Fetzervalve

Re: Hmm INDEED! I fill it full enough that the heat deflector sometimes is resting on lump, like Sanny, I too had an early morning reload in the past, never again!

I think you would be fine with a couple of inches on either side. The heat at widest part is not too high. Zero clearance would likely be fine, but perhaps not prudent.

I had an apple (sliced) an onion (quartered) and some spices inside, so not much mass inside. The last 2 times I didn't put anything inside. I didn't use the Guru, I have a good handle on the settings for the 300's and it saves some set up time. I also put my Polder probe in the breast and when it was up to temp (I set the alarm to 158) I verified (breast and thigh) with the Thermapen and it was in the low 160's, I count on a 10 degree rise during the rest - so I pulled it. You certainly don't need any accessory liquids for moisture purposes, don't be afraid to try again. Do the brine, leave the cavity mostly empty and you should be golden!

That settles it! One of us has joined the wrong club....... and I think it's me. Great place, but you'll never know how great it is to BBQ in a snow or ice storm, and that, is truly a tragedy!!

Amp, the pan you see was only for the trip inside. I had a deep drip pan, however, it was on the lower grill with the fowl on the main grill. After your pan has come up to temp it should be re-radiating the same temp it is getting from the heat deflector. I don't understand how you could have had the trouble you describe. I also pulled it at 163 degree breast temp, I don't know how long it would take to get to the temps you were shooting for.

Wow, 5 hours on a 15.5lb bird and it's not jerky?!? I did a 17# in just over 4 hours @ 320 - 330 . I used all same methods you used, deflector and LARGE drip pan (on lower grill) bird in rack on mail grill. The bird was out of the fridge with the breast iced for approx 1/2 hour. Here's the pic: 15~ish hour brine, no dry time, just rinsed and iced the breast. I fired and stabilized about an hour before. Sanny, figure 10-12 mins a pound when brined.

Nice Joe, Toss that thin tin gasser over in the weeds shoot that picture again -- it would be a SWEET one for Dennis to put on the website!!

Re: Next try I usually have the stone on the whole time -(from fire up), and heat soak the works for 30 to 45 mins. At temps around 700 you can cook a perfect product (top and bottom) in around 5 mins. Recovery in that temp area is also as fast as I can carry it inside and load the peel with the next one. *(I am using a Fibrament stone)

Re: Next try How long did you heat soak? I suspect that's your problem. Try some corn meal on the cardboard or parchment paper - works wonders, just slide the paper and pie onto the stone. If you prefer after a minute or two you can yank the paper out from under the pizza, but no problem just leaving it for the duration, makes it easy to remove also.

TK, Can't speak for Dennis, but I'll say yes - you need to use the deflector, otherwise the bottom will burn before the top of the pie gets done.

Re: Felix is home

Re: Guru damper settings I could use some insight on the ProCom, could you send me yours?

Re: Thanks Fetzervalve. :glasses5:I was, I've been outed now I understand how Valerie Plame felt.

Re: Thanks Fetzervalve. Awww shucks.. You are very welcome, just trying to pay it forward.... Now go forth and save a a few!

Joe, Tell them what you are putting it on, they have an inducer tube for the side of the cooker, after that, a 10cfm fan and whatever controller you want. Most get the competitor, but a few have the ProCom (read big $$), both get the job done, the ProCom gives you wireless control. Oh yea, they just intro'd a new model (DigiQ II) that's real cool, I'd get it or the ProCom if I had the dough. BTW, don't think of it as cheating, it's insurance and peace of mind! I'm not a purist like Porkchop, besides I like to sleep. If someone starts giving me free meat I might be more inclined go manual, until then, it's Guru city for me! Just for the record, I have gone Guru free a couple of low and slows.... great food no doubt, but I prefer automation.

Re: EZ Que ?

Re: Pizza stone.. The ceramic disk you received with your Supreme works well as both a heat deflector and pizza stone.. Give it a go.. Dennis If you use it as a pizza stone you will want to use something else as a heat deflector. Seems that if you have the stone exposed directly to the heat source the crust will tend to burn before the top gets done.

Actually, that one is for the remote thermometer probe. The Guru is the big hole on near the bottom of the base Doh, but of course, so I don't read so well.... or is that why my Guru doesn't fit too well?

Man what you talking about? That is the fine china! BTW, the shrimp and grits didn't know the difference; plus it tasted the same. -=Jasen=- I know that, but don't we have a food photographer around here, or was that the sound of him throwing himself off a bridge...

Re: Newbies to cookers Yes, it's the dome temp thermometer. You will probably want to get a remote thermometer to measure meat temp while the lid is down. (probe in meat and temp display on outside of grill) We can discuss that more later. That is for either a BBQ Guru or Stoker, automated temp control for your KK. Most would use the lower grill and build a real hot fire, sear the steak on each side for 90 seconds to a couple of mins, then close down everything and let is dwell for 5 mins of so to desired doneness. >>>> be careful when doing this - beware of flashback. Do a search on flashback to get some info on preventing it - it happens when you have a hot fire (above 350 or so) take away all the oxygen, then open the lid (reintroducing oxygen). I'm not sure what "ring" you are referring to, if it is a stainless circle with 3 rings on it, about 12" diameter, that is what ya call a small load ring (small load of charcoal). I use mine to hold hot things off the table, I don't use it inside the grill and I don't think they are included with a cooker anymore...

Re: Pizza stone.. Correcto, look at a Fibrament stone, don't bother with the version they promote for a grill (with a flame shield) just use your heat deflector on the lump basket and you are all set!

I especially like the china... Was it your turn to do the dishes?

Indeed, bring on the questions. Sometimes we can even answer them and it make us feel smart. BTW, welcome to the club!

Fortunately for me (not so much for you) I don't have a K, otherwise this would have been settled looong ago. Who are we waiting for? CURLY???

BZZZZT - wrong It's no Grill Floss, but it does make a real nice ash scraper!!