Porkchop

What a beauty! Nice Kamado too! It's fresh outta the crate, still got the tape on the draft door!!! smokin'K, is that you, or a loved one? No way could my wife lift the lid on my Kamado. I had to pull out the prop assist springs to get a good seal on the dome, and, as a result, I'm the only one that can open it.

extended grill... Before the eggers started making their own extended grills for 2-tier cooking (that's what you're talking about, right?), they would put a couple fire bricks on the main grill, and a smaller grill on the bricks. the pics i've attached come from the following site: http://www.tm52.com/bge/bbq-page3.htm This setup is more for a drip pan, but I'm sure you could futz around with it to make it work for double duty cooking!

Rhino brisket (heh)! Very cool. I've been cooking on a Kamado (the other guys) for about 4 years now. Before that, I'd worked in a Texas (style) BBQ joint here for a couple years part time. I've done lots and lots of brisket, and the ones I've pulled off my cooker beat the ones off the Southern Pride every time. They'd leave those briskets on for 14 hours, regardless of size, so some would be nice, while others would have to be sliced "thin to win". Do you have a way to post some photos of your KOMODO chugging away with a bellyfull of brisket? Or could you give us some pics of that finished hunk of beef when done? Good luck on that big ol' Rhino brisket!

Details, please... Hey Rhino! What problems did you have and how did Dennis solve them? Guess he did a good job if you are "proud"! Down in TX, I guess BBQ means beef. Done any brisket yet? Or do you just send those ornery pieces to us yankees, and save the T-Bones for yourselves?

Dennis I hope your vision for this forum is realized and surpassed! Meanwhile, I want more pictures, either here, or on your site! I am TOTALLY just window-shopping, but the more I see, the more I like! Thanks for the pic you sent of the Textured Classic! I'm probably in the minority, but I prefer the look to the tiles. Amazing. Almost no seam. It's hard to describe outside of the term CLEAN. No prop tubes, no outside bands, just sleek! I showed it to a friend of mine, and he agreed; looks almost Batmobile-ish. Anyhow, I'd like to see some close-up pics of the gasketing on the upper flue and the dome, so I can see how they fit together to produce that seal. I had seal problems with my K at the beginning, and I'd like to see how you've solved the problem. Dennis, I know you HAVE to be cooking on one of these bad boys as well. How about some cooking photos with you and your KomodoK! Anyhow, great site, wanting to see this forum get hopping too! Thanks for putting up with my constant query-ing and requests for pics! I doubt I'll let up for awhile, unfortunately...

Overnights... let me know when you take the overnight plunge! if you need any help or tips, i'm happy to help! 5 hours on bbacks, huh? how'd they come out. sounds a tad longish on time... gimme a holler or post here

Happy Birthday! What a great gift! That is a really pretty cooker you have there! I love how there's no steel bands on the outside to interrupt the tiling or the natural contours of the cooker. I own a Kamado (different company), and they have steel bands on the outside, and these big spring assist tubes on either side. I had to pull the springs out of the tubes when I first got it, because they were pushing up too much on the dome or the bands, and causing seal problems. Pulling the springs solved that problem, but now I'm the only one that can open that bear. And the tubes really detract from the appearance. It does make some great BBQ tho! Have you done any low-and-slow or overnite cooks yet? Pulled pork, brisket, ribs??