Fetzervalve

That's it - turn in your KK. We will re-allocate it to someone who will put it to use. I'll bet DJ has burned 60 pounds in the last week or so.... but he does need to catch his butt up to what his mouth has been promising for the last 9 months!! I buy 4 to 6 bags at a time and I'm probably on my 4th or 5th load. I know I don't Q as often as some, but I dooo like to do the pizza (high fuel use) Close, almost 40 lbs!!! Will surpass that this weekend! -=Jasen=- Dat's my boy!

That's it - turn in your KK. We will re-allocate it to someone who will put it to use. I'll bet DJ has burned 60 pounds in the last week or so.... but he does need to catch his butt up to what his mouth has been promising for the last 9 months!! I buy 4 to 6 bags at a time and I'm probably on my 4th or 5th load. I know I don't Q as often as some, but I dooo like to do the pizza (high fuel use)

Allow me to take advantage of your lack of business acumen. I'll take 500 any color. teehee Seriously, any color would be fine with me but I assume it will end up black sooner or later.

I'm thinking Dennis should put you into production and you could either send them out or send a box full to Tony to ship out with the thermometers....... I'll take cut off the top for getting this all started way back when. The rest of you Johnny-come-lately(s) can fight over the bones.

Of course I'm interested.... I'd probably take 2 assuming they are not tethered to a cinder block (otherwise, it'll run away eventually)

I was able to get my Polder probe (with 90 degree bend) through the Polder port, no problem. I don't have any idea if that one would make it, it looks like the bend might have a little tighter radius.

WHAT?!?!- You don't like it???? Dearest Sanny, I have posted pictures that pretty much get us up to today. Work is progressing and I will post more later...... the job is not done, but most everything needed has been ordered!

Here are the photos I promised a few months ago.... Step one - a new deck to access the new back door. The subject kitchen. The place the new kitchen will be located. Wall to be removed. Old kitchen through door to the left - new entry door where the window is at the back of the house. Windows out - new door in here. Plaster and lath out.... On the road home - new skylight and foam insulation. Drywall going in - the only remaining original kitchen - the fully functional range - sink and dishwasher! Oh yeah, I also installed some radiant tubing for the bathroom floor in the 1/2 story above. And dug out the "room" under the porch and poured a concrete floor with radiant tubing in it also.

Re: Johnnyboy Pacific Blue Cover for U2PLT Nice! I like the handle also - the cover is continually improving just like the KK!

Rainy Friday - let's have some pizza. KK tucked under the broken umbrella chugging along 'round 700. Bam - Chicken - onions - green pepper - and of course a cheese for da kids........

Don, Welcome from the midwest's "tator head" (ask Curly) Glad to hear you got some satisfaction, I was able to get my deposit back and skip a lot of headaches.

Appliances Anyone have any experience with commercial type indoor cooking apparatus, such as a range? We would like to get something nice - perhaps on the level of a KK. We are trying to decide and have it more or less narrowed to 36" dual fuel range, either a Dacor or Thermador. Any opinions/experience with these? Thanks!

To quote my friend Austin Powers... "OUCH Baby!"

Re: Few More Pics My pleasure Sir. You did make one for me.... didn't you? Perhaps you could start production. BTW, when you take pictures of your grille in place, mix it up some, take few angle etc., it makes it more interesting! hehee Welcome to the jungle!

I wouldn't have a problem leaving it uncovered in the non-freezing months, however, it's not worth taking the chance some moisture gets in and bad things happening during a freeze. YMMV - especially if you live in frost free areas!!

If you are planning to add the side tables, I would wait on the cover. Johnnyboy will probably need a couple of measurements once you get the tables installed. One word of advice, don't get elastic at the bottom. I got it and then disabled it as it was too difficult to remove and install the cover and there is no way anything less than a hurricane or tornado will get that cover off even without the elastic.

Were you cooking direct (no deflector)? In that case there is almost always a difference in the readings. You can also get some influence from cold meat near the grill probe..... Do the boil test as suggested to get an idea of the accuracy relative to each other. When I use the Guru I only look at the dome gauge because I can see it from a distance - I don't pay much attention to the number just watching for the needle to be in nearly the same position.

WAL-MART

Left coast - right coast - what about the good ol' midwest??? We have needs too ya know?

Dem's gonna be 'spensive, dat corrugated Teak is pricey! And my Johhnyboy Jammies probably won't fit anymore.

My finger is hovering over the ban button right now! -=Jasen=- Don't do it DJ, I really think that's Curly from high school, back when his mom used to let him grow his hair a little long. He Photo-shopped the bow in there and now it's his make-believe gal!

D'OH there you go again, it's time for your geography refresher........

I don't disagree with the left overs, but in this case it's for a relative who is having guests. They are supplying the goods and I'm doing the Q'in. Just want to make sure it's at least enough..... Thanks!!

I've seen the discussion before ....somewhere, but can't find it now. How much meat (pulled pork in this case) do you prepare per guest to insure you have enough?

Dennis does have a grill scraper, like most - it only cleans the top side. The Billybar does pretty well on the underside of the bars also it's just a little slow as you have to clean each bar individually. I have both, the KK scraper is great for a quickie, the BBar for a more complete cleaning. I contacted BB a while back and they will grind one for 3/8" or even put into production if there is some demand.