tcoliver

Yeah, come on over to Snellville and take a look see, warning though if you do then you better have that checkbook ready, after you see one in person theres no way your going to resist. Better yet stop by one of the BGE stores first and see what you get compared to a KK, that will do it for sure!!

Right now I only have the 750 degree ones. Maybe Dennis has the other ones.

They are one in the same, although Dennis was at one time working on a separate pizza stone but I don't think it has made it thru R&D yet.

David, you may want to touch base with Dennis, I have not shipped any shafts out lately, not sure if I even have the ones you need but if I do I will send them out if Dennis sends me the info.

Hurry, just cook the dog quickly and then you could have "smurf" & turf

Post some pictures of wht is torn, missing or detached from the cooker, maybe we can help.

I just did one this size for Thanksgiving, put it on the main grill with a drip pan on the heat deflector. Cooked for about 4- 4.5 hours with temp holding at 350. Be sure to load up with lots of lump. The breast was about 170 deg. when I pulled it. Tasted great.

Cozy Kline Are you talking about Cozy Kline? Here is his info: Email: [email protected] Website: http://www.cozycrafted.com

Heres my recipe Heres a great recipe. I've done it many times and have always had great success. Everyone loves it. I keep the grill at about 150 then flip the sear grill upside down, skewer the beef and lay them across the handles of the sear grill. Works awesome. 2 lb London Broil 1/2 c Soy saice 2 tb Worstershire sauce 2 ts Garlic powder 2 ts Onion powder 2 ts Fresly ground black pepper 2 ts Red pepper flakes, less for sissies 2 tb Liquid smoke Freeze the London Broil or other lean roast. When ready to make jerky, remove the roast from the freezer and let partially thaw. When just able to slice, first remove all fat and then slice against the grain in thin (1/4 inch or less) slices. Cover the meat with the marinade, turn from time to time and let marinade overright. In the morning line a shallow cookie sheet with a few layes of paper towels. Place on lower rack. Place upper rack in oven in top position and lower rack in lower position. Hang the beef slices from the upper rack with tooth picks above the paper towels. 6 hours at 160F average temp is about right. If your oven is real tight, you might crack open the door a bit to allow the water vapor to escape.

I can't think of any cook that would need a whole bag of lump. Just fill up to the bottom of the "handles and put the stone on top. I too have sometimes had it resting on the coal but as it burns down it again rests on the handles. This should be plenty.

Temp Guages Sent out some Temp Guages today, hope one was yours.

Yeah, make them with a ring so they can slide across the towel bar, maybe 3 or 4 of them. Cool!!! Hey wait a second I thought we wern't going to bother Dennis so he could FINALLY complete these things. Oh well perfection takes time I guess.

I second that motion!

Cool!!

Once again I would test anything you put out.

Yes, I use it to make pizza (don't want charcoal taste), hot doggs, hamburgers & other quick cooks. Can get up to 700 degrees direct. (after drilling the jet hole a little larger). Very usefull for me.

That is what I have found too. By deflecting more heat you are slowing the temp rise, I have to admit that I cook EVERYTHING indirect so that is why I state "in some instances". It slows the process down, uses more coal and makes the firebox EXTREMELY hot. I too remember all the problems that were blamed on deflectors being too big. I think you would want to test the larger deflector before selling it. I think it has been proven to not be that much of a benefit to make it larger.

I just use a brush to brush off all ashes, very simple. I haven't had any problems with it getting clogged or anything either.

I have found that the original heat deflector sometimes deflects too much heat and does not allow enough heat in some instances so I vote for 1"-2" smaller.

Jason, sorry I haven't been around in a couple days. But yes you have nailed it!!! Man that has been bugging me since day one. Thanks a bunch!!! No Problem! -=Jasen=-[/quote:1t37gdy8] Jason, One last request (I hope) can you put the "view unread posts" button at the BOTTOM of the pages too so we don't have to scroll all the way up especially on long posts to gt there??? Sorry to be a PIA

Try again I think if you try again without the ring you will have no problem whatsoever. With guru or without (I never use one). The main factor in the whole process is fuel and you obviously did not have enough. Load up the basket full to the top of the grate, don't worry about having too much as you can reuse this stuff. Lower draft door should only be open a tad. Top damper shut all the way and then backed off a half turn. Be sure that your fire is going well before making these adjustments. Keep at 250-300 for about 30 mins then fine tune down. This will ensure the coals are well lit. You will be an expert in no time. KK is very user friendly, best around.

Jason, sorry I haven't been around in a couple days. But yes you have nailed it!!! Man that has been bugging me since day one. Thanks a bunch!!!

Jason, is there a way to go back to the view of unread posts after you view or post new messages. Right now after I view a post or reply to one I have to keep hitting the back button to get back to the "view post since last visit page" or else they are gone. I hope you understand what I mean. Maybe I am just missing something.

Speaking of Lump... Dennis how is the coconut lump project coming???

Finally complete Just received a shipment of accessories and now have a new draft door. Looks and works great. Burner is now complete! The new door has a nice wood handle too.