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I hear you. Maybe I'm just looking for a level of expertise than I'm not seeing. You're absolutely right, though - an hour spent w Aaron Franklin's Youtube channel gave me much more to work with than the entire first season of Project Smoke. Oh well. I've just lit the BBQ for tonight's grilled chicken, so I'm in a pretty relaxed mood here. Roll on 9th June, when the KK hits these shores...

Lost in Translation I sent a link to an Amazon listing to the factory so they understood what I wanted. Told them I wanted a removable tip that was like a bullet with cartridge with the firing end cut off to slip over one end to make a removable pointed tip. The shaft was to be 5/8" 304 Stainless Steel Spit Hexagon or square.. ARGH This is what I got.. I've explained what I really want.. Regardless of what is said, some people always make what they think you want. They made the removable tip so it screwed into the adjustable end which would be a total pain in the ass to use.. Don't worry folks we'll get it perfect this time. New proper version on the way.. With prongs too..

Only if she works for food - LOL Sent from my XT1585 using Tapatalk

Hire @MacKenzie to fly down and take some pics for you??? That woman has skillz!

For some reason, this reminds me of two techniques I saw last year on holiday in Thailand. The resort offered a private in-villa BBQ where they sent three guys and a gas grill to cook us dinner on our patio. I'd guess the senior guy to have been about 70ish, and the young guys claimed their senior taught them this stuff: 1. They heated up the grill and put a single slice of white bread on and toasted it, both sides. Once toasted, they used it as the grill brush to clean the grates, and it worked. 2. After the grill was hot, and just before putting any meat / food on the BBQ, they sliced a medium sized potato in half (length-wise) and rubbed the grates with the exposed potato flesh, which actually seemed to give them a non-stick surface. The toast trick was pretty evident, I've done zero research on the potato technique.

Pompeian Grapeseed Oil Cooking Spay is the absolute best oil spray. . Grapeseed Oil is an oil with a high smoke point temperature so it doesn't burn and taste sour. Not a pump bottle but ....... Inside the bottle the oil is located within a bag with the propellant between the bag and the bottle. You get oil with no propellant. Also has a easy push button so you can get everything from a drop to a stream, to a full spray. . I'll never buy another type of cooking spray. Sent from my XT1585 using Tapatalk

So I'm digging thru the medium-size dog pork ribs in my corner market's freezer and on the very bottom of the stack I find this frozen bag that is 3-5X larger then all the rest of them.. Flip it over and iFarmer John brand.. A first in Bali. They were twice as expensive (no problem) and the use or freeze by date was 6 months ago. I'm thrilled.. Then I read "Minimally Processed" not happy about any processing.. I'm guessing they are probably brined with some undesirable mystery saline solution. " No Artificial Ingredients" There are lots naturally occurring ingredients I don't want to eat. But they are so much bigger than what is on the market... The locals basically fry everything so they want very small, more tender pig meat. Serving size 4oz LOL on what planet? I hope they froze these bad boys 6 months ago.. Rp 182,000 @ Rp 13,400 is $13.58 per kilo or $6.18 Lb 4.728 kilos is 10.4 lbs or 5.2 lbs each but the ribs are very much un-trimmed. These bad boys are exactly twice what I buy the lil' ones for.. I'll happily buy them all day long.

Nothing special here but I did want to run this test. Double batch of dough divided by 2. Also used a different sauce than normal. Next time I'll divide by 3 and tweak the sauce a bit. Also not thrilled with the board the pizza is sitting on, not enough contrast with the pizza dough. . The sauce was too watery. You can see how it mixed in with the shredded mozzarella cheese on the ham and black olives. On the one with green peppers I used a fresh mozzarella cheese ball that I sliced by hand so the watery sauce didn't effect the outcome as much. Sent from my XT1585 using Tapatalk

Sounds like an old Tool Time episode to me!

A complete "what comes with" each model, the table on the store site is a good start, but folks seem to overlook it and the question pops up every six months or so. I would also include what is in the spares kit, mention the ramp to get the KK off the pallet, crowbar, lifting ropes and the KK info itself. Don't take anything for granted, you have put time, effort and cost into it, the more details you give, the better folks can understand the value sight unseen. Also a good comparison between the high cap design vs the standard, why would one choose one over the other. Another question that seems to come up is which size is the right one. Subjective I know, but maybe in addition to grill size, a more visual representation. Create a brisket/chicken/pork butt scale. Something like (Using made up numbers) the main grill on a 23 can hold three 12lb packer cut brisket or eight 8 lb pork butts or fifteen boneless chicken breasts or twenty 5 oz burgers. Something that the more visual learners can more easily identify and recognize the volume. Possibly a turkey and sides scale for the holiday sales! Now, if I can just figure out how to get Dennis to send me one KK in each size and then fund the purchasing of the test proteins, probably should throw a pallet of each type of charcoal so that once the tests are complete the proteins don't go to waste.

