len440

Jack sounds like an ancient Chinese proverb or the teachings of Yoda. But it is so true

Welcome Gadget Don't know if you read this or not enjoy your akorn.

I may move to AZ

Keeper your lucky in another way. Several years ago I was building a rc model airplane at my buddies house and he had an exacto knife roll off his work bench and just by pure reflex he grabbed and caught it in mid air. Result was a trip to the ER with blade through his hand. Glad your ok and the knife too.

Inarngr Ok you had 15 hours so they should be done by now how were they? Funny how a cow can have so many names to its parts.

I think the flavor from the charcoal is from the wood used and how much it's carbonized. When I do chicken with the dome closed Royal Oak gives it more smoke flavor than Rockwood. We notice this because we aren't big fans of smoked poultry. Dome open not much difference do to the smoke not hanging around in the dome and less contact with the chicken. Now for pizza we only use Royal Oak for the flavor. The different carbonization is some what apparent with the size of a 20lb bag, and the tinkling sound it makes as you pour it into the grill, and maybe why some smoke more when first lighting them than others. This is all part of learning the grill and what you like and not what I like.

No such thing as too small amount of food on the grill. I've fired mine up for marshmallows for the grand daughters, once they say please with the bag in one hand an the forks in the other you can't say no.

Agree My tower is catching up to yours appearance wise. Grills are supposed to look used not pretty. Note used does not mean filthy

AHHHHH we're never to old to learn something.

Keeper Keeper that's the reason we always stop there at least a couple of times when we visit wife's sons in Vacaville. Always bring back a couple of cases of wines. They now sell a truffle pate' . Some of this and a cab on a picnic table as the sun goes down life is good. Later at night a good bourbon with friends rounds out the evening.

Phi 3 is the good step Herman what was the internal meat temp? Just curious. They look really tasty. One of my favorite hunks of beef.

Welcome Braai ( How is that pronounced?) This site was a great help for me both back when I got my Kamado and now. I think BBQing id in the dna of everyone some of us more than others. Need some pics of a "Braai".

The cover I think keeps the rain film and snow grunge (PHEAD and daninpd you don't have to worry about this). Mine came with the cover and I'm glad it did. Milk Duds haven't had some of them for a long time. That holder for the scoop is not a precision made part with close fitting tolerance. The shop vac might be a good idea.

Just finished cleaning my Classic II, disassemble and vacuumed out the ashes and brush the top and bottom ceramic, check the tightness of the bolts and wiped down the outside. Then reassembled it. Only took 5 minutes to put petals back in getting better at that yeaaaa. Got me thinking ( dangerous thing at times) how often does everyone else clean theirs? I do when I have trouble removing and sliding the ash scoop back in. Seems to coincide with the handy Andy bucket being filled with ashes that just fits under the classic II. It seems to average out to about 2 to 3 times a year. How about you?

Welcome James The Kamado bug can be a tasty one. Please keep us updated on the imperial kamado resurrection with pics. I like seeing things being rebuilt.