rorkin

I have noticed the last time I used the Cooker , That a small amount of water ran out of the Guru port.. I attribute this to condensation collecting there somehow unless it is juice or grease that has collected somehow.. Dennis It would seem that there is a slight angle on the tube that causes the liquid to drop out. Meanwhile the liquid seems to have run into the fan and shorted it out so that I now have to replace the 4 month old fan (ouch) I was wondering if anyone else has experienced this draining problem ??If so, perhaps the guru port needs a slight downward angle to prevent this. another option is to have the kind of shield on the inside of the tube similar to the one used on a steel firebox.. This secures the inducer tube and prevents anything from running down. The air exits the bottom of the shield. On the other hand, that shield may not work due to the slight curve inside the firebox.. (could use some hi temp silicone to seal..) Just thinking as I type... (bad idea)

I second that.. Excellent resource for general and detailed info

Dude .. If you have to chisel the pulled pork it ain't done yet..

How far do you have to move it ? Over what terrain ? Up steps ?? Is it delivered yet or not.. (could make it easier with tail lift on delivery truck).. Or just put 2 x 4 s through the ropes and go for it If it is too heavy- Top and fire box can come off

I have used one of these Chef's Choice 110 sharpeners for 20 years.. 3 grit diamond stones, self adjusts for proper angle.. Razor sharp and cheap http://www.cutleryandmore.com/details.asp?SKU=698

no-- UPS Motor Freight.. UPS bought out overnight trucking.. They are as bad as the CIA.. THey are into everything

Could be worse.. UPS called and said they dropped and destroyed my first one..

How about both ??? a couple of ss s hooks that fit on the towel rack for the option of hanging tools as well, unless you are planning fixed hooks as well

Thats great. Dennis you are the best !!!!

I did the same.. worked fine.. More like chipped out

yup.. thanks..

What are the aproximate dimensions for us metric challenged people

My limited (one try) experience with chuck roll found that with such a big piece of meat.. those last 15 degrees may take quite a while.. I actually had to add charcoal after starting out with a full basket.. If you find that to be the case.. don't be afraid to fill er up.. I was a little light and for some reason the meat temp went backwards with KK temp reasonably steady. It was frustrating and given the amount of time , I was concerned about dryness. I took it off at a lower temp.. It was far from dry but could have been a little more tender.. Interestingly enough, I used the same mustard slather and rub.. Quite a coincidence. Waiting for full report. R

What did you do as far as seasoning ??

A little off topic but what ever happined to the screen for the bottom damper to prevent hot coals from rolling out.. So far this problem has started a real life fire --documented here I think it should move to the top of the availability list. Once again.. if it is available it is a secret on how to get.

I would be very interested in at what temp or temps it plateaus at and for how long..What finish temp are you shooting for ? Do you plan to foil at any time. ? Inquiring minds Would love to be cooking today but 25mph winds and prediction of 2-3" of rain kind of "dampen" things.. Just not a true Q die hard I guess

yes I would really be interested in the details of the cook as well

No poldor plugs on mine either but I don't know if it really has all that much effect on temp.. It could be easily plugged during use..

There is a piece that rotates. The shaft from the basket fits into the inboard side and the shaft for the motor fits the outboard side.. It does not however seem to be drilled through .

Since you like both.. Consider the background colors in the area where it will be used.. Maybe that will make the difference. One color may stand out or blend more to your liking. Failing that .. do what all us heads of households do.. Go with the wife's choice

Did you have the top down or open.. How long did it take to cook ??

Yes I have been .. It does do the job but one permanant area would be an improvement in my opinion.. Either way I am still eatin good..

Short term fix.. I place an aluminum (disposable) pan under the area by the ash door.. Add a little water.. Water holds pan down in wind and quenches the embers that fall out.

1 The site really needs simple way to order accesories/upgrades/parts. Even if it is a link to an e-mail address.. All these neat items require a back and forth for pricing/payment --round and round. There is no way to know if stock exists or how long for delivery. 2. How about a seperate area for announcements of all kinds and sticky posts. otherwise one is constantly reviewing all topics, things get missed.. 3. Please consider all above constructive criticism

Weighing in as the guy who spent the last 35 years selling steel and expanded metal, we never used the expanded metal for fire grates as it warped immediately from the heat.. I suspect that the temps at that level are not all that hot thoiugh. I bet you will find that it is cheaper to laser cut a perforated plate for the application.. Expande metal is very expensive . Then you have to fool around shearing it to size and mounting it to a ridgid frame .. Try a piece of SS sheet.. Perhaps a little bit on the heavier gague size.. can do the air holes and mounting holes as well as perimiter cut at the same time.. Then the only other labor required is tacking on a handle.. The handle may not even be required if a couple of finger holes would allow turning it on a diagonal inserting from the front then pulling forward over the tubes.. Maybe cumbersome but a template would answer that question.. Rory