5698k

Re: My32" KK coming together! Yahoo!! Let us know how it handles, I'm lusting over one!! Robert

Re: New BB32 Autumn Nebula coming to Rochester NY You have graduated! You're about to enjoy the most fun a person can have cooking with fire!! I hope you enjoy yours as much as I have mine. Robert

Re: On Memorial Day, thank you. Reagan, I really miss him. Robert

Re: Sure fire pork butts and ribs Personally, I would do the pork first, and have the ribs come off just before serving. I find that pork re-heated in the oven tastes a lot better than ribs done the same way. If you're serving ribs at 2, put them on at 9:45, 275 deg., pull at 1:45. Heat the pork for about 45 min. at 250-275 deg., you'll look like a genius!! Robert

Re: Heat deflector You sure thats not your pizza stone? Robert

Re: Steak Tips It just takes time. Thats half the fun. Full basket, about half open on the bottom, two full turns on top. After an hour or so, this gets about 450 deg. After this is established, bottom vent open full, top threeish full turns. This all takes time, but when I do steaks, I try to make it an event. The kk will get there, and I find when you take the time to really heat it up, your timing is very precise, and I can completely cover the lower grill with meat and the times aren't effected! As a born and bred Louisianian, food is the event of the day, to be shared with friends, and cooking on the kk makes the events even better. Robert

Re: Steak Tips I'm with you on the grill nomenclature, and with you on using the sear grill at 800 deg. Robert

Re: Steak Tips I'm right there with the simple method. I get my grill much hotter, 800 deg. +\-, use the lower grill, and cook for time. 2 1/2 minutes per side lid down, 30 seconds per side lid open. The lid open really gives the char that I love. This gives me a beautiful medium rare on 1 1/2" thick ribeyes. The timing method has worked for me with steaks for a very long time, so I think I'll stick with it! Robert

Re: It just arrived Once you get it vented, take the temp up high, I'm talkin way over 700 deg. Lower grate, 3 min. a side lid closed, 30 seconds per side lid open, this gives a beautiful medium rare, adjust for your liking, you'll have a whole new appreciation for steaks! Sent from my iPad using Tapatalk HD

Re: Anyone own a KK in the UK? I'm pretty sure that a large majority of kk owners bought theirs sight unseen, including me. I'm also sure that those same owners have no regrets about their purchase, including me. Sent from my iPad using Tapatalk HD

Re: New KK landing on the Redneck Riviera (Florida Panhandle Congrats on making a great choice! You won't regret it! First, follow Dennis' instructions on venting to the letter. It's not difficult, I had fun doing it, but still important. This forum is filled with all sorts of info, plus people who love to talk kk! Also, its a requirement to post pics! Sent from my iPad using Tapatalk HD

Re: 23 & 32 KK side by side pics Thats the beg for forgiveness angle!! Sent from my iPad using Tapatalk HD

Re: 23 & 32 KK side by side pics Better off begging for forgiveness, than asking for permission! Sent from my iPad using Tapatalk HD

Re: 23 & 32 KK side by side pics Eggary, I'm pretty sure Dennis has comparison photo's/numbers showing the difference between the two. Maybe the website? Since you already have a kk, and know what you have, and are remotely considering a 32, whats the holdup? Sent from my iPad using Tapatalk HD

Re: It just arrived Thats one beautiful baby! Have you named her yet? Post more pics, especially of your cooks please! Sent from my iPad using Tapatalk HD

Re: Where is the smoke ? I always wait untill my fire is up to temp before adding wood. On a low and slo, you never know exactly where the fire is going to go. Get your grill to temp, find the hot spot, then add your wood. Sent from my iPad using Tapatalk HD

Re: 23 & 32 KK side by side pics Spare yourself some agony and get both! Sent from my iPad using Tapatalk HD

Re: Hello Congrats!! Send pics! Sent from my iPad using Tapatalk HD

Re: Hello Rarely. If I have a large group and I want to cook burgers or wings and I have ribs or brisket on the kk. The bge is a good charcoal grill, but I pretty much just use it for overflow.

Re: Hello Have you tried the new website? The best option is to call Dennis directly, his number can be found at komodokamado.com. Good luck, you WILL NOT regret it! Sent from my iPad using Tapatalk HD

Re: Just learning about our new KK I have found that the top vent needs to be closed more than you would believe. There is a point, when closing, you feel the gaskets make contact. Back off to just before that point, as little as an inch of lateral travel. The bottom should be closer to the two mm mark, but the top is just as important. Make SURE both bottom doors are pushed completely closed. I do believe that higher winds, if your grill is directly in line with them, do make a difference. Sent from my iPad using Tapatalk HD

Re: In Da house on Monday!!! Monday's over!! Pics?? Robert Sent from my iPad using Tapatalk HD

Re: In Da house on Monday!!! Just make sure you follow Dennis' break in instructions. One of my learning curves was how little the vents need to be open for a certain temp result.

Re: Rye Whiskey Recommendations I got my pvt. in a cheetah, i think it was an AA5A, N26299. I miss those days! Sent from my iPad using Tapatalk HD

Re: Rye Whiskey Recommendations What kind of airplane? Robert Sent from my iPad using Tapatalk HD