Firemonkey

I dont have any middle bars on any of my grates, and I have all three:?

The big heavy thing with the stainless liner is actually a heat deflector. Sure, it will hold a pizza wonderfully, but it will take a long time for it to come up to any sort of baking temperature. Your best bet is to do what others have suggested, and get yourself some sort of regular pizza stone. Most are 1/2 inch or so thick. I use the cheap $7 stones and they only break when I do something stupid with them. But for $7 its fine. There is a learning curve to get your pizza the way you want. If your temp is too high and/or your stone too cold, you might get a done top, and raw crust (what you have now). If you let the pizza stone preheat too long for the type of pizza you are cooking, you get a charred bottom before the top is done. I like my pizza with a traditional hand tossed crust. About the same thing you would get from Papa Johns. For that thickness of pie, I typically use about 500-525 degrees, with pizza stone on the top rack and a heat deflector below it. I like to use the setup Sanny described, with spacers between the heat deflector and the pizza stone, but I suspect you could put the heat deflector on the lower rack, or even on the basket handles.

It was a big improvement when they switched to coil springs. It also made it much easier to install a lift. Ive got a 3.5 inches of lift and 33x12.50 tires. Needless to say my crystal ball didn't predict $4/gal or I would have been lowering it and adding ground effects instead! Oh well, it doesn't need to be a daily driver since i am always traveling but it is a fun toy for the FL sun.

From one Jeeper to another, After a long topless interstate drive, your brain isnt cooked, its shaken! Especially with all the big-rig traffic in the midwest (I used to live in Columbia, MO). A truck can stir up the wind for a half a mile behind it Now, since you said you were wearing a hat, and you didnt mention loosing said hat, I would venture a guess that you have full doors and they are still in place? I keep my doors on a shelf in the garage, and when passing trucks I can stay entertained by playing catch the hat as it tries to fly away!

Re: I read a previous post about Smelting Ore? Whoa....where did that come from? DJ - Yo think you could retrofit this to my existing gas door? Might need a few more welds, too

The "ring" may finish forming at a low temperature, but thats because the meat is cooked, and the reaction which forms the colored (cured) ring can no longer form. The presence of smoke later into the cook will still deposit more smoke flavor on the meat. The ring itself is a product of Nitrogen Dioxide absorbing intot the outer surface of the meat, and despite the fact that we call it a smoke ring, can actually form on a gasser with no smoke wood at all. All anyone ever wanted to know about the science of smoke rings: http://www.geocities.com/senortoad/SmokeRinginBarbequeMeats.htm

Definitely give the raspberry chipotle sauce a try. Easy to make, a pretty darn tasty, too: http://www.komodokamado.com/forum/viewtopic.php?t=75&highlight=raspberry+chipotle

My arsenal consists of: Oak Cherry Apple Persimmon Maple Hickory Grape Vine Peach Never tried walnut...Let me know how it does. BTW, Peach is awesome on pork and chicken, smooth and mild like apple. If you GA guys can get your hands on some deadfall around the peach groves, give it a try.

Where does one buy green coffee beans?!? I am more intrigued by the basket for other uses. I am thinking small veggies, shrimp, etc.

...or had something to keep it from sliding around so much. Maybe little tabs on the basket handles that could engage the sear grill grate?

Me too. I just used it last night. I dont use it nearly as much as the main grill, but I do put it in there to hold the drip pan. I also use it when I want higher direct grilling temps. Last night I was grilling fish and roasting corn, so I loaded up the lower grill - no way I could have done that with the sear grill. I tend to use the upper as an upper more than a sear/lower.

A hard shell with a mushy gray interior?? Make sure that obstruction wasnt the offspring of one of Dennis' flying delicacies! http://www.komodokamado.com/forum/viewtopic.php?t=1366&start=0 We have enough huge flying insects in FL, we sure dont need those things being introduced

I have read form several sources that they let the thick smoke burn off, too. I sometimes try to do that when I am working with roasting temps, but not with low/slow cooks. For low/slow stuff, I mix the wood in with the lump, light it, set my dampers, and let it go. When the fire hits wood, it smolders away, and we all know the magic flavor that imparts! With roasting, I have to get the grill hot before adding food, so if I were to mix my wood in with the lump, it would all be burned up before the meat hit the grill. So I let things get up to temp, then I toss in the wood and let it smoke for a few minutes before adding the meat. There is still plenty of smoke around when I add the food, since the added airflow likely makes the wood burst into flames. (I use chunks as well) People say the thicker smoke from a new piece of wood is bitter, but Im not sure - At least dealing with higher temps. I think the food isnt on there long enough, and the wood doesnt last long enough to get too overpowering.

I think he was right. The pallet jack would have likely gotten one set of wheels off the concrete and you would have been immobile. My driver used a standard hand truck to move it. Bigger wheels, with rubber inflated tires. Not the steel things on a pallet jack. No problem. Just use 2 pieces of 2x4 through the straps Dennis provides around the legs. 2 guys can carry it easily.

Billy - The kk is spring loaded. You can easily make it stay at any position with just a tether of some sort. It doesnt take much force to hold it down either. I would expect a length of pull-cord (like you find on ceiling fans) would work fine, and you could adjust the length to whatever gap you you want. But I am not sure why you would want to do this?? You can easily bury the needle on both grills by opening the vents (though one of them will crack and fall apart after you do it). What do you cook on the top grill that needs more heat than that?

Now, that is a testimonial if I ever heard one! Do tell counselor, then just what occasion are you saving it for? Emergencies? Evidence? Hoping the value spikes when the manufacturer goes under?

I rolled mine around the house, to the back patio with the assistance of the driver and a his hand truck. Through St. Augustine grass, some sand and even mulch. I think it was more plowing through the latter two, but it made it to the patio without too much effort before being uncrated. Tip the driver and you wont have any problems

That looks like a weber accessory. The little flat pieces of steel at the bottom hook under the weber charcoal rack, and hold the divider in place so you can keep the lump off to the side of the grill, and put a drip pan in the middle. The welded wire ones in the picture come with the performer series grills, but are kind of hard to find on the shelf. The ones you can get everywhere are made of aluminum. http://store.weber.com/items/?pid=1286

It probably never made it up to 195, hence the firmer meat in the middle. If you have the time, and the meat is not drying out on you yet, then you can likely finish it off on the grill. If not, then being subjected to smoke all night likely gave you all of the tastes and flavor you seek. This is going to sound like sacrilege here, but you could probably pull it and finish it in a covered pan in the oven if you are concerned with drying it out. Of course, a little vinegar sauce after you pull it will cure most problems, too.

I think I am going to order one of the extechs and see how it works. $39.99 with free shipping and a 1 year warranty makes it a bargain. They boast 1 second response times in their literature, so if its anywhere close to that I will be happy. If not, then back it goes.

you should have asked him when the procomm was going to get updated!

Did cooks have anything to say about this model, or did you just see a link or something?