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Dan

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Everything posted by Dan

  1. I'd be down for some -- Max I could do is twenty 22lb boxes. Pallet max is 70 but we can do less. I'm at 98070 (Vashon) so one option would be to ship to a Kent area LTL/freight hub to save on fees, and I can load my portion in the parking lot <grin> @FotonDrv seemed to be looking for some last year. There are a few other KKers I see have posted so we could ping them.
  2. Re: Stoker details I've done the same thing with my Guru fan.... 4 holes and it's a perfect fit.
  3. Re: Tiny Stoker wireless gateway Let me know how it goes!
  4. Re: Total Cooking Surface Area? +1 on the thanks you for the effort!
  5. Re: SB XLV Chicken wings recipe? I tried the "ORANGE MARMALADE SRIRACH WINGS" (on SB XLV day ) and they were **delicious**. Thanks for sharing here. The kids (12 and 14) didn't mind the spice... given the 1/3rd cup of chili sauce, I was expecting otherwise. PS: I'm sure happy I had a grill floss though... can you say 'candied SS grill'. Would have clogged the SS brush on the first scrape.
  6. Re: Greetings and Thanks! I agree. This one is gorgeous.
  7. Re: Knives +1 -- got one too. Thanks!
  8. Re: Three Extruder Machines are in the House! Is it wishful thinking to believe that some of this 'KK Gold' will be your Feb 2011 container? Regardless, I want in on being in the queue.
  9. Re: New KK Owner in Nevada Welcome and nice birds!
  10. Re: Buying 23 inch versus 19 inch For what it's worth... I used to use a BGE in Large. It's now at the cabin and I have a KK 23. Because of the openings in the grills (top one has a trap door, bottom one has an opening for adding wood chunks) the 23 is not 'crazy large'. I'm not sure I'd have been happy had I got the KK19.
  11. Re: Order placed and now the waiting starts..... Congrats. Looks sweet!
  12. Re: Rough draft of the Roti Drip pan As an engineer, I'm curious about the comments made above... When a rotis chicken rotates, from where the the fat drip? All over, or mostly from the front edge as the fat that pooled on the way over the tip 'pours' off. i.e.: Sort of like a old fashionned water wheel would drop liquid. Curious in Seattle, Dan
  13. Dan

    New Blue

    Re: New Blue Sweet. Nice clean look but then I'm partial to the blue ones as well.
  14. Dan

