Firemonkey

Gen 5?!? There is a moratorium on new designs, since I have ordered mine. That way I will always have the best available

I hope not, since ours on on the way to California! That may be a little bit out of the way or yours

Good observation, as the KK will likely take at least a couple hours (in my temperate FL ambient temps) to cool below 140*. Shutting it off completely and letting it release the stored heat should enough to hold the meat safely out of the danger zone for a couple hours.

You know, I honestly almost brought one of my EIGHT replacement tiles that came with my Mexi-K to Columbia with me. That way you could see it first hand as BROWN, and I could make you come on here and denounce all of this colorshifting once and for all! Then I decided I could not spare even one tile, since that POS will eventually be dropping them by the hundreds. You will have to come to FL to see it in its natural habitat, and appreciate its color

My journey has come full circle. From my first post on this board, just about a year ago, to counting days until the big truck rolls up and delivers my grill. I started the journey as a pretty critical observer: http://www.komodokamado.com/forum/viewtopic.php?t=261&postdays=0&postorder=asc&start=0 In the end I could not find any argument not to make the most powerful endorsement of all - the kind that requires you to open your wallet This little gem is floating its way across the pacific, destined for my patio:

This is an interesting question tlinder. I am also considering a guru vs. a stoker, and the ramp mode is one thing that is making me give the guru a serious look. Wireless (on the procomm) is the other. The stoker has flash upgradeable firmware which allows the user to update the software as improvements are made (guru is charging $89 for an update on their competitor models), and networking, which is as good as wireless around the house, and even better if you have to work in an office. Considering the cost difference of the two units, I would be interested to hear from others about how well the ramp mode works. I would also be curious to hear if anyone has used it to facilitate leaving que on the grill (in lieu of a cooler) for the resting period, rather than in a cooler?

Man...I am in Columbia, SC this week and didnt even score an invite

One and the same...and neither is from the buttocks of the pig, either. pork butt is boston butt with comes form the shoulder area. The shoulder is divided into the top section, which is the butt, and the lower half is what you see packaged as "picnic".

Yep it sure can. Our own Leaddog has posted his Naan recipe and instructions. Also, Majestik has posted Tandoori Chicken: http://www.komodokamado.com/forum/viewt ... light=naan Try the search link form the top of the page...search for Naan, and you will find lots of good info!

No pictures for me I guess I can photoshop yours to be a different color

Pink-headed step brother, in need of some serious portland cement-collagen to fill in the cracks

Just remember, whatever they do, we do better with less effort! They do have nicely illustrated prep instructions, though.

My Doctor is remiss in sending these items I went with the Terra blue, so it will have some brown in it...that way it will at least compliment its step-brother from Mexico!

Sanny, the weber virtual bullet folks have some great rib information, including step by step photos and instructions for each type: http://virtualweberbullet.com/ribselect1.html

I am the proud expecting-papa of a Ultimate Gen2. Dark Terra Blue with dark grout. I got the gas as well - everything except side tables.

Actually, its even harder to order, one and wait for it to arrive without even seeing any pictures of it!

Well, I think mine is riding on the same boat as yours, so maybe we can race instead on who gets pictures first?

Its tightly rolled and compacted. Unless you oversaturate it and drip oil in the fire, its not going to flame. Your sauce mop is intended to stay wet and drip...and will dangle oil soaked cotton all over.

Dude, have your camera ready when you use it for oil....that will be a torch faster than my POSK will drop tiles and crumble!

Have you never worked in a restaurant?? That laundered sock is the last of your worries And just so there is a little truth in advertising, I use the same rag to oil the grill whenever I do anything other than a low and slow...so you better not eat the steak, chicken breast, or vegetables either

I washed mine...but I would be open to hearing your experience if you wanted to try something different

Sanny, You gotta have an oil rag! The most important thing for your fish is to make sure it doesnt stick to the grid. If it does, then you have a higher chance of it falling apart. If you prevent the sticking, then it will form a slight crust that will help it hold together. Get yourself a small section of an old rag - I use an old sock after my 9 year old wears a hole in them after a week . Roll it tightly, so you have a tight ball. Tie it with a piece of kitchen twine. Find a small rubbermaid container (an empty yogurt container would be great) as close to the size of your rag as possible, put the rag in it, and fill it with an inch or so of oil. Most of it will soak into the rag. Heat your grill to temp, and just before adding your fish, grab the oil soaked ball of rag with your tongs, and wipe your grill grate. Then add the fish. I keep my oil in the fridge, because it will get that nasty old oil smell if you leave it out. The fridge may thicken the olive oil some, but it still works great, and lasts for months. The rag will turn black, but thats okay, too. You could try using paper towels or a loose rag to oil your grid, but they catch fire way too easy. The tightly bound rag wont have this issue.

Why not do the fish right on the grill - sans pan?

I gave this a try on some rib eyes I picked up on Sunday afternoon. It is now Thursday night- time to cook 'em! I placed them on a double layer of paper towels Sunday evening and changed the towels each morning. Four sets of paper towels total. The paper towels were a bit big for the container, so they were doubled over again on the sides. They were all pretty wet and pink, each time I changed them. I have to admit, when I was changing the towels this morning, the steaks did have the same look and feel of the truly dry aged steaks I have cooked. I will edit this with pics shortly, and post my review of the final test - TASTE! Ok, here are the pics of the meat, and todays towel. You can see how the meat surface is dry. Here is the finished product. Incredibly juicy from all that marbling: Made one guy happy, and made the other scream for a bite!