ToastedMorsel

I got some snark for that smug clown.. Not much to change if the speed of his speech is indicative his IQ. Kamado Guru forum what a joke, it's the Kamado Joe Forum. Hard to be impartial when you are on KJ payroll Never joined because I'd be calling out those keyboard warriors all day long. Sent from my iPhone using Tapatalk

Re: "Fuel Efficiency" Efficiency is a result of the insulation which let's you burn less fuel to maintain your cooking temp regardless of the cost of the cooker. Your BSK/Bubba Keg while insulated will still burn more fuel than all those thick walled larger refrigerator looking smokers. This is the first time I remember anybody posting here claiming to be more efficient than a KK. I'd say you were rattling the cage with that statement. You can't throw out "ANY" in caps and finish with "at any price" and not expect to be slapped a bit. We absolutely welcome all grills here, not being rude but ignorant statements will always be called out. Please remember that your low fuel consumption is also because of it's small size. Your BSK/Bubba Keg was built to be a portable mini grill. At 18' /255 square inches is 32% smaller than a 23" KK /375 square inches. Don't get me wrong, I've never seen one but I always thought they were a novelty item designed to be taken on picnics not a serious grill. Derrick Riches, About.com Guide wrote that a negative thing about the BSK/Bubba Keg was: "Maintaining low smoking temperatures requires practice" What's that all about? Factor in the size difference and I'd bet the farm a KK is more efficient. But I have to admit for the $3000 more than you paid for your grill Dennis can can purchase a lot of high tech insulation.. not a very fair race.

Pro Joke? Well it seems that the Pro Joe's new name is Pro Joke.. I've been told second hand that two Kamado Joe dealers said PJ's retail price is $8,000.

I'm guessing this was DavidS' KK I'm guessing this was DavidS' KK. Correct?

RJ's Brown Nosed Boy.. Yup.. Probably the most over the top, kool aid intoxicated fanboy known. His blind following if RJ's BS is insulting and offensive..

To reduce your cooking temps, reduce the airflow. I want to make clear that this cook was done on a Richard Johnson KAMADO NOT a Komodo Kamado but the principals of ceramic cooking apply to all cookers. The walls of your cooker have already been heat soaked and are giving off heat at 50 minutes The temperature of your cooker is in direct relation to the available oxygen/airflow. If you want to reduce your cooking temps, reduce the airflow. It's that simple. Absolutely not the charcoal.. the intensity of the burn is determined by the fuel / airflow mix. Even rocket fuel needs oxygen to burn. Cut the oxygen mixture, the rocket fuel will stop burning. When the Whiz said it burned hot, this means that with lots of airflow it will hit/climb to high temps easily. The problem is either your damper top is too open (or does not properly seal), your main gasket and dome top leak or your lower draft door needs to be closed more (or does not properly seal). I promise if you cut off the oxygen regardless of what your burning or how much you have lit, your temps will drop. I've read some KAMADO users have been forced to tape up their cookers to stop them from leaking. Then again you could always trade up, get a Komodo Kamado and make your life and controlling cooking temps very easy!

