TheNakedWhiz

The reason I ask about the stone is that it is 15". The BGE large stone is 14" and some folks say it is the perfect size for a large BGE. I use a 16" stone and haven't had any trouble, but 15" might be a good compromise size.

1) Does the stone have the same white coating that the inside of the cooker does? Stupid question: I assume this is ok and it won't come off onto the food? 2) Can Joe Blow off the street order a pizza stone just because he likes the size and the heft, etc. Thanks!

I have four BGE's and only one KK. So far they have learned to live together. I hope yours do too. It wouldn't be a fair fight, lol!

DJ, No sweat, I've publicly side-stepped that question already several times, First off about the probes, if you read the note under my probe accuracy section, my "favorite" set of probes have probably been used for up to 200 hours at 400 degrees. Shotgun Fred says DO NOT wrap the wires in foil. If you need to shield them from direct heat, put a piece of foil underneath them. He says he has found that wrapping the wires in foil makes things worse. I have never wrapped this probe set. I place a square of foil under the probe itself to shield it from direct heat (for testing purposes during charcoal burn tests), but I have never wrapped or even shielded the wires. As for which I prefer, well it depends. I think the Guru is easier to use, so it may be right one for anyone who is only going to control one cooker and do nothing fancy. If you want/need to control multiple cookers, or control your cooker from your cell phone while you are at the football game, then the Stoker is for you. The Stoker is a little more fussy to set up, but of course, it is expandible and has some extra features. The Guru has ramp mode, the Stoker doesn't (and probably won't because as I understand it, Ramp mode has been patented by the Guru folks). So, I think you need to decide what features you want and need, and then act accordingly.

I just posted a review of the BBQ Guru Competitor Temperature Controller. So now we have reviews of both the Stoker and the Guru on the website for those of you trying to decide between the two. And now I can get back to work on writing up my Komodo Kamado named Kimono! Review of BBQ Guru Competitor

oh, crikey, next we'll be arguing that pork cooked with a guru isn't real barbecue....

Two hours is too long in the foil usually. Try 3-1-1 or 3-1.5-1 instead. I've never made a mushy rib, so I must err on the conservative side all the time.

Sorry it took me so long to wade into this, lol. All charcoal smokes when lighting up. Meaning all fresh charcoal. Kamado extruded coconut smokes when you light it. Royal Oak smokes when you light it. < insert the names of the other 53 brands I've reviewed here > smokes when you light it. So, I agree that it is best to let the fire burn for a while before adding food if you don't like the smoke. The smoke will lessen. And lots of people have reported in emails and in forums that Cowboy seems to be less smoky. I have some in my garage. It's been a while since I have burned any. Maybe I should play with it.

It just struck me that I am a happy camper, so I guess I should post something! So far, I've done beef ribs twice, babybacks and a boneless leg of lamb. All very satisfying experiecnces. If you wonder why I haven't cooked more stuff, well I spend a lot of time burning charcoal without cooking any food. These past two weeks have been spent doing a review of Fire King Charcoal and an in-depth review of the BBQ Guru Competitor. However, tomorrow it's babybacks for the neighborhood New Year's Eve party. Monday, a strip roast for New Year's Day. Other than having to get used to a new feel for regulating temperature (since the vents are entirely different than on my other cookers), I have had a ball cooking on Kimono. (Kimono, the Komodo Kamado) I feel fortunate to have one of these wonderful cookers and hope to do more cooking in the new year!

It's been a great year and I hope Santa is good to you all. Santa brought me a 22" Black Textured OTB named "Kimono" several months ago, and I'm having a great time with it. May you all have a happy holiday!

I have reviews of the ProCom4 and the Stoker on my website, if anyone is interested. Look under product reviews. TNW

I checked out the Peugeot grinders. Sigh. $90 apiece for the ones I want. Oh well.....

I have reviewed Whole Foods charcoal. It's Cowboy lump, FWIW....

When I was in Spain they often used orange soda vs. the fruit punch. Also very good...

Here's my solution..... (wink)

Nyuk, nyuk. My wife might agree with you, but I think I'll hang on to it for a little while.

Samantha, I'm remaining undercover until I get "Kimono" ready for public viewing. I do own four eggs, but I think I'll need to sell one if "Kimono" is giong to stay. I'm finishing up the house remodel of the century and hope to get back to my old ways of cooking and researching lump charcoal in the next couple of weeks.

Drunk-J, when I say I ran my cooker 24 hours, I usually mean plain old lump. I don't use the extruded stuff very often. The extruded charcoal isn't the longest burning stuff I've ever tested. I think it's positive point is that fact that it probably burns more uniformly and consistently.

Seven. 1 large BGE, 1 Medium BGE, 2 small BGE's, 1 Weber Smokey Joe, 2 disposable $4.95 charcoal grills.

Nope, the Stoker can be CONTROLLED from a web page too. You can set all the variables like lo and hi temps, target temp, which blower goes with which probe, etc. Trust me..... CompUSA has a Linksys Wireless-G Broadband Router, 802.11g,b for $70. I think this is what I'm using. I bought a used WAP for $20 off of eBay. I haven't figured out how to use the WAP to make the Stoker wireless yet. Other priorities interfere. I know, lame.....

Well, you can buy used wireless equipment pretty cheap. Considering a ProCom4 costs about 600 and the Stoker costs about $225, you have $375 to work with. Of course, the ProCom 4 only works wireless with the little handheld pendant that comes with it. The Stoker can be connected to your PC and controlled via a web page. Seems to me like you could get a wireless router for around $70 and a WAP used for $20.

I think both products are good products. I sum up the difference between the two (for most users) is that the BBQ Guru is simpler to use, but the Stoker allows more flexibility/expandibility. If you are a geek, then the Stoker also allows remote monitoring wirelessly. If you had a need to monitor 2 or more cookers or wanted to monitor 2 or more pieces of meat, then you might want to change to a Stoker. But since you own a Guru, I wouldn't change unless you had some specific need.

Once in a while when I do ribs, I'll bring in a slab for the two guys on my team to share. I know, I should bring in 2 slabs. They go microwave them and come back and fill the aisle up with the lovely smell of smoked ribs. They usually get a few dirty/jealous looks from the rest. Hey, everybody can't be on my team!

They seem to do that in the catalogs but no, we will have a pipe out the top and through the ceiling.

Here is the woodstove that we have on order for our remodeling. Funny, the big photo and the stove is little in the corner. Hard to see it, lol.