johnnyboy

Do you need to look at the other end of the wire??? In other words, if you can't swap the two plugs connecting wires/probes to the competitor (meat temp, pit temp) then can you swap the other ends the wires are poked into? Move the pit probe to the meat, and move the meat probe to the pit. I must be missing something; that's too easy.

Greg wrote "Would using the EC coal + a few chunks of hardwood give me a similar flavor profile to that of hardwood lump?" Before the expert Whiz himself gets in here; I'm going to stick my neck out and say "na".

Awesome Condo12!!! Been wondering about status of that beautiful beast!!! Can't wait to see photos.......

It's possible A builder in my neighborhood was offering one year lease on a new car with the purchase of his homes!!!! Coulda been a cooker!!!! Woulda been cheaper!!! and no financial tail like a lease has ......

I got to thinking about something after my slap happy got lucky reply. Credit really should go to the cooker!!! Especially for the folks who don't know or have one. Until this cooker, I've never produced meals with such consistency, and quality, and ease as I do now.

Thanks guys. Primeats, don't tell anyone...... I got lucky this time!!! They were absolutly perfect inside. Reviewing the photo for the post, wich I would have cut one open for a photo.

Oh my, last night I made the best stuffed pork chops ever using a Bobbie Flay recipe with slight modifications. Pic and recipe below!!! If you've never had dill pickle in stuffed pork chops it's well worth trying!!! Marinade Ingredients: Juice of 1 lime 3 cloves of garlic, minced 4 stalks Chives, chopped Fresh Ground Pepper Sea Salt, to taste 3 T Olive Oil 5-6 *Boneless Center Cut Pork Chops, Butterfly cut *use thick cut chops, if too thick, pound out slightly to desired thickness Add marinade ingredients into a Ziploc Bag and mix together. Add pork chops, shake until well coated. Place in refrigerator for at least 2 hours, but recommend 6-8 hours to achieve full flavor. Then have on hand: 6 Slices Swiss Cheese 6 Slices Ham 6 Claussen Dill Pickles, sandwich slice (we used small wedges) Pepper Remove pork chops from marinade. Open chops. Layer inside 1/2 piece of Swiss cheese, ham, pickle, and top with remaining 1/2 piece of Swiss cheese. Fold top of chop over the "stuffing" and seal edges with toothpicks. Lightly pepper both sides. Place on ~375 F direct grill for 7-8 minutes per side. Remove toothpicks before serving (we didn't).

What!! Supposed to be LeClaire, IA; we are on the Mississippi river, but not in it!!! I'll see if I can't drag myself out of the water. Too darn cold there right now anyway. Woke up to 22F this morning. Burrrr.. Thanks. PS If I screw it up again feel free to fix it again.... hehe

DJ, could the soot have not been soot, but possibly ash. I'm thinking of ash going airborn when hit with water, like distinguishing a campfire. Could dripping grease cause the same thing to happen, getting ash all over the food. Just a thought. Can't imagine where soot would come from either. And I "respectfully" disagree about the foul taste when cooking chicken 350ish without heat deflector/drip pan in a closed dome. Can't prove it, but I do taste a ugly burnt grease/fat taste IMHO. Open dome, different story, can't tell you why.

Welcome aboard Homebrew!!! and congratulaltions. And if I understand the forum rules, believe one more post and you'll be able to show us picutures (show off) that new glass black beast!!!

For mitts I recommend the Tucker Burnguard Nomex mitts (long). Good for 450F. I handle grills, heat deflector, dutch ovens, etc. without a problem.

Jackie, what was causing the black smoke; do you know? Maybe you need a larger drip pan. I suspect juices were dripping on hot coals, burning, causing soot. But then that doesn't make sense if reading the other recent post about roti chicken being better with "NO" deflector/drip pan. Believe it was a tailgate roti setup that started the discussion.

Nice, and clicking on the house brings up a couple nice looking ........ we'll, decided I'll leave it to surprise...

How long have you been displaced? Going back may not be what you remember...... I'm from San Joaquin valley. The days of being in the Yosemite mountains in the morning, and being on the beachs of SF in the afternoon are gone. Way more traffic than ever before.

Haha-hehe You're thinking KY when you should be thinking EVOO!!! Maybe that'll help you get past the idea..... hehe

I'd be happy to send you some competitor photos Dachsieslave. Shoot me an email to [email protected]. I don't believe Dennis wants us posting those type photos here. So out of respect I won't. Sorry.

Condo12; you definitely need a cooker soon. Maybe too late already!!!! Dennis, please rescue this guy; he's one of us..

Tony, is that for NG or LP? or does it matter? I'd like more pressure out of my NG so I can use my burner to also light my outside fireplace!! I've tried, but with the other manufacturers device it takes forever, a firestarter works much faster.

Yes......., NG doesn't burn up dollar bills so fast!!!! Just kidding. I have NG but unfortuantely can't compare to LP as I've never used it with my smoker. I only use the gas option for lighting charcoal. Do you really think you'd cook with gas only? And if so, why?

Nice job Sanny, and nice pockets!!! I could see for sure without enlarging the photos, the blue shirt on left was full of pink flamingos!!! So then I thought the black one with the orange/redish images on the right might have been Firemonkeys!! So I enlarged it!!! Turns out flowers. Sorry FM, I thought I found a personalized shirt for you. hehe

Awesome Jackie!!! Glad you had success!!!

Newest Johnnyboy Jammies for KK OTB with side table. KK OTB Manikin with left side table folded down. Sunbrella cover for KK OTB with left side table folded down (Jae's cover). *Note pattern can be reversed for either side. View from front. View from right side. View from left side (Table side).