ThreeDJ16

!!

The grill comes with a couple of SS grill surface choices - http://www.komodokamado.com/forum/viewtopic.php?t=212

I think I remember Dennis saying somewhere that it is about 40 days to FL (water and port time) and usually a week (2 week max) on building your grill.

CYA!

-=Jasen=-

PS, look in the gallery and stock buttons at www.komodokamado.com (there are several pages worth too if you note the tab at the top of the page)

A Few Answers!

Here are a few answers!

http://www.komodokamado.com/forum/viewtopic.php?t=32 - Warranty

http://www.komodokamado.com/forum/viewtopic.php?t=205 - New Burner

http://www.komodokamado.com/forum/viewtopic.php?t=199 - New Side Tables

http://www.komodokamado.com/forum/viewforum.php?f=4 - Material Questions

viewtopic.php?t=2&highlight=tiles - Tiles

As soon as I get a few minutes to gather it together, I was planning on posting some more FAQ based on the zillions of questions I have been asking Dennis. He has been patiently replying to every one of them, so I figured that was the least I could do. Oh, and the getting in touch with him has been no problem for me. I used email, PM or Skype (www.skype.com) (I talked to him a couple times over the last few days via Skype - just remember we are 12 hours behind plus daylight saving on the east coast).

Hehe

Hehe, keep on dreamin' there bubba!

-=Jasen=-

$25!

$25 bucks and it's yours. To bad you don't live closer or I'd give it too you. I live in a condo and have no place to store it except under the house and I am not looking forward to putting it there. I only built it to get rid of my old K. My next option is to cut it up and let the trash man come get it.

-=Jasen=-

Oh yeah, it was real easy to build - took me less than two hours.

Disappointing???

What is up here, I really expected more ragging or making fun of the huge freakn ramp I had to build just to sell a K. I am very disappointed in ya'll! Hell, that is why I posted those pics!

-=Jasen=-

Re: R&D

I deleted the r&d post myself so that people didn't think Dennis was policing us to bad here.

?? I must have missed than one.

-=Jasen=-

Re: !

...PS - Sorry there' date=' Gerard, I ended up getting a bit more than your $300 offer. Matter of fact, just barely shy of what I was asking!! [/quote']

I can't believe you managed to hold out for a better offer.

Congrats. No really, I mean it.

Thanks! Your more than welcome come eat some ribs off my new KK when it comes in!

-=Jasen=-

!

Yeah, they would not rent him a Uhaul with his older Ford Ranger - we were going the ramp Uhaul route too.

Anyway - LAUNCHED BABY!!!! It is gone, outter here, sold! It was dark so I could not get a photo of it in the truck, but the ramp worked great. Dennis, get those options into production as I am ready for my KK now!!

-=Jasen=-

PS - Sorry there, Gerard, I ended up getting a bit more than your $300 offer. Matter of fact, just barely shy of what I was asking!!

??

Won't disagree with that and my plan is more than likely to use home delivery when I get my new KK. The thing is, this ramp is for someone coming to pick up my original K. Their vehicle would not allow them to get a Uhaul ramp trailer - yeah, I know how dumb it that on Uhauls part - I mean it is a truck after all. But anyway, our choice was pick it up and put it in the back of his Ranger or build a ramp - guess you can see were I went - hehe.

BTW, last time I got home delivery is was about $75 just for that and another $50 for a lift gate truck - so the total for me was $125. But still worth it for not having the aggrevation.

-=Jasen=-

Haha - very funny@@#$%^&*!!

Well, with 2 layers of 3/4 plywood on a 2x4 frame and 2x4 side toeboards, I really cannot see that happening. But I really, really hope that does not happen - at least until after cash is in my hands - !

-=Jasen=-

Hehe

Heh Dennis, how about a forum category for recipes?

Blink, Blink - OK - here ya go - http://www.komodokamado.com/forum/viewforum.php?f=10

-=Jasen=-

T Minus 3hours, 25 minutes and Counting!!!

Well, here is the official K launch pad. I just could not see lifting it, so for about $25 bucks in material I figured it was a hell of a lot easier to roll it. I will post pics later of the actual launch - hehe.

-=Jasen=-

Hehe

I have a S.J. too' date=' but I preferred to keep it in its "natural" state. I love the ProCom4 hanging off of it, though. [/quote']

Yeah, Shotgun Fred really got a kick outta that pic! I was disappointed though, that he did not put it up on his web site. I had it named "World's most expensive Smokey Joe", but I kinda like Pimp My Smokey Joe now - hehe.

