Fetzervalve

Is the competitor weatherproof, or will I need to take precautions? It looks a little susceptible to rain.

Re: Educate This 20+ yr Almost Former Kettle Cooker Please I thought it was on the boat

It seems like a toss up. Even an inch smaller is going to deflect all but the most unusual burn situation. Would an inch smaller allow the heat to more easily get to the top without being forced so far around? I'd say an inch smaller - how does is look compared to the current round version. (size comparison)

I have the gas but haven't installed it yet, there is a small problem with the thread size and I think I'm expecting another valve. Now that I have had the KK for nearly 2 weeks, I'm not sure if I would even get the gas. I suspect it will be faster to get to the higher temps but I'm thinking it may increase the chance of a large overshoot. I had kinda figured I'd use the gas door to cook as if I have to swap it around all the time it could get more cumbersome that just using the torch to light (I have been using a MAPP gas torch - newspaper a couple of times) I would think the burner would fill with ash in a hurry and would probably need to be pulled out and cleaned/dumped before each use.

Well, I'm generally not much of a fighter, but in this case, I'll try to go a couple of rounds with her.... I'll bet she likes this ->>

Yeah Dog, That other one is the "yellow snow.... cone"

Butt kisser............

Nice one, and to think that Dennis didn't think he'd ever dump the baby turd colored one!! :smt043 Welcome to the club.

:smt016 And they just wish they could lick themselves!?!? :smt016

Thanks! I guess I missed that on the site. That must be the same as the Weber, 1/8" = .125 + a smidge = .150

Guys, guys, try to post one at a time - wouldn't want to crash the server!!

Can someone measure their diameter of the TelTru thermometer probe? I wanted to use my Genesis therm until the TruTel arrives, but it won't go all the way through. My Weber probe is a smidge over 1/8". I suspect I will need to clean up the hole on the underside of the dome for the TelTru, and if so, I will do it now and use what I have until then. Thanks!!

When you say you close them down completely, do you just close them to get your reference or do you leave them closed for some period of time before reopening?

What's the consensus on temp control? Do you set the draft opening from your experience and then fine tune with the dome? Or do you just twiddle all the dials and act like a BTO? I like that one.

Re: 1/4" upper/sear grills I have 1/4" upper/sear grills in stock in Atlanta... $64 + postage. Dennis, This the upper that I want - I'm guessing that's what you had in mind. Mark

I was able to get my Maverick 90º probe through without any bending at all!! YMMV

As Liberace would say "bottoms up"!

Farmer John, Let me be blunt, you must not actually be a farmer, 'cause all the farmers I know could get a KK from a trailer to the back yard with nuttin' more than a pair of pliers and some twine. Seriously, I used an appliance cart (a professional type) to roll it down the trailer ramp (the U-Haul trailer had a built in ramp (highly recommended -$25 rental). I was originally going to use a small pickup until I realized @ 568 lbs. I didn't have enough friends to get it to the ground. I took the top off and and everything out of the interior, carted it to the fence opening and then used forearm forklifts http://www.amazon.com/Above-All-Co-L749 ... B00005TPUZ to finish the trip to the deck where it was reassembled. Myself, my wife and my sister-in-law did it all, and I'm the burliest tipping the scale @ 135#. You should be able to lift the kkooker by the blue ropes tied around each leg, either by a person on each rope or by sliding a 2x4 through the loops and having 2-4 people lift. I had untied the ropes and already had the forklifts, so I used them. It wasn't too bad, the worst was getting it off the trailer and with a decent cart and a little help - not too bad, but I'm not looking forward to moving it again either.

Porkchop, The girls are 10 and 12 and both big time carnivores. I'm a little more than 2 hours from Moline, but I'll be trying to recruit some new owners for our midwest gang.

