tcoliver

Eternity

I don't see a power cord, does this thing run on batteries?

Never thought of that, I got lasik many years ago and haven't seen a doctor since. May need to set up a visit.

Thats one sharp knife!!

I will be at my lake property cooking on my Weber for the 4th This will have to do for my 4th of July cook. Waiting on the wife to get home, can't believe a pedicure is keeping me from enjoying this yummy meal. Women!

Yes, and if you get the chance go take a look at one first hand. Hopefully there is someone close to you that has one. They are much more impressive in person.

Sorry Ses, not offended at all, this is a light hearted group over here and we rib each other a lot (pun intended). I always forget to use the emoticons . To answer your question without being a smart ass, yes, that is probably the biggest benefit of using ceramic cookers and the KK is the best ceramic cooker out there (in my opinion) and therefore has the best moisture retention properties I have found in any cooker. Everything I have cooked comes out VERY moist. Even when heat may get away from you, its very difficult to ruin a piece of meat. mguerra has stated the scientific reason why very well.

Is this a trick question??

People who now own Webers may be attracted to it!

Hmm...not sure I even want to know what your talking about. Mine seems to be working just fine, maybe i'll do some fine tuning in the future. I do think I get better reception with the wire straight. Thanks for the help.

That is freekin beautiful, just saw this, got up from the couch and viola after 30 mins I have new range on my redichek. Never was a huge problem but now it reached to the couch that I frequent. Very easy to do (even after a few beers). Didn't mess anything up. Thanks for the info. Question...Should you keep the wire straight or coil it up????

Wow, that grill looks sweet. Good choice!!

You can use the food to lure in would be "movers". You will certainly get the attention of neighbors once you fire it up and the smoke and smell wallows out. Good luck.

Yeah, heck with the patients just run home to get your toy, they can wait in the waiting room err reception room!!

I do believe the side tables are now available. Check with Dennis for pricing and availability.

Yes, before I really had nowhere to put down the plates with the items I was cooking. Now I have more than enough room. Very nice.

True to his word Dennis sent me my side tables and they were definitely worth the wait. Impeccable craftsmanship as would be expected from Dennis. Needless to say I love them.

Bump, Is anyone in the Atlanta area interested?? Need to stock up for the summer. I'm down to 2 boxes.

Congratulations, let me know when you are going to be in Georgia!!

I would suggest you get the stock burner and use it for a while. I use mine all the time and I've never had any problems with it. I did add an adjustable regulator 0-30psi(I think) and can get to temps in the 500 deg. range with just the gas and I only have it turned to the half way point, never tried all the way, may be able to get to 1,000 deg. but I have no need for that. With gas and charcoal you can definately get to 1,000 deg. however it may be a bit dangerouse due to flashbacks. I don't think it will hurt the grill just maybe some eyelashes and other facial hair.

dwr435 wrote: Is moisture retention the same/worse/better than the other ceramic grills? It is very difficult to measure this but what I can say is that the KK is the only ceramic grill with a dual composition body, ceramic outer surfaces with insulated center. It is also the only ceramic grill with an interlocking lip between top and base. These upgrades should definitely provide a superior result. dwr435 wrote: Are ceramic cookers banned from BBQ comps? I have not seen any on tv coverage of comps other than eggs at eggfest? They are definitely not banned. I used to know a team who used POSK's in most major competitions, traveled all over the country and were quite successful. Their names were Dave and Kim. They no longer do it because of an unscrupulous sponsor but they certainly aren't banned.

Well actually that is how we have been cooking it. Do you get a real hard grind on the edge of the bacon, especially when it cools off a bit?

How do you typically prepare your fresh bacon?

Wow, we had a pig butchered and I have tons of bacon and sausage that we are struggling to do anything with. This is fresh pork bacon not cured so most people don't like it as well. This looks like the perfect recipe to try.

I do just about everything indirect except steaks. Family doesn't like much that is crispy or chared even the slightest bit.