tony b

Been there, done that! I went through all the gyrations as well. Reversed the spin on the motor, loctite on the motor shaft, figured out the left/right threads on the basket (no loctite needed there, which preserves the ability to easily switch between the high post and low post).

Killer looking tomahawk steak! Interesting spin on ABTs.

@MacKenzie -

Smart man!

It's actually the name (tandoor) for the clay pot/oven that Indian food is traditionally cooked in. But, one of the more popular chicken dishes goes by the same name.

Love Mexican street corn - lime, chile pepper, salt, and grated cheese, mixed with a bid of mayo and slathered on roasted ears. Plan B - blood orange olive oil with fresh chopped tarragon.

I think that pecan wood would go great with the bourbon marinade. As would bourbon barrel chunks if you have some of those - nothing wrong with bourbon on top of bourbon!

MacKenzie is correct. If you haven't seen this thread with Dennis' video link, this might answer some of your questions.

Something like that!

Can't wait to see it built, sounds stunning!

Welcome all of you to the KK Family. It's an open and welcoming community. Robert's kitchen is one the best that I've seen here. Also, explore the teak cabinet options with Dennis. He can custom make you just about anything you want. Bosco has a nice set-up with his 2 KKs.

I don't know what you were cooking on before, but this is a big upgrade. You'll be amazed at the difference. And Yes, pictures please!

MAPP torches, all that needs to be said. Don't even toy with the idea of the Vaseline cotton balls in a KK - regardless of amount. Just don't!

@kennyrayandersen - glad to have another engineer on the Forum. Helps keep the science real. If anyone has the computational power to do this, it's a serious Monte Carlo trial to develop a multi-dimensional response surface to map this out. Not this kid in a million years!

You are working on the false premise that we don't keep the original one when we upgrade? Good luck in your quest!

Serious surf & turf dinner. Care to share that recipe for the corn? Sounds interesting with the mango. And who wouldn't love french toast, with bacon, and a side of peach ice cream???

A good read. Is this the article that Dennis mentioned where he's quoted about how to start a kamado but they left out the detail about the hair dryer?

That, and all the recreational drugs that I did back in the 70s!

Ya killin' me, MacKenzie! That's just sick!

Well done, Susan! My suggestion to take it to the next level - toss on some nice fresh arugula when you take it out of the oven. MONEY!

Best part of making sangria - eating the fruit when the drinks are all finished! My tweak on it - replace the sparkling water & rose wine with a nice bottle of Brut Rose champagne!

All the time, Ken, all the time! My life's philosophy comes from the lyrics of a Talking Heads song, "Memories Can't Wait," - "There's a party in my mind. And I hope it never stops!"

So, what are the plans for the outdoor kitchen? Inquiring minds like ours would like to know!

@CeramicChef - why do I have The Who song "Happy Jack" running through my head now? Hey, tony! That looks like MOTHRA! Be Careful! ha, ha!