rorkin

Better yet .. sit on the lid through the whole cook to keep it closed.. Inhale deeply.. Maybe Tony has a spare latch he can shoot off to you right away. Send a PM to tcoliver

Enjoy the holiday and of course the food

I don't know what thread to place this in but .. I replaced a broken fan on my Guru and had to order 4 to make a shipping min. Cost me 9.65 ea delivered. If anyone needs or wants a spare, I will send one at cost plus shipping. PM me if you want one. Rory

OK DJ lets do this right.. How about 2 modules.. One that is the tilt switch and some kind of r/c transmitter and another module which interfaces with the Guru that turns on and off.. With a receiver .. This set up needs to be wireless

There should be a 19mm (i think) wrench included with the KK.. There is a big nut retaining the lid spring which needs to be taken up to increase the spring tension and hold the top open... It is sop to have to adjust that upon arrival

Way cool but won't it turn green like a copper gutter

Hummus is delicious......Waiting for the gyros

Not to be a BBQ heretic but I wonder just how much difference in taste or texture a 10 degree increase in temperature in the last few hours of a long cook can make.. Dryness is at that point a function of air flow and since the guru or equivalent keeps the air flow to minimum. Perhaps the 10 degrees yields a distinction without a difference

Not faraway (by boat) here on Tilghman Island, Md

I was thinking more like this.. Probably hard to visualize.. Figure a piece of ss hex stock .. Weld about 3 aprox 4" rods bent to about a 30 degree angle to each face down the length of the stock.. making fingers with a closed loop toward the outside.. (stay with me guys).. Then a skewer can go through a couple of ribs just behind the loop of the rods , holding the ribs in the rack.. Voila.. Probably with some thought can be made simpler with less welding in small areas..

since ribs can come in all lengths and widths.. the slot idea can work if the rack is secured wit a skewer passing down through several ribs.. I wonder if the rotisserie will add much to the rib experience . How would you add finishing glaze in stacked rotating rack.. Interesting design problem..

RE: Guru Plug.. The refractory plug is soft and chips out.. It is a plug but does not seem to "pop" out in one piece. Use a Philips head screw driver and tap/ chip away from the outside in.. I don't think the drilling is necessary but cant hurt. You can pretty easily drive the screw driver through the plug. This worked fine for me

No they are loading slowly.. It is the server.. Last week it was down entirely for a day or 2

Anyone out there have any idea on start date for new web site.. Price list for parts & accessories.. etc ??

That would make sense if Dennis plans to continue selling the meat hanger as an accessory. The grate is meat hanger ready

Yes that is where the meat hanger bracket goes.. It ia kind of a half oval piece of stainless rod each end of which goes into the holes at the side of the grate. The hanger then attaches to the center point of the rod and hangs down into the pit.

I would like to know as well.. I find the type that has a knurled knob (if ya know what I mean ) at the top , always seem to loosen therefore allowing the center grinding surface to drop, thereby causing the pepper to become coarse. Of course this is touted as a "feature" since it allows adjustment of pepper size.. Guy who named that a feature must have worked for Microsoft

I have mine exactly as you describe.. I think it is great because you are somewhat out of the weather. Where I live it is usually windy enough that I never gave any thought to soot in the roof.

It passed out from too much turkey

I found that it does not fit the KK unless you get a wrench/pliers and screw it all the way in

Fetzervalve.. I did notice it shortly after I started. Perhaps it is that short time or water that has somehow condensed after period when not used. It has to be condensing from somewhere as I don't add water

Well there seems to be a consensus that the fan failure is coincidental.. I can live with that. If that is the case than the water doesnt matter. If it is not condensation in the tube then how is the water getting there if the inducer tube protrudes into the body 1/2" ?? It must be condensation on the inside of the KK somehow running down the side and around the lip of the inducer tube... That seems improbable. It may be getting to the space between the inducer tube and the inner diameter of the guru port which is a sloppy fit which I glued/sealed with silicone to hold in the inducer tube. A mystery. Rory

Could easily be..Its not the first time I saw the liquid. Good to know I am not the only one .. I figure to turn the Guru so the fan part is up..

It is above the floor and it does project in about 1/2".. has happined a couple of times. It happined when weather was warmer also.. Don't know about hot. Could moisture be condensing on the inner wall behind the fire box and running down ? Unlikely ..That would seem to be the only way in unless it is moisture condensing on the inducer tube itself. Constantly cooled tube with fresh air in warm environment of cooker.. Hmm. The more I think about it , I bet it is humid cool input air on a humid day. It cant drain into cooker because of tilt of inducer tube.. You might want to look at that angle .

Hmmm -- Excellent point.. I just looked at mine.. I used a relatively short tube I had from another other cooker so that it does not project outside the cooker.. On the inside however it does project in about 1/2". It does have the slight angle to the outside though.. There is no way I can change that. It is a mystery.. The liquid does have a brown/gold cast to it though.