bgrant3406

A complete "what comes with" each model, the table on the store site is a good start, but folks seem to overlook it and the question pops up every six months or so. I would also include what is in the spares kit, mention the ramp to get the KK off the pallet, crowbar, lifting ropes and the KK info itself. Don't take anything for granted, you have put time, effort and cost into it, the more details you give, the better folks can understand the value sight unseen.

Also  a good comparison between the high cap design vs the standard, why would one choose one over the other.

Another question that seems to come up is which size is the right one. Subjective I know, but maybe in addition to grill size, a more visual representation. Create a brisket/chicken/pork butt scale.  Something like (Using made up numbers) the main grill on a 23 can hold three 12lb packer cut brisket or eight 8 lb pork butts or fifteen boneless chicken breasts or twenty 5 oz burgers. Something that the more visual learners can more easily identify and recognize the volume. Possibly a turkey and sides scale for the holiday sales!

Now, if I can just figure out how to get Dennis to send me one KK in each size and then fund the purchasing of the test proteins, probably should throw a pallet of each type of charcoal so that once the tests are complete the proteins don't go to waste.

Is there an issue with cleaning them?

I'm assuming folks throw the smaller ones in the dishwasher or hand scrub it in the sink, will something that size work in the normal home kitchen for cleanup?

Inquiring minds and all that...

I normally don't take a morphine drip, but when I do...

I'm going to wait on the 84" OMG model.

I want to cook an entire side of beef on a rotisserie!

My understanding is the rotisserie motor for that model will utilize a 357 V8 with appropriate reduction gears. This will also be equipped with the necessary gantry required to lift any one of the 17 different grills to access the charcoal basket. Speaking of the charcoal basket, the 2000lb fill limit will allow the 84" OMG to run non-stop for up to 30 days without refilling. 

I'm also lead to understand that the opening mechanism will actually use the repurposed hydraulics from retired space shuttles, if I'm not mistaken, the front landing gear specifically. Other innovations include teak stairs leading up to the new man walk that allows access to the grilling area. The addition fire suppression system may require the installation of a plumbing stand pipe to provide the necessary pressure to operate the 10 included stainless steel sprinkler heads. Be sure to check local codes.

The  shipping may be a little higher than normal based on requiring the entire shipping vessel be dedicated to carrying a single 84"OMG. But on the plus side, delivery should be quicker since the ship won't need to make all those annoying stops to pickup or drop off other cargo!

There are also unconfirmed rumors that the 84" OMG may actually distort the surrounding gravity field, but again, that is unconfirmed. We believe that rumor was started by other manufacturers who can't comprehend the scale and quality of this prospective competitor.

Happy, early April 1st!

Looks good! The main thing about getting the temperature up higher is that the KK has more time to heat soak and that is part of the magic. When you shut it down the temp will drop, but the retained heat helps "bake" the food. Remember to keep the lid closed until it's time to flip the food, every time you open the lid you are letting moisture out, lowering the temp and adding time to the cook. 

The only other thought was the initial temperature of the chicken, if it was out of the fridge and onto the grill, then it will take longer to cook, if it was at or near room temperature then less time to cook.

Regardless, keep plugging, you will find that there are many ways to achieve the desired results. Cooking up high in the dome, down low, in the middle of the grill, on the outer edge and all with heat deflectors in place or with no heat deflectors! Sounds like you are going to be eating a lot of chicken trying out all the possible combinations!

Regards.

Bruce.

Not owning a sous vide system, I would marinade or rub with your favorite marinade/rub.

Get the grill up to ~600 (assuming you have completed your burn in/curing) and throw the breasts on to the outer edges of the grill. Shut everything down and let it go for about 2 to 3 minutes. Flip and cook for another 2 to 3 minutes. (be careful of flashbacks from the oxygen starved fire when you open)

Check your internal temperature, if done, let rest for a few minutes and then serve.

That is how I do chicken fajita's, you won't believe how juicy the chicken will be, most folks will ask if it is cooked because it is so juicy and they are not used to such moist chicken.

They never ask that a 2nd time...go figure!

I have what they are selling as the Apex 4 Kit now for 5+ years.

The few times I've had to use the Apex it's done a wonderful job, quick and simple to setup and use. The learning curve is pretty mild, just follow the instructions.

Love the ceramic hone!

I use a steel before use, a ceramic hone for a quick touch up sharpening and an Edge Pro Apex for more in-depth sharpening.

Too funny, that is what I use to stir my mash when I'm home brewing, now I have another use for it!

It's funny, when folks ask what I like best about moving from Winnipeg to Texas, invariably, I answer "You don't have to shovel sunlight!", now I have a picture to go with that statement

Quick question for clarification. Did it take 5 1/2 hours to hit 203 and then a two hour rest for a total of 7 1/2 hours. Or did the 5 1/2 hours include the rest?

