primeats

After 1 year of this original post,I have found it( I just bought Tlinder's Guru). I wish I'd have seen it back then,this would have saved me from replacing several probes on my assorted Polder thermometers. I'm going to order about 25 feet tomorrow from Mcmaster-Carr!For the price I don't know why they don't just manufacture them with this in place! Any further issues or recommendations? Thanks Jasen

Wish I knew you before I got rid of my boat! could have used some teak flooring!Congrats on the anniversary! And thanks to everyone here for their valuable input, you have helped me as well in my business--it's always easier to sell things when you have some support on-line be it recipe's or recommended cooking times and techniques.You have all given me great back-up whether you knew it or not!

Is the second link for a more flush mount? Let me know how you would like to be paid, thanks,DaveZ

Just because you're on a diet doesn't mean you can't look at the menu!

Where to stick the Probe Remember, you can regulate the cooker as well as any oven(that weighs 600lbs with true refractory walls). I have not cooked a rack of lamb on "Godzilla" yet,but would think if you can keep the temps at between 400 and 450 you can cook a rack for the same time as the oven--I try for 30 to 40 minutes or until the internal temp reaches 125 to 130. Just make sure the probe is inserted properly; insert it lengthwise so the tip portion containing the sensor is in the center of the meat. Also before you put that tender cut on the Upper Grate, let the meat come to room temp before cooking,shouldn't take more than 45 min/to one hour to warm up. I always use the deflector when using the upper sear grate,as well as the drip pan. Lamb fat is highly combustible.Good luck,and don't worry about going to BBandB,I'm very comfortable with my manhood, they have great bar accessories, as well as pretty ladies that are always willing to strike up a conversation with some of us good looking guys!

Kinda reminds me of a manhole cover(father in law is a sewer/water main contractor)

Everything alright over there Dennis? Any broken windows?

I'm guessing this fits the OTB Supreme II?

From beef rib's to leg 'o lamb to brains. We've run the gastronomic gamut!

Well we all have to die from something,for me,it's what's for dinner;and lunch and breakfast for that matter. Next time you're in the Chicago area you will see(and taste) what I mean. And bring your little dog too!You can meet the family including Shaggy. He's dumber than a box of rocks,but we love him! Speaking of boxes here is a link to a better description of a males brain full of boxes

Usually ground beef!

It's exactly what Dave would have done.I probably would have cut a larger "sample " portion from the top! Usually I would have not grilled the first layer of lean meat from the short rib section, seeing that this was Wagyu, I may have done just as you had! I'm gonna try this myself this weekend with some plain old prime beef.The camera is thawed out enough to work,or I'll try my cell phone!

Have a drink for my Jasen, I gave it up for Lent( hands stopped shaking after two days) made the mistake of giving up caffeine as well one year. Lucky I didn't get divorced!

Dinner planned tonight at Wildfire in "The Glen"with my wife, eldest daughter and her boyfriend. After the news this afternoon at NIU we need to get out and celebrate life.My son is in driver's ed, and youngest daughter is with her boyfriend for dinner.

April 22 is Earth Day! (It was my Birthday first) What a great time to market this! I could get my publicist on it now! I know you don't do deadlines Dennis, but couldn't hurt to ask! How 'bout this for a brand name: S ustainable A nd better F or the E arth KomodoKamado Brand Charcoal

What on God's green Earth is he using for filler? I've seen manure burn with less residue(don't recommend it for cooking the flavor it casts off probably would not be undetectable-gives a whole new meaning to the phrase "This tastes like !")Y'know,that could be the magic ingredient!Seems like there is a bountiful supply of it from what I've read about the Kompany.

Ummm.What can I say? My bad?!I had expected some backlash, but not this in your face stuff. What do we call it back home in Iowa...oh yeah..the facts;the truth. Been away too long I guess.I'm very happy with the royal oak lump I get,just thought I was missing something with the coco-coal.Looks like the only thing I would be missing would be my money and frequent cleaning of my KK. I don't even get that much ash from my fireplace. Sanny you look younger every time I see you!(don't disappear on us now). thanks Whiz for your work,don't know how I missed your review on this matter.Happy Valentines to all

Ok folks, I am dying to try some coconut charcoal, does anyone know of a source for this stuff? I'd even consider some of the other guys stuff if it's not moldy

Doesn't all that drilling weaken the deflector? I am afraid to even take it out of the steel pan it came in. By the way I "theoretically" cooked two butts Fri nite in -20 windchill,went to the auto show in Chicago on Sat and had some of the most satisfying pulled pork ever that nite(in theory-no pics,not too cold for the KK but it was for the camera)! Gonna try it next time with no rub,the Charcrust was only minimally effective. Jasen,maybe we could have a thread on every ones favorite rubs and where to find them.Or at least manufacturing addresses.

Spatchrat?

Dennis, looks like you've gotten the hang of this BBQ thing!I can almost taste it from here!

I understand, we are of the same brotherhood .Anywhoo, I'm sure it will be another masterpiece in the KK tradition! Actually this might be a nice size to conceal a propane tank, what do you think?

Looks great Dennis, just what folks are asking for , something a little smaller. What does the production time look like?

I had a similar experience with Dave's Insanity sauce.When a food broker came into my shop several years ago this was one of the product samples I was given(being a Tabasco man, I was skeptical). Well I did very nearly the same thing as your Asian friend did, tipped the bottle up onto a thin deli tissue and placed the small drop onto the center of my tongue( I was way too smart to put it on the tip of my tongue).After I uttered the exact same words " this isn't so hot" I watched the eyes of this food broker widen a bit as my face must have turned the color of a blushing schoolboy. When I was actually able to speak, it was in a very low grumbly/husky voice--"oh wow" . I started hiccuping, and proceeded to down a pint of buttermilk, this stopped the hiccup's. "I guess you don't want the hot sauce then" was the response from the broker. I replied in my still horse voice"I'll take two cases". One dip of a toothpick in Dave's Insanity sauce swirled in a large bowl of pasta/with sauce was still way too hot for my family, it was just right for me however. I can't even imagine the heat from the bottle that comes in it's own coffin.