bgrant3406

Until Dennis comes up with a see through top for the KK, I'm not sure how useful this would be. Constantly opening the top to check the blinking light would seem to slow things down. Like others have said, it's pretty easy to hit med rare or other doneness after a few tries.

Or "Hey hold my beer, I've got an idea"

I did this when I moved my POSK around to the backyard. Very easy for one person to do.

Amen sister, also, you should see how folks in Texas look at you when you ask for white vinegar for your fries, similar to when you put ketchup on your eggs. The look is generally followed by "boy, you ain't from around here" and a slow shake of the head!

Ketchup is a Canadian thing, my wife looks at me funny every time I go to add a little ketchup for my scrambled eggs. If you like salsa and eggs, try a little ketchup! Mmmmmmm good!

And that my friends, is called customer service! He didn't call reporting an issue, wasn't complaining, yet the company reached out via social media and is offering to customize a potential solution.The rage today is something called the "net promoter score (NPS)", basically, every time you answer the question "would you recommend this product/company to a friend", your answer is captured and applied to that product/company NPS, it's a big deal to get above 50%, most companies bump along in the 20 to 30 range. My educated guess is that Dennis would pull in the 98 ~ 99 range (there are always a few disgruntled customers no matter what you do). Basically a "beyond world class ranking"! All based on an excellent product backed by unbelievable customer service, both during and after the sale! P.S. All of this done while out of the country dealing with a family members passing (condolences to you and the family)

Watch out for the boiling water warping the plastic in the cooler. I use the 10 gallon round coolers for homebrewing and during cleanup transferred boiling water into one and warped the inside plastic badly.

Sounds like an opportunity to espouse the smokeless benefits of coconut charcoal!

Not sure, but it may have been more like this one: https://bbqguru.com/StoreNav?CategoryId=9&ProductId=200

Seems like three to five LEDs mounted into or on the bottom of the handle with the LEDs positioned to point at the grill when the lid is open would fit the bill. The cost to drill the handles may be excessive, but the LEDs, resistors, button cell batteries and tilt switch would be less than $15 USD.

Where a lot of folks get their start... http://www.howtobrew.com

Yeah, some beer fermentations can be pretty wild! Watch out for the liquid being pulled back in though, in brewing that happens after all the wild fermenting is done and the temperature variations cause a vacuum in the fermenter. Btw, that hot sauce looks killer!

HI Susan, as a home brewer I've used that piece a lot. You just need to make sure that the plastic piece covers the pipe coming out of the fermenting vessel and then make sure to fill The barrel about halfway up, put the cap on it and you should be good to go.One thing to watch out for though, as as the temperatures vary in the house and in the fermenting item whatever liquid is in that type of bubbler can be sucked back into the food or into the beer. In Brewing, a lot of times we used cheap vodka, in the bubbler, so that If anything does get sucked back in it won't harm the beer. Once that happens one time most people will immediately go and create what's called a "big bore blow off tube", basically they'll go get a half-inch (I think inner diameter) piece of tubing push it over the stem that comes out of the bubbler and put the other end into a jug of sanitizer or vodka. Just need to have enough liquid to cover the end of the hose by say an inch or so and make sure the hose is always in the liquid. Also if there are any cross pieces at the bottom of the bubbler (end that goes into the fermentation vessel), they should be cut off as they can create a clogging point and then the pressure can build up in the vessel and potentially cause a very messy explosion! Here is a picture of a "big bore blow off tube " setup.

For further assistance please call test on a mac/safari using cmd c / cmd v to copy/paste into reply with quote, if directly under the quote you see "For further assistance please call" then it worked. EDIT: Looks ok on a mac.

I like the chicken with the fire below and the snow on and around the KK!

Normster, here is a good topic recently covered, there are a lot of great idea's and info/suggestions. About half way down Mad Medic gives details on his build, take a look: http://komodokamado.com/forum/topic/4798-outdoor-kitchen/ Regards. Bruce.

More Counter height electrical outlets than you think you will need plus a few at baseboard level, all GFCI, of course. Don't forget at least one by the KK, use it for charcoal lighting, regular lighting, rotisserie motor etc. If it is covered, then spot lighting to illuminate your work areas and two for the KK, one to showcase it (controlled from in the house, on a dimmer for mood lighting) and the other to shine into the KK when the lid is open. Bruce

Over here the main difference between a t-bone and a porterhouse is the size of the fillet. On a t-bone there are a couple of bites of fillet on a porterhouse it's a full fillet. Regards Bruce

Looks like the Stoker runs on 5 vdc @2 amps, the outlets with usb chargers for iPads output 5vdc @2.1amps. Have you thought about changing out the outlet and ditching the wall wart? Granted you would need to find a new usb to XXmm power cord, but they are out there.

What I'm used to seeing is bacon wrapped sausage loaf and normally the sausage loaf is stuffed with a variety of different things. Do a quick web search look for something called bacon explosion that seems to be popular name for what most everybody seems to call a fatty. HTH Bruce

I would suggest you go see one in person and make your own judgement. Hopefully there is an owner close to you, go take a look in the "see-a-komodo-kamado-in-your-area" section to see if anyone is close, if not post a request to see one with your location and where you would be willing to go in the surrounding area. Talking with the owner and seeing it for yourself will allow you to determine which features are most important to you, I don't think anyone here is going to try and convince you to buy something, they will share with you what is important to them, or things they find appealing in the design and manufacturing of their KK. Regards. Bruce

Re: Everyday Misc Cooking Photos w/ details In an effort to make my brain go click: If we imagined a huge potato with a rolling pin on either side of the potato, we would cut across the potato such that the knife would stop cutting once it hit the rolling pins? I believe that is it, now to find the huge potato, 2 rolling pins and a big knife

Re: Tappecue - May be interesting? The temperature being off up to 5 degrees would be a deal killer for me. I didn't see a way to adjust the temperature probe readings in the user manual, so not sure it is possible. Interesting idea meant to play in the igrill space at a much lower per probe price point. If the temp readings were more accurate, i could see using this in my home brewing setup where i have a need for at least three probes.

Re: New KK Video in the works - your feedback please KK: The tribe has spoken! BGE: Wha????

Re: New KK Video in the works - your feedback please Nice! If we get to vote, I prefer the first text effect over the second. The first looked more professional/polished IMHO. Keep up the good work! Bruce