| Author |
Message |
    
Glenn
Member
Post
Number: 102
Registered: 7-2001
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| Posted on Friday, August 09, 2002 - 8:08 am:
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     |
Well Howdy14,
I am glad you aren't related to Ducky.
I stand by what I said. I don't think you should be happy with your
customer service experience, I havn't always. I am surprised that
you could choose to buy this BBQ and not be curious about the forum.
You said you knew about the forum, but you didn't read it for two
months? My advice is still the same, do something constructive. My
experience with "the company" is obviously quite different than
yours, ever wonder why?
I don't know that I was trying to defend
anyone. What I was trying to do was to suggest to you and Ducky that
if something doesn't work for you maybe you should try something
else. I was suggesting that maybe your attitude has colored your
experience, and how the people in "the company" want to relate to
you.
As to who I am and what I do, its all in the profile.
Ciao to you too.. |
Porkchop
Member
Post
Number: 45
Registered: 5-2002
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| Posted on Friday, August 09, 2002 - 8:30 am:
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that's what you get for asking for help. give 500 bucks
for a promise and a handshake, can't get ahold of the company no
matter how hard you try, and get blamed for having "an attitude",
plus you are "hard to believe". |
Sidncid
Member
Post
Number: 55
Registered: 9-2001
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| Posted on Friday, August 09, 2002 - 9:35 am:
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Porkchop,
Why do you keep adding fuel to negative
fires on this forum?
I don't recall anyone personally asking
for your help, you keep saying how you love your K and you're not
being negative. Open your eyes, read what you post , most of it sure
sounds negative to me.
Sid |
Kemosabe
Member
Post
Number: 50
Registered: 5-2002
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| Posted on Friday, August 09, 2002 - 10:03 am:
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|
Howdy14,
Sorry to hear that you've had trouble
getting someone to respond. I've had my share of problems with
Kamado in terms of customer service. I'm grateful that at this time
they're behind me, although speaking out in this forum, played a
very constructive part in my getting the help that I needed. It's
unfortunate that at this time in our country everything appears
black and white to some people. If a person expresses a complaint or
dislike for something, they're branded as being trouble makers or
disloyal.
It doesn't seem to me that you've asked for anything
too demanding - just civil politeness would require a return phone
call or email. Also we are talking about a grill/smoker here! This
really should not become a personal issue. 
Since my problems have been resolved it's been wonderful using
my Kamado. I installed the new burner and love it. It's really
amazing - "six hundred degrees in six minutes" is not inaccurate at
all.
Next weekend I'm cooking for a party and I'll be cooking a
wild boar leg and some pork butts - I can't wait to get started. So,
"all's well that ends well" as they say. I hope that the same is
true for you as soon as possible.
High Regards,
Kemosabe
|
Porkchop
Member
Post
Number: 46
Registered: 5-2002
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| Posted on Friday, August 09, 2002 - 10:05 am:
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hear hear!! |
Waderobin
Member
Post
Number: 111
Registered: 11-2001
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| Posted on Friday, August 09, 2002 - 10:34 am:
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Kemosabe, glad to hear you got your problems ironed out
and are back to cooking. I have a feeling it's lots more fun! Maybe,
with time, we'll all be there.
Wade |
Kemosabe
Member
Post
Number: 51
Registered: 5-2002
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| Posted on Friday, August 09, 2002 - 10:57 am:
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Waderobin, I was just about to email you! How's it going?
Any progress? Have you drilled the holes? Did you get your bands any
tighter?
After reading about your plight, I decided two things
for myself: I need to take a good look at exactly how often I'm
going to cook low and slow. Most of the stuff that I cook is not low
and slow - we don't eat a lot of pulled pork or brisket, and if I
ever did want to adjust my bands, I think I'd just remove the
springs when cooking low and slow. What low and slow stuff do you
(and other folks here) cook? - Besides pulled pork and brisket.
Btw, I put my cover plates on too tight and loosened a few tiles
- the grout cracked around the plates. As soon as I get a moment,
I'm going to remove the plates and seal the grout with whatever
ceramic high temp sealer I can find. Hopefully, after this repair, I
can JUST COOK! - to
think that that's WHY i bought this thing! To cook! Keep
us posted. I'm thinking good thoughts for you.
Kemosabe |
Porkchop
Member
Post
Number: 47
Registered: 5-2002
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| Posted on Friday, August 09, 2002 - 11:12 am:
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|
low n slo is spare ribs! or babybacks. they don't take
near as long as butt or brisket, but same temps. i do my spares and
tips for 8-9 hours indirect at 225-250 and they are good. many say 6
or so on spares, but i don't feel that gets it done for me. 3.5-4
for babys indirect.
also, (and this could start a fight)
ribeyes are awfully good low and slow with smoke. they have so much
fat that they dont dry out. burgers are also very good for 1 hr. at
those temps. mix in your rub, plus 1 T. of water (or wine, or dr.
pepper, or beer) for every pound of burger. don't need bacon for the
burgers...
by the way, how you gonna do that boar haunch?
that was the first post i read from you and have yet to hear what
will happen :o) either way, it's pork so it'll
rock! |
Kemosabe
Member
Post
Number: 52
Registered: 5-2002
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| Posted on Saturday, August 10, 2002 - 6:47 am:
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Thanks "Chop" for the info. Very helpful. I did a 7 pound
wild boar leg a few weeks back. It was great! this time we're going
to use a maple syrup, cumin marinade on it and the butts. Wild boar
is great meat.
Kemosabe |
Waderobin
Member
Post
Number: 113
Registered: 11-2001
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| Posted on Sunday, August 11, 2002 - 6:16 pm:
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|
Hey Kemosabe, been out of town this weekend. I did work
on the band project a good bit before I left. Guillermo has been
trying to help with some very good specific advice. Looks like I was
trying too hard to "force" a seal with the bands, instead of
allowing a natural seal with the weight of the lid, without
interference from the bands. With that in mind a did improve my seal
a good bit. But still failed the paper test on the front left
quarter. So, then after a pork chop cook, I threw in more wood chips
for smoke, closed the lid and completely loosened the top band.
(Trying to see if their would be a seal without band interference).
Nope. I couldn't believe it. Lots of smoke coming out of the
OPPOSITE quadrant (back right)! Very frustrating. Now I'm really
confused. I really thought I was getting somewhere, but nope.
For low and slows, we mostly are just cooking boston butts.
We can't seem to cook enough of these fattys. And, seems like the
more we cook, the less we have (to eat!). We keep feeding folks and
giving it away. After the last 18 hours cook of two 7 pounders, we
ate one meal and only had a quarter bag leftover in the foodsaver
bag! (Wonder if our friends are gaining more weight than we are?) We
also slow it down for chicken too. Following Hucks chicken guideline
for consistantly awesome chicken (tossing the skin unless we raise
the temp in the last few minutes).
Oh yeah, we left town for a
family reunion this weekend. Only gone two days and Linda and I are
in k food withdrawal. Then, a really crazy idea kept popping up.
Wouldn't it be nice to have a small K (that worked of course) that
we could take with us on trips. Linda thinks a matching black tiled
#1 would be cute. Could be pretty great boating too. Am I a glutton
or what!? Gotta go check my internal temp! I'll take an aspirin and
surely will be my old self in the morning. |
Harry
Member
Post
Number: 337
Registered: 7-2001
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| Posted on Sunday, August 11, 2002 - 8:12 pm:
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|
You were told about over tightening the bands some time
ago, initially by me. You were also suggested to change the dome
seal - all this stuff was hard learned. What part of reading replies
to your problems, has missed your attention?
Harry | |
Simple
Question?
