jdbower

Having both, I'd say that if space isn't an issue the 23" would probably be a better bet. I haven't found any downside to the 23" over the 19"; it's only a little more expensive, no substantial difference in fuel consumption that I've seen, a few additional grate configurations are possible, and it's the perfect size for the Costco pork loins my family and friends love. The 19.5" is great if you're putting it into a compact area and the smaller wheels help keep it in place with a smaller barrier (the 23" can roll right over some seams between patio blocks, the 19.5" needs a little more of a push). There's also some weight savings if you're putting it on a second floor balcony, for example. But fundamentally I'd recommend the extra space even if you're like me and frequently don't use it.

I generally do my poultry at a bit of a higher temperature, closer to 350. However, Cook_Shack is right, cooking to temperature is much more important than time. I also generally cook them indirect, but with a large bird if you find things cooking unevenly you may want to have your heat deflector offset a bit, this allows you to move it such that the thighs get more direct heat and can catch up with the breast. Alternatively you can remove the deflector for the last bit of the cook just before the breast is done.

Some interesting stats about 2008: There were 5.8 million car crashes(1) There were 255,917,664 registered vehicles(2) Cell phone market penetration in the US was 86.79%(3) How many of those crashes were caused by cell phones? Let's look 10 years earlier to 1998: Cell phone penetration was 24.62%(3) We had 6.3 million car crashes(4) with 215,496,003(2) registered vehicles. OK, both fewer crashes AND more cars in 2008, but how many fatalities? "In 2008, the number of overall traffic fatalities reached a record low since 1961, and that number continued to decrease in the first few months of 2009."(1) What does this mean? Obviously as cell phone penetration skyrockets the use of phones while driving goes way up, but the number of accidents is going down and the seriousness of the accidents are going down. While the seriousness can be attributed to better safety features, distracted driving doesn't benefit nearly as much from this since the accident frequently happens before you can react. My conclusion: Distracted/bad drivers will be distracted by SOMETHING when driving and picking on cell phones, while politically expedient, does nothing for overall safety. What we need are laws that can cover anyone who's driving irratically instead of trying to get legislation through that picks on each potential distraction. I saw a guy making a turn in Cambridge while eating a salad in his car, daily I see people using the rearview mirror to shave or put on makeup, yelling at the radio, turning to talk to people in the back seat, reading a book, and a whole host of other potentially dangerous behavior. My solution is to get rid of seatbelt laws, allow people to flip a switch to disarm airbags and other safety features, and let Darwin do his thing. In a few generations we'll have people who pay attention to the road or multitask in an appropriate manner or at least use safety features. And in case you're wondering, I hate talking on the phone and I hate driving in Boston traffic (which is too bad, because I love driving) - I don't think the two have ever intersected but I do have a monaural Bluetooth headset for when I need to take a conference call on the walk to work.

Nice to know it found a good, loving home - and that you got a good deal out of it! Maybe you can collect them and create Carbone's Home for Rehabilitated KKs? Good work on the repairs!

The Shadow would prefer you to cook with Blue Coal Anyone else think about these commercials whenever you see the term anthracite? Guess it's just me...

Just remember, salsa is like BBQ. This is a great starting point but experiment away until you get something you like

And I like the toy in the background, too! It could squish my little Deere 2520 and not even notice.

For an idea of how subtle the extruded coconut is I've made a cheesecake with it. I don't use it about 350F or so, but then again I don't do veggies often. For that I use Cowboy lump from Costco and it gets the job done. Another piece of advice is to make sure you burn at temperature for a while, if there's white smoke you're still releasing a lot of volatiles into the cooking chamber, let it burn at temperature for a while and most of the water and strong stuff will burn off.

Back in Jersey we had a place called Juanito's which was fantastic Mexican food. Up in MA we have a place called Acapulco's which is the bastard love child of Chi Chi's, Taco Bell and a hint of Applebee's. What I miss the most is the salsa, but I've gotten close enough not to care much anymore. Fresh salsa is pretty quick and easy. http://www.ebower.com/recipes/recipe_SalsaFresca.htm Ingredients 2 Tomatoes 1 Small Onion 1 Jalapeño Pepper 2 cloves garlic 1 tbs lime juice 1 tbs red wine vinegar 1 tsp salt 2 tbs fresh cilantro Instructions Place all ingredients but the cilantro into food processor and blend until smooth. I like to put the onion in last so it's still a little chunky. Tear the cilantro into small pieces and stir into mixture. Refrigerate about 15 minutes and enjoy! Notes Makes a thin, restaurant-style salsa and is best eaten fresh. Adjust the pepper content to taste, or use preserved sliced peppers in vinegar and forgo the red wine vinegar.

