Fetzervalve

I'm with my cousin (the primate) the rod will get hella hot (I suspect), but won't burn out!! I hope the updated knob from the Linkmeister will fix it, 'cause it looks waaay better. (no offense to your welder friend)

Yeah, I couldn't resist. Pretty much anyone else could have given a better history, but I think I got mostly correct. Feel free to back me up (or correct me).

A wise choice, but you know what they say about beggars and choosers I only have one KK and zero woks...

What I do. HD always on the lump basket. Drip pan on lower grill - or main if using the Upper/Sear grill (I usually line the drip pan with heavy duty foil for easy cleanup.) HD never as a pizza stone - I have a Fibrament that I use for that. As always, YMMV.

Well done Sir!

I can't seem to find how I vote...

Holy moly girl, you need an upgrade, can you put that grill in your pocket, or were those Brontosaurus ribs??

See what you can get for just over $4k - another one trick pony! http://www.us-appliance.com/vcfs364ss.html

Pirate, Typically you would put the heat defector on the lump basket "handles" and the drip pan on the lower grill - meat on the main or the upper/sear grill (if you have one). Sounds like it worked out - welcome to the club!

I usually just use a damp cloth while cooking. The heat from the cooker and the moisture from the rag make quick work of all the smoke film on the dome.

Here was the last of the weekend bounty; 2 chickens on the roti and some bacon wrapped shrimp on the VersaGrill. I used the Weber lump baskets for the indirect setup with no drip pan.

I knew you could do it! Now the real fun begins. (gotta like a guy who brings a radio - probably to drown out the sounds of ceramic cracking and sobbing ... I kid, I'm a kidder) I'm glad we gave you some inspiration to document it (didn't we?) You will enjoy looking back at that post for years.

You shouldn't have any trouble with 1/2" ply, the caster shrouds are 1.5 - 2" off the ground. (can't verify that right now)

Jeff, Casters are approx 15/16" wide. I am unable to give you a measurement of the spacing due to the difficulty seeing the caster pivot point etc. It's between 16 - 18 inches (front - back).

Sounds good, perhaps a strap across the windshield through each window connected to its self (in a big circle). Hook your pulley to the strap, that would give you some elevation and an auto-centered pull right up the middle. I'm starting to like your chances.

Is your tie point in the van on the floor? If so, I'm thinking you will be fine for a couple feet, but what happens when you get near the doorway, won't you be pulling it "down" [the cooker is still climbing the ramp, but the strap is pulling down to the tie point in the van] If you have a tie point higher you could be fine, but I can't think of anything to tie to in my vans other than a seat anchor point. Put the "old bat" on a camera.

Whatever you do - strip it to the bone. Take out everything including the fire ring. I'm trying to picture the process of pulleys or a come-a-long. Do you have a mini van with 2 sliding doors? I suppose you could park it with a tree on the far side and rig it so you are pulling it up at an angle similar to your ramp. I will measure the wheel width for you. I think you would be better off without grooves, if you are "winching" it in and are not pulling exactly straight with your grooves, you could be asking for it. If you get in on some 2x(8-10)-once the casters have all swiveled and if you are pulling relatively straight (and are level left to right [front to back of the van]) there shouldn't be any tendency for it go sideways - and you would be able to see it move as you SLOWLY crank it home.

Jeff, We loaded a 23" into a van (Honda Odyssey) with little trouble. Looks like a couple of 2x8s (could be 10s). We used a strap to pull near the legs and it went in right in - no problem. I think you might be over engineering, if you disassemble it you won't have any trouble.

Half & half?

Welcome back Curly [nyuck, nyuck] Regarding the butt on the Roti - the downside of having to keep it all tied/wrapped up is the loss of bark, it all wants to stick to whatever is holding the meat together. I have not used the roti for a butt, but I did do one that was boneless and had a net on it, which destroyed most of the bark. I suppose no one NEEDS a roti, I got it 'cause I could (what other brand "ceramic" owner can say that?)

This weekend we will be serving the proceeds of a combined 80# butt cook. I suspect it will done from a roaster. I read somewhere about some juice concoction to put on the meat. I recall apple juice, but that's all I can remember. Does anyone have any suggestions for tossing some liquid on this mass in the roaster to help keep it from drying out during a likely protracted buffet arrangement?

Yeah, what Sanny said.

The book is here. The recipe was on the Today show site after Chris was on the show.