Fetzervalve

LD - do you have a pizza stone? I guess it would make it more cumbersome, but it could be worth it. We bake cookies on our stone in the oven. We typically put them on parchment paper and transfer the paper to the stone. BTW the cookies look great!

Now you've made me grumpy I can't believe it's gone this long - allow me...... PICTURES!?!?!?! We need to see the unload - the uncrate - the works...... Snap to it or Dennis will send the boys to pick it up and give it a good home!!!

Here's another question With 4 butts on like this does it make much difference which one I put the temp probe in? I have the 2 on top probed, and it just hit me - I'm going to guess once it's all heat soaked it probably doesn't matter much, but I'll listen to a pro...... Anyone care to comment?

Re: As A Pro-Noob... It's a state law, either the hog serv'n the food or the hog being served - someone has to have a hair net.... I don't know what the deal is with that - maybe that was what the extra charge is for!! I think they may have taken the bone out - wadda ya think? Is that bad - to have the bone out? I'll know more tomorrow.. 104 internal now...

Eyes wide shut I suppose I'll be getting the bill.... since I can afford that high dollar pork! Dennis-->>I have my eyes closed, so this doesn't count a view.

Re: As A Pro-Noob... That's some spensive poke butt at 2.50 a lb...don't ever member paying more that 1.39 a lb round here. They told me it would be 1.89/lb - when the Mrs. got home, the ticket was closer to 2.30 ish, I'll need to be calling on Monday... You'd think with all the hogs we raise in this state it would be like buying oil in Saudi Arabia

Re: 1140 views?? Now look what you've done... it'll be 1200 before you know it...... sheesh! [muttering] That guy acts like he owns the place.

Re: As A Pro-Noob... I had a bit of a situation - I left the small load lump ring in the basket - AND I didn't hand sort my lump... etc. with the Guru, I sleep like a baby (I wake up every two hours crying and hungry!! ) AND with nearly $100 worth of hog on there, I feel better too!! Your choice 1/4" (pictured) and 3/8". I had originally ordered the 3/8" and rec'd the 1/4" - it plenty beefy, however, the 3/8 could really give you the Tool Man Tim grunts.

T dub, That is the KK upper/sear grill. I only got as far as a deposit with the Mexi-k, I like you, are one of the luck ones... Good eye,- I have a Guru Competitor and a Maverick - together they make a poor man's Guru - ProComm - okay DJ- I can't remotely change the grill temp, but I can keep an eye on it from the TV, computer or bedside!! I got the Maverick first and after my first looooong night - of L&S, I ordered the Guru within a couple days! No regrets! Butts resting comfortably - 79 degrees internal....

Way too much drivel today - time for some food posts!!!!! I know you can smell it.... I know you want it... 40 pounds of butt... Lift off

That is actually the point! To let it turn patina! -=Jasen=- Just take the short cut and get the green tiled, at least you could clean it!

That's Idaho dude! Pigs and Corn in Iowa. It's kinda an inside joke....taterhead I took Curly to school a while back on that one, but thanks for jumping in and sticking up for the "tall corn state"

I was thinking about Qing up some butts and giving it away to friends & family. What's the best way?

It's gonna be high maintenance!

Very cool, and with the current price of copper, you may just want one made from gold, to save a little o'the green!

Hot diggity Aahhh........ that hits the spot. Thanks for sharing.

Re: Curly I have to ask She used to be a big star in WWF! It shows in her face.. perhaps a picture is in order....

Greg, I think your temp creep is likely related to passive air through your stoker fan. I have a guru and I have to close the guru fan damper at least half way or more to maintain low 200's. The air that will flow into the cooker when the fan is not operating can cause it to climb. I will assume that your fan does not operate when this happens. You want it pretty much be burning only the air it pumps in. I have not had any trouble getting the guru to take it up to temp with almost no overshoot, again it could be due to passive air. DJ will chime in here with a bunch of technical 'proportional band' BS, just let him get it off his chest.

Re: No after pics. Touche - I think I've supplied the proper photo-documentation for my alleged cooks - however, I suspect I have been guilty of not always photoing the 'before'.

Re: No after pics. Sounds like it got away from you - I haven't posted any pictures of my failures either ....... I will give you credit for the creative M-I-L story.

Re: OK I figured it wasn' OEM but... In my case (with shorter than the now standard lump basket handles) the upper/sear grill handles/legs, sit on the fire box ring. T dub, this thread may shed some light - the evolution of the accessory. http://www.komodokamado.com/forum/viewt ... sear+grill

Dog, I've put my HD directly on the lump since the beginning (when the pile exceeded the height of the basket) Dennis tells me that stuff is indestructible, at least that's how I understood it!! I don't think I'd take it from a pile of hot lump and dump it in water, but he did tell me I could put it on hot lump when it was cold with no problem - didn't you Dennis?

Okay, so the next question is: any particular reason you put the HD so high? I have always (but once) put it on the lump basket. I'm trying to learn.

Re: First Impressions Is that the accessory upper/sear grill or the main grill, as opposed to the lower grill? We need a standardized vernacular.