GregR

Re: Tiny Stoker wireless gateway Thanks for the reply. You say "pretty reliable." Have you had issues with dropped connections or other issues?

Re: Tiny Stoker wireless gateway Has anyone used a powerline adapter like http://www.amazon.com/Netgear-85Mbps-Powerline-Network-Adapter/dp/B001AZUTCS/ref=dp_cp_ob_e_title_1 with a Stoker? Looks like it could be a simple (admittedly more expensive) alternative to this wireless solution. My cooker is quite a distance away from my wireless router and I'm concerned the signal won't reach. Greg

Great idea!!

nine slabs This is the Southern Steamers rib rack. http://www.southernsteamers.com/rib-racks.htm#RibRacks

Damn, that looks nice...

Like Jeff, I bent the food probe a bit allowing it to pass through the sleeve. However, I usually just run the food probe wire over the lip so that I can remove the meat from the grill without first removing the probe. I prefer to remove the probe from the meat after it has rested.

Are the side tables generally available now?

I, too, have seen large differences between the dome temp and grate-level pit probe on low and slow cooks, early in the cook. The temps seem to converge as the cook progresses, suggesting that the proximity of the pit probe to the cold meat is the issue.

I'm sure there of those that would make the same argument about spending $3000 on a grill (KK) when they can't imaginge food being enough better than they get from their Weber Kettle to justify the price. Don't get me wrong, I own a KK, but I'm just sayin'...

There is a "review" link on that page to user reviews and there is a discussion addressing just that point. I copied the relevent entries below (to be read in reverse order). I think I would marinade the pork in the citrus mixture. Marindae 04/02/2008 at 01:44pm User: Alicia from Allison Park, PA User Rating: To the previous reviewer, I would guess that you use the citrux mixture with the olive oil for the marinade. I think that because it later says "Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes..." So the basting sauce and marinade is the same thing. I would combine the reduced juices with the olive oil and oregano. Good Question about the marinade 02/10/2008 at 05:52pm User: Marcia from Aledo, TX User Rating: I'd like t know too! Did you marinate the port in the citrus or just glaze the roast with it? What about the marinade? 01/31/2008 at 02:28am User: Anonymous User Rating: This sounds like a delicious recipe, but I am a bit confused. Is the 2 cups of citrus marinade only used to baste the pork for the last 30 min of cooking? Not as the 4 to 24 hr. marinade? I seem to read the recipe as marinating the pork in just olive oil and oregano? Is this correct?

Here's a Bobby Flay recipe for mojo pork shoulder, cooked at 375 to a temp of 150 and sliced, but seems like it could be easily adapted to low and slow pulled pork on the KK. http://www.foodnetwork.com/recipes/bobb ... index.html

I've been thinking about doing a whole pork butt marinated in - and maybe injected with - mojo, cooked low and slow for pulled pork. Has anyone tried this?

What cut of meat is that? A pork loin? Looks great!

Your porcine humor and wisdom has been missed. Greg (U of I alumnus, incidentally)

Count 'em, nine slabs Unable to wait for the much anticipated KK rib rack to become available (I had a rib cook for 8 couples a couple of weeks ago), I pulled the trigger on the rack from Southern Steamers. As these photos demonstrate, nine slabs of baby backs fit just fine.