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WoodieB

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About WoodieB

  • Rank
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    Member

core_pfieldgroups_99

  • Location
    Salt Lake City, Utah
  • Interests
    Paragliding, Skiing, Beer Brewing, Cooking
  • Occupation
    Drilling Consultant
  1. I live in Salt Lake. I'd like to get a group together for a pallet share. I'd be down for 10 boxes or so. We could include western Wyoming (Evanston area), southern Idaho, anywhere in the area. I'd be willing to help receive, distribute. Woodie B.
  2. winner Sounds like a winner, I like it!
  3. From last year. Man, I'm looking forward to spring. Still lot's of snow here in the Wasatch
  4. This was a water lily that was in my water feature last summer. The quote is an anonymous one that was in the pages of one of my paragliding magazines recently. I thought it was pretty cool, so I put them together. Hope you enjoy it, WB
  5. Hey All, Been a while since I've been active on the forum, but have kept up and checked in from time to time. Good to see all the regulars still around. Lot's of snow here in the Beehive state this year, skiing has been off the hook. Here's a few shots of some of the backcountry days I've had this year. My new DigiQ ll should be here in a day or so. Will put up some cooking pics soon.
  6. Wow, those are nice! I really like the second one, maybe Fire & Earth? My terra blue KK is beautiful, but when the time comes to upgrade to a new GenII ultimate, that would be the one! Hi Dennis, sent you an email about some rainwashed teak flooring. Don't know if you've had time to check it out. I'm doing a complete remodel, including case, base & doors, so I may have check out the possibility of doing it all in teak! Cheers, Woodie B.
  7. OK, Let's try this again. First time I ended up putting it in as a reply to inacoma. My beautiful Terra Blue KK. Universally praised as a work of art by all who behold it. First in some nice Taupe Johnnyboy jammies, then....naked. PM me if you want to stop by. And it cooks as good as it looks.
  8. mmmm, how bout covering the upper grill of a KK with bacon strips & cooking the same way? A little hickory on the coals for some extra smoke flavor. I may have to do a pound or so that way then crumble or shred and freeze for flavoring.
  9. Hi Sumrtym, Good questions, no doubt. I can't address the ones about the materials. I have have had my KK for a month or so now, and haven't thought too much about alumina, etc. With all the additives in the charcoal briquettes that most people use with conventional grills, ignition aids, etc., I really don't see that as too much of an issue . I suppose there could be some compounds that vaporize from the firebox, but the food is resting on stainless steel grills. You can look at the ongoing debate re aluminum cookware & Alzheimers and find potential adverse health risks in almost anything if you want. For that matter, the very act of eating food grilled over charcoal 3-4 times a week carries enough health implications of it's own. As far as the charcoal basket goes, it is incredibly efficient. I have done 24 hour cooks with one load of lump. Sure, after the cook, there are a few small pieces on the bottom of the grill, but not very much at all. The top damper works really well, with just a spin you can close it all the way down. The large coarse threads make very small turns of the damper affect airflow considerably, and the small stainless tabs make fine adjustments easy. This is my first ceramic cooker, so I can't compare it to any others. What I can say is that the KK is a beautifully designed and manufactured piece of cooking equipment. Woodie B.
  10. Ok, I get labradoodle, but spoodle? Springer spaniel/poodle? And I'm assuming the lab mix must be with a standard poodle. A lab/toy poodle mix conjures up images I'd rather not contemplate
  11. I dunno, seems like the heat being radiated by the dome of a well heat-soaked KK would make a rotis kind of redundant. If I'm going to add a gadget, it'll be a Guru first. But I'm going to do a few more low & slow cooks to see if they all go as well as the first one. I really don't mind going to bed late & getting up early. When I'm on my two week hitch at work, my sleep schedule is extremely erratic. For instance, I got to bed at about 5:00 this morning, and am up at 8:00 because we're moving the rig today. Sometime this afternoon I'll get a couple hour nap. In between is a lot of fresh ground, fresh brewed STRONG coffee.
  12. Well, right now we're running almost 2-1 with 7 votes in for the Guru or similar. But like Porkchop & Curly, I really enjoy the "analog" nature of cruising by the KK, checking the temp, maybe making a minute adjustment, then getting another beer. Right now I think I'll stay with manual control, but who knows, some day another gadget might be fun. Keep em' coming!
  13. Nice looking ribs and nice looking KK, Paul. Did the smell go away?
  14. Just curious. Although I had great success with the first overnight cook on my KK without using a temp control device like the BBQGuru, Stoker, et al, their popularity with the many "seasoned" cooks on this forum makes me wonder if I'm missing out by not having one. So I'd like a show of hands and opinions. How many people use them, and why. Have you had a bad experience doing a low & slow on a KK without one? Fire go out, temp overshoot? Let's hear it. Thanks, Woodie
  15. Can't say that I noticed any unusual smell on my first cook. Come to think of it, I fired it up for a bit just to see how it worked, without cooking on it the first time. But didn't notice any plastic smell that I can recall. Maybe the cosmetic coating applied to the inside, manufacturing oils, etc. I bet it goes away before the first cook is done.
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