demcav

Re: hello Welcome, Ella...wow, Austria! Dale

Re: What's everyone cooking this weekend (5/19/12)? Those ribs look mighty tasty! I'll definitely try this method when my KK arrives...thanks for sharing.

Re: New to KK forum

Re: Roti option? I appreciate your response, MadMedik. This is useful information.

Re: New to KK forum Will have to give that a try. Having moved to Louisiana from Oakland about 6 years ago, we do miss the wonderful sourdough from the Bay Area.

Re: Roti option? Thank you, mk1...interesting thread on various methods of cooking and results for standing rib roasts on the KK. We currently rotisserie chickens a couple of times a month using a combination of the infra-red burner and indirect heat (by using the two outer most of the four burners) on the gas grill. The infra-red crisps the skin, while the indirect creates the ambient/convection heat for cooking the chicken's interior. Does anyone know if I can I get similar results from the KK roti?

I'm new here and just finalizing my order with Dennis for a 23" KK. As a current gas griller, I use the infra-red rotisserie mostly for chicken. Would you suggest adding this option to my KK order, as I'm not sure how results of chicken off the KK roti compare? Also, 6" or 8" basket? Thanks!

Re: New to KK forum Thanks...I can hardly wait! But in the meantime I've got some time to get up speed, reading this site, while waiting for its arrival.

Re: New to KK forum Thank you!

Re: New to KK forum That's funny, I was thinking the same thing about its SS cabinet perhaps making a good storage for the KK grills! I chose the Dark Autumn Nebula, hoping the darker tiles and grout won't show the eventual smoke stains as readily. But those rich blues surely had me salivating! Actually, I could have tossed a dart and been happy with any color it landed on.

Hi All, I'm a newbie here, just finalizing my first KK order with Dennis, and already I am discovering what a great person he is to deal with! I have selected one of the 23" Komodos from the shipment scheduled to arrive in L.A. on May 25. So, I've been reading as much as I can here for the past few days, and it seems like it's time to introduce myself. We've used gas grills for the past 20+ years to grill steaks, veggies, ribs, burgers (the typical backyard stuff) but the versatility, outstanding build quality and reputation of the KK is drawing me back to charcoal. In the past several years I've also been baking breads and pizzas on a stone in my home oven, so I'm hoping the KK can also double as the outdoor brick oven I've been dreaming of having...and it will be great to move that heat outside! We live in S. Louisiana where, aside from the heat, our humidity makes the stainless steel on the KK a huge advantage over cast iron parts on some of the other kamados available. Combined with the KK's legendary build quality, asthetics, and customer support it just seems like the right choice for us. It's great to know that this forum exists to help me through the learning process as I begin to use a KK. Thanks, in advance, for all your shared experiences and insights! Dale