they were still made in USA. Mine's white-ish. More cheaply made, much younger (only about 11 1/2 years old). Made in Mexico, it says on my plate setter. Anyway, the KK is made of refractory material, heavily insulated, etc. It's a BIG difference. I'm still waiting on mine, but I'm stoked. I coveted one of these things for 10+ years - now I have a 42"SBB only a couple weeks out. Anyway - I'm with you - splitting hairs about the word "ceramic" is unnecessary. Just get a KK.
  10. @Newbie1925I am assuming your 42SBB has been stuck in the same container ship as mine. If so, the ship is docked. I think it's a couple weeks out now. Getting excited?
  11. boat is en-route to dock this morning. Woo Hoo.
  12. Long Beach port congestion is still ongoing. Really unreal. The ship was in the vicinity something like 12 days ago and has been at anchor for 9. Sent from my iPhone using Tapatalk
  13. It is crazy! I am so glad my KK is anchored at port though. It will get here eventually. The situation is much more worrisome for supply chains than end customers. It is also fascinating. Boats can’t even anchor and are just milling about out there. Might eventually make international news like the suez situation. Sent from my iPhone using Tapatalk
  14. I'm going to keep it all if I can @MacKenzie @tony b. I should have space somewhere to keep it so that I can rebuild it for moving. (I don't anticipate moving any time soon but I also do not ever anticipate parting with my KK). My KK is still stuck at anchor off long island. I'm looking forward to posting a deluge of pictures.
  15. I cannot wait for my KK. Y'all are making me hungry
  16. it's a money clip type thing (nope it is a hell of a lot bigger than that now that I look at the picture). No clue.
  17. Bet it was great. Made me hungry thinking about it. There's something about chuck roast and the way it falls apart. Each smoky little morsel is so good. I've since learned to smoke a decent brisket, and there are always giant hunks of heaven in a good brisket. But I really like the little ribbons of smoky meat that a chuck roast makes. mmmmm
  18. +1 on doing it like a brisket. Sent from my iPhone using Tapatalk
  19. Holy moly, what a thread. So glad to discover it on Labor Day Sunday morning. Sent from my iPhone using Tapatalk
  20. Came up with the name for my 42 when it gets here. "Deep Thought". I bet a couple people on this forum will get that, instantly.
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