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Re: Newbie 101 Hello smokincyclist, It's Great to have another Northern Cal owner. The first thing to remember is we all started where you are at some point in our past. The beauty to the KK is that once you learn to control the temp everything gets easy. You see a lot of info on cooking a pork shoulder because it's a great first low slow cook. I use the Chris Lilly cookbook for directions, Rubs, and sauces. My best advice is to relax, enjoy, and laugh at your mistakes. So pick up Chris's cookbook and invite your friends. Tony P.S. Everyone deserves a KK it's just that some of them don't know it.

Re: New member - soon to be owner in Western Australia Glad to have you aboard !!! Looking forward to pictures and stories.. Tony

Re: New owner in Dublin, CA Hello from Santa Clara... Welcome aboard !!! Now the tough part "the dreaded wait".. Tony

Re: Three Extruder Machines are in the House! Wow counting me it looks like we have at least four orders in northern California Can't wait till your ready to start shipping... Tony

Re: Pepper Mill I've been using a cheap blade grinder and it works great. Tony

Re: Three Extruder Machines are in the House! Dennis, This looks GREAT!!!!!!!! I can hardly wait to place an order... Simply let me know when and how... I am so ready!!!!! Tony

Re: Happy Easter from all of us at KOmodo Kamado Dennis, A happy Easter to you and yours.... Glad to hear that you are having a stellar year. Here is wishing that one of your big announcements has something to do with charcol... Tony

Re: My KK needs a sidekick!! I know this reply will most likely get me banned from the web site but.... I still have my trusty Weber grill if I want to sear something before I transfer it to the KK. I also use it to start a chimney of coals for the KK since the Weber has a propane starter. I also use it on those nights where time is scarce and I'm just looking for a very quick grill while sacrificing a bit of flavor. Tony

Re: Pasadena California Lovin the color.......

Re: Florida Charcoal 2011 Hey did I miss an announcement I did not know the charcoal was coming..... How do I place an order ?????? (Can't let it all go to the east coast...)

Re: How to make a huge indirect cooking area Dennis, It does not look like you used a heat deflector,,,, Is the foil enough of a deflector for indirect ????

Re: Rough draft of the Roti Drip pan So maybe the answer is to get the fat at or below the coals. I know this may be sacrilegious but if we all think back to our Weber days we put the coals in holders on the side of the grill and put a drip pan between them. As I remember it worked Great, so maybe we need a variation on a them.. (wait did I spell that right.... Oh you know what I mean ) Tony

Re: Three Extruder Machines are in the House! Dennis, This is GREAT news. I've been waiting and I'm down to my last box. I really don't want to deal with anyone else for extruded charcoal so I'll be ready when you are... Tony

Re: It's on! Trust me all the parts are designed to go somewhere.... It's not like that model car you built as a kid everything in this box has a place.. Good hunting and do remember to enjoy... Tony

Re: SNAKE RIVER FARMS Whole Bone-In Pork Shoulder Syzygies, How long did yous take to cook and what temp did you use ?? I put mine on at 225 and pulled it when it hit 185. I was thinking it would take 1.5 to 2 hours per pound which would mean between 22.5 and 30 hours. It took 17 hours to come up to temp. So based on feed back on the forum I wrapped it in foil and a towel and it's sitting in a cooler waiting for later today.

Re: SNAKE RIVER FARMS Whole Bone-In Pork Shoulder Nice looking shoulder, I'm getting mine ready for Sunday. I'll put it on the grill Saturday morning.. Tony

Re: Cooking a raw ham on the KK Syzygies, If you looking for free range chicken, eggs, grass feed beef, or Berkshire pork I suggest you go to: http://www.holdingranch.com/ They are close to you (Located in Little Shasta Valley CA). My wife and I have been cooking there beef for a while now (we found them at the local farmers market). We just placed a bulk order for beef and we are going to place a bulk order for Pork..... The quality is outstanding and they are very nice people.... Tony

Re: New KK coming to LA It may even go backwards while waiting. In which case you remember saying time slows down before you actually say it.....

Re: Tri-Tip to die for.. I use the Worcestershire and bullion on my briskets also. Works wonders...

Re: Tri-Tip to die for.. Thanks for the tip Doc I'll try it on my next Tri-Tip... Tony

Re: Ham on the rotisserie Looks like your it !!!!!! I have never done a ham on the KK. I have never cooked a root beer glazed ham anywhere. I am very interested in your results..

Re: Tri-Tip to die for.. I do Tri-Tip all the time it's easy and always good. In the morning I put Garlic powder and Montreal steak seasoning on it then put it in a zip lock bag add soy sauce and olive oil. close the bag smush it around some (Smush is a technical term for roll it around and message it) and then just let it sit in the refrigerator until dinner time. Nothing better..... Tony

Re: Beef Ribs vs Pork Ribs I have never tried beef ribs on the grill but I am very interested in your experiment.... Please let us know how it goes.. Tony

Re: Quick Wrap Fruitcake for our GI's absolutely can't handle fruitcake !!!! I could never understand why people keep sending the darn things...

Re: Questions for the stoker people Hey Firemonkey, I have a stoker with a 10 CFM fan. Not sure why I ordered the 10 CFM fan I guess I just thought that the KK was larger than your average backyard grill. Guess I did not need it but it works just fine.... Tony