TheNakedWhiz

Drbbq says that he builds his fire by mixing chips throughout the entire load of charcoal. No need to add more if they are distributed throughout the fire to begin with....

Dennis, I hope letter also clears up whether or not the refractory materials were produced in a facility that processes peanuts...

I'm soooooooooooooo tired. This sounds like work to me. I don't know how to do complex survey. My reader survey on the LCD only asks a single question. Also, backwards as I am, the results page is manually tabulated. Oh the shame, my secret is out....

I think he was talking about the website vs. the forum. I don't think it is wise to rely on a forum for collecting information that prospective buyers are looking for. Many won't want to get involved in a forum, it's too hard, it's too scary, it's too scattered all over the place. Some folks come to the webpage and expect to find the basic information there.

Nice. One little nit. It looks like the icon for unread messages available is an open folder vs. a closed folder. It would be nice if it were a different color so they stand out more.

Where's the hotel?

I'll bet that you may have a club associated with UT, but I'd have to look. Maybe I'll poke around tomorrow.

Indeed we have a cricket league made up mostly of students from the universities around here. A wonderful sport!

My site isn't down. I merely invoked the Zen of the Whizzoverse and willed that certain detractors would no longer be able to drink from the cup of whizdom. Unfortunately, I must have invoked a little to much cause now even I can't get in. Wha'd I do wrong?

Curly, always assume that The Naked Whiz is ROTFLMAO because he thinks he is soooooo funny.

Curly, Curly, Curyl! LOL! I have this link and several others at the Lump Charcoal FAQ: Can I Make My Own Lump Charcoal?

Porkchop, yes I was curious about that myself. But 6 hours sure beats the stuffings out of 36 to 48 or whatever....

Assuming that you have a broken-in cooker, steaks are an easy first cook. But spatchcock chicken is a favorite first cook of many. Here's a link: Spatchcock Chicken You might like to look around my website. While it is very Big Green Egg oriented, a lot of the info there applies to ceramics in general. Post a photo when you can!

Well, the way I saw it done on TV at Sonny Bryants or one of the other famous places, you chop the point, add sauce, then put the pan back on the cooker for a couple of hours to get some more smoke. Serve on buns. Yum!

When I can find a whole brisket, I cook them whole. When the flat is done, I take off the point, chop it for burnt ends, and wrap the flat to put it into the cooler. Best of both worlds!

So Cal cooker, where are you located. When I saw your photo, I thought "dang, that wall and hill looks exactly like my sister's back yard in Chino!" You might be a neighbor of hers!

I couldn't tell either. I didn't bother asking them what is in their product since we can't get it. Hard to tell from their site, that's true!

FWIW, HeatBeads are not available in the US....

Hmmm, I found low ash compared to other charcoals when I measured it on a test burn. I also found that it is not smokeless and does give a fairly pronounced flavor to food. You are correct about the charcoal getting kinda fragile after it has been in a fire. I also found I could get it fairly hot, but not as hot as others, probably about in the middle of the range. FWIW.....

I've also heard from 2 people wanting to buy it...

Firemonkey, regarding forgiveness, since BGE's do just fine on overnight cooks with much less mass, I can't imagine that a KK would have any difficulty with the long cook.

Brewhawk, Frankly, I like a good rub. Dry or wet, don't make no matter to me, LOL!!!!

Well, I'm famous again.... Slate Magazine has linked to one of my webpages. They linked to my Glossary in reference to "spatchcock". I was looking at my web stats and it's over 3000 visitors today! Normal is about 1/2 that. I traced it down to a link in an email/blog/article thingy with Steve Raichlen and two other famous people. Dang, I wish I had a google ad right there! Maybe I'll add one, lol! http://www.slate.com/id/2143573/entry/0/?nav=tap3 <--- look for "Spatchcock"

I have a S.J. too, but I preferred to keep it in its "natural" state. I love the ProCom4 hanging off of it, though.

Hmmm, side by side. It would be interesting to see how long a fixed amount of charcoal burned in each cooker....