Tyrus Posted May 2, 2018 Report Posted May 2, 2018 It's arrived. The unveiling should commence at your earliest convenience or sooner. Wake up!! 1
BonFire Posted May 3, 2018 Author Report Posted May 3, 2018 Ok, back with a few more fotos, was up early this morning after watching the Roma v Liverpool clash and i know its been said before but...perfect packaging throughout. Had to dismantle the crate bit by bit (no-one home to help me lift off over cooker). Anyway finally got access to the stuffing inside as Mimi put it to me when she told me they were getting ready to ship, lol So much stuffing i was amazed, anyone on the sidelines about getting any KK.....just do it. The top damper alone i thought the circumference was as big as a soccer ball....i was wrong, here it is next to a regulation size World Cup ball and so i was left with getting the ramp ready for disembarkation Now where's that muscle i ordered. to be continued 8
alimac23 Posted May 3, 2018 Report Posted May 3, 2018 That’s looking great! Does it roll freely on the crate once the wheel stops have been removed? I read in some posts that it sits on a square pedestal that stops the wheels making contact with the floor of the crate, if so just wondering the strategy to get it off of that?
BonFire Posted May 3, 2018 Author Report Posted May 3, 2018 (edited) Tangles told me his experience last night with the square pedestal, i got an email today from Mimi Tya with owners manual and break in instructions, says in the manual that the pedestal can be imploded, i knocked out the 1st side with a hammer and chisel and the other 3 sides with a length of timber (just be careful not to hit any tiles) from the back gap not bridged yet The wheels have contact, but sitting up off floor of crate, so made a bridge between wheels, (Dennis told me best to come off sideways) Heres a pic from the front, and what i mean by bridging the gap so its a smooth roll off (in theory) the ramp thats supplied is spot on i've just added a few pieces here and there, and had some marine ply laying around thats going to be used as a track to move it. Shed some weight with the stainless out, but i reckon she's still going to give me hard time...we'll see might just try rolling it on the paving 1st Edited May 3, 2018 by BonFire 6
ckreef Posted May 3, 2018 Report Posted May 3, 2018 Great pictures. I really like the soccer ball picture. Puts things in perspective. 1
MacKenzie Posted May 3, 2018 Report Posted May 3, 2018 Things are going just great, love the pixs, please keep them coming. It's a great story. 1
Bruce Pearson Posted May 3, 2018 Report Posted May 3, 2018 This is exciting keep those neat pictures coming! Looking forward to seeing in final Position and your first cook. Congratulations 1
BonFire Posted May 5, 2018 Author Report Posted May 5, 2018 Finally got it in its spot, took 3 of us quite easily, gets on a roll effortlessly...stopping it is the tricky part, just a matter of taking it slow. Pretty hard to take a bad photo, this cooker is a work of art Quick advice anyone, i want to do the burn in (venting) 1st, do i use a full basket or use the basket splitter for the process 4
KismetKamado Posted May 5, 2018 Report Posted May 5, 2018 My vote is a full basket. But I’m new to the Komodo Kamado world (not new to the Kamado world though) and haven’t even done the venting yet on mine. But better to have more fuel than you need than not enough since you are in complete control of your fire with the vents in my opinion. 2
MacKenzie Posted May 5, 2018 Report Posted May 5, 2018 Full basket, you don't want to run out of fuel and as Kismet mentioned you will be in control with the vents. 3
BonFire Posted May 5, 2018 Author Report Posted May 5, 2018 Thank you people, i'll be using the full basket first thing in the morning, 1
ckreef Posted May 5, 2018 Report Posted May 5, 2018 Looks great. Really nice location you have it in. I would have a full, full basket. Start this process when you get up so you have all day to do it. Also what are you going to cook during the venting? Although the venting can be a bit smelly it all happens on the outside of the KK so anything on the inside is not effected. I would go with leg quarters. As you're coming up in temperature stop at 400* and let it sit there for a while. Throw some leg quarters on and cook them for an hour or so. Eat lunch then continue on with the venting. No need to waste all that heat. 2
Tangles Posted May 5, 2018 Report Posted May 5, 2018 What a beautiful setting and KK. Go the full basket. I started at 5:30am. It was still running at 10pm. As others have said, you might as well use the heat. I cooked burgers for lunch. Rib eyes, veges and bread rolls for dinner. Was a fun first cook.
BonFire Posted May 5, 2018 Author Report Posted May 5, 2018 Thnx, going to be fun learning to see how this baby responds, and your all correct i'm rummaging through my freezer as we speak.
tony b Posted May 5, 2018 Report Posted May 5, 2018 Nice spot for the KK, for sure! Can't wait to see the food pics next!
BonFire Posted May 5, 2018 Author Report Posted May 5, 2018 Woke up this morning and its raining, think it might be on and off all day, can i continue with the curing/venting process or should i do it another day
Tangles Posted May 5, 2018 Report Posted May 5, 2018 I am not sure on this one. People on the forum have cooked in rain and snowwith no problems. I am not sure of the burn in though. My understanding is that you don’t want moisture to get in after the cook to avoid the freeze/thaw cycles. We wouldn’t get freezing weather where we are so I would assume you are okay. Not related but just so you know, I was still getting areas that vented after the initial burn in. After about 3-4 high temp cooks it stopped. I patched grout each time. I do see bulges every so often but they go down after the cook. Nothing to worry about I have been told
