Sanny

You mean that's not your lil honey in Lead Dog's photo on the other post? http://www.komodokamado.com/forum/viewtopic.php?t=839 I guess not - thighs are meatier than your honey's. And tooth is straighter.

Careful if you decide on a pink one. Or one that looks pinkish if the light is low and you are squinting through a beer bottle. And beware of mustard, too. Not that either is a bad color. Just you'll suffer immeasurable personal abuse from some on this site if you pick one of those. My ceramic cooker is cobalt blue tile. Dennis posted photos that were just lovely!! That wedgewood blue textured is a drooler, too, IMHO. Accessories you 'need'? ALL of them!!! Stainless steel bands are good. Deflector, upper grill (doubles as sear grill), gas (to light the coals, although there are other ways to do it). Guru port (it's closed up, which allows you to choose whether you want to get a Guru later, or not). Dunno if Dennis has a meat hanger, but most would probably say don't bother with that one. I think it comes with the holes for an EZ Que rotiss, so you can get the rotiss. from EZ Que later. Those with it can tell better than I if there are "Dennis" parts to order for the rotiss. Make a shopping list, and add it all up. When you regain consciousness, start deciding if you can cut anywhere. For example, textured will cook just as well as tiled, and look wonderful, and you can use the money you save to get accessories. Most important, have FUN!!

Hey, if there are no photos, it never happened.

I found a generous tip helped my ceramic cooker get (via pallet jack) from the curb to the back yard. Then it was a matter of uncrating and rolling into place. When he came back a few days later for part of the delivery that didn't get here, I had ribs for him. No other tip needed to get that pallet delivered to the back of the driveway!

Anyone check to see where the Missus is? Those thighs look familiar... And if you get divorced, is she still yer sister?

Re: How Does It Taste? Don't burn the plywood parts. Bad bad! No opinion on the hardwood parts.

How was it? That's the most important question you need to answer.

I think put an iron kettle on the K, and make apple sauce or apple butter on the grill. Or else lpie crust the cored apples, and make dumplings on a pizza stone.

With that alcohol in it, no wonder it tasted so good, and the work folks are complaining! You're givin em a "workday buzz"!

Well, you notice when Curly has a new one, or when Porkchop changes his. Hrumph! And the "person" in MY picture has better teeth and a purtier outfit than some of THEIR choices!

Avatar An avatar is a feature, so a new avatar is a new feature. Therefore, this post is on topic in this thread. How come no one noticed my new avatar?? It's from a trip to Vt last week. A lovely time was had by all.

You say the sweetest things, Jasen. Curly, I had invited him, and he didn't answer over several hours. I assumed he wasn't coming over! Just started without him, and then he said 'here I come!' just as I was taking it off the grill. Just no tellin, is there.

Curly, it was really good! I fired the grill up over 600, over about an hour, and then shut it down. While it was cooling (a relative term), I put the pizza on to cook. 10 mins is all it took! I used Firemonkey's recommendation of spacers between two stones on the regular rack. I had just taken it off the grill and sliced it when friend called and said he was coming for supper. I'd put it on the grill because I hadn't heard from him, and assumed he wasn't going to come over. Sigh. He's 40 mins away. I finished the piece I'd started, then set the whole thing aside. About 10 mins before he arrived, I put it back on grill (now down to 350 or so) to warm. The piece I had earlier was great. After warming, it was still good, but the crust had passed it's perfect point. He said it was great, I thought the crust was dry. Oh well. I made more crust to try later in the week (whole wheat and sesame seeds). Mmmm.

Pizza, reprise I'm trying again. Here's the new attempt, going on the grill. "After" pics shortly. Here it is "after." Seems to have browned nicely on the edges, and crust is crispy. Taste test in a few minutes.

Follow up on the low temp pizza post. I checked the firebox this morning, and it was lumpless! Nuthin but ash. So, it's likely there was very little fuel in that fire last night by the time pizza got on there. Shut down took the last of it. Still, I'll run over to the home store this morning (locally owned, not big box), and look at some big nuts, as Firemonkey suggests. Might even buy something to use as a spacer between the heat deflector and the pizza stone. I tried the stone on the top grill, but dome won't close over it. ::::

Pizza! And bread. No, no photos. The pizza seems to have evaporated as soon as it came off the grill. Go figger! Whole wheat crust, caramelized onions, chicken, baby spinach, chopped portabella mushrooms, fresh basil from the garden, tomatoes, ricotta, and a blend of grated cheeses. Before that, I baked 3 loaves (in pans) of multi grain bread. Whole wheat, steel cut oats, sesame seeds, sunflower seeds, toasted almonds, and dried cranberries. Very yummy!! I think 'double indirect' is too much indirect. Maybe just a single pizza stone on the regular or upper grill, instead of a stone on the lower, and a cooking stone on the regular one. I couldn't get the temp I wanted, and I couldn't get good browning on the tops of the loaves. And the pizza crust wasn't as browned as I would have preferred. Or maybe cooking at those temps used more lump than I thought it would, and it got low on fuel. I filled it -or thought I did. Lump was nearing the lower pizza stone. In the afternoon, I did the bread. Ok, but not a good browning on top. Around 350-400, I guess. I dialed the dampers down to keep the fire going, but not really hot, until pizza time. By evening, for the pizza, I had the lower door completely off, and the top damper wide open, and still couldn't get over 425. Hmmm. I made sure I fired it back up about an hour before the dough was going on the grill to make sure the ceramic was good and hot again. Anyway, all was delicious, and I guess that is what counts.

I have an indoor thermometer that changes color to show indoor temp. Maybe it wouldn't work because the heat is SO high. Colors change at ambient temps, but at the high cooking temps, they'd all be red or yellow, or whatever. Hmm.

Where's the fizzy part in that recipe? That seems more like ginger tea.

I feel your pain. I did a chicken on the meat hanger, and my neighbor came over, thinking the house was on fire. Smoked up the neighborhood. Next time, a pan under it helped, and the skin was crispy good! I think that big a pan might keep all the hot from reaching your sizzly bird. Maybe switch to a pie pan size for a single bird? That's all I needed.

What the hell is that? Do those smilies need to get a room? It's a pat on the head for the sad smiley who got told she's noisy. Getcher mind out of the gutter.

Um, you mean people posting so you have something to read? hehe -=Jasen=- It happened again. Jasen, fix it!! And make Gerard and Dennis stop sayin I'm noisy.

How many times do we have to tell you? It's not the size of the cradle, but the motion of the rotisserie that makes the difference! Well, that, and the quality of the cooker.

Re: I gotta stand by Gerard on this one... Sorry Sanny, I gotta stand by Gerard on this one... Good call Big G Din't suggest I wasn't noisy, just that the noise wasn't coming from my colon!! And if I kept quiet, you'd miss me.

So, Dennis, you're saying that size does matter, after all? (Better make your psychotherapy appts now, boys. Apparently what the ladies have told you for years is all lies!)