cruzmisl

The AC/DC motor is good for 30lbs. The AC motor is good for 50lbs.

Me Likey!

Yes, both go through without a problem.

Lesson learned: buy a BBQ Guru and sleep like a baby. Works for me

I don't mind a bit of smoke but would like to keep it down. Smoke from grease and butter doesn't taste like hickory

Yeah that may work but the big one was all I had. Either way it was tasty

Here they are. I rubbed the bird under the skin with unsalted butter, rosemary, garlic and salt and pepper. The bird was very juicy and the skin was tasty. I cooked it at 400 but think next time I'll up the temp to 475 in hopes of trying to get a crisper skin. MY only question is how do I reduce the amount of smoke produced by the juices dripping? I tried no pan and it was smoky, I tried the pan which didn't really help. I was going to put water in the pan but was afraid it would steam the bird and give me rubbery skin. Any ideas or is that par for the course? Thanks, Joe

6" and proud

I'll post about my rotisserie anyway. I got the parts from Tony and although some parts were cut too short and the bracket didn't fit I have a friend who is a great welder. He got some stainless stock and lengthened what needed to be longer and also modified the bracket so it would work properly. It doesn't look good but it works until the new parts arrive. Tomorrow........ a chicken. Video here picture

I used a #45 and it seems to work well. Thanks for the help. Joe

I got my burner today and curious if anyone knows the correct drill size for natural gas. Thanks, Joe

Awesome pictures. Looks like the set of Lord of the Rings Joe

Another option is to use 1 sheet of newspaper and spray it a bit with cooking spray or drizzle with oil. The oil has to burn before the paper does and it too works well. My preference is to use my blowtorch. HOld it on the coals for 10 seconds in a few areas around the lump and 10 minutes later I'm good to go.

Is that a stump or what? I thought mine was big...........at least for a commercial bag of lump it is.

or should I say log of lump? Picture says it all. I took a pic on the grill for reference

Thanks for the compliment. Amazon recently had a good deal on refub Kitchen aid mixers. May want to take a look there.

Hi All, Decided to try some bread today. This is the same recipe I posted before (Italian loaf) but it's a different shape. I figured a boule would have a better chance of cooking evenly. Anyway all went well but I would spritz the loaf with water before I put it in the cooker. This will allow the loaf to expand and will maximize "modo spring" (I just trademarked that phrase ) I tried a pan with water but it doesn't stay in the cooker like it does in a sealed oven. Anyway here is a pic. I'll let you know how it tasted once it cools. For comparison the same recipe done in my oven

The other end is threaded and the inside is not chamfered to accept the guru. Trust me if there were an easier way I would have done it. My pic above shows the tube with the threads already cut off.

Well, I decided to cut mine down to a reasonable size. I like this option because it still has the snap ring in place to prevent it from being pushed in too far. It started as a 4.5" bulkhead and I cut the threads off and cut a new groove for the snap ring that keeps the bulkhead exposure to 1". Before After

I'll try this weekend and see how I make out.

Another alternative is to remove the snap ring and push it in as far as you want it to go.

Just use the longer bulkhead tube. It works fine and it is an uber tight fit with no silicone or filing necessary. I've used mine a number of times with no issues.

12hrs later only 5 more degrees to go. The smaller of the 2 has already been pulled

Putting on some pork shoulder at 11:00pm so it's ready for noon tomorrow. We're having a party at work and I'm bringing the pulled pork and another guy is bringing his world famous bear meat chili. I'n not sure about the chili but I know my pork will be yummy. More pics to follow.

Re: Brisket temp and duration I removed the membrane from the side ribs and seasoned them the night before. They were on for about 7hrs@250 and man were they perfect. The brisket was 7lbs and took a bit longer. I left that on for 9hrs@250 and removed it at 185. Hope this helps. I'm doing a pork shoulder on Wednesday for the guys at work so more pics to follow