DennisLinkletter

After watching these videos, I'm guessing the meat on the very outside/ends which is closest to the heat would brown faster and need to be removed before the meat spinning in the middle near the shaft.. if you wanted uniform browning on both. Then again, maybe the distance away from the heat on the upswing makes up for this and the middle meat has constant temps all the way around.. Either way, I always think a rotisserie for grilling or roasting, not low and slow cooking.

I don't think the piercing matters until the meat is cooked.. in fact, those tenderizers poke scores of holes in the meat. I was thinking one of the downsides is that the ends of the meat would be much closer to the fire with something long and would brown more quickly.. Have to give it a spin to confirm I guess.

Got a call from the owner/founder of OctoForks Keith Brown. He's created a very interesting, adjustable spit rotisserie accessory that is very different from anything else I've seen and worth some investigation. http://octoforks.com

If you were to do it again.. would you use such a fine mesh? I'm thinking it's going to gunk up quickly. I guess it's best if it can be slid in and out for cleaning.. Thanks for the idea. I don't have any chips here and chunks of course don't blow around.

Ditto, Ditto, Ditto!!

My only guess would be moisture content. If they were the mini splits they may have "more moisture than is ideal for smoldering" If they are the small pieces for the cold smoker they should be more dry.. I'd leave/store the bag open and/or try putting some out in the sun for a bit first and see if that helps..

That you did

Argh.. I discovered that the hard way too.. The latest version says "Caution HOT" on the lid! It's an IQ test to see if you get burned more than once! LOL

I actually don't but that would do the trick. It's about 50 meters/yards from my parking area over grass to my grilling area where I really don't have room for a 42" anyway.. Not sure how long I will hold out, but for now I'm too lazy to pour a pad and install one.

It's here in a slide show.. Might have to make it easier to find. Six Kamado Grills

Looks great.. I knew that would work well for you. Please always cook with the latch in the 2nd position and store in the first position. To target a low temp.. best to light a very small volume (about a duck egg volume burning) use the smallest hole on the dial and open the damper top until it spins freely now slowly close the top until it touches the gasket.. now move one of the ears only 1/8-1/4".. That's it.. as long as air is escaping you are good to go.. Start early and wait for it to slowly climb.. and Please do not open the grill to peek.

Most smokers don't turn but I do like Stephen's drilled cylinder bracket solution but for production a CNC cut and folded plate that accomplishes the same thing is much easier and cost effective.. I sent my guys this simple drawing.. They will get a sample made up, we'll play with it and then get them out to all the Cold Smoker owners who want one

The problem with the burner as a lighter is that it only works if you are lighting the whole basket for high temp cooking. Charcoal only burns down so if you want an extended burn you need to light the top of your fuel. For cooking, you loose all the advantages of the grill because you suddenly have high airflow and when you burn propane the exhaust is full of water vapor too.. If you want to do a low and slow cook at let's say 235ºf and it's below zero the volume of charcoal needed to heat soak the grill in a reasonable amount of time would be much more than you need for 235º.. You would heat soak and scream right past up into the 300's. Another way to do it is to use an old school sheet metal charcoal starter. First try filling it 2/3's of the way, light it and set it on a drip pan sitting on your charcoal basket. Let it rage in your grill until it's heat soaked.. then pour the remaining charcoal into the charcoal basket set your chimney, put in your food and cook.. You will want by trial and error to end up with only a large orange volume of burning charcoal remaining in the starter.

I almost only cook on my 32" My 23" sometimes, my 19" TT not since early Dec (remember the fur;-). I leave the basket splitter installed at 50% for pretty much all my cooks. I'd only take it out if I wanted to brown up an entire upper rack of something. I just love grilling without my welding gloves.. I can hide behind the hot wall of air and play with my food bare handed. I use a hairdryer to get my charcoal going and I don't really notice much difference in the time to heat soak or the fuel.. gas grill.. Smallest size.. at 30" they start getting more narrow and turn into toys.. My 32" no longer feels big at all..

No for preheating the grill in cold weather..

Still not what we're looking for.. Calling now

Looks like the standard sold on amazon is 5psi and then they have 10, 20 and 30's. The big cast iron burner sold by Bayou is packaged with the 30psi. Big Bayou Classic Burner Could be it needed 10-12 and we started at 15 and blew our blue away.. We have 10 of the exact burners burning around the factory without a hitch so it could be a Murphy's law prevails situation, where we assumed up was the direction we needed to go.. Good luck. I'm really clueless here and keeping my fingers crossed.

At this point, I'd definitely try the greatly reduced pressure.. We've been selling this cast iron wok burner for over 10 years and can't figure out what is different with yours. The only problem we ever have is small flames from the low pressure of natural gas. One of my staff asked if you were near Mexico as he heard that Mexican food can give you bad gas.. He's convinced bad gas must me the problem.. LOL

I just called Stephen and at this point I've got to assume the jet that we have made up from a brass plug is incorrect. I'm told we do not install and burn from them or do any QC outside of a simple visual inspection. We're going to go thru the drawer tomorrow and see if we get different results from different jets we have in stock.. One of my staff joked that maybe Stephen had bad gas.. What has he been eating?

At this point, we're pretty sure you have no brass jet installed in your burner. Is there a drilled out brass plug in there? If you look at the air/gas mixture it's about dead center here and the valve is not very open either.

I know that the ones sold as regulators for the turkey fryers work.. I will get photos of the airflow settings and what the pressure used in the factory is today

Nothing better than great tools.. Love the Japanese ones too.. Congrats on your new acquisition!

LOL Gas burner support.. There are sleeves in the floor of your grill. These stainless supports slide into them. Their height can be adjusted. They just take some of the weight off the two rods on the gas burner door assembly.

A little heads up and something I need to mark.. The grate with the arrow is reversed. If flipped around it there will be proper spacing in the middle and on the right of it.. I need to make some kind of an indicator what goes where and the proper direction.

I was surprised to learn that 5 of the 10 best-selling BBQ books were authored by