tony b

Keep firing the questions at us; that's what we do here!

Amen to that!!

Typical supermarket price for St. Louis style ribs is around $4/lb (US$), about $9/Kilo. Local super market here has a sale on "country style" pork loin ribs for $2.88/lb. But you have to remember, I live where the pigs are (Iowa), so pork is very cheap here. But, on the flipside, we get most of our lamb from Down Under/New Zealand, so you got us there.

Not an issue with the KK. After your high temp break-in, you'll be able to crank this puppy up as high as you will ever need to sear steaks or cook amazing pizza! Like Robert said, Dennis did some experiments that show when the dome thermometer is around 700F, the lower sear grate is around 1100F!!! http://komodokamado.com/forum/topic/4973-careful-dome-900%C2%BA-lower-grill-1452%C2%BA/

Yeah, what he said! Especially the pick the color part. Just like buying a new car! The best part - you get ALL the major parts/accessories with a KK, no "nickel & dime" treatment like with BGE (my pet peeve with them, which is one of the reasons I went with a KK and have NEVER looked back!)

Great Minds, baby!

My theory - since this is the "KOmodo Announcements" thread, Dennis, as Admin, may be the only one with permissions to post pics here.

OK, this is just getting freaky now. Went to another thread in the Forum (Cooking Pics) and did the same test, BUT I did get the Attach Files dialogue box over there. PFM!?!?

Test #2. Hit the More Options button, but don't get the dialogue box at the bottom to Attach Files/Upload Files.

Welcome and feel free to ask lots of questions. We're very friendly over here, or so we've been told!

Just waiting on Dennis to add them to the on-line store (hint, hint!)

Damn, I need to get one of these!

Reminds me of the BatMobile! Reactor to power, turbines to speed!!

Giving serious thought to that visit, CC! Was done with the driveway and sidewalk yesterday, and then today the city snowplow finally comes down our street and fills in the end of my drive with a berm about 2 ft high! Break out the shovel and cleaned that out, just in time for more of the white stuff tonight/tomorrow. Oh yeah, and the low tomorrow night is supposed to be MINUS 9F. The fun just never f-ing stops!! Thanks for the feedback dstr8. Need to order one of the new stones soon. BTW - just for grins, hit the "more options" button and I don't get the dialogue box to upload pictures either.

Threw on a pot of chili and hunkered down to watch the game. With more on the way Tuesday and Wednesday, don't think I'll be firing up the KK anytime soon!

The upper grate on my 23" has the handles that are bent inward. Will this new stone fit? I have banged up the edges on my original round one getting it on and off the upper grate and don't want to see that happen with a new one.

Try using parchment paper. It makes moving the pies around super easy and it doesn't really interfere with crust development on the bottom. But, if you want, you can easily slid the pie off the paper after a minute and finish it directly on the stone. My experience has shown not a lot of difference between the two techniques.

Nice looking pie! 350C - serious heat. I'm surprised it took 3 minutes to cook!

My 2 cents. I do use the door on occasion, so I'd vote to keep that. Dennis, the handle interference problem with the side orientation that Wilburpan proposes could be solved by having a stationary rod (or 2) next to the handle to provide clearance, then start the door 2 or 3 rows in from the side. But, again, I see nothing wrong with the mixed direction version you proposed. I think Wilburpan's door orientation makes more sense on the 32" KK than the 23" model. The way my grill sits in the corner of my deck, I'd like the North/South orientation for cleaning purposes. Attacking from the sides works, but isn't ideal. As far as using a spatula is concerned, I've never had an issue with the current East/West orientation causing a problem. So, the summation is - toss up! I'm OK with the current design, but can understand that the mixed orientation version would have some benefits, especially in the Big Bad 32.

Dennis, when is the new on-line store going to be up and running? I've been holding off on a couple of purchases (this new drip pan and the new pizza stones that also conform to the grill shape) waiting for the new storefront.

Seriously sticky (and yummy) looking piggy bites there!

Don't fret it. This isn't "Beat Bobby Flay." Just cook tasty food for your friends and family; that's all that truly matters!

Serious eats, dude! Lovely crust on that rice!

Cook them in "chowdah!"