-=Jasen=-

Pimp My Smokey Joe!

Here ya go! I know, I know, don't everyone be green with envy at this tricked out smokey joe. I get the pleasure of using it now, as my primary cooker, until I get hooked up with Dennis and he gets me a sweet new grill!

-=Jasen=-

!!!

Curly, in the past, I always did my ribs, shoulders and boston butts at 225 - that was my standard. But it never made what I considered the perfect cook (based on foods I grew up on). I am used to pit cooked. I come from a family of BBQers and pit cooking was always the prefered method as well as most of our local BBQ restaurants. Well, I am lazy and pit cooking is a lot of work. I have always tried to find a compromise that simulates pit cooking but with convienence for me . Pit cooking method does change the flavor and most importantly for me, the texture. So the method I finally ended up with that gives me what I perceive to taste like pit cooking is direct heat (naturally), but slightly higher temps than for traditional smoke cooking (I use 235-245). Pit cooking is milder on the smoke, it has a more chewy texture (firm) than indirect smoked and crispy outside meat (so you can cook at higher temps with acceptable results). Also, a heavy salt and vinegar baste is a must for pit cooking. Chicken it great with this method too. If anyone else likes pit cooked and has a method, please share it with me as I love to try new cooking techniques.

-=Jasen=-

Ah - IC!

Oh ok! I was wondering how the hell you were going to get 5 lbs of jerky on a smokey joe - hehe. Just for info, I made a small smoke can that hooks right into the guru port on the K. The guru then plugs into the can - great method of cold smoking and the ProCom will control it at cold smoke temps. When I get my shop cleaned up a bit (so I can find it - hehe) I will take some pics if you like?

-=Jasen=-

Yeah' date=' I'd like to see pics of that, I thought about getting one before just for my beef jerky cooks.[/quote']

I think you are thinking of a different cooker. The smokey joe is the smallest weber grill they make. But I will post a pic shortly as it is funnt.

-=Jasen=-

!!

I ain't been publicing it too much yet as I am scared to jinx it. But yeah, it will be gone tonight! So I guess I will have to resort to El Smokey Joe for my grilling pleasures - hehe - it is a "totally" (like that word Curly - hehe) ripped Smokey Joe on steroids! I'll have to post a pic shortly - hehe.

-=Jasen=-

Sweet!

Man, that is a sweet setup! It looks to me like it satisfies everyone's wishes. I was only gonna get an upper grill, but I think I have changed my mind and want both now! Will this be the standard grill that comes with the OBT now??

-=Jasen=-

Hehe

Hehe, I am off today! I am kinda hyped up right now - my K launches off this evening!! When I post a pic of the ramp I built to get it into a truck, you will understand!

-=Jasen=-

generally, i do spares.

i buy them packer trimmed/cryovac'd from sams (generally) and trim down to st louis cut.

nice dry rub with extra brown sugar

on to the cooker 225-250-275 for about 6 hrs. check for doneness. no foil, no basting.

bottom line, allow 6 hrs, start checking at 5 or 5.5. twist bone. if it twists easily, they're done. if not tender yet, let them go for another half-hour to hour. LET THE RIBS TELL YOU WHEN THEY"RE DONE, not the clock, and not the hungry family.

wes should be by in awhile to give you his approach on his PRIZE WINNING baby backs!

Spot on! Only differences for me is direct and 235 with 275 finish! I will have sauce on the table, but rarely on my grill. I believe the meat should stand on it's on and sauce is just a nice change occassionaly.

Ok, ok, - Freakn Oprah Show!

Dudes, this is seriously enough of the touchy, feely stuff. I freakn feel like I am reading a transcript of the Oprah show around here (or worse yet - the other forum - hahahah). Now everyone hike up a leg, piss on each others shoes and be done with it so we can get on with the recipes, pics and most importantly talking Dennis into making cool shit for us!! Was this in poor taste - probably, do I care - probably not, was it funny - hell yes!

-=Jasen=-

Hehe - OK

Ok, I was just checking - hehe. When you used the term "sycophants", it just reminded me of some guy who went by the name John_G in the other forum.

-=Jasen=-

John_G???

Hey Gerard, you did not go by John_G in the other forum did you - hehehe - sycophants - hehehe - that one brings back memories.

-=Jasen=-

Uh-hum, yeah, that is much better looking now! Hehe But at least it is holding!

-=Jasen=-