SnowyNose

The cover is by Johnny Boy. I specifically chose it to contrast with the KK. I considered going with the blue tiles for the KK, but it was too close to the Toronto Maple Leafs blue and that just wouldn't do.

I've got a 23" bronze and autumn nebula tweed with the tiles in the diamond pattern. http://komodokamado.com/forum/topic/3551-order-placed-and-now-the-waiting-starts/?hl=%2Bwhite+%2Bnorth

I'm also in Toronto and mine was 8 weeks, but that included build time. Welcome to the family/addiction.

 or simply give it to the dog.

That explains why he looks so happy.

Re: Setting up Warehousing & Distribution centers in AU & CA

That's fantastic news Dennis. Can't wait.

Re: Grill Floss in Canada

I got mine at Ontario Gas BBQ.

3310 Langstaff Road

Concord, Ontario, L4K 4Z8

Tel: 905-761-8511

Toll-free: 800-387-7757

http://www.bbqs.com/index.php

It's not listed on their web site so you may have to give them a call or stop in next time you're heading toToronto.

Re: Finally Arrived!!!

I can probably answer any questions you may have. If you want to put them in a PM I'll answer once I get home tonight.

Re: Best Pizza Temp

When in doubt, go big or go home..... Actually it's sized for the pizza stone and it's far easier to have a smaller pizza on a big peel than a bigger pizza on a small peel.

Re: Best Pizza Temp

Here's a picture of a peel I made with plans on the Whiz's site.

http://www.nakedwhiz.com/peel.htm

Re: Gas Burner

As always, start with a full basket of charcoal. As Syzygies suggest, the easiest way I've found to light the charcoal is to use a weed burner. Essentially it's a propane torch that you can point downwards, although you should use propylene as it burns hotter. I got mine at Home Hardware but I think you can also get it at Home Depot. Especially at this time of year you may need to get your local store to order it in for you.

Weed Burner ==> http://homehardware.ca/en/rec/index.htm ... ernzomatic

Propylene cylinder ==> http://homehardware.ca/en/rec/index.htm ... =propylene.

If you're coming down to the Toronto area let me know and I can give you a demonstration.

Re: kk tool accessories

For lifting hot grates, pizza stone or rotisserie I use They could be a little longer but are outstanding at taking the heat.

Re: Father's day special: Smoked Prime Rib

I think this thread has the info you are looking for viewtopic.php?f=22&t=2862

Re: grilling with minimal lump

That's a great idea. I'll have to give it a try. Where did you get the rack?

Re: Pork Butt question

As long as you don't have them jammed up next to each other they will take the same as cooking a single.

As for the train question, the one going west will have the shorter wetter trip.

Re: New KK On Its Way To Peterborough Ontario Canada!

Congrats. And just in time for the long weekend.

Re: I can see I have my work cut out for myself....

When I'm describing my KK to someone and they say, "Oh it's just like the BGE." I repond with, "Yeah sort of. Once the egg hatches and then turns into a butterfly."

Re: New KK On Its Way To Peterborough Ontario Canada!

Congrats you won't regret it, aside from wishing you had done it sooner. And it's great to see another KK coming to the great white north. Mine took 2 months almost to the day from order to delivery. Of that, 6 weeks was time spent in transit & customs. Like you I didn't hear anything until it arrived in Vancouver.

The boards are a great place to ask questions or if you like send me a PM and we can e-mail/phone.

Re: Order placed and now the waiting starts.....

Tucker, I like that idea. Get a nice piece of marble cut to size and replace the grills with it.

Re: Rib Roast

Notice there is no "bullseye" in the center! Only MR throughout!

Please expand on meaning of no bullseye, MR throughout.... MR possibly short for marbleing?

Thanks

I think he means that it's medium rare (MR) throughout without the outer ring of well done, giving it the appearance of a bullseye.

I found this page http://www.seriouseats.com/2009/12/the- ... ref=se-bb4 very helpful.

Re: Rib Roast

Slu, yes the sear was also done indirect.

Re: Rib Roast

It was amazing. Covered it with roasted garlic, rosemary, salt and pepper.

The only problem I had was I didn't allow enough time to get my KK up to temp and I ended up rushing and over shooting. So I ended up doing it for 5 hrs at 250, pulled at 125, off for 30 min to rest then back on at 600 for about 8 min.

The result was melt in your mouth delicous and the best roast I have ever eaten.

Re: Rib Roast

I'm in need to some advice. I've got a 10 lb rib roast that I'm gong to cook Monday and I'd like to use Fire Monkey's reverse sear method. Big family gathering with the roast being the guest of honour, no pressure...

- My wife likes medium, I like rare so I'm shooting for 130 in the middle and was going to pull it at 125. Any idea how long this will take @ 235?

- Should I let it come to room temperature before putting it on?

- Does dry aging make a difference?

- Anything else I may not have considered?

Re: Order placed and now the waiting starts.....

The weather warmed up enough and I was able to get it into place alongside my now second string Weber.

Fired it up and put on some burgers.

Hot off the grill and ready to eat. They were delicious.

In hindsight I should have got the charcoal going stronger but they were still tastey just took a little longer.

No longer waiting, it's here!

It's here. It's here. It's here

Unfortunately Mother Nature played a cruel trick on me and delivered 5" of snow on the day my KK was to be delivered which has now turned to ice making the stairs to it's final location almost too slippery to walk on let alone carry my precious KK up. Hopefully by the weekend it will have melted and I can fire it up.

Fresh off the boat & train & truck.

My new pride and joy.

Under one of Johnnyboy's covers.

Not only are the steps icy but there are icicles everywhere.

Re: Order placed and now the waiting starts.....

Thanks for the suggestions John. I'll pass them along to my household's women's committee, i.e. wife and daughters. They're the ones making the decision......