Fetzervalve

BK, I wouldn't bother with any fire that is not under food, unless you are just wanting to have some fun. If you are going to do a low and slow without the Guru, I would pay some attention to the lump sorting/stacking (big pieces first, then medium filling in with the small). When you have a Guru, you can pretty much just dump and go (I do anyway)

Don't trace too far back, you may find you are related to Curly!

So why the shine?? It looks like coal.

Yo _Handler - welcome to da 'hood. Maybe you should PM some of your buddies over there and let them know about us... the more the merrier! BTW - are you related the_piddler?? Well you can understand my confusion, with the same first name ( the_ ) and all.

Whiz, Why is the Kingsford lump so shiny? The Mrs. brought home a bag recently, seems fine, just looks so different than the Royal Oak I have been using. Tanks a rot!

Re: Cockatoo Welcome Mctoo---------- That was my path, but insert at the beginning the desire for a really nice tin gasser to upgrade from my Weber Genesis.... REALLY glad I found my way here!

Re: plastic smell Brett, Welcome to the club! You should have a thermometer on it's way to you, it's included in with your purchase but ships from the USA. BTW, get that camera out and prepare to prove everything! We need pictures!!!

I had to laugh last weekend, I was trying to use my old tube of some kind of roof flashing caulk. I struggled to get the cured plug from the caulk tube snout, when I succeeded, what do you think I had? Yep, a perfectly sized black Polder port plug. I'm still committed to take the 2 I ordered, and now I have another in reserve!

I have mine on the table and set my heat deflector on it when it's hot.... works like a champ!

Who me? I'm a few miles from my KK, I flipped a coin and you lost, mostly be proximity. I could get back to you...... You have your grill in the garage??

I have all the grills, just no tape measure.. hehe I'm all about full disclosure - well, not really. Yea baby, the sear grill sits nicely ON the firebox, (the legs sit on the flat perimeter of the box not actually in it). I usually use it that way. I have inverted it a couple of times for that ultra-close encounter, but I seem to prefer a little more margin for error that I get with the long legs down. (love those long legs... )

You can add 3 more distances if you consider the sear grill in both orientations (long legs down/short legs down) on the lower grill and short legs down on the upper. Much flexibility, probably not really necessary with great temp control, but available just the same!! Oh yea, I don't think sear grill with long legs down sitting the firebox has been measured.......

I hadn't considered the small load factor I pretty much always fill the firebox regardless of what I'm cooking, never what to run out of fuel - that used to happen with the gasser.

That could be a problem, I usually grab the basket handles and give a couple of shakes before lighting, that usually causes most of the loose ash to fall through.

That proves it, look at woodies 350 settings compared to mine......... BTW, FYI I typically use Royal Oak lump.

Paul, I'm gonna say NO. My KK would be over 1000 degrees at most of those settings. I get 350 with the bottom full open (just the dial - door slid in tight) and the top hat open 1/4 (from fully closed). If you start opening the top damper it starts jumping quickly! It's certainly best to error on the low side, you can always increase the temp easier than get it down once you have overshot. You'll be fine!

I have one! It arrived in the mail....it was part of my grill package purchase, back about 10 months ago (in the stone age!). I don't have a 3/8" grill, so I can't answer that question.

Re: Building New Deck......plank spacing question Make sure you check the specs on your framing lumber, watch your span per the dimension of joist and spacing. I certainly wouldn't go over 16" centers and may want to consider 12". This is a substantial dead load on a very small footprint, build accordingly, then enjoy!

Quite nicely, thank you. I don't usually remove ash to the point where polish and wax are required. I'm sure you could find someone to mod it to your specs. BTW if you've ever had your ash scraped, you know how that feels.

Re: Chile Grill Wadda ya use it on Chile? In other words, welcome to the group and waddaya cook on?

Don't make your own, Dennis has these......

I would say that the claim "almost silent" would carry a lot of weight with me. My only experience with a roti, is from my childhood and I will never forget the awful whining nasty sound that came from dad's roti motor.... that memory has kept me from buying one up to now (and the $$ ) The only thing that comes close to being as annoying has to be an ice cream freezer! However, when I was a young'n, we only had a hand crank freezer.

G (street speak for DJ), why change the rotational speed? I can't seem to grasp why you would need to change the speed? I know, the more knobs and switches the better right?

Good stuff Woodie, great picture also. Note to Dennis - get that picture up on the front page! Who wouldn't want one after looking at that?!?!

Another nice one DJ. I'll take one.... in copper or stainless. Check is in the mail...... you can use my 500 Polder plugs as packing material.