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Or, maybe it doesn't exist...

I'm sure it exists, but I'm currently unable to search the forum effectively. I keep getting error messages telling me I have to wait some random number of seconds before I can conduct another search. Or if a search goes through, I then can't jump deep into a thread, etc. I'm looking for pictures of the various ways to configure the 32, where the heat deflectors all go, setup for various multi-zone cooking etc. etc. I think I have it all figured out, but I'd like to check my work and intuition. Can anyone point me directly to a thread? Thanks!

That pizza dough looks a lot like Nancy Silverton's, which to date is my favorite dough, but a bit of a pain to make... I'm going to try this King Arthur recipe, results look similar (and excellent). Nice work with the WFO...

Actually, Larry, Curly and Moe was a very close second but my 4 and 6 year olds were like ‘Who are they???’ Went with something the whole family could relate to... Sent from my iPhone using Tapatalk

After a brief conversation with Cheech and Chong, we agreed on a name change... Ladies and Gentleman, I present to you Huey, Dewey, and Louie.

No, I was lucky enough to have some friends with a home goods business in Singapore that were shipping a container from Indo to Singapore and they let me throw it in with their stuff.

Well, since we don't own our own place in Singapore (we are in our 11th year as expats here), and the possibility always exists that we will have to move to a new rented home every 3 or so years, I couldn't get the 42. There are a lot of places in Singapore where that thing just won't go. If we ever move back to America (or someplace else permanently), I'll be ordering one on the day. For now, a 32" will do...

Wonder what this...as seen being loaded in Indonesia, bound for Singapore...

I have a 23" and the 22" Hi Cap, which I believe is now the 21" Hi Cap. If I could only have one of them, it'd be the 23". I find more surface area on the grates is more valuable than the extra capacity in the lid. You can cook a whole lot of food in either one.

When I do low and slow, I generally use cocochar and add in 1-2 large chunks of smoking wood for flavor. Let's just say 'oak' for the sake of this discussion... I usually heat soak the KK, then add the oak chunks about 45 minutes before I want to put the meat on...to give it time for the smoke to mellow out. Do you too hate waiting for the oak to get through that initial acrid / big white billowy smoke phase? Well, I've recently started 'pre-charring' the chunks with a MAAP torch, very quickly, just blackening all sides... Guess what...smoke is clean and blue from that point forward... I can't believe I didn't think to try this before. I've done it 3 times now with great results. And no, if it fully ignites, it won't instantly burn up, just take the torch off of it and flip it with a pair of tongs...when you close the lid it will settle. There are always remnants of these large chunks in the basket the next day if I've remembered to shut everything down -- so this doesn't accelerate the burn rate of the chunks enough to matter to your cook.

Happy New Year! Was just thinking about you / KK. My wife gave me a copy of Raichlen's new 'Project Smoke' book for Christmas. Picture of a KK table top on page 4.

Thanks, that is a good diagram. Sent from my iPhone using Tapatalk

Yeah, so it was a bit of a loaded question, this is very close to what we Americans refer to as a Boston Butt, but it is being marketed here in Singapore as Pork Collar and I'm trying to figure out if they are one in the same. Sent from my iPhone using Tapatalk

Can someone that is an authority on pork cuts tell me what I have here? Sent from my iPhone using Tapatalk

Another vote for Fruita...awesome stuff.

'I said use the Komodo Kamado as a bathtub, not the bathtub as a Komodo Kamado!!!' http://www.nbc11news.com/content/news?article=386530081

Nothin' wrong with store bought. I grew up on shake n bake and kraft Mac n cheese. They still taste good. My wife makes a killer Mac n cheese, but I do enjoy sharing a box of Kraft with my kids from time to time....takes me to a different time and place.

Awesome looking cook.

I think Cook's Illustrated did a test a few years back and a steak placed on a shallow wire rack in a pan and left uncovered in the fridge for 4 days yielded just as good a result as proper 45-60 day dry aged steaks. I could be off on the exact numbers here, but something along those lines. I've done a couple of days with good results, but living in a condo with a small fridge and kids to feed leaves fridge space at a premium. We are about to move to a house and will have a much larger fridge, and a second fridge, so I plan to run the 4 day thing to ground before the end of summer.

My Dad has a Weber gasser with CI grates, he never scrubs them other than lightly on top to knock off any crud from the last cook, they are so seasoned now that I'm starting to question the airflow in the grill; however, he has no hot spots and zero rust. If I remember, I will take a pic when I'm home in a few weeks and post it.

Congrats to the Thermo Duo!

A scroll through a few threads with pics in the forums will yield enough visual evidence to convince you don't need CI. If you get a dome temp of 500-600F, the pit temp is going to be well over 1000F (I think Dennis has this data if you want it). You can get the KK set up for searing just above the firebox / basket. I don't care if you had super thin SS, at that temp, everything is going to sear in a hurry. It doesn't hurt that the SS used in the KK is heavy-duty. You do not need CI. All of that said, @ckreefuses a cast iron skillet pretty often and turns out some killer cooks. The CI skillet has its place, but CI grates not required.

I thought you had perfect pizzas the last go around...you outdid yourself.

That bread looks killer...

I tried red grapes for the first time not too long ago... Would have never thought to put them with dessert, fantastic idea!