Tony Simmons

On 9/25/2023 at 3:21 PM, Syzygies said:

I managed to disassemble and reassemble without directions; I recall it was tricky. Believing it is meant to come apart is half the battle. Only once it is apart does one see how everything fits together.

My favorite version of this: Thirty years ago I had a Pelican fountain pen, and unscrewing it to add ink I accidentally took it apart further than intended. I was stumped for part of an hour how it went back together, till I made the assumption that it was supposed to be reassembled "wrong" in a way that made the ink reservoir a third smaller. It went together in seconds.

I decided to "fix" it, but I wanted a spare of the part I was about to possibly demolish. I called a dozen pen shops around the country (how did one even learn who to call before the internet?). I finally called Fahrney's Pens in Washington D.C., and was put on hold, then their repair guru they normally protect from the public answered: "You won't figure it out. It took me three weeks to make the tool. Just send your pen to me!"

She hadn't even been able to convice Pelican there was a problem. She routinely "upgraded" any Pelican pen she worked on, but I was the first person in the known universe that had noticed this issue, besides her. We were ecstatic to talk with each other.

Following up on this, does anyone have pictures or step by step instructions on how to change the orifice to natural gas? Dennis - do you have anything you can share with me?

Thanks!

Could someone post how to replace the LPG orifice with the supplied Natural Gas orifice? After initial examination, I am not sure where the NG fitting would go.

19 hours ago, qundoy said:

10 lbs of Xsharp, sharp, swiss, jack and pepper jack ready to go .

1.5 hours. Komodo Kold smoke generator worked like a champ.

Looks great! What variety of wood did you use for your smoked cheese?

On 5/5/2018 at 5:45 PM, Pequod said:

Took me 40 odd years, but I have found my childhood! Over at pizzamaking.com there is a user named Garvey who posted this recipe for south side Chicago Thin, characterized by a spicy tomato paste based sauce and a particular type of sweet Italian sausage I’ve not been able to replicate...until today. Was hoping to find something close to what I grew up with - Colucci’s in Lansing - delivered in white paper bags and always cut square. Nailed it! Garvey is my new hero.  

That’s two 14” pies on one KK.

 

Did you follow the temperatures recommended in the recipe or did you adapt them for use on the KK? How long was the cooking time?