stevemurphy4

Congrats!!! I am also in new orleans, actually in metairie by causeway, i have had a komado for several years and absolutely love it!! enjoy!! steve

New counter-balanced spring!! OMG!!!! It took me a while to install the new spring and I can't believe the difference!!! When I first received the spring, I e-mailed dennis saying that I believe I received someone else's replacement part and he e-mailed me back saying that it was an upgrade from him! I'm thinking......a spring????? what the ??????? well, I just installed it and I can't believe the difference there is in using the Komodo!!!! THANK YOU DENNIS!!!!!!!! Steve in New Orleans!

Dennis , count me in I will take two, please!! email me a paypal invoice. thanks! steve

Grilled redfish, fillet the fish but leave the skin and scales on. cross cut the flesh and baste liberally with garlic, butter and a little salt. cook until the flesh becomes opaque. the skin will get pretty charred and it will definately smoke a lot but this is where the great flavor comes from! 450 to 500 degrees for 5 to 10 minutes..... AWSOME!!!!

Yes dennis, i could use one also. Please ship me one. Thanks! steve murphy 3425 clifford dr metairie, LA 70002

Paul, sounds like a great rub mix. Kind of like indian curry style where they roast the spices to bring out the flavor. The only one i'm missing is fennegreek. off to the store! steve

this receipe comes from Drago's restaurant in new orleans and is wildly popular in many restaurants in the area. Tommy Cyitanoyich was the creator of this simple but easy receipe. 2# margarine ( can mix 1/2 butter and 1/2 margarine) softened 1/2 cup garlic, chopped 1 tb ground black pepper 1 ts oregano 6 doz LARGE oysters on the half shell 1/2 cup parmesan/romano grated cheese mix the margarine, garlic, pepper and oregano together in a bowl put oysters on the half shell and place them directly on the hottest area on the grill. spoon the margarine mixture on to them, as it overflows flames will come up; thats ok.... the oysters are ready when they start to puff up and the edges get curly. sprinkle a little of the cheese on them and serve with plenty of french bread ( hay, i'm in new orelans!) for dipping. Awsume!!

count me in! DJ, count me in for one! the plug on mine is just barely holding on. steve

you forgot one! turtle, you forgot to include the fire clay primo before the BGE!

spare ribs! got 4 racks at a great price. Gotta work in the morning but putting on the ribs for the afternoon and hopefully just haning around the pool!

OK...OK....! ribs are pretty cheap right now and did some 3 1/2 under at 275 for 4 hours..... used a rub from Penzeys spices and they were great!!! Smoked with pecan wood!! Jusy bought a whole brisket and am going to put it on this evening. Any suggestions as to how long to leave on?? Steve

Curly, if its just sitting around doing nothing, "a bird in the hand..." $200.00 is better than nothing. All the many years you used it and enjoyed it can't be beat. Plus you can pass the torch to someone new and we have another enthuastic bbq'r within our mist! Plus i sold mine cash and carry; they did the moving! They are one heavy sucker to move. Actually i did help them remove the top and gave them a hand putting the bottom in a pick up. good luck! steve

pay high, sell low! I believe that as with cars, camera equipment, etc. that "ceramic" cookers are "toys" that we buy to enjoy and for what ever reason we have to sell them that it is difficult to re-coop a large portion of our investment. This is a very select market and I believe that most people interested are willing to spend the dollars to acquire new the brand that seems most appealing to them. I have seen posts in the past where people were able to sell theirs for prices much higher than i sold mine for. Advertise and see what you can get! $200.00 for a #7 kamado with upper grill and two ceramic side tables, and upper grill, to boot! What a deal! The way i looked at it was basically it didn't cost me a thing. I sold 15 units in the new orleans area when I was a dealer for kamado and not only paid for my first kamado but made a tidy profit on top of that! The one i sold had powder coated bands ( pre stainless steel options) which needed to be refinished and tiles that were missing that needed to be fixed. The guy who bought it this was his first intro to this type of cooking and as you are still enjoying your kamado, I am also sure he will be enjoying his introduction into "ceramic" cooking with tthis unit and at a great price! steve

SOLD!!! Just sold my #7 kamado to a real nice guy from shreveport.. another newbie to "ceramic" cooking!

with due respect.... Since I was a former dealer for the kamado and actually flew out to Sacramento to meet Richard and see the manufacturing site, I know exactly how the kamado is made. I origionally purchased 15 of them,an assortment of #5's and #7's, tiled and textured. Sold most of them in the new orleans area. Given the pluses and minuses of what Richard has done with the origional kamado imported from Japan, I still admire him for his ingenuity in re-designing the kamado. his innovations in design and function of this "ceramic" cooker is still being used today by several manufactures including our own beloved Dennis. I credit Dennis with the admirable ability to improve on the past improvements and create a cooker that is comparable to none other! in selling my kamado for 200.00 to someone who is new to this type of cooking, we just add one more person to the long list of people that can appreciate good, slow cookin' BBQ!

murphy in metairie that's me. the former kamado Dealer in New Orleans. Time to retire the old kamado. Actually have an interested party coming by on Sunday. $200.00 including the side tables, upper grill, and lower grill mount. Sorry 'bout the missing tiles around the lower draft door but they can be replaced! Interesting!!!!

I decided to go with the battery motor instead of the 110 version and the ease and convience of the battery version is great!! I have done numerous chicken rotasserie's and still am using the origional batteries! Definately the way to go!!

you know when you are smoking, you have a lot of smoke coming out the top and the top damper will get coated with a "smoke" film that if left unatended, will get to be pretty hard to remove. As far as the grills are concerned, I just use a regular wire brush and they stay fairly clean

Found this cleaner called Mr Clean magic eraser in the grocery store and it is THE best thing for cleaning that top damper and SS band on the top. Do a lot of smoking?? Then you know what i mean. If you don.t clean the top damper almost everytime it gets pretty funky looking. This "eraser" ( I don't know how this thing works) looks like a sponge and all you do is wet it and this gunk comes off easy.

cows passing gas increase global warming!! Thats right. Cows passing gas (methane) account for 18% of gasses in the atmosphere that account for "global warming" Guess we better switch to chicken or fish and save the environment!!

Just put on two 8 lb pork butts on at 10:30pm here in New Orleans.... getitng ready fror MARDI GRAS!!! I live just 4 blocks off the parade route so it's kind of a gathering place to see the parades and enjoy some good food!! Lots of family, kids, and friends. Weather is going to be good, a high of 74..... perfect!!!! Will try to have pictures for ya'll tomorrow! Plan on 2 roteserie chickens in the morning and grilling some italian sausage and chicken breasts later on in the day. Ya'll come on down!!! Happy mardi gras!!!!

Paul, each time i put in 2 whole chickens weighing app 4-5 lbs ea. no prpblem with the motor turning. The pork loin was app 8 lbs. steve

When I bought the ez que, I couldn't decide weather to get the 110 motor or the battery operated one. Well, after talking to the owner, i decided to go with the battery one. He said they use it at shows and can get 30 + hours with 2 d cell batteries. I didn't want to fool around with an extension cord and I tell you it works great! I've done 4 cooks so far and still have the original batteries in! ( by the way, I did a 5# pork tenderloin with it on Saturday and I must admit I was a bit skeptical as to how the results would be and it turned out great!!)

hay, I'm over 50...put the freakin glasses on or use spell check!!!