cruzmisl

Looks really slick. You will love it. Do yourself a favor though and get a cover made for it. John Edwards, a forum member makes them and does awesome work. While the K's are durable, Michigan winters are hell on anything. I'm convinced covering it during the winter months when not in use will prolong the life of the cooker (IMHO). Enjoy!

I'm a bit confused. You try and contact a business owner to get specs for HIS product so that HE can sell more of them and he blows you off???? Frankly, based on the poor service he has given you, as well as other forum members, I wouldn't bother. Joe

Thanks!

Looks good. I had a plan to buy some stainless ball bearings and have my friend weld it to the end of the spring. I think it would be more decorative that way and look "finished". He hates making these though so he'll likely want to punch me in the mouth when I ask him:)

I called guru and the part that is needed is not listed on their website. If you want to order one it's part #800-1001-014. When configuring your system just put that part number in the comments and ask them to include it. It's $15. Thanks, Joe

Grab a magnet, if it sticks its not SS. If it doesn't its stainless.

Hi, Anyone know the diameter of the cylindrical threaded piece that goes on the left side of the EZ Que rotisserie? Thanks, Joe

Hi, I just took delivery of my new cover from John. The cover looks great, service was great and the price was very fair. I think this will make wintering my K much easier. While the K may be "all season", freeze/thaw cycles eventually destroy everything. The cover will keep it dry and looking new for years. Thanks John for the great job! Joe

HI All, I'm wondering if GURU makes a shorter inducer tube or if the bulhead style inducer tube is my only option. I can't remember which one I ordered before. Thanks! Joe

I knew I shouldn't have drank so much last night You're right. It does have the 3/8 size. I just needed to flip it around original post edited

***Edited*** Just an FYI. In case any one wants to order a Grillfloss for their new K, the grill rods are too big for the standard grillfloss. You need to flip it the cleaning attachment around so its on the 3/8" size. IT comes delivered with the 5/16" showing. Works good now though

Thanks for the update. I find if I keep the tubes and rods clean it works better.

Well done! The tequila turkey sounds good!

Hi All, As you know I repaired my cookers latch area with JB Weld. Repair worked great but the JB Weld is grey and the surrounding grout is black. I filled in the remaining depression with black grout but had an idea. I bought some black dye made for epoxy which makes the JB jet black. Should I chip out the grout and fill entirely with the black JB or leave well enough alone? It will surely be harder but wondering if its worth the trouble. I'm just concerned about winter and the freeze thaw cycles popping the grout. Thoughts? Joe

Did some grilling for a few hours tonight. I thought I'd post this pic to illustrate how cool the handle stays. The handle design works really well. Me likey

I just figured that out as I was driving down the road. Thanks!

Hi, I'm curious what the wire thing is that slides into two holes on the bottom of the firebox is for. Thanks, Joe

IT depends on the concentration of the brine. For poultry I use @ quarts of water, a cup of salt and a cup of sugar. If I brined using that concentration of salt it would be way too salty.....

Wow that's a long brine time. I'd treat it like other poultry and stick with 1-2 hours depending on the concentration of your brine and the size of the buzzard.

I have pheasant a few times a year but don't cook it on my modo. Instead I opt for the pan sear method with dried cherries and a wine sauce. I can post the recipe if if that's the route your interested in taking.

"Sand" it with a ball of foil. Should remove most of it.

Thanks! The stainless steel spring is welded to the stainless rod which was then tacked to the door. The spring itself is not welded to the damper to minimize heat transfer. It was actually amazing the handle was cool but the heat emanating from the holes was pretty darn hot. The black paint idea is interesting but it can't be disassembled without grinding and cutting. Having said that, I'm always concerned with painting stuff like this. Every time I do, it peels or chips. Given the harsh conditions I think leaving it raw is best. I'd consider powder coating it but I had the guy redo it once already and I'll be eating the handle if I ask him to redo it again Draft door is shiny because of Barkeepers Friend

The temp was above 1000f before I opened the lid. And the handle is cool I think it matches the look of the cooker once installed. and as a bonus the little knub on the end remains cool too

Well, don't blame the looks on my friend. He only did what I told him to do I got some stainless springs designed for BBQ handles off the net and thought I'd give it a try. The wood is nice but the new firebox heats the hell out of the draft door area. I think it will look pretty good once its installed. Actually, any hunk of stainless looks good to me. The true test is to see if it works. I just got home from work so I'll give it a whirl in the am.

We'll see tomorrow