I decided to make breakfast using some of the pulled beef. Around the edge of the egg is some melted KK smoked cheddar cheese, much like those cheese tacos I did. Add an espresso. Before the espresso there was a large freshly made fruit/veggie smoothie.

If anybody in the San Francisco Bay Area would like to see a KK up close and personal, give me a shout., and we can arrange something.

Thank you Cookie for that. Heck, I'll go for free if can get a couple of slices of his pizza.

When I want to wash my grill, I put it in a metal hot water heater pan (inexpensive at box stores, figure out how to plug hole) to soak. The absolute best instrument for scrubbing the grates is then a scrubbing pad found in the painting section of a hardware store. Much tougher than any kitchen scrubbie.

To get the temp up quickly, I open the lower vent in the back.

@ckreef - thanks, Buddy. I appreciate the info. I'll break out my measuring tape tomorrow.

I talked to Brad for a while on two different phone calls ....... The simple answer is ...... No he doesn't have the grate sizes. . But for me the main grate size is irrelevant. He needs to know the Sear grate sizes. If it fits on the Sear grate it fits everywhere else. Since Grill Grates come in sections it only took me and Brad a minute or two to figure what pieces would make the correct size. I'm sure that would be true at least up to the 23". Of course it might be a little different for the 32" or 42". Sent from my XT1585 using Tapatalk

@ckreef - great minds do think alike! I've got pizza ready to hit Beauty! here in about 15 minutes. I certainly hope mine turns out even half as nice as those three pizza pies you cooked! Wonderful pies, simply droolicious. Kudos all over ya!

I had my friend help me roll mine off inside the garage this morning.l will 73 in a couple weeks and things just seem to be getting heavier and more heavy,didn't want to take a chance of it getting away from me. Took 2 huge trash cans to hold all the wrapping. Well all happy grilling and have a nice long weekend. Say a prayer for our fallen heroes .

Shoot for 250*. If I'm not paying attention (most days), cook at whatever it settles at between 225* - 300*. Sent from my XT1585 using Tapatalk

250°-275°. Rob

@churchi - over the course of several cooks, I just sweep all the ash to the back of my KKs, especially TheBeast. I can just see me covered in ash if I hit TheBeast with a leaf blower! He'd sit there laughing his top vent off looking at me covered in ash! I'm never in so big a hurry that I've to to supercharge the process.

Three more test pizzas. Just want to make sure I know what I'm doing before the Guru pizza challenge next month ;-l) . Lessons from tonight: . 1) less is definitely more with thin crust pizza. 2) no pepperoni - grease makes a bad picture. 3) take picture at a lower angle to get a better view of the crusts oven spring. . Great pizzas, I just hope I can remember all these lessons. Tonight I ordered a bag of King Arthur Pizza Flour. Will be interesting to see how it works. Sent from my XT1585 using Tapatalk

@Cookie - what I learn from you never ceases to amaze. The toast Rick I've seen, but the potato is entirely new! Thanks. This, I'm going to try this weekend.

I know what you mean, we've all had the 'uh oh, my guests are about to arrive, time to crank it up' moment, but I couldn't come up with every possible response, and I thought that would kind of dilute the data... I guess this poll should be viewed as 'in a perfect world, where you have as much time as you want,' what is your preferred cooking temp.

@Cookie - excellent poll. I wish we had the capability to give multiple responses. Depending on what I need to get done and the timeframe, I may bump up my butt and brisket cooks to 275 if I'm rushed. Normal temp is 225. If I'm really behind the 8 Ball, then I've done 300°, but I'm not a real fan of cooking at that temp.

Just bust it up with a hammer and the crowbar that came with the KK. Be careful not to whack a tile! I had to do this as well before my KK would roll off. If it can be avoided, I wouldn't do the roll-off without help. They are a bit top heavy, 4 hands are better than 2.

Then there was the unexpected dessert, never too full to eat this. Shelled and served with a little melted butter, that's how I like my lobster, I don't want it contaminated with other flavours.

CC what am I.... Chopped liver? LOL I think you need to take these celebrities for what they are worth. SR was doing what we do on the forums in book format well before it was popular. His cooks are inspirational and get your creative ideas flowing. That is how I approach all BBQ these days. I know a lot more than I once did, but have a long way to go, however, with videos like this.... I get ideas and try to incorporate them into my own style and taste profile. Yeah he looks raw a bit, but we also know way more about BBQ now and he appeals to the average joe BBQ guy. He markets his stuff for the weekend griller that really has no knowledge about Q. But watch the videos and think of his methods as an idea to build on. That pork loin is in my future with a few tweaks to make it more bosco friendly