ThreeDJ16

Well, here was my attempt to help the pic a little. -=Jasen=-

You know one thing I was just thinking about is your regulator. Dennis does not send a gas regulator with it does he? If not then that could be were people are getting some difference in flame/temp. If yours is adjustable (most I have seen have a cap over the adjustment screw), you could try raising the pressure a little. -=Jasen=-

OK, I thought of another option. Ship it down here to me (just valve to keep shipping down) and I can give a try at re-tapping just the thread on the valve. I am not 100% positive, but I think I might have enough depth on it to convert to 3/8 NPT. The only thing that worries me is I do not have a bottom tap (for tapping holes that so not go all the way through), but there might be enough thickness for me to drill slightly past center where a standard pipe tap will work. Anyway, balls in your court - just remember no guarantees, but I personally think you would not be losing anything since you should trash that valve anyway. -=Jasen=-

Welcome to the forum ddoise. Feel free to ask questions or just join in the usual banter here. I see your from Louisiana, I would love for you to post some Cajun or Creole recipes as they are some of my favorites. -=Jasen=-

Re: 400 Degrees? My question was if his draft door was open or closed. The only reason I ask is it looks like the burner is sitting farther to the back in the pic with it operating. If the door is not open then it would not be getting a good supply of air. The other question is if the air adjust thumb wheel is opened all the way at the burners entrance. Either of these two would cause lower temps. -=Jasen=-

Re: New Low Airflow Gas draft door- Hey Dennis, can we see a pic of it in the grill? Thanks, -=Jasen=-

Burning green (wet non-cured) wood might give you an issue, but if you use a good quality lump (fully carbonized) and a few pieces of dry seasoned hardwood for flavor, it should not be an issue. -=Jasen=-

Re: Question on removal of guru plug. What, no pics first!! Oh well, I guess you don't love us enough - hehe. Seems like I remember Dennis mentioning that you just punch it in (that would seem safer than out since it has the large plate on the outside). Maybe one of the others can chime in for sure (since I don't have mine yet - hehe). -=Jasen=-

Thanks! Those look great! Can't wait to try them. -=Jasen=-

tlinder - Dude - Thanks!! Man, those look fantastic!! I love almonds and cinnamon. I am going to move that to the recipe thread so they don't get lost in the rib orgies. Sure wish my wife could cook - good thing I can. -=Jasen=-

Re: Larry has come home... Oh come on; if it were me, I would have stayed up all night and uncrated. Then worked the second double with no sleep. But anyway, we await the unveiling! -=Jasen=-

I like re-theading nipples and female fittings. -=Jasen=-

Ahem! Cough, Cough! I've been misquoted! I did snag some bark from the ribs as they came off the grill, but the next day I took the ribs to the office and let the guys work themselves into their own frenzy. Two completely separate events. The prosecution may call its next witness... Oh yeah, then - deny this one!! And I rest my case! -=Jasen=-

Well, the K is heavier than the KK and there were numerous posts of two people and the arm straps. There is no way in hell I would ever be one of them! -=Jasen=-

I can give you the recipe for everything except the morel beef terrine. Just tell me what you want. How about the pork patee and pick out two of your favorite cookie recipes! Thanks a bunch. Could you tell me what the morel beef terrine is? A spead of some sort? Maybe something it is simular too? Thank You, -=Jasen=-

You couldn't knock the legs off the ramp and use it to get it on your deck? Another idea if you have good help is those arm strap lifts - but it need two people in good shape (my back would not let me do that). Me personally, I like just being able to push heavy stuff like that - no lifting. Anyway, good luck with everything and get us some pics! -=Jasen=-

Re: Can the KK be tilted? (Moving K) Here is my suggestion. http://www.komodokamado.com/forum/viewt ... 08&start=0 Took about 1 1/2 hours to build ramp and about $25 bucks. We used it when I sold my K and I kept it for when my KK arrives. Or you could spend the $25 on a ramp trailer at Uhaul - even easier. -=Jasen=-

Ahem! Cough, Cough!

?? This is the connection area I am most interested in seeing unconnected and specs for. I am also hoping the jet orifice is closer to the burner and not on or in the valve. -=Jasen=- I am thinking maybe something like this might work (Maybe a teak knob on it?).

It's really nice to have the KK so close to the table. You can serve yourself with stuff without getting up from the chair. When it's getting dark the KK gives also a very nice light with open dome. I'm not too much into brussel sprouts but I sure have to try the aspargus. I did sweet corn the last time and this was also lovely. Here a picture of our cookies from last Christmas. 25 different kinds of cookies, about 40kg of butter used for it: She does delicious Spitzbuben (see right lower corner of the picture) and also Sables are a must. With Linzertorte she is not that much of an expert. Another one of our signature specialities are patees and terrines. That's a morel beef terrine (secret recipe from my father) and a pork filet patee we did for Christmas: Man, that looks great! Think you could get us some recipes? I love experimenting with new things - er- ah - food's that is. Culy and Gerard, step away from the keyboard - now! -=Jasen=-

Here is my recipe - viewtopic.php?p=4751#4751. Just a touch of vinegar and caraway added.

4 small cucumbers 1/4 cup sour cream 1 Tbsp vinegar 1/4 tsp caraway seeds (crushed) 1/4 tsp dill weed (not seed) salt to taste Peel (optional) cucumbers and slice very thin. Combine all other ingredients and mix into salad. Chill for an hour or two. This salad will grow stronger with time. If you are serving it very quick, you might want to increase caraway and vinegar or if making a day before, decrease.