Thanks for the kind words guys. I've never done anything like this before, so I guess I really don't know what to expect. 'Chop, don't think a thing about it, I thought I had spent plenty of time on this board and others to feel like a knew what I was doing.... your help is appreciated but don't think for a minute that my boneheadedness is in any way because you didn't babysit me more. I know what you mean about the heat deflector and the bottom grill. I had as much lump as I could get under the deflector on the basket. Do you guys generally cook on the accessory upper grill, leaving the lower available for a heat deflector, and the main for a drip pan? I haven't received my accessories yet - how long does that take?

Thanks gents, I made my first contact with Dennis Sept 15th, and took delivery on Oct 2nd. It actually sat in the trucking terminal in Moline from Sept 28 til it went out on the 2nd for delivery. So, I could have had it in less than 2 weeks if I was in the trucking companies area (they had to farm out the drop-off to another company). When you consider what the time difference between here and there adds to the correspondence time, and a few days to get all the details ironed out, it was almost an overnight delivery Thanks Dennis

I had it delivered to a plumbing wholesaler that used to visit in a former career. It's home, my daughters and sister inlaw inspect. Dome brace didn't make it. Handle was protruding, but undamaged. Almost ready. Who put that fence in the way? Final resting place. Jealous Genesis....

I will intend to add pictures in the next few hours (days?) So, I learned a few lessons the hard way and some I have not yet learned. I fired up last night around 7:30 and planted a 6.5 lb shoulder/butt/whatever the label said 'round 8. I was using the Elder Ward process thanks to a tip from P-chop. I figured it would be done this morning sometime, early. I have a RediCheck Maverick, I was all set. I thought I had the temp fairly well under control around 10 - 10:30 and went to bed. Knowing the Maverick had my back I slept well, for about 45 minutes...when the beeping started. Low temp, I got up and started making some adjustments, temp rising, back to bed, for another, not long enough time. (Details herein may be hazy, as the night wore on my mind started to atrophy).... More beeping etc. I finally looked in the draft door and saw a very small spot of glow, so I at some point I shot the MAPP gas torch through the draft door to get things going again. Finally, I opened it and started pulling things out, I found that all the lump inside the ring (I now find out the ring is for small/short cooks ) had pretty much burned up, the lump outside the ring didn't ever really get any action. So, around 2AM I was adding lump, still not realizing the ring was part of the problem (a operators manual would have saved me? perhaps ). I hit with the MAPP gas again got things going and went back inside. I sat at the computer and instead of searching for a solution on the forum, I just surfed for a while and watched the Maverick. I made one more adjustment and hit the sheets. I was able to sleep from 3AM till wake up time 6AM. I went immediately to the KK and as you may have guessed, I needed to add more lump, so I did. Off to work, where I finally had a chance to search for help (shhhh). I then discovered the purpose of the "ring" ARRGH. At lunch time, I pulled the damned ring out a stuffed more lump in, and dialed up the temp a touch. My wife called when she got home - "it's beeping" - oh, crap, what now? It's 206 - YIPPEE, pull it out, wrap it up, I'll be home in an hour! If this turns out you'll all have to try this new method, I'll call it the coaster method ('cause it you graphed the temperature of the meat over the last 17 plus hours it would make a helluva good roller coaster!) Lesson learned: throw the ring in the garage for L&S Lesson not yet learned: how to control the temp with any accuracy... It was windy and I had lump shortage problems (due to the ring making my usable lump very small) most of the cook, perhaps I had lots working against me, including myself. Any advice on the temp, I think I read that the draft door is best as a larger adjustment and the dome for fine tuning, does that fit with how everyone operates? Tired and ready for some pulled pork... pics to follow. Is this enough lump? It sure wasn't with that ring in there! I thought I would only need around 10 hours. Fire in the hole! Pork on! Looks kinda nasty - It was pretty good, a little dry I think. Too many hours..... wait till next time.

I am terrible at judging the done-ness of almost anything that I can't use a thermometer on. How am I ever going to know when anything is cooked on a rotisserie?? Do you stop it and jab it (with a thermometer) periodically

THAT was FUNNY. Almost lost a little mud myself when I read it.