    New Member

    Re: New Member I just got mine (days ago) and can't be happier. Nice stuff. My BGE will end up at the cabin now.
  15. Re: Questions for the stoker people This was mentionned on another thread but bears repeating here... I do have both the Guru and the Stoker (I'm was writing software for the Guru but have since moved to doing so for the Stoker using wireless) but this is nonetheless just my 2 cents... The Guru fans have a slider that permits you to reduce the CFMs. The Stoker does not. As everyone here knows well, if you overvent the pit, you'll get wild oscillations and, in the worst of cases it will put your fire out. Here's what happened to me twice with a 10CFM fan on a large BGE. Lit the fire. Took my time loaded the grill with lots of pork (4 shoulders) so the fire got lots of air. Started the Guru with a 10CFM fan (full open slider). The guru blew hard for a while and then overshot the 225F by many degrees (275+). Guru decided to cut off the air to get the pit back under control... it did so for a while... fire died out. I was pissed. Partly my fault for taking my time but if I closed the slider door to 1/4 open (yes, just a crack) then the above does not happen even when I take my time. Some folks have said that 25CFM is too much. I'm increasingly of the belief that the 25CFM camp (see other thread) has got it right: with the GURU fan you can open the slider to full got get your pit roaring for a sear; open just a crack for a slow cook. The 10CFM blowers seems too strong for a slow cook and too weak to generate a roaring fire for a sear. Again, the Stoker blowers do not have this capability so you have to get only what you need. When you look at the temp curves from the Stoker with a 5CFM two nice behaviors are in play : 1) When the fan is on, it's gentle. I've not had an overshoot by more that 10F 2) When the fan is off, the little trap door shuts off air 3) Temp stabilized at +/- ONE DEGREE F -- this is pretty incredible. I'm using the 5CFM blower now. I've only used the 5CFM *ONCE* with the KK 23" and only at a set temp of 225F. That cook is going really well right now and it was ~32F last night here. Fan was on for less than half the time with a period of 4 hours where it barely ran. I can't speak to a 350F controlled cook. Both of these better control the fire IMHO.
  16. Re: Saying expectations were exceeded is like Hi CookShack, We've not officially named her yet but it's on our short list... ideas welcome. We've been looking for a name with "blue" in it and a southern feel (pull porked is what got me so excited about this form of cooking). "Smokey Blue" came to mind and a quick BING on it got me a logo too My kids called her a "Blue Thumb Thumb" from the Spykids movie given the person like looks with the squat feet.
  17. Dennis (and lurkers; I know you're there... I was until just recently!) Saying my expectations were exceeded is like saying it's "a tad damp" in Seattle. WOW! This KK OTB is far, far, far (3 fars!) nicer than I imagined and my day job is all about imagining things. I have a BigGreenEgg (Large) today and it's just not a fair comparison. Akin to comparing a quality product to a McDonald toy. All this at a price that is substantially less that the DCS 36" NG BBQ that it's sitting next to... and, that's even before firing the damn thing up. Food on the Komodo is just worlds apart from a gas grill. Where to start?!? Crating is impressive to say the least[/*:m:22q4941d] Looks are to drop dead gorgeous -- photos don't do these KKs justice[/*:m:22q4941d] Tile work is phenomenal [/*:m:22q4941d] Stainless work tops the tile work. 3/8" grill grates are impressive (not to mention heavy)[/*:m:22q4941d] Fit and finish is in line with the other superlatives [/*:m:22q4941d] Setup for grilling is fantastic given all the grills, hatches, etc. FAR better than my BGE with aftermarket rigs[/*:m:22q4941d] Anyway, I'm rambling. Thanks SO much for being as anal retentive as you clearly are... we all win. I hope this business does well so that I can get another one of these for may cabin (that's where the BGE will go until maybe I drop it on its side by accident ) I can't be happier! Dan from Seattle #569
  18. Re: A "New Blue" KK headed to Seattle, WA Thanks Sanny. For now, let's scope the "goto pork guy" zone to my few neighbors and their charitable causes... thus my getting roped into the football team's dinner. Thank JohnnyBoy. Love you covers -- nice work! RE TV Celebrity comment... I presumed (that's usually where things start to go bad isn't it? that the Youtube clips were from a TV interview. These: (and the other 2)
  19. Re: How did you find Komodo Kamado I found it using BING.com but felt the urge to learn more once I read the review on NAKEDWHIZ's site (an excellent site btw -- nice work!)
  20. Re: A "New Blue" KK headed to Seattle, WA Thanks Dennis. I can't wait to get her. RE the Avatar -- funny that you say that... I'm in the middle of photoshop'ing the above to be with a blue KK. We'll see how that turns out.
  21. Re: Tiny Stoker wireless gateway Reception is not too bad but not fantastic if you double-side tape flat to the metal case. I've had better luck with the antenna portion of the unit (rounded end) sticking out. I've done two 15+ hr cooks with this setup and have not lost any data. Here's a picture of how I have it now:
  22. Hi fellow Stoker users, I thought I'd share with you all a wireless gateway that I found for the Stoker. it's very small, very inexpensive and has worked well on a few cooks so far. You can find them on ebay for about $30 USD. Setup is pretty simple if you're familiar with configuring home gateways 1) Install the PC software 2) Configure the bridge to a static IP address (e.g.: 192.168.0.99) 3) Configure your home gateway to always setup the bridge's MAC address to be the above IP address The unit can operate on 5 VDC so you can use the same transformer to power both the Stoker and the gateway. Note that you need to start the gateway up first, then the stoker so don't wire them up to the same switch. Here's what it looks like: As you can tell by the size of the USB connector, the overall unit size is pretty small. It's also about 3/8" thick (if the Stoker case was not metal, I'd have shoved it inside... it does fit!) Once you program it via the USB, you can unplug it. I was brave (foolish?) and then cut the USB connector off so that I could weld the adaptor to the wallwart that came with the Stoker. Now both are powered by the same wallwart. It's a lot smaller than the "Gamming adaptors" that you often find.
  23. Hi folks, I've been lurking as a 'guest' for a few weeks and I must say, this is quite the forum! Tips, teasing, christmas lists and the strangest of avartars... a pimped out FireMonkey who turns out to be a TV celebrity? Go figure My story is pretty simple... I live in Sammamish, WA (suburb of Seattle ). Until 6 months -- My wife cooked everything. She was our hosehold's BBQer too. I have been teased about that for the last many years but decided to do something about it. I took over the Weber and starting burning chicken. No one was impressed. The teasing subsided but I still did not stop. I had no idea what a Thermapen was. 4 months ago -- I got a Large BGE. I know them are bad words around here and I promise it will soon be sent to the cabin for weekends (to replace the weber). On my first cook I made pork shoulder. Folks went NUTS. I was now worthy of holding tongs. For my second (yes, #2) cook, I was asked to cook 60 LBS (yes, sixty) pulled pork for our (5x state champion) high school football team. I did not sleep that night but once again, everyone went nuts. Present day I'm now loving the Komodo style BBQ. I own, and better yet, have reason to use a Thermapen! I'm hitting home runs with seared steaks ("OMG, these are better than the steakhouse!"), wings ("Next time make more... I want 20 of them!"), chicken, pork, fish, etc. As a treat and to get a larger grill I convinced myself that I needed (yeah, needed... that's my story so please stick with it! ) I'm now looking forward to the many, many years ahead. So, yes, I broke** down and got a new 23" KK. My baby has yet to ship but I've enclosed the standard 'inventory model shot' from the KK site. Dennis has already removed it so payment must have made it to him safely. Tomorrow I'm going to clean my grill with a GrillFloss and oil it with a rag in a small tupperware that I will keep in the fridge when not in use. (Thanks FireMonkey). Oh, and from time to time I'll not scrape of all the "seasoning" before I make some burgers. Future Next time I make ribs I'll also be sure to add some dry rub after I take them off the grill (Thanks Chris) With much respect for what you have here, Seattle Dan ** The decision was far easier for me that it was my wife so I should fess up and sat that it was really more of my having to my wife having to break down. I now need to empty the dishwasher for the next 2 years... I'm sure this will be a small price to pay for the KK given all the emotion I see all over this forum.
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