johnnyboy

jdbower wrote: Me Too! I even tried to read the temp needle; what's it sitting at, about 400 F.? Very impressive.

Sanny wrote: You're just too awesome, Sanny! We won't ask if he's been back with a report, nope nada never, no way.

You're Welcome Chef!! Thanks!!! ChefJeff wrote: You're welcome ChefJeff; Thanks much. Keep the dirt rinsed off and they'll last you for years and years. I think you'll be surprised.

Billyg, I'll inform you up front; in case you don't want to waste your time reading. I'm not Dennis either. But if anyone is interested in my $0.02 worth. Or if Dennis is taking a poll; it's not a feature I'd be interested in either. I have the cracked type, which means I "have" to secure the dome with a screw to even hold it open (or in any position but closed); however never have held it partially open for cooking, nor feel the need to. I also do the 90 sec. sears. Billyg, if you really feel results are better by cracking the dome open, I'd suggest using cable or chain for a teather; something that can take the heat.

Bobvoeh wrote: Don't sweat it Bob! Get yourself a couple sheets of thick plywood and roll it!

Trish wrote: Yes, yes, yes......... then invite me to her big give-a-way show!!!!!

Pulling Pork with Mallet!! Oh my, I cringed reading that post. Saves 30 minutes pulling time!!! Gadgetgeek with all respect; are you serious? Beating with a hammer saves 30 minutes!! And breaks it apart long stringy. Sounds like your pork butt could stand rendering a little longer; those strings can also pull apart without much trouble. I suggest letting the pork butt cook a little longer; then save pulling/beating time by wearing a pair of cheap cotton gloves (for insulation) and a pair of surgical type gloves over the top (keeps the juice out of the cotton gloves), and pull your pork butt in 5 minutes. Then afterwards with both pair of gloves on, simply wash them as though you're washing your hands. Dry with hand towel, remove both pair keeping them together, and store for next time.

I know it's too late now Sanny, but..... Sanny wrote: I've read your other posts about your charcoal (damp), but couldn't find what kind of charcoal you're using? If you're using the extruded with holes in the middle; works great to stack them like little chimneys. This seems odd to me "started the coals on two sides". Are you dividing your coal inside the basket into two sides and lighting the middle? Although we have the same size K, I'm not sure if we have the same lump saver. I have the older, smaller, straight sided version. I can't imagine two coal piles spaced apart inside my basket being enough coal for an overnighter. I suggest completely filling your coal basket, not dividing the coal, and simply lighting the underside with your gas attachment. Good luck!!!

Nice Jasen!!! You're makin me hungry. Now I can't wait to get into the pork butt I brought for lunch!

Stellar performance Dave!!! GREAT JOB!! I agree with Sanny, we have the same model grill; I too was quite impressed with how easy the lid opened. Had it sprung open by itself I'd of prolly fell out of my chair. You're not doing that with ours!

Just sent you a pm. You can also find me at [email protected]. Sorry I missed you yesterday. Wasn't on the puter much as I've burned my hands and inside forearms from mortaring stones together this past weekend and I didn't use gloves. Damn-it Doug, I didn't use gloves! I didn't know the lime in mortar would cause a caustic burn! I can promise I won't do that again!!!

ChefJeff wrote: Too Much !!!!! Hehe

Chunky wrote: If the recipe makes 10 gallons; one bottle hot sauce may not be enough! They're small. Just kiddin....

Maybe cooking burns it off. I imagine you'd need to eat a bunch of wood to injest enough to kill yourself. I have no idea how much arsenic is too much, but doesn't seem likely that trace amounts remaining on a saw blade spread across a few cuts of meat would amount to much. As kids we lived/played on pressure treated fences, built forts, go-carts, etc. out of the stuff. Didn't kill any of us.

Oh Pressure Treated! I got it. Thanks. I was thinking "Pressed lumber" like chip board. Duh!! Yes, wouldn't surprise me if some States still have arsenic in it. But I know Calif. doesn't. For awhile you couldn't find pressure treated at all there until they finally came up with arsenic free version.

Primeats wrote: Sooooooo..... Primeats...... You wrote just enough so someone would ask didn't you. Okay.... I'll fall for it; what happened?

Condo12, Please don't tell us you're worried someone will order that color, then be upset when their KK arrives without that chip in it. (Just funninn wit ya)

If you want a K user opinion; I prefer the grids running front to back. But I hate the trap door handle in front on the K grill, it gets in the way; so I turn the grid sideways. That's why I know I don't like grids running side to side, but it's better than the trap door handle being in the way. Does anyone use the trap door? Maybe I've been lucky. I've grilled for years and have never used it. But I keep my charcoal level full, check/re-adding at the beginnng of every cook. I've found starting off a cook with a full load of charcoal, is always plenty, including low n slow. The charcoal that isn't used by the time I shut the grill down is saved for next time. (Or better said, "used" to be saved for the next time; before the huge crack all the way through my K wall showed up.)

Nice brisket Majestic!!! I'm glad you posted. I learned something. I never knew about the ice/refer part! No wonder mine tend to dry out. I've always wrapped them the same as pork butts, then rest in cooler/microwave. Wonder where I learned that????? I'll definietely rush the temp down faster next time.

Majestic, I've never kooked just the flat; but don't be in a hurry, and go low-low on temp. Soon as it finishes the render stage I'd pull it off. Be careful, flats are easy to dry out. I'd set a small pork butt on top if it were me.

Sanny wrote: No Kidding!!!! Thanks Primeats, much appreciated.

"Autum Nebula" Great name Dennis. Perfect association. Is that the tile some of us were suggesting names for?

I have the Maverick ET-73 I think it is. Two probes. The range on mine is exceptional compared to some of the posts I'm reading. I'm surprised. My Kooker sits on the patio at the rear of our house. The remote maintains signal all the way to our bedroom; furthest room on the other side of house.

Danke Sanny!

Oh Primeats; I knew someone else must have been there. How cool is that. I spent 13 years in that area. Boy that pearschnaps will rock your world. Oh I don't like the taste of that stuff, might as well be drinking rocket fuel eehhhh? How about the Bierschnapps, did you try that one at the Frauen Dorfer? That stuff is great. Served in little tiny beer mugs, with a whip cream head on top. Yummy. Okay, thanks Primeats; I'll be standing by.