johnnyboy

What about the other end of the probe wire, that connects to the device. Will the probe wire "connector end" fit through the KK hole? Versus the probe itself. If so, thread the wire (connector end) from inside KK out, then connect to device. This way wouldn't require removing the probe from meat.

Doc, add a Dutch Oven and make the best chuck roast ever!!!

Oh Boy!!! That's a beauty!!! Too bad you forgot the yellow mustard. Pork butt will still be good though. Let us know...

Reception Room!!! Ha!! You're too funny Mike. Love the humor.

Very nice Crispy!! Congrats!! Looks great.

Re: Dang

Congrats Flyingchef! You're in for a nice surprise. Welcome to the club. What's the flying part about? Oh yea, put a pork butt on a rack above that brisket!! Let me know if you're interested in a cover; I have a Forest Green one already built I'll give a great price on.

Ha! Giving away your age now Wayne!! Don't ask me how I know......

Thanks FM. Great explaination!!! Appreciate the details. I'll kick the wife out next time so I can concentrate. She always accuses me of too much flower, and too much messing with the dough, claims I'm making it tough. If she sees me toss the dough ball into the flower; she'll bite my head off. Sanny, Thanks for the parchment paper idea. Good one, but I'm hoping to master it without though; I want to do it like the Italians!!! hehe

Good idea FM. At least for the time being; but I still plan on having a second peel. I also need tips for streatching the dough. The middle gets a little thin on me.

You're eating way to damn good, FM!!! Way to go, looks great!!

I learned last week I need another peel!!! One isn't enough. And I also didn't use cornmeal on the pizza stone this time!! Worked great; thanks again FM! Where do folks prepare your pizza; on the peel or counter? Only works making it on the peel for me. That's why one isn't enough. I make a wet Italian dough, thin crust, and I can't slide it loaded from counter to peel to save my ass. Any suggestions?

Got me motivated too!!! That pile looks damn good!!!

What ever you do, don't let flashback scare you away; it's very controllable. Like anything else potentially dangerous; once you know the danger you can take proper measures to avoid it. Having a good pair of elbo length gloves is a good idea when high temp grilling.

Re: giggle Sanny you crack me up!!! I had to read that twice; I was thinking in multiples! Ha!! Makin me think of a female first timer at a nudist beach or sumpin!!

Congratulations on your new purchase!!! You're gonna love it!!! Of course we want to see pictures when it arrives. And, let me know if you're interested in a cover. If anyone is interested in Forest Green Sunbrella cover for a KK OTB without side tables; I have one built that I made the wrong size. I'll give a real nice discount to anyone interested.

Re: Answers Wait a minute; two cookers, two locations (houses), and you have to decide if you can afford another guru....... Let me help you decide such a tough decision............... buy two!!! One for you and one for me!!!

Thanks for the comments guys!!! Much appreciated. And thanks Doc for posting the link!!! We'll definitely raise the pit temp next time. But, hey; isn't that what next times are for? Ha!!! I do have to say JD; we had the grandson for the day. He went shopping at Sam's with us in the morning. While both the chuck roll and Jonathan were sitting in the shopping cart the only difference between the two was the chuck roll didn't have of arms or legs. Ha!!! Customer comments were priceless!!!

I did it!!! Picked up a 19+ lb Chuck Roll from Sam's!!! Awesome, awesome, awesome is all I can say. Would have been better for pulling had I rendered a little longer, just ran out of time. Great tender meat none the less. Used the cooking method and rub provided in the link. The only differences were...... 1. Didn't use brown sugar in the rub. 2. Didn't foil part way through cook (when internal temp reached 160-165). 3. Cooking time 34 hours versus 16 (Used hardwood lump, reloaded once). 3. Meat internal temp of 190-195 wasn't reached. After 32 hours pulled off at 175 internal so I could get to work. Started cook Saturday night at 8:00pm finished Monday morning at 6:00am. Much of the cook was below the 220F desired temp. Struggled keeping the temp up. My Grandson Jonathan Carter says "Wow look at that thing!!, almost as big as me!!!" Doin' the chuck roll rub dance! 36 hours later time to pull off!! After a day in the refer!!! Totally awesome!!!

What's the minion method of firing the WSM? Never mind. I just looked it up. Thanks.

I use disposables too. So I can toss it and not worry about scrubbing. If you want to save the drippings use a heat deflector under the pan, add a bit of water in the pan.

Wow, that took awhile eehhh?? Looks great though Mauerussel!! The wait will soon be forgotten.. Congtatulations!!!

Do a paper test on your seal. Takes two minutes. Cut a 1" wide stip of binder paper, open the dome, lay paper across the seal, close dome, then tug on paper as though you were trying to slide it out. That'll tell you if the seal is loose or tight. Repeat this all the way around the dome. You may just need to inspect/clean your seal; it possible food/sauce may have globbed on it keeping it from closing tight?

Awesome cover Tom! That turned out real nice. Thanks much for the kudos. Was a real pleasure working with you on it.

Jackie, were you able to shut the cooker down after the cook? I'm trying to figure out if you had more room for adjustment to slow the draft down, or if air leaks were preventing it.