ThreeDJ16

Update Well, I received all my materials in this week, made up 15 molds, poured the first 15 plugs, went to test it in my grill............argh...to big.............I grabbed the wrong drill bit when I drilled the molds. So anyway, I still have a couple of the original molds but 2 a day is kinda slow. I am going to make up some new molds this week. My work schedule is hectic for the next 2 weeks so it will be at least that before I can finish. Also did an experiment with one to make a small hole through the center. Just big enough to allow the probe through and still be tight on the small wire. Anyway, thought some folks might be interested in that. -=Jasen=-

Thank Majestik for finding the thread for me! Here ya go, a good visual representation of the differences between the two grills. -=Jasen=- http://www.komodokamado.com/forum/viewt ... ht=threads

Re: Questions: top damper & charcoal basket Ok, couple of answers, but first one clarification. I am gonna take a guess at what you are calling an original Kamado, but I am gonna refer you to the Naked Whiz web site to clear that up a bit. http://www.nakedwhiz.com/kamadotheword/ ... heword.htm Now, the Mexi-K is nothing more than a standard carbon steel (rusts) bolt, with standard thread, that is inserted into the tophat and screws into a spider that is grouted in the walls of the dome maybe half way through (easy to break out). The spider has some movement (wobble) in it to allow a seal on an uneven surface. The KK has a machined acme threaded rod (very large threads that will not stick up) made of SS and a rigid spider that goes all the way through the dome walls to the circular band (way stronger connection). It also has ears on the top to aid in turning. The gasket is just one more feature that makes it seal even better. Actually, most people on the Mexi-k take out the bottom cover with holes and use the lumpsaver as the solid cover with hole gets plugged up way too easy. On the Mexi-K it is a carbon steel basket (which mine rusted out and was very thin in one year). On the KK, it is stainless steel. Yes, there is no getting around loosing some fine pieces of charcoal, both do it. But if you put a few big pieces of charcoal on the bottom, it will not be an issue. Also, I have not had an issue with charcoal burning in the bottom. The ashes smoother it and even it is did, that is no big deal. Dennis also provides a screen guard to insert in the draft door so known can fall out. There is a very nice comparison to MexiK parts to KK parts. I don't have time to find it yet, maybe someone here would be nice enough to find it as it is an amazing comparison! -=Jasen=-

Yup Paul, mine had a funky smell in it when I received it too. My first cook was charcoal - hehe. It went away soon. I think it smelled like the bugs Dennis burns to smoke test them with - hahahaha! Bout damn time you fired that thing up! I was about to revoke your KK license. -=Jasen=-

Dude, it is spelled ketchup & mayonnaise, not ketjap manis....jeez....you people down under! -=Jasen=-

Oh my. You wanted to hang a fence? Who knew? No, but there was food wasn't there? I wanted to try some of the famous Sanny's Saucy Que! -=Jasen=-

Sounds good! Where was my invite? -=Jasen=-

FYI Hotsauce, maybe if you are not using a forced air device it might be more important, but I have never worried about my charcoal stacking too much. I try to have some big pieces on the bottom simply to keep the small ones from falling through or choking the air, but in general, I just dump the bag in push down the smoke wood in three locations and fire it up! I think using a Guru or a Stoker, since the air is moving faster for the burst when it runs, makes it easier for the fire to transition from piece to piece. Anyway, I am trying to remember, but I can really only think of once I had a fire go out (and that was on my metal smoker and my Guru let me know). -=Jasen=-

Re: Tropical Breeze Wooohhhooo! Finally, after all this time, someone else posts a mixed drink besides me!! Thanks for the recipe bud! -=Jasen=-

Re: Doctor's visit Well, you have seen it before haven't you. Laying on the floor, by the hot tub, right next to yours! hehe -=Jasen=-

Re: I'm out the Door on my way to San Fransisco.. Have a safe trip dude! -=Jasen=-

I second that!! -=Jasen=-

Firemonkey, I believe the spacing on our grills is 3/8". I was able to lay something 3/8" in between and it fit snug. -=Jasen=-

Re: Any chance in future of Metal Exterior?? I am going to have to say that is not the case. Hand hammered copper would be a lot more labor and cost of the copper are considerably more than tile. An option for you, find a custom tile (they make metal tiles - copper and others) and ask Dennis to make a custom one for you. Now, the downside to metal. In two words, heat conduction! Anywhere metal passes through, especially above the fire - ouch! The side table bolts or even the rotis when it is connected. Any metal passing through from inside to out will conduct the heat right on out and cause some pretty hot to touch areas. The closer to the grill (such as a skin), the worse it would be. But Firemonkey is right, last we heard, that project was scrapped. -=Jasen=-

Quite nicely, thank you. I don't usually remove ash to the point where polish and wax are required. I'm sure you could find someone to mod it to your specs. BTW if you've ever had your ash scraped, you know how that feels. Oh please, you like it when your ash gets scraped and you know it!! -=Jasen=-

Don't make your own, Dennis has these...... How does that scrape your ash out? If it had one side flat side and the other grooved, then I can see it (which was what I was wanting). -=Jasen=-

Not quite yet and I know! 12 hrs ahead still makes it the 5th there! And I had to get my last plea in before he left! -=Jasen=-

What!!! Still no cooking pics??? Man, your slipping! I, for sure, thought there would be some smoke signals puffing up from down under by now - hehe! -=Jasen=-

Side Tables!

Hmmm, my grill is way darker than yours on the inside! hehe Guess you got some catchin' up to do! hehe Good lookin' pics. But quit that healthy crap or you will end up like Majestik (and do you see him much anymore??? - he done dried up and blown away)! -=Jasen=-

Happy 4th to you! You know with a username of Chile, I am expecting some good salsa recipe from you??? hehe Or at least some good fiery foods recipes! -=Jasen=-

Those looks good, I will try that next! -=Jasen=-