Often Totally Bloated? It's how I feel after eating what comes off it

I had one (stopped using it after I got my Stoker - the range just wasn't there). The easiest method is to gently bend the probe to straighten it. It doesn't need to be perfectly straight, but after you're done you may want to calibrate it in boiling water.

Hmmm.... I'm using Chrome as a browser under Linux while logged into my Google account - so I may not be much help. Anyone know the requirements? You can try downloading Google Gears which provides some enhancements to the standard web protocols in your browser (mostly it lets you do some nifty things with Google sites).

With 15 votes we're running about 50-50, I wonder if it would make sense to split the difference and go with a ~45 degree angle? For the super-sized grills especially it may be nice to get diamond sear marks by lining up meat either horizontally or vertically. Personally I don't think I'd mind either configuration.

Re: how do you add a position? Just zoom into wherever you want the marker, right-click on the map and select "Add a Placemark".

What's going on the grill this weekend? A cover Being the farthest away from family I usually have to travel over the holidays, and schedule didn't permit me to precook to bring with me like I often do.

Wait until you see his power draft control made from a vuvuzela!

With one of these

Mostly stinky stuff like strong-smelling fish. And vegetables - only heathens eat or prepare vegetables!

Or you can post a picture (preferably with something to scale or a weight). Cooking to 195 or so is great pulling temperature, most people here reserve that for shoulders and butts but I actually do my loins that way as well with a thin vinegar sauce - if you were to serve that sliced I can understand why it wouldn't be a winner. Tenderloin I either do as a roast like Larry suggested (about 350 dome temp and someplace around 130 sounds about right) or I'll slice it up for porkchops at grilling temps (500 or so until it's just a little pink in the middle) - but I have to admit I also have been known to braise them inside with apple juice, apple cider vinegar, a bit of soy sauce or Worcestershire and slivered onions. Now I'm hungry again and I just ate!

You should be able to access the web interface from the iPhone pretty easily, but I'm not happy with the security model (no authentication mechanism on the Stoker, but you can obscure the port number or restrict the IPs that can access it from the router depending on your make/model). My preferred method is remote desktop software on my Blackberry where I can use StokerLog. It's a little clunky compared to a native app, but much more flexible since it's not dedicated to Stoker use only.

In Tokyo I actually had chicken sashimi - I wouldn't recommend it. When someone in Asia asks if you "like chicken" your initial reaction may not be the most appropriate. It often involves just the skin (and not crispy skin either), the internal organs, and all sorts of other parts we round-eyed devils just throw away. When I heard chicken breast was next I figured I could finally eat something normal, then they said sashimi... The Japanese were very impressed with how much ground pepper I could eat.

It gets chilly here to - but I can use my KK year-long. A cover is great if for no other reason than I don't need to worry about cleaning the snow off. I wowed a BBQ-loving co-worker by bringing in some fresh pulled pork in January - I think he may need to upgrade his outdoor kitchen now

Try a little Heinz Chili Sauce mixed in with the ketchup - adds a bit more flavor. I use a bottle of the stuff with a half cup of ketchup, mix half into the meat and save half for the top. I also hated bread in meatloaf but liked the idea of adding a starch so I use a cup of oatmeal.

Great idea - chances are it's just adjusting the burner a bit or cleaning out a burr in the orifice but that sort of thing is a bit hard to explain over the Internet. I've also found that in addition to a better selection of firemaking toys the local propane shop is cheaper than going to Home Despot.

That may work, but I'd be tempted to get a flexible extension for the power takeoff port instead (or whatever the official term for the accessory port at the front of the mixer is). Modifying something like this would give you a bit more reach and probably spin fast enough on 10. If not, it's just a gearbox away from it Regarding the burned fingers, notice in the video that it looks like it's smoking from all the steam escaping - that would have been painful just breaking open by hand!