tony b

Thanks, Charles (he said sarcastically), all I need is another BBQ rub fix for my addiction! But I had to laugh at the label on the Char Crust packages - "Seals in the Juices"

Just asked them about shipping costs to the US. We'll see what they say.

Guess it's been longer than I remember owning it, getting a tad forgetful in my old age, I guess - LOL! http://komodokamadoforum.com/topic/6877-fiair-blower/

Killing me! Love smoked salmon for breakfast. Just been too damned busy to break out some Copper River salmon in the freezer and hook up the cold smoker again.

Thanks, Charles. I did visit their website, but was looking for a source here first. May have to hit them up with an email inquiry as to what shipping would be on an order.

I'm with Dennis on this one. Been thinking about building a screen to filter charcoal, so all the fines, dust and smalls pass through, leaving only the usable pieces. Just gotta finalize what size wire mesh to use?

Where's the espresso, MacKenzie? I know it was in there somewhere.

Been catching up on all your posts. Sounds like you're in 7th heaven right now with Little Ms. Pebbles!

Excellent.

Was anxiously waiting to hear about the Taz pepper. Gotta find an American hookup. Amazon was a bust. World Spice normally carries it, but there was a bad harvest this year, so we'll have to wait until 2017. https://www.worldspice.com/spices/pepperberry-tasmanian

No worries - name/no name; whatever floats yer boat! But I did think Coyote was a good one.

We've kicked off Fall here, too. Yards are filling up with leaves fast. Had a baby frost already and going to flirt with another one tomorrow night. Don't even start thinking about the white stuff until Thanksgiving (if we're lucky!)

Here, here!

Another winner, MacKenzie!

Glad to see you having all this fun with Little Ms. Pebbles!

Awesome! You're gonna love the Dizzy Pig rubs. They are one of my favs. Dizzy Dust Rules!

What's the rub?

I've owned one for a couple of months now. Didn't have a spare hairdryer lying around, plus this doesn't need a cord. I think it works like a champ! MAPP torch for 10 -15 secs, then blast it with the FiAir for another 15 - 20 seconds and you're off to the races!

Nicely done! Love carbonara and the apple crisp is a winner, too!

Serious cooking there!

Looks yummy!

WOW!! Like the others, I'm out of the loop for a few days and look what happens! MacKenzie, couldn't be happier for you. Your ODK just went from crazy to insane!!! LOVE IT!

Crazy spud prep - never seen that one before (and I thought Hasselback was strange!) Leave it to MacKenzie!

My local butcher also raises lambs/sheep, so I can get it at a good price. CostCo and Trader Joes are also both good sources for racks, chops and boneless legs.

Just to support what's already been said. Until the KK is heat soaked, there's generally a noticeable difference in temps between the dome and the grill surface, particularly on indirect heating. As the lid heats up, it will radiate heat back toward the main grill (assuming you're using a heat deflector) and they will equilibrate to within a few degrees. If you are cooking direct (no deflector) the temperature difference will remain, but be smaller (on the order of 10 degrees or so). Bottomline - don't sweat it, if you've checked your probes and they are calibrated (which you did).