rorkin

Sent you a PM

Yes it is sold.. As to price I did make some concession to the distance it had to be shipped but got a very fair price,

As to exact price.. that would be up to the guy who bought it to disclose.

If he sees this and responds it is up to him

Unfortunately it is a multi story coop building and local regs prohibit even on outside balconies

Thanks.. Very sorry to see it go

Have about a 10 year old green tile Komodo .. Bought from Dennis back when he started.. Has Guru port . Rotisserie Basket and drive.

One leg inside heat shield  broken off but irrelevant as I just stand the heat shield half on it where it is broken.. No issue.

Cooks perfectly.. Located Tilghman,Md. Moving and no where to put it

Asking $1,800 your pick up

PM ,email or respond in thread

Re: On the Fence...Need Advice!

I use it for low and slow and an a steak sear and dwell from time to time, Plan to use it for pizza.All I can say is that I would do it again.

Cost and value are two different things. There is plenty of championship barbeque that is cooked on setups a lot cheaper as well as a lot more expensive.. BUT you wont find another one that looks as good as this one. If you want a piece of art that can grill and Q.. Then for me.. There is the value

P.S. It does not take any longer to get charcoal up to temperature in the KK than any other grill short of a Gas grill

If you use a chimney, you can get a roaring fire in about 15 min

Re: My Steak Technique

Tried this tonight.. Beef came out perfectly.. I kept the salt on for 40 Min and felt that it was still too salty..

Don't know how it affected tenderness.. It could have as I used a sirloin.

Don't know if I would do the salt part again

Re: Whatcha think? OTB Shaped Heat Deflector

ah !1 I had not seen that one

Re: Whatcha think? OTB Shaped Heat Deflector

???? Yes .. I was agreeing with its superiority to the round one. don't understand your question

Re: Whatcha think? OTB Shaped Heat Deflector

Yes on the heat deflector as I find when I cook a full load of ribs, I have to be careful about burning around the edges .More form fitting deflector might help that.. As to the baking stone.. Depends on what you make but people make round pizza and bread so I think the extra real estate would go unused except for perhaps a bunch of small items being baked.. FWIW

Re: Rough draft of the Roti Drip pan

Why not water ??

Re: Rough draft of the Roti Drip pan

I've never liked the coals under the drip tray. The heat is so intense that it burned the fat beyond the smoke point and tainted the flavor of the meat. The smoke point of chicken fat is only 375f but thats not high enough to get a crisp skin. I like my homemade option that was hacked together using Weber stuff and some old stainless. I use disposable aluminum trays which makes it easy to clean and the coals are off to the side. This gives me the ability to get high temps to crisp the skin and avoid burning the fat. Just another option.......

Agree on the fat burning issue.. I even place small spacers under the drip pan even with the heat deflector in place to get it off of the hot surface.

Re: Has anyone tried a salt crusted prime rib ??

Apology appreciated but Not necesassary.. We are all on the same team here

Happy holiday to all

Re: Has anyone tried a salt crusted prime rib ??

Was not meant as a shot at you

Re: Has anyone tried a salt crusted prime rib ??

People on this site I found seem to give it rave reviews.. ONly mention of salt is that you cant use the drippings because of salt. I suspect when properly done.. The crust simply holds in moisture and does not overly salt the meat.

http://allrecipes.com/Recipe/rock-salt- ... etail.aspx

Re: Has anyone tried a salt crusted prime rib ??

Yeah I kind of thought that too but wanted to see if anyone had experience with the technique

Saw this show "Chuck's Day Off " On food network which featured a totally encrusted prime rib encased in a flour and salt mixture. Does not sound like it is for the KK but wondered if anyone had tried something like this.

http://www.foodnetwork.ca/ontv/shows/Ch ... eid=229156

Re: Do I buy a Guru or Stoker? And why... Please vote/comm

Actually I really don't fool with the damper on the guru fan much .. What it tends to do is change the temp cycle range . But with the Guru, I find that it takes a top setting that is virtually closed.. Perhaps 1/8 of a turn to achieve a 225 cook.. You can run it up from there with the guru temp setting but unless you also adjust the Top damper a little you will never get it up to 350. Of course this on my KK which is a Gen 1 and is probably not as tight as newer ones. But if I had it set to 250 and the temp started to creep up I would be surprised if I could bring it down just using the remote control. I use the procom 4

I think the principles of operation on the Stoker and Guru are the same. Heat too low.. fan on.. Heat to high .. fan off.. THe guru actually pulses the fan and lengthens or shortens the fan time..

That being said.. Once adjusted I have done overnight cooks (much like being away).. with the temp holding 5-6 degree range. Just start with enough charcoal

Re: Do I buy a Guru or Stoker? And why... Please vote/comm

Just remember that there is a large thermal mass in a KK and just lowering the set point on the control device has a very long cool down lag. While I have never left for hours at a time I have found with a guru that if I want to really change a temperature it takes some hands on the top damper.. Perhaps someone else has run a cook remotely can comment. I just think it sounds better on paper perhaps than in practice.. But that is just me, and I do not have a stoker just the wireless remote control Guru

Re: Do I buy a Guru or Stoker? And why... Please vote/comm

What I have found with the Guru is that it in fact just teaches you how to set up the KK manualy.

By that I mean , when you set it to a temperature, it kind of backs you into a very very low air flow on the top

hat and closed on the bottom.. That is unless you want a much higher temp cook.. After you get an idea of the proper settings, it is pretty much set it and forget it.. I don't see the need for all the remote monotoring if the KK is set right and the Guru is doing its job. Just my opinion

Re: Anyone figured how to double seal foodsaver bags new mod

Maybe try another brand of vacuum sealer................

given the money invested in a new vacuum sealer I would like to make this one work...

Used the previous model for many years.. I don't find this an improvement.. A simple way to override the automatic feature would have solved tis

Re: Anyone figured how to double seal foodsaver bags new mod

on my upright if I want / need a double seal I either push a little further in once the seal starts or seal then remove and start over and when seal starts pull back somewhat; there are about 1.5" to play with above the seal.

I have been working on that but the pull out method seems to stop the process if anything more than very slight

Re: Anyone figured how to double seal foodsaver bags new mod

unfortunatly there is a little flapper inside which needs to be engaged for the machine to start. There is no manual override. This kind of makes all the seals happen at the same place

Re: Anyone figured how to double seal foodsaver bags new mod

Will give it a try.. was trying to do it with the seal only button.. but I think the automatic start feature does not let this happen

Re: Anyone figured how to double seal foodsaver bags new mod

well the 10 year old one gave out and there is not a lot of choice