ThreeDJ16

This sounds like a good Happy Kamper post. I am gonna move it there so it doesn't get lost in the shuffle of the General Area. -=Jasen=-

Yeah and they have great customer service too. They sent me one of the wrong sizes to begin with and shipped out the proper stuff the next day when I called them. -=Jasen=-

Not too worry too much here - hehe - I think Dennis has plans for about 12 to begin with. So I think most of us are gonna be happy - hehehe! -=Jasen=- Opps, I thought we were talking about the side tables. Then I re-read and see you meant my grill! hehe

Man, you should have ordered the Guru probe sleeving while you were placing an order from there. Stuff works great! -=Jasen=-

My personal favorite is my Sweet Heat sauce (in the recipe section). I wonder why it wasn't on the list. Gonna have to complain to the editor I guess! -=Jasen=-

Actually if you look at the original thread, this was my idea to begin with (contour shaped side tables verses square). So if you get the prototype and I don't, I am banning you from the forum - hehehe!! Also if you look, what I am asking for is not another tweak, it is what I asked for to begin with!! FYI my new OBT II is scheduled for Delivery this Monday or Tuesday - woohoooo! -=Jasen=-

The rest of us knew better already - hehe. That is the reason you don't see any of our pictures here. Majestik is pretty evil with the photoshop too. -=Jasen=-

Dennis, I am thinking the two points should be rounded over. The points will probably be weak if it is made of wood anyway and when the table is let down, they are snag points. Just guessing here, but they look larger than 10". While I want function, I also don't want it to look like it is about to fly away at any moment. The smallest it can be and still provide function the better it will look. I don't see where anything larger than one standard plate diameter would be necessary (which is around 10"). That still leaves plenty of room for season shakers or pepper mills behind it or on the other side table. For anyone new to the side table discussion, here is the original thread. http://www.komodokamado.com/forum/viewtopic.php?t=199 -=Jasen=-

Usually with pizza if one requires a non stick addition, corn meal is a good item to use. I always take a small amount of corn meal and rub on the pizza peal and on the stone to make the transfer easier. It does not change the flavor of the pizza. -=Jasen=-

Hey, ZZTop is in da house!! hehe -=Jasen=-

Hmm, last time I checked, zero minus any positive number equals a negative number? So I guess I gotta pay him now? I think you should be paying me for being a PITA!!! But of course, I am more than compensated by all the many thanks from forum members such as you - bwwhahahahaha - sorry, I could not even finish that load! -=Jasen=-

OK, I unlocked the topic now since I believe everything is resolved. Sorry about locking it, but Kkeller got his point/question in and I did not think anyone else needed to answer/respond till Dennis resolved it. So I appreciate everyone's understanding of that fact (if you don't, take it up with the management ). -=Jasen=-

So what makes you think a drill will work here when I already been hitting y'all with a hammer to no avail? -=Jasen=-

Can't do much seasoning with skin on I reckon So I guess the big open cavity where the guts used to be is not conducive to being seasoned? Say lemon, orange or perhaps some oil, pepper and garlic? -=Jasen=-

So do you use any seasoning on this or just cook it plain? I have some Halibut and Mahi Mahi in the freezer I plain on cooking soon and need some recipe suggestions. About the only thing I know about cooking fish on the grill is leave it alone till it releases from the grate, otherwise you will tear the flesh. -=Jasen=-

You know the funny part of that; I was about to say his sweatheart (spelled that way on purpose) picture would fit right in with that group! hehe -=Jasen=-

You know I love you, in a non-homosexual way of course - heheheh! But I'm still gonna smack you around! -=Jasen=-

There you go, yalls very own thread, please continue! -=Jasen=-

Please do, the stories are great and pics are cute, just start a new thread as this is an announcement thread. Lemme know if you'll want this moved so the conversations can continue. -=Jasen=-

Hehehe, that's what you think! -=Jasen=-

I didn't cook it at your house! -=Jasen=-

Re: Should I just re-tap them here to to 1/4 NPT? You are my hero! (again) That was a hint that I am dying for my grill to get here!!! -=Jasen=-

Re: Wow. Yup, sure is! -=Jasen=-

Re: successes, and less than successes Yeah, they should never give a time on recipes that can vary by weight like that. Should always be a temperature. I cook my brisket at around 250 and pull it off around 190 internal, then do the foil wrap/cooler thing. But as you said, live and learn! Usually learning is still pretty tasty too! -=Jasen=-

My finger is hovering over the ban button right now! -=Jasen=-