Fetzervalve

I'm with Curly, I always considered them Ten Suggestions.

You allow her to speak? It does, but I don't let is boil and it doesn't get any 'hot spots' like you do in a m'wave. I have seen plastic melted on food in one spot and the food is still cold (except near the melted spot)

I agree, I try to never put any plastic in the microwave, something about hot plastic next to my food give me the heebie jeebies. It may be another few decades, but I'd bet we'll find out it's not good fer ya, and I know we're all health nuts, right?

Re: KK vs Thin Tin Gasser Indeed Master, indeed.

A while back while cooking a couple of pizzas on the KK @ 550, (it was 40 degrees outside and windy) I thought I shouldn't take the pizza stone out and set it on the nearby table at that temp. (I didn't want it to break) So, I fired up the lonely Weber Genesis - all three burners full goose. I couldn't get it above 200!! I did put the stone in there to slowly bring the temp down. It was a success but I realized in the process how useless my Weber was at below summertime weather temps. The Komodo Kamado is not only a superb instrument, it also takes your backyard cooking from one season to 4! Thanks Dennis!

20 degrees outside, but the ribs must go on!! 8 hours, coulda cooked longer, rub was too salty. But the smelled awesome. Last weeks steak:

We were about 15 miles west of the storm that gave johnnyboy his white blanket. We got a freezing rain and some sleet. This is what I had - didn't stop the ribs - pictures in the cooking section.

This was a question I had from the beginning, the website says the meat hanger is included n/c, Dennis says he hasn't supplied a meat hanger in a long time, but the bracket still shows up on the 'new' grill with the side handles....

T Dubs Is Dennis shipping the TelTru with the grill now?? You lucky stiff, some of us had to wait a couple weeks.... I guess he likes you best.

Dog, I suspect that the whole gag was predicated upon getting that tray under the steamer. We didn't get to see what happened reference the tray just before the video started, but it was obvious there was some dialog about it. Dave got him goooood!!

Re: The setup.... I've probably not put a full bag of lump in at once, but I have set the deflector on lump because it was above the fire basket prop. You did take the ring out of the basket didn't you? I wouldn't recommend using he HD on the lower grill when doing a hot cook (pizza) I warped my lower from the high temps and the heavy weight on it.

Me likes.

Have you seen this? http://www.nakedwhiz.com/productreviews ... toker1.htm

Sanny, Have you ever brined a chicken? I have cooked one spatchcocked (unbrined) and one whole (brined) - not an exactly a direct comparison, but after that and the turkkey success, I suspect I'll be a full time briner now, as long as I have planned far enough ahead.

Barbeque Championship Has anyone been watching the BBQ championship on Versus (used to be OLN)? I've seen about 3 episodes, it's interesting to me, the neophite, you pros might find it a yawner.

I think I saw that same thing on a website the other day......but it wasn't a chicken! Is that a whole apple (uncut)? Is that going to do anything, other than plug the in-hole?

Re: Fiery-Foods? Great, get your subscription going ASAP, when you have looked them over, send 'em on to me... I'm kinda cheap.

Fiery-Foods - does anyone get this magazine? Would you recommend it?

Knife sharpening - including the Tormek Follow this link to an Iowa State University research paper on knife sharpening. The Tormek is evaluated in the paper. http://mse.iastate.edu/fileadmin/www.ms ... ShExps.pdf

:smt067 Dang nabbit! :smt067 Missed all that, I only saw the link that puts the damned thumbnail - hate thumbnails... even pulled mine out.

Re: Just use the Image Shack I used ImageShack the first couple of times, but I prefer to see the full size pictures loaded in the forum, not the "click to see full size" you get with ImageShack.... YMMV

Re: Delivery Prep Do you literally mean Photobucket as in Photobucket.com or are you referring to the image shack deal? I use Photobucket and it works great, just copy the link and put it in your post - pics a big as you want, set the size when you upload.

Re: Welcome 3!! My, my, what ever do you do with them all?? Do you have them all on the same porch? I can hear the lumber crushing.... Your wife must be as tough as Curly's, my wife is not much for lifting.

I tend to agree with Sanny, (it's always the safe play) I don't have mine under a roof (wish I could). I have wondered how much smoke residue accumulates and at what ceiling heights - anyone?

BAM The TurKKey 24 hour brine, 2 hours 20 mins @ 350 ish, (10 mins a pound) a hint of smoke apple & cherry Blew my mother-in-law's entry out of the water! (I used the Apple brine recipe from the Weber Virtual Bullet site)