ThreeDJ16

Hello and welcome to the forum. Looks like your right around the corner from TonyO on the forum (he is in Snellville) and just up the road a piece from me (Augusta). Nice to have another Georgian to represent on the forum! There are a few of us here. Best advice I can tell you is to go see one (and you have several close by): viewforum.php?f=48 Once you have seen it, there will be no question this is the cooker you want. It gives you the best of both worlds: it smokes, it grills and anything in between, plus it looks good doing it all. Ceramics are the only cookers that give you top notch results at any temps. KomodoKamado adds the looks and high quality materials to go with it. -=Jasen=-

Just like to mention to everyone that our own Firemonkey has agreed to help us all out by being a moderator! I know, kinda scary ain't it...hehe. Anyway, I appreciate it. -=Jasen=-

Agreed if I were recommending for a K. Except I used the copper based (higher temp) anti-seize and my old K top never locked up. Though some people will be scared off if they actually read the MSDS for Loctite anti-seize. They also make a food grade anti-seize but it is for lower temps. Personally, I never thought it was an issue using the copper based over food as it does not drip (provided you don't use too much). I also use regular anti-seize on brake caliper slides and bolts, lug nuts and everything else, except my KK. -=Jasen=-

Nothing to apologize for.....I simply pointed out facts about this section's and/or my post's intent. -=Jasen=-

Actually JB, my post specifies KK and also this is the KK411 section of the forum. However, if someone asks a specific non KK question, there would be no problem answering it. But in general, this section was created specifically so KK users could ask question about their grill or general KK information given. Thanks, -=Jasen=-

Hmm, you must have missed this section: http://www.komodokamado.com/forum/viewforum.php?f=55 -=Jasen=-

Decided to move all the associated posts out and into their own thread. Actually the "KK Things Not To Do" thread was meant to be a safety thread (if you read the first post) and has wondered from the original intent. -=Jasen=-

People have used animal fats to season cast iron for as long as they have been around. While it does go rancid if you leave a big globs on the pan, seasoning binds it to the metals and it gets heated when used. For example where not to use it, absolutely don't use vegetable or animal oils on a butchers block, it will turn rancid there for sure. Just curious, has anyone really needed anything on the KK threads on the damper? After over a year of very heavy use, I have used nothing on my threads. I can still easily spin it closed with a flick of the top. Now there has been times when the top gasket has made the top damper a little harder to open. That was due to over tightening on the warm soft gasket and cold harder gasket didn't want to release (and nothing to do with threads). I would not recommend putting any kind of oil product on the bottom damper slides. You are just asking for more headache. Oil attracts dirt and ash to the surface which is what is the bottom of the grill is filled with. It would be wiser to thoroughly clean the guide rods and adjust them if necessary. I have never had a need to add any form of lubricants to the grill guides. Only thing in my grill that gets any oiling is the grill grates and that is to aid with cleaning and sticking. -=Jasen=-

It is scary how realistic and sophisticated some of the phishing scams are getting. I get one about every other day for Paypal saying there is a problem with my account or transaction dispute requesting I log in via their link. The email looks exactly like the normal email from Paypal too. Of course they sent it to an email that I don't have registered with Paypal. Also get numerous financial institution phishing scams playing the same game. Like someone said here already.....bottom line is to never give out any protected information or log into any account via a link sent through email. Always go to financial organizations website to perform your log in and even then, it is always best to deal with ones with proper security protocols in place. -=Jasen=-

Seems very well made so far. I used it a bit today. Quick responding as it stated, but need to read a bit more on the 3 second response time. Used it to measure cooking oil and it took it a bit longer to reach 350 range from room temps (but nothing long enough to complain about). Only other quirk so far is people with big hands and/or lack of long nails may find the probe aggravating to rotate out. They should really add a small notch on the rotating pivot portion to help get it started. Other than those minor things, I think it will be a great new toy to use. -=Jasen=-

http://www.thermoworks.com/products/the ... _home.html Just bought one of these (finally). Very nice so far, but will put a bit of info in the review section after a bit of use! -=Jasen=-

Moved thread since it is a request and not a recipe.

Anyone wishing to provide charcoal feedback (that has actually purchased komodo charcoal), please let me or Dennis know so we can add you to the charcoal buyers group. Only that group will be allowed to post in this section. Please keep the share area just for developing share groups. -=Jasen=-

I say send any you don't want to me!! -=Jasen=-

EVOO & a little Tony's is the way to go! http://www.cajunspice.com/ I do foil in the oven, but not on the grill. Seems like the skin is entirely too tough in the oven without foil. -=Jasen=-

Nice lookin' bird! Thanks for the pic. -=Jasen=-

FYI, that was the first time I used the vegge grill with the rotis, but I use it quite often to park meats as they finish. It is pretty convenient place to put stuff when almost finished while I fast cook vegees like zucchini too. I have a square pan with holes in it for vegges on the sear grill. Working on a better handle for it now. A good while back, seemed we were having a most annoying avatar contest..hehehe. Any of them with motion tend to be distracting....but I really like this one. Naturally Gerard usually wins with the most distasteful avatars. -=Jasen=-

Re: That's the ticket

Very nice! Can't wait to see the pics! -=Jasen=-

Guess it is hard to tell in the pics, but the probe is actually at the same height as the chicken and towards the front of the grill. The last pic with the chicken in the grill, the probe is removed and I am doing the high temp part of the cook. Most of the skin was crispy. Might should have started the high temp portion of the cook a little earlier. -=Jasen=-

Decided to hook up the rotis today and put some new potatoes on the vegge grill. Also rigged up a piece of welding rod to clip the Guru probe to instead of just letting it hang through the hole. Turned out delicious! -=Jasen=-

Man, I don't believe you! Your gonna have to prove it to me by sending me a nice big sample..hehehe! One of these days I am gonna get a chuck roll and try it! Hopefully one smaller than 16lbs can be had! -=Jasen=-

Well, this hardly seems to be a happy camper thread. A little more detail would probably be appropriate if you are looking for help? I am sure Dennis will be more than happy to take care of this situation given the chance! Could be something simple, but reguardless it will get fixed. Also, moving topic since this is a KK question. -=Jasen=-