ThreeDJ16

Just making sure here; it will be a lower grill upside down or an upper grill right side up - correct? Sounds cool to me as that was what I wanted anyway. -=Jasen=-

Re: Not very nice... True, very true. After all, we are talking about Curly here - hehe. -=Jasen=-

?? I think some of what you are looking for resides in the two posts stickied directly above this post. I have not had a chance to organize the how-to one yet. With the rotating shift I am on, I either have plenty of time off or none - hehe - and at the end of next week I will have plenty again - thankfully. It would be nice if some of that info was on the Dennis's web site, but I guess it is easier to update here. -=Jasen=- In the mean time, please anyone feel free to start a ceramic cooking advantage thread and I will organize it and the how-to at the end of next week.

I hate you Curly, I hate you, I hate you and you suck! -=Jasen=-

Old Bay and Tony Chachere Season are two of my favorites! And Mike that looks great!! Hey Firemonkey, try mixing your season half and half with sugar, then sprinkle over fresh hot fries!! It sounds like it would just be wrong - but it is the best french fry season I have ever tried!! I use the Tony Chachere cajun season, kick it up with red pepper and then add the sugar - Mmmmm good! -=Jasen=-

Hey Firemonkey, that was kinda simular to what I already had planned when I got my grill in. I was going to build a detactable riser to place on the lower grill to make it an upper grill too. That way, it could stay on the lower mount like normal and the upper grill stay where it is. Then when you needed it, just pop out the riser and move the lower grill on top. -=Jasen=-

I like the squiggly Mike - hehe! -=Jasen=-

Well in that case brine it! I do my turkeys (it is hard to find non injectected chicken here) and they turn out great. Though my chicken is great without brine. -=Jasen=-

Re: Alright, back to the subject... Read six posts up! Also, get a good season (I really like the basic smoke season I posted in the recipe section on chicken). I also really like to drench him down with a heavy salt, pepper & vinegar mop every 20 minutes (till you are ready to crisp skin). -=Jasen=-

Oh yeah! Shame on you Sanny for gettin' a rise outta PorkChop!

Ditch the brine, go with spatchcocking! That's my vote Mike! Brining is useless if your chicken is already injected. Spatchcocking the chicken (leaving the breast intact) makes for a tender juicy chicken inside and direct cooking makes for the crispies on the outside! Man I cannot wait for my grill and a rotisserie - then my vote will be for that!!!!!!!! -=Jasen=-

Re: Knock down and move in two pieces...

Re: How to get the KK home and on the balcony Sorry bud, I saw it but I don't have one yet so I cannot answer too well. But like leejp, I have seen something about taking the entire thing apart to lighten. That would be your best option - remove lid, all grills, and firebox and I am sure three people can get it. My old K was heavier and 4 dudes lifted the entire unit off the back of a truck (that is what the guy who bought it told me as I made a ramp to get it on his truck). -=Jasen=-

??? Actually, we also had an "add image to this post button" under the message area before the change, which is now missing. I do believe is was a forum mod. But it is no longer showing up. Using the button basically requires one to have an image already uploaded somewhere and post a link to it, whereas there was a mod installed already that encompossed the uploading process already. It used postimage.org for the site (here is an example - http://www.komodokamado.com/forum/viewt ... 95&start=0) -=Jasen=-

Hope your found now - hehe. Welcome to the forum. Feel free to poke around, kick the tires and post some questions or recipes. -=Jasen=-

If Sanny is talking about the one like I have (which is m shaped), it is a double french baggett tray, that is open on the ends and made out of something simular to a pizza screen - maybe a bit stronger though. And yeah, that seems like a really cool idea. I also saw Alton Brown do it on just a rotisserie last night. Packed the ground meat tight, put in freezer to firm up and then placed on rotisserie with prongs along the outside (not piercing the meat) just incase it fell off. -=Jasen=-

Re: The Weekend's Efforts Hmm, I think someone forgot about that with the style change. I am sure it will be fixed soon. But in the meantime you can use http://imageshack.us/ to post pics. You just upload the image to them, copy the link they give you and post it here in the forum message being posted. -=Jasen=-

Curly?? You getting some kinda kick back on using the word inferior today - hehehehehe? -=Jasen=- inferior inferior inferior inferior inferior inferior inferior inferior inferior

Well, I am currently waiting on my KK. But with my previous ceramic grill, when I did not use a heat deflector they just burned off. Never had flare up issues (except when I intentionally got the flames up high for searing steaks) due to being able to control air flow in these cookers. Flare up generally do not happen on a sealed charcoal grill unless there are large amounts of (uncontrolled) air flow. Also, when doing low and slow, most folks here use a heat deflector so the drippings would fall there. You could also place a pan on heat deflector or on lower grill. Many options to choose from. But for sure, flame ups will not be an issue cooking at lower temps with or without deflector (that has been my experience). -=Jasen=-

Re: We just like to hear you whine... Hehehe - It has been a few days since someone has busted on Gerard. Just shows we still care -hehe. -=Jasen=-

Well, it probably is not much of a reference, but I got $1300 for mine fully loaded, good shape and 1 year old. Info from others tells me I was lucky and the average seems to be around $800 for one with some age. -=Jasen=-

Re: Rub... Make or Buy? Hey, give Rox's Rub recipe a try. Check in my sauces & rubs thread I posted a few days back. It is a good all around rub. -=Jasen=-

Porkchop, did you see Mike's Komodo Dragon logo on the other thread? I know it was an actual picture, but I am sure with photoshop it could be turned into just an outline. -=Jasen=-