jdbower

I opted to wait for my matched set - while I'm happy I did I can identify with your hesitation at the word "settle" since really any color cooks just the same. Of course it was easier for me to wait since it was late fall and not peak grilling season, but that didn't stop me from many winter cooks!

I'm doing my part, not only do I browse from my home PC but I also now check topic updates from my Blackberry when I'm not by my computer so I'm responsible for at least two of those (no idea how often EVDO DHCP addresses are changed). Say what you will about the typing on the virtual keyboard the Storm has a nice browser!

Do you have a Guru kill plug? If so, wrapping a little aluminum foil around it can create a tight enough fit. If not a wad of aluminum foil can be used as a kill plug.

Just FYI the Stoker 25CFM fan would NOT be recommended for two reasons. One is that it's not adjustable like the Guru fans are so you'd really be overdriving the airflow. The second is that the physical interface seems to be different as it needs a different adapter than the 5CFM and 10CFM fans. I guess since with the Guru you're stuck with one cooker at a time there's no need for multiple fans like I've got with my cookers and the Stoker

I've actually been doing it indirect on the main grill with the lid closed and not turning - it also comes out great! The wife and I also like using apple cider vinegar instead of white vinegar but balsamic also adds an interesting taste.

Have a laptop? If so the Stoker may be the best since you can go to sleep with StokerLog running and have your laptop play whatever sound file you want. And the range is a long as you want it to be - you can even go out to Starbucks and grab a coffee and still have access to the alarm I have StokerLog running in my living room well over 100' away from the cooker with several walls in between - the Maverick isn't all that useful once I hit the kitchen.

It's surprising how useful a companion cooker is. Not only can you do a low-and-slow in one and high temp in another but you can also use different fuels easily. I keep my 23" filled with KKEC for L&S and my 19.5" with regular lump for grilling.

Re: This should be in the Fruit Cove, FL post Fixed that for you

Re: It is already there - the Stoned one to the right It was a long day, I forgot the stoned one was 19.5" They look great, I've been using my 19.5" mostly for high temp grilling and the 23" for low and mid temp stuff. The 19.5" is now greasier than the 23" since grilling involves a lot more splatter

It's like the potato chip marketing - betcha can't get just one! They look nice, when's the 19.5" showing up?

Depending on what you're burning (the KKEC stays alive for quite some time without O2) the temp probe port may be the culprit and I used aluminum foil to plug mine up. Another thing to check is that the lid is fully closed, there's two levels of latching and someone I know (who happens to have the same initials as I do, and I think he lives nearby...) sometimes forgets to fully latch the lid causing a decent amount of airflow. Beyond that your smoke idea is a good way to find it. It works even better with a power draft control (Guru/Stoker).

My one-man method of moving starts with a step of buying a set of pallet forks for your tractor Luckily i did end up using some moving blankets wrapped around the forks, even if I set them wide enough not to need to use them. Sorry about your "incident"

I'd figure on about 500lbs. ~100 for the top, ~300 for the base, and another ~100 for the accessories, fire ring, damper top, etc. Obviously I'd unload it before moving it by hand, and if you don't have enough people I'd also take off the dome top.

Anyone know where I can find a thermodynamics research grant? I've got access to an environmental chamber used for compliance testing and I'm sure I can load a KK up with a few hundred thermal probes to do some testing. KKEC would be great for this since it's much more uniform than standard lump

Cultural food differences are often (quite literally) hard to swallow. In Asia a McDonald's chicken sandwich is made from dark meat instead of a breast because that's more flavorful to the local audience (I found that out the hard way in Korea!). In Taiwan I went to Lawry's Prime Rib and they were concerned because I didn't eat the best part - the huge chunk of fat around the outside. In some places a properly textured lump of pure fat is the ultimate indulgence - here we just call properly textured fat "cheesecake"

Wasabi balls, they're pretty good with steak

And if you are using a Guru/Stoker I've noticed the reverse effect, in cold weather the blower has to work harder since it's blowing cold air into the chamber (I should try comparing the 10CFM with the 5CFM sometime to see if the 5CFM is actually more efficient). Of course this is pretty transparent to you since the temperature remains the same, but interesting nonetheless. I'm also not sure that what I call "cold" exists in Texas outside of superconductor research facilities.

Good work! Raytheon is a big employer up in my neck of the woods and most of the people I've talked to are pretty happy working for them. Here's to a new career!

I'm not sure I'd go for the 25CFM fan. On my Stoker a 5CFM works fine and my 10CFM can be a little iffy on the controls when I do low temps with lump (a big burst of air can light more lump than you'd like). I'd go with a 10CFM on the Guru since they've apparently got a damper that can reduce the airflow.

Sorry, the connector end is also a 90 degree 2.5mm jack which doesn't fit

I bent my Maverick probes straight without any ill effect (actually they're not straight but they're straight enough to fit through the hole). Just use a gentle but firm pressure. If you happen to break one you can just buy a new probe without needing to replace the entire system. Never fear, the Stoker probes are straight out of the box and work much better.

Congrats! I can't wait to see it in its natural habitat - or even on a sunny day with those reflective tiles. You could have it suspended so it looks like a disco ball as it twists in the breeze! After an hour or so you've probably heat soaked the KK. When you first light it a lot of the fire's energy goes into bringing the mass of the KK up to temperature. After it reaches an equilibrium more of the energy from the fire goes into heating the air than the cooker so you'll need to reduce the airflow a bit to maintain temperature. With the Stoker this all happens automatically, of course. If you've got the Stoker I'd also highly recommend StokerLog which puts a nice user interface on the Stoker. Controlling it via the Internet is a nice feature, but you may need to set up port forwarding on your home router, feel free to ask about getting it up and running if you have any issues.

Not a single recipe, but I felt sorry for this poor little section. Here's a website that offers recipes from Alligator to Woodcock (sorry, no Xerus, Yak or Zebra). If you need to figure out what to do with that moose or how to cook the emu that wandered in front of your car, check this out: http://www.justgamerecipes.com/inxmkr.html

I like how they go pretty flush to the lip of the cooker, makes things easy to move from the tables to the grill. Congrats!