johnnyboy

Sanny, Are you asking about Teak specifically or hard wood in general? We have hard wood in our kitchen and love it. Be careful dropping beer cans on it. It will add charachter! Recommend a finish without a high shine.

Jdbower, I haven't got measurements yet. Has Dennis posted them anywhere? Dennis, help! We need measurements for the new guy's Jammies? Thanks.

I cook thin crust between 600-700 F. Here's a good link from our Whiz. http://www.nakedwhiz.com/pizza.htm

Dennis, Your grill porn is killing us. That's going to be nice!!!!

Hello Aldover, Welcome to the forum and KK cooking. Congrats on your purchase; you got the right one. Tkline wrote: I can second that; I know from experience too!!!

Primeats wrote: No kidding, HyVee!! We must have four of those around here. A real nice new one too. Thanks Primeats, I'll have to ask the butcher. But, I won't ask the kids this time. Last time I ordered a Prime Rib "Bone-In" for special occassion. I told the kid I did not want the bones cut off and re-tied on. He said ok, that's a bla bla. I said call it what you want, just don't cut the bones off. He said got it. Guess what I unwrapped when I got ready to put it on the grill; yup, bones cut and tied on. It was holiday, HyVee were closed to exchange it, so i cooked it anyway. Good but the presentation wasn't there. Wife called HyVee to complain, as this was the second time it's happened. They're replacing the entire roast as soon as I want it. I have a note from the manager.

Dennis wrote: Awesome, Awesome, Awesome idea!! Very nice tables, Dennis.

Dj wrote: You got it Bud!! That's what I'm talkin about!!! But isn't German Schwein Haxe cooked in a vat of hot oil? I seen a version of Schwein Haxe for the K; but since I always thought the original was deep fried I never tried it. Also, I have enough difficulty finding pigs feet around here; it's doutfull if I'll fine schwein haxe. The kids had a pig butchered and asked for the feet for the wife. They said we don't do feet around here. Then said if you want them, let us know early next time and we'll cut them off when they arrive; with hair, dirt, manure, etc and hand them to you.

Fetzer - You're just too funny Bobvoeh wrote: Fetzervalve wrote: Fetzer, I just can't pass this one up! I think you're on to something ........ hehe I knew I'd get a chance to return the love; I remember receiving the love when I answered a 2 year old post!! Duh. hehe Got to have a little fun. hehe-he

Welcome Culibali - You absolutely made the right choice Nice to see European (Germany in this case) participation. I can't wait for you to share some good 'ol German recipes!!!! I'm a little partial after spending 13 years there (89-03); Primarily in Stuttgart, Heidelberg, Garmish-Partenkirchen, Mannheim, and Worms areas. Again, welcome to the forum. If you're interested in a long lasting custom cover (5yr guarantee on material) let me know. [email protected]

I don't know from experience; but I've read soaking smoking wood only creates steam. Doesn't add anything to the smoke, other than maybe delay it while the moisture dries out.

Keep grillin Dennis - I agree it's research I love to read your cooking descriptions. Thanks. You have the right words for describing. Now my mouth is salivating for bark!; which is the direction I'm headed, more bark. From now one it's more Frenches mustard!!! Thanks again.

Not sure about "green"; but www.wholelattelove.com online has lots of beans/coffee for sale. That's where I purchase mine. Very customer friendly for answering questions, etc.

You know; come to think of it. I'm out here in the frigid midwest where temps hit the negative double digits, w/o wind chill factored in. Of course I don't know if wind chill effects material things or not, but still I think right here could be a pretty good darn test site too!

Oddly enough I tend to like Oak flavor, so when the tongue of desire rises I use my Oak firewood. I'll just take a split log and toss it in next to the lit coals and let it go. Most times doesn't even completely burn, but does smoke.

That looks great to me Bobvoeh! Just a bummer the grizzle bothers you. I'd cut right around it not giving it a second thought. Yes, temps can climb ~10 F after removing the meat. But sorry, I can't tell you if you should pull at the desired temp or 10 F. below. Personally I typically pull at the desired temp and never look again.

I've learned Pam spray on oil after awhile will build up a layer of residue that hardens over time, thus gunking up damper threads and draft door tubes. I've found olive oil to work much better.

Sheeze Louize I missed this thread What the heck we begging for a smaller size in the other thread for. Looks like it's nearly here. Whooo-Hooooo. Yes Sanny; I'll get right on designing that cover! I have a feeling you and I will both want one..........

Primeats wrote: Be careful giving away your ideas; you might open it one day and find someone living in it!!!

Sweet!!!! Bobvoeh. Very sharp looking KK. Thanks for posting pics. If you decide on a pond and have any questions don't hesitate to ask. I may be able to answer, I have a little experience.

Awesome Zorro!! I was wondering if you were ever going to get around to doing that. I can hardly wait til July to see the pictures. Appreciate you posting, I'm glad you're happy! That's what makes it all worth it to me.

I'm putting waaaayyy toooo much thought into this. I'm starting to wonder. If the other side is draining down, does that mean when the world turns us to the underside, they're draining on us????

Congrats Bobvoeh!!!! Take some pictures when you get er uncrated. We'll have to talk coffee offline sometime. I brought home from Italy a LaPavoni 16 cup lever machine. Then converted it to 110V. I love espresso, but haven't made any in awhile. I tend to go though phases, you're making me want a shot.

Dennis wrote: If covers are any indicator; I've made very few for #9's (in the single digit); as compared to #3's, 5's, and 7's. And, I remember a few #9s were sold to resturants. IMHO Would take a big family to justify a #9 for personal use. Even if I needed that much cooking room, actually either way; I'd prefer two! A current OTB and a smaller one (hint, hint)

My point was, Gadgetgeek wrote: I'm just surprised. My feeling is if it takes more than half hour to pull a butt apart something is wrong. Maybe it's me that's wrong. Am I just a fast pull-apart-er, or does it take everyone over half an hour per butt?