FYI This man is a barbeque legend! Why do these words carry so much clout? Chris Lilly, husband and father of three children, is one of America's best-known barbecue pit masters. Chris also is head chef of the award-winning Big Bob Gibson Bar-B-Q Competition Cooking Team. He is the winner of five Memphis in May World Championships (a.k.a. "The Super Bowl of Swine"), as well as the American Royal International Cook-Off. He has made numerous national television appearances, including "The Today Show," "BBQ with Bobby Flay, " "Cooking Live with Sara Moulton," "Fire in the Soul - The Barbecue Movie" and "Martha Stewart Living." In addition to his television appearances, Chris has been featured in Southern Living, The New York Times, Travel and Leisure, The Wall Street Journal and The Washington Post. This list I found only goes back to 2004 Culinary Awards Memphis in May World Championship BBQ Cook-off 1997 1st place BBQ sauce 1999 1st place BBQ sauce 1st place Pork 2000 1st place Pork - Grand Champion 2001 1st place Pork 2002 1st place Pork 1st place “People’s Choice†2003 1st place Pork – Grand Champion 2004 1st place Pork American Royal International Cook-off and BBQ Sauce Competition 1995 1st place White BBQ sauce 1998 1st place BBQ sauce “Best Sauce on the Planet†2002 1st place Chicken 1st place Reserve Grand Champion International Jamaican Jerk Championship 2003 Grand Champion Houston Livestock and Rodeo World BBQ Championship 2004 1st place ribs 1st place Reserve Grand Champion Alabama State Barbecue Championship 1999 1st place Pork – Grand Champion 2000 1st place Pork 1st place Ribs – Grand Champion 2001 1st place Pork – Grand Champion Tennessee State Barbecue Championship 1998 1st place Pork – Grand Champion 1999 1st place Pork – Grand Champion 2000 1st place Pork - Grand Champion 2001 1st place Pork – Grand Champion Chili Pepper Magazine Barbecue Awards 2000 1st place BBQ sauce 2001 1st place vinegar BBQ sauce 1st place mustard BBQ sauce 2002 1st place spicy mustard BBQ sauce 2003 1st place mustard BBQ sauce National Barbecue Association Awards of Excellence 2000 “Restaurant of the Year†1st place hot BBQ sauce 1st place vinegar BBQ sauce 1st place mustard BBQ sauce 2001 1st place vinegar BBQ sauce 2002 1st place mustard BBQ sauce 2003 1st place mild vinegar BBQ sauce 1st place hot vinegar BBQ sauce 1st place mustard BBQ sauce 1st place hot BBQ sauce 2004 1st place BBQ sauce 1st place hot BBQ sauce 1st place mild vinegar sauce The Southern Pride Cup, National Nonrestrictive Cook-off 2001 1st place 2002 1st place Grand Champion Texas Fiery Food Challenge 2001 1st place BBQ sauce 2002 1st place hot BBQ sauce Louisiana State Barbecue Championship 1999 1st place beef Grand Champion American Institute of Wine and Food BBQ Rib Fly-In 2003 1st place, “Best Ribs in America†2004 1st place, “Best Ribs in America†This man is a barbeque legend. Welcome to the forum Chris.. It's great to have you here!

check it see if your wife's hot..

Enlarging gas jet for natural gas. The burner has a removable 1/8" brass plug drilled out as a jet. I can't find where on the forum someone had enlarged theirs successfully. I think I've heard the numbers 48, 50 and 52. Anyone know about this? Thanks in advance.

how much larger an OTB is than a round K7. He's showing us how much larger an OTB is than a round K7. It's been posted here that the K7 is larger. NOT it seems.

Re: Flat Iron Steaks -show more of the pink meat! I think your need to show more of the pink meat! This is food porn!

Re: New Member Two ouch, BTW we have an acronym for those things 'bout here. POSK! I'll give you a clue.. The PO is for Piece Of! Welcome to the forum.

moldy charcoal Does it burn Spore-adically?

The Komodo held in an average of 65% more heat. From the Naked Whiz review.. Cooker Efficiency/Heat Retention We considered comparing the efficiency of the Komodo Kamado with a large Big Green Egg (the only other brand of ceramic cooker we own), but we don't really have a way to measure the relative efficiency of the two cookers since they vary so greatly in size. However, we were able to heat both cookers up and then measure the surface temperature of the domes. We used BBQ Guru Competitors to keep both cookers at 400 degrees (dome temperature) for two and a half hours. We then measured the surface temperature of the two cookers at various locations on their domes, from their lower edge up to the upper vent, using a Type K precision surface probe. The temperature of the dome on the Egg varied from 180 degrees at the lower edge of the dome to 245 degrees at the top of the dome near the upper vent. The Komodo Kamado varied from 110 degrees at the base of the dome to 160 degrees at the top near the upper vent. While the dome of the Egg was scorching hot to the touch, you could leave your hand anywhere on the Komodo Kamado's dome for at least a few seconds. Clearly the Komodo Kamado is keeping more heat inside the cooker. The Komodo held in an average of 65% more heat. That just has to affect the outcome of your cook.

Easy fix.. My OTB had a leak just behind the side plate on the right. I was able to reduce most of it by adjusting the lower latch catch. It has oval holes so it can be adjusted. The handle should not move when you press down on it. But with my guru blowing I still had a leak in the same spot so I gently pried up the outside gasket (it's not exposed to much heat) and put silicone "under it" to increase it's thickness. I let it dry about five minutes then placed some saran wrap over it and closed the top. After it dried, I pulled off the saran wrap trimmed the excess silicone. It is now 100% leak free, even with my guru blowing away. Dennis told me the same thing that the gaskets start out fat and plump but after being crushed repeatedly get thinner.