jdbower

I have a matte black 23" from 2008 in Manhattan, NYC, which works well and I'd love to see go to a good home for free. Here are the catches: 1. There is some minor cosmetic damage (some tiles in the rear of the lid, a partial tile on the leg, some tiles near the thermometer, the thermometer itself has a crack). 2. In order to remove it, you'll need someone with a certificate of insurance (COI) - I can provide an example for my building for anyone interested. If anyone wants additional information, I'm happy to provide it. Anyone interested, please feel free to contact me at any of the mechanisms available at https://eBower.com.

For those of you with kids, this is what they're texting about:

I like the FireBoard, and I have their stock fan but I modified their mount to incorporate a ThermoWorks Universal Mount

The square tiles form a sort of ley line effect whereas the randomness of the pebbles causes more even heating - that's my story and I'm sticking to it!

And now I want burnt ends...

A bar near me had an old-fashioned variant using a duck fat washed scotch and maple syrup - it was delicious! They also fried their own waffle-cut chips in duck fat.

Now I want a top damper with a built in turbine so it can generate power as you cook - charge your phone while you make tasty food!

I'll often resort to searching for the Mad Max method, but really the key (IMHO) is a bag of ice over the breast for a while before cooking. It causes the white meat to cook more slowly and be more juicy while the dark meat comes up to temp.

I don't think it really matters that much, but the PNW is a very different level of rain than San Diego or even NYC. Personally, I'd probably look into a waterproof spray on the existing cover every so often instead of a plastic bag. Looks better, and no concern over melting if there's a stray hot spot. Plus a little better ventilation so water is less likely to be trapped against the cooker to let wee beasties grow.

I'll take mine thin-sliced with some spicy coleslaw and a touch of mustard, thanks!

Obviously the safe answer is to toss it and do another, but personally I find that to be overly cautious. The KK is not exactly loaded with bacteria after a 225F long term burn and you're bringing it back up to a safe temperature. I'd follow my nose - if it smells and looks OK it'll probably be fine. But I may not eat it if I had an important meeting the next day, just in case

Some Pulse probes are definitely on my short list for the next time I'm in San Diego.

It's also pretty nice to be able to check on temps without needing to go outside. But for me messing with gadgets just adds to the fun.

*dumps a gallon of gasoline over the charcoal and flips a lit cigarette butt in while walking away and putting on sunglasses* OK, maybe SOME wrong ways to light a fire...

I got lucky with my new KK in San Diego, I neglected to consider a tight squeeze between a retaining wall and my AC unit but the KK legs slid though with no problem. When I was in Massachusetts I had plenty of clearance, but lots of mushy grass between the driveway and the final resting spot. Luckily, I had a plan that worked flawlessly!