Firemonkey

Oops, my bad.. I missed that detail. Let me do a 180 - Iwould challenge youto find a bird that will not fit under that dome!

Re: absolutely asinine Great, as that is the only way to put this rumor to rest once and for all. Let me toss in a word in defense of Kooky, though. The only people who know for certain whats in a cooker are the people who made them. To call someone ignorant or asinine for seeking clarification of the charges is rather Johnsonesque in itself. Remember, many (likely thousands) of people have been burned by their previous ceramic cooker purchase. I, too would be sick of answering the charges, especially if I knew them to be false. But for the rest of us...its just due diligence.

I think average (12-15#) turkeys should fit no prob....but if a 30#'er goes on the main grill, I will be amazed.

I think the shape of the bird will prove more important than the weight. I had asked a similar question about the height from the upper grill to the roof of the OTB in the thread about upper grill suggestions. Tony replied that he sized it at about 11 inches of vertical space. (See last post on this thread: http://www.komodokamado.com/forum/viewt ... 8&start=15 ) Our further discussion decided that big birds would likely need to reside on the lower grill. Maybe the meat hanger if you have one? Unless you find a short, wide bird, you should probably plan on using the lower rack.

Yeah, but were they teetering on high heels?!

Dude, You dont need a KK, you can buid your own! ...couple it with the still for some self basting, too.

Fear the Turtle Farmer John, I lived in Annapolis for 21 years, good to see another Marylander here. Where do you live, and more importantly...why are you a WV fan?!

Welcome Bugs! I saw some of your posts going on, and you know what...you can post here and tell us whatever you think. You dont even have to ask Dennis for permission first!

{...raises single erect finger towards the north-northeast...}

You had mee looking againn at the recipe... when you said rooster sauce, I thought you had used Sriracha Sauce. Now I see you meant Worcestershire - Why does that have to be such a long word?! I usually use finely chopped onions (let them juice themselves as it cooks!) and a few finely chopped Jalepeno peppers in the meat as well. A splash (couple Tbsp) of W-shire, and a nice crust of black pepper, sea salt and a bunch of thyme on the outside. Cook at about 300 direct about 10-10 - 15 min/side. Juicy, juicy, even when cooked through. The key is to leave them thick and dont mash them when you cook them.

Onion Juice? are you pureeing onions and straining, or you getting it in a bottle?

You rock! I forsee you doing well with these colors. Maybe you should market them as the FireMonkey edition

Height question This thread made me wonder about the height question again, since I just saw a pic of a #7 RJ-K, It is definitely taller in the dome - much pointier than the OTB. I know there was some discussion of this previously, but what is the height from the standard grill height to the dome top on a KK? I understand the math behind usable space and area, so we dont need to cover that. How much vertical area is there above the main grill and how tall are you thinking of for the upper grill (i.e. half the height?) Followup Q for Dennis: Do you see KK continuing the production of both styles, is the OTB design becoming popular enough that you will consolidate production into one shape?

Mine had white on it...now I dont think it has any! I had to take it apart to see if I could make it work better...It Genuine Kamado Corp!

Re: Da Brewery!

I have one from the pampered chef, that my wife brought home. I'm not too impressed with it, but it does work. its completely plastic, and the key to good coverage is keeping the pressure high enough. I only really use ot for things like coating bowls before putgting dough in them to rise, or spraying vegetables for grilling. Its nice to have one bevcause I make infused oils with spices from the garden - but the convenience of a can cant be beat. I am thinking about using a cheap trigger sprayer. I bet it would work pretty well.

no worries... I work for a software company, which happens to specialize in computerized assessments. I can handle making the assessment, reporting the data in all sorts of handy charts/graphs/correlations/etc. You just promote it, and launch it from one of your pages. PM me and we can talk about it.

I have been wondering about the longevity of ceramic cookers in general, and what one should reasonably expect in terms of routine maintenance/repairs. It would be nice to see a little survey, open to all ceramic owners, about their experiences. Here are a few example questions: - How long have you owned your grill? - On average, how many times per year do you use it? - How often do you cook at high temperatures on it (Over 500*)? - What service issues have you had - multiple response, check all that apply - how often are repairs needed on your grill? - What brand of grill do you own? Not trying to compare any 2 companies, just trying to assess real world conditions, which would ultimately help us all manage our expectations a bit better? Problem is, it would need to be on a visible, neutral site. Naked whiz is the only guy I know of with the visibility and street cred to pull it off. Would anybody else be interested in seeing this type of data? I can help with making the assessment, possibly even hosting it if there is interest.

3/8 or 1/4? If this is making the crossover to function as a sear grill too, will it be 3/8?

You give up too easy! That article showed the difference...and a elephant ear is no more a funnel cake than Suzuki Samuri is a Jeep!

me neither been everywhere...never heard of an elephant ear (Except the plants that overthrow waterways here in Florida! Enjoy: http://www.sptimes.com/2002/02/13/Taste/dish.shtml

A whole chicken will be going on here. Likely tequila-lime. BTW, that old bay will be good on almost anything. Try it on some potato or macaroni salad. I lived in MD for 21 years - ate lots of crabs, too. But the Old Bay is what makes them good. Try a PLAIN steamed blue crab sometime!

Old Bay We would get along just fine. Definitely one of the treasures of the spice cabinet. Some potato fries covered with Old Bay and splashed with cider vinegar would go great with those chickens!

well, I guess I could use my old K for storage? Not giving it up... getting the same functron without having to buy the additonal piece! you would have 2 grills standard still, one that could be used in either config - then you only needed to get another if you wanted to do 3 tiers.

agreed - higher is better A little extra room under it would be more functional. That way, you could maneuver the stuff on the lower grill a bit if necessary. Here is an idea...without having one on hand to see the actual heights I am talking about. Maybe upper grill becomes the size of the lower grill, and the legs are long enough that you could use it inverted as a lower grill with your main grate sitting on top of the legs, at the opening height. Maybe eliminate the additional accessory that raised the main grip up to be flush with the mouth? They might be nice handles too, for lifting out a rack of meat from down inside the grill?