tony b

Trust me, I completely understand, because that's how I do most of my cooking! And unless it's a recipe that I'm doing for the first time, I rarely measure anything either (except for baking!) What's worse is that I have all these jars/bottles of homemade spice blends and marinades, etc. lying around that I have no clue what I put in them!

Hey Syz, where you been, bro?

The Komodo Kamado is the Mercedes Benz of ceramic cookers! Continuing innovation and highest quality, with superlative customer service, and a lifetime of enjoyment!

Like the ads says, "Just Do It!" I'd second CC's suggestions to get the Sunbrella cover, (especially important for those of us that live in the colder regions of the planet!) and the baking/pizza stone. Get the basket splitter with a second charcoal basket. You will use it more than you think, especially if there are only 2 of you to cook for. Plus, it's crazy efficient for getting screaming hot fires going to sear steaks. The 2nd basket lets you easily swap back and forth between the 2 configurations. If memory serves correctly, you can also pack about 15 boxes of Dennis' Coconut Charcoal (CocoChar) onto the pallet with your 23" KK. An absolute "MUST!" Since you're going to have to suffer the consequences of the significant other's slippers, you should load up on all the accessories that you think you'd ever want, so you only have to take the beating once!

"One rack got a hoisin, ginger, oyster sauce, ketchup, maple syrup concoction that was amazing." Recipe, please! Add some gochujang (Korean chile paste) and try it on those beef ribs.

Sadly, this is the model that almost all manufacturers use! Depends on your costs and payback period on investment, but sometimes it does make sense, as long as there's no litigation involved.

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!