Firemonkey

Probably has something to do with the tiles on the black one still being attached

It didnt go anywhere....you edited it into my post rather than making a post of your own

You got it.. I am afraid you are correct, but I was asking since I have a KK that just arrived, and therefore just missed having this nice lotion smoothing its interior complexion. I figured since I hadn't used it yet maybe i could put it on myself

Can it be applied after a grill has left the factory? Can it be used to repair damage or cracks?

Well said, Dave. I couldn't agree more.

Surf and Turf - MD Style Some nice filets and MD style jumbo lump crab cakes. Steaks and potatoes on the grill, crab cakes under the broiler in the oven.

Rib Eye Steaks Just some fresh ground sea salt and black pepper.

I rely on a dial as well, but it is the wooden one thats attached to the draft wheel on the lower damper of my KK I would like to see the procomm get an update, with the Aluminum waterproof case, and some sort of network connectivity. Wireless around the house, networked when not, and loogin of the cook all under one housing. Now THAT would be the complete package!

I have so far avoided arrest, but I have had some good arguments. I have never found authority I didn't feel compelled to challenge Traveling 125K domestic miles a year should give ample opportunity to for conflict, but since I am a clear member, they generally leave me alone.

Yes, ash production is a non issue. The bottom of my grill has one box worth of KKEC and probably 40 pounds of royal oak in it right now, and I am just at the phase of "I should clean that out soon" but i can get another 10 cooks or more out of it before it becomes a "must clean out." Dennis wasn't happy with the ash as it was not the product he contracted paid for. But I would not let the ash scare anyone away if they want to try extruded.

Do you start it spinning again after you raise the temp or leave it breast up?

I will agree with most of that. I have consumed most of 1 box, which may not sound like much, but that has provided several cooks, including a Thanksgiving Turkey and a Christmas rib roast. I typically have been saving it longer cooks or for special occasions where I want/need the milder profile. I had been lighting it by leaving a little pile of the previously extinguished lump in the bottom of the basket, lighting that, and then piling the extruded on and around the lit pile. That has worked well, since for the longer cooks i always planned ahead. This week, I have had a different set of circumstances. I found myself pressed for time, and almost out of regular lump, so I used the extruded for some standard cooks (pork chops and a small pork rib roast). IN both cases the grill took much longer than i am used to to come up to temp, Yesterday, it took over an hour for me to get a suitable fire going! I think I used half a canister of propane in my DJ-matic torch, and finally had to throw in some regular lump just to get things going. I think it also requires more airflow than regular lump to maintain the higher temps, but that may just be my imagination or the local weather anomaly. We have had some really cold temps here in central FL, the kind that only come every 20 years or so, like in the 20s at night. I have to tip my hat to you guys in the northern territories who go out and get the grill going! I used to cook on a weber in Missouri winters all the time, but i guess I am now an official Floridian, becasue with temps in the 40s and a 10-15 mph wind I was not having ANY fun at all tending the grill.

Gerard, My jeep has 3 1/2 inches of lift...you ought to be able to find something to gage that size against. Maybe Mrs Gerard could help you out?

The secret.... This thread seemed like as good a place as any to post this: http://www.youtube.com/watch?v=neCIg0BiXbE&

If I didnt believe in absolute liberty, to include freedom of speech in all forms regardless of content, I would swear those were two good reasons to impose a fairness doctrine.

Wouldn't an elbow directed to the floor stir up a lot of ash? Doesn't the guru have a slider that you can use to choke off the tube? I seem to recall people recommending the large fan, and closing the door a little if necessary. Edit: Here is a thread which discussed the 10CFM fan and setting the damper 3/4 closed: http://www.komodokamado.com/forum/viewt ... hlight=cfm

Zorro - I dont have a guru, but I have noticed the same burn pattern here at sea level in FL with natural draft. The rear left corner always seems to be the hot spot. I can sometimes get it to burn more evenly by starting the front right side of the lump, or somewhere between center and front-right. This works well enough on a low and slow since it keeps most of the fire under the deflector. On higher temp cooks, I usually have to stir the coals at least once and maybe twice before putting the food on to make sure I have an even fire. Once you have your grill heated and your fire established, does it draw enough draft to keep it hot? If so maybe you could stir the fire and turn off the guru? Finally, after seeing the new deeper, bigger, and rounder firebox and basket in person, I am anxious to try it. I think this may help keep a more evenly burning fire, too. It is much deeper, and also much wider across the base. Its a big cylinder rather than a bowl.

I have never used a cedar plank personally, but every time I have seen them in use it has been direct. Once I was reading the fine print on a package since I was curious how cedar was labeled bad to use as smoke wood, but all the rage when cooking a piece of fish on top of a charring piece of cedar(!?). FWIR the fine print said not to reuse them, but again, anyone I have seen using it has used them until they got too charred to use anymore.

For me, direct/indirect is a question of how long the cook will take. I do anything that is a relatively short cook direct - fish, cut up chicken, steaks, pork tenderloin, potatoes, etc. If its a longer cook, it probably going to be indirect - whole chicken, bigger pork loin, roasts. Some also find the burning grease taste will foul the meal if you go indirect. This is a common complaint with chicken grease.

And you were worried about getting it moved?? lay down a couple 2x4s as rails and let the beast pull it like a sled! It'll be on your deck in no time.

Hey! I really am interested in how Larry cooked the thighs!

I was thinking maybe I needed to exercise a little bit of Moderator muscle and make our very own private section

Those thighs look amazing! What did you do with them? Brined? Indirect? Time and temp?

I have also heard that kosher is preferred in a brine, because at the higher quantities and concentrations used in a brine, the iodine can be tasted. I wont even pretend my palette is sensitive enough to perceive it though. I tend to just use it because its what I keep on hand. I prefer the larger crystal size when seasoning finished dishes, as it gives a "brighter" burst of saltiness, while still being interspersed with unsalted flavors of the dish. I use Kosher on the stovetop, and grind sea salt (with a nod to Cozy) at the table.

Well, there are posts around here somewhere that list the weights of each half. I think the dome was like 100# and the base probably around 300#. Two of us carried it about 200 feet, but neither of us are small in stature Two solid guys can certainly carry it up 4 steps, especially with it empty and the dome off if needed. One guy on each end of each board would be very easy, but just make sure you have room to fit both people up the stairs at once. I wasnt prepared to move it (spoiled by the last driver who rolled it around the house on a dolly for me) and didnt have any 2x4s so I just disassembled the crate and used the corner posts, which worked fine.