jdbower

Did he let you drive his tractor? Curly's a great guy and I'm glad you had a chance to see a great part of our country!

Most hardware stores that sell propane like Lowes or Home Depot have a good selection of propane accessories, you can probably even bring the KK part and make sure they match things up.

And an even nicer "Mini-Me" with one of your covers over it! Do you have enough measurements to start cranking them out once Dennis goes GA on the smaller model?

Very good! My sources show the temperature is actually between 218-246C (425-475F).

I can see it now. From mysterious far eastern spirits infused with the essence of a venomous snake to "DJ's Southern Style Critter-Liquor".

Good old German food - if you can shove it into an animal casing it's edible! For my fellow New Jersey-ites there's a great German place in Howell called Fritzy's which is well worth the trip.

A great source for side dishes! http://www.thailandunique.com/ I'm sure the canned bamboo worms aren't as good as fresh, but what can you do? If DJ orders the snake whiskey pictures must be provided.

For low and slow cooks the wood mostly smolders rather than burns. When you get to high temp grilling (anyone remember the reason for the book title Fahrenheit 451?) soaking can extend the time it takes to heat the wood and keep the smolder going longer, but you'd be better off with a smoke pot to reduce the oxygen to the smoke wood. A nice side effect is after the cook you get a few more chunks of charcoal. FWIW: Wood generally only smolders 120-150C (250-300F), but rotted wood can ignite at the high end of this scale. Most wood ignites between 190-260C (375-500F). Granted it's hotter in the pit than the dome, but remember we're also restricting the oxygen flow into the cooker to compensate.

Willkommen! Wie gehts? You have indeed chosen wisely and it's nice to have another pin in the map. It would be interesting to see a mashup of where KKs live, I know you've got at least one neighbor in Switzerland. I can't wait to see pictures of your new cooker when it gets home, perhaps with a nice German Leica? Please tell us more about your existing cookers, we like hearing about those as well. Glückwünsche!

Personally I'd keep the Ultimate as a full featured product including all accessories even if it means an increased price. However, I could also get behind broadening the market with the other cookers by having "barebones" models with only the necessities. It may even tempt Sanny to upgrade

I actually recommend a WhiBal card, like a KK they're very durable.

The fact that the snow stayed on the cooker so long once it reached cruising temperatures is a testament to the insulation on these things. I'm impressed!

I've got a ThermaPen, it's a great instant-read probe. I also have a Maverick RF monitor that I picked up someplace, probably Amazon or Target. It works well enough and has two probes. Of course, once you start looking into this deeper you may find yourself wondering why you'd stop with just monitoring the temperature and go for a BBQ Guru or Stoker to also control the pit temp.

You're a cruel, cruel man for posting pictures like that without sharing - veal prime rib sounds delicious and tender enough you probably don't need a knife!

Why is the thought of DJ with tiny camera probes so unsettling to me? I wonder how much these cost, one must have one's gadgets, after all!

Sounds like fun! Whizzy's page Guru's tips

So over there your rats get grilled. Here in Jersey our rats get cement shoes and sleep with the fishes!

Anyone else disturbed that there's a picture of a dog and then a picture of meat on the grill? Good doggie...tasty doggie...

Re: OTB Components Great pictures! It's always nice to see what these things actually look like. Oh, the humanity!

Welcome aboard! Isn't "madly passionate Spaniard" a bit redundant? All the KK models are very nice and share a lot of design features. I'd go for at least the Supreme to get the high end stainless, but remember that this will outlast most other solutions so don't be afraid to spend a little extra. I hate knowing there's a better model with more features that I could have had so I'm an Ultimate kind of guy, but the reality is that all four models will cook equally well. You've probably seen the comparison table here. You're just in time for cheaper shipping to Australia, but watch out for those drop bears!

I found this one here. I don't know if my wife is going to let me try these but it's got peanut butter, peanut brittle and bacon, how bad can it be? 1 cup (2 sticks) butter 1 cup brown sugar 1 cup granulated sugar 2 eggs ½ cup smooth peanut butter 2 cups all-purpose flour 1 teaspoon salt 1 tablespoon baking powder 1 cup peanut brittle, cracked into ½-inch pieces 1½ cups bacon, crisply cooked and cut into ½-inch pieces Heat oven/KK to 350 degrees. Cream together butter and sugars until light and fluffy. Mix in eggs, one at a time. Add peanut butter and mix until incorporated. In a separate bowl, sift together flour, salt and baking powder. Add the dry ingredients 1 cup at a time to the butter mixture, scraping the bowl as needed. Stir in peanut brittle and bacon. Roll dough into ½-inch balls and place on parchment-lined cookie sheets. Flatten each cookie with the palm of your hand to about 1 inch in diameter. Bake about 15 minutes, or until the edges begin to lightly brown. Remove to a cooling rack to cool completely. Store in an airtight container up to one week. Makes about five to six dozen cookies. Nutrition values per cookie: 90 calories, 5 g fat (2.5 g saturated), 10 g carbohydrates, 0 fiber, 2 g protein, 15 mg cholesterol, 100 mg sodium.

What? Dennis not happy with one of his creations and then going about fixing it rather than launch something he's not happy with? Great progress, I for one would love a matched set. Sanny, you launch a new cooker by throwing a FoodSaver full of pulled pork at it!

We all know that chicken and fish go with white while real meat goes with red - that's easy. How about hot sauce? I've found that fake pizza (Sanny and other New Jersey-ites should know that the bready mess sold as pizza elsewhere in the country is not really pizza!) goes well with Tabasco. Italian food needs crushed red pepper (except, for some reason, lasagna which is better with Morton's Hot Salt). Rice-based dishes are often better with the infamous rooster sauce, and this is also an ideal breakfast condiment. Buffalo sauce makes a great all-around dipping sauce for meats, chips and pretzels. What pairings have you guys found? Not that I'd be looking for an excuse to try new hot sauces, of course, I'd just hate to find out that Joe Perry's Boneyard Brew is great on apple slices any later than I need to

Courtesy of the Whiz: What's a Plate Setter?

For a sirloin I love a little charred crust and a strong rub, but I'm also a sucker for a good prime rib with more subtle seasonings. I could see a tender cut being tasty even without being seared.