Thanks

Bruce

I was in New Orleans, just after the floods and got a chance to meet some of the local folks and talk about the devastation.

One lovely older lady and I struck up a conversation and I was asking about what had been destroyed, I asked her if a lot of churches had been destroyed.

She paused a moment and looked me square in the eye and said "Honey, I really don't know, we are popeyes people"

Well, I found a workaround...export the photos from Photos to a folder in documents. I hope they fix this problem.

First Picture posting, so I grabbed a random photo attached.

I had to select "Show Side Bar" to get to the "Media" choice and ultimately to Photos.

HTH

Bruce.

I think it's a great idea. Only problem is high temperatures tend to destroy rechargeable batteries. I'd be curious how difficult the battery is to replace (or if it can be) and the cost. I'll wait for version 2.

From what I saw, they said that the battery was a solid state device, not a traditional battery, so probably some form of capacitor, if it is close to the probe end, then it should be shielded from really high heat, probably max temp no higher than 250 degrees, you can buy caps that go up to 500 degrees and higher.

Regardless, I will be interested to see how these turn out.

She said, “Well, why did you give our neighbors so much last night?†

First thanksgiving together my wife gave away all of the left over pumpkin pie (my favorite), since then she now makes two, one for guests, one for me!

If neither one of those work, just say "Sweetie, I'm getting a 32" Komodo Kamado and there's not a damn thing you can do about it." Women love men with an assertive attitude. If she starts to give you any lip, just put your finger to your lips in the universal sign that means "Close your beak." I'm not responsible for any attorney's fees or having to give the house away if my suggestions don't work.

So that's what you're calling it now? Hops? Remember your favorite Cheech and Chong limerick?

No stems no seeds that you don't need....

Acapulco Gold is... bad a** weed!

Wait, I've got this thing I want to do with the papers...

Sigh...Acapulco gold take 157....

To piggyback on CC's post:  An insulated cooler is your best friend when low and slow cooked blocks of meat decide to surprise you by getting to temp early.   The meat, if properly packed in the cooler, will hold hot and juicy for hours and hours.   Wrap the roast in your preferred method, foil typically; I then use plenty of clean old bath towels on the bottom of the insulated cooler then the wrapped roast atop; then loosely pack towels all around the roast to completely use up the free air space.  Close the lid and DO NOT OPEN IT UNTIL you want to remove the roast for carving.

 

I've had them stay piping hot for up to 6-hours!   

 

The great buffer!

+1

Also, if you want, and have, you can leave a thermometer in the meat and monitor temps. After you've done it, and trust the method, no need for the thermometer.

As a homebrewer, I have to thoroughly clean my gear when I'm done making a batch of brew. Powdered Brewers Wash (PBW) is what most of us use. Works great on baked-on foods and grease, too. I've cleaned my drip pan and cooktop with it, but not the grill grates (yet). After soaking for 30 minutes to an hour, just about everything comes off with just a wipe, no heavy scrubbing. (I'm lazy, so this is my solution!) It's a tad expensive, but you don't use a whole lot - 1 oz per gal of warm water. (If what you're wanting to clean is seriously gunked up, it will take 2 - 4 oz/gal and longer soaking.) Any homebrewer supply shop will carry it, if you have one in your area. It's also available from every on-line brew supplier, too, but you're likely to have to pay shipping. Amazon has it, too (Prime available). Here's a link to the small sample size package.

http://www.amazon.com/PBW-Five-Star--2-oz/dp/B006O2E5X6/ref=sr_1_2?ie=UTF8&qid=1437845610&sr=8-2&keywords=powdered+brewers+wash

It also comes in 1 lb and 4 lb containers.

Another similar, but less powerful option is oxyclean, you will use more, it takes longer, generally overnight, but similar results to PBW.

He has a show on PBS this summer, a lot of what you described he has shown. He is a bit of a character and much younger that I would have thought based on your review, since everyone knows it takes years to learn anything . 

 

btw - Mine came yesterday and no Baby Mirrors were in the box, Thankfully!!

Did you look real close, Baby mirrors are much smaller than regular mirrors! 

my fishing is the way I fished in Europe. Really get into that coarse fishing.

So I assumed that the European fishing style might have been based on the use of dynamite, with the 1000 times more productive statement. Luckily you gave the coarse fishing clue, I learned something new today, Thanks!

I refuse to look at the Komodo 16" in fear of buying one.

You know there is probably a freight savings if you buy it with all the other stuff.

Finally a use for Budweiser!

If you buy two additional (4 total) you could add Bockscar and Enola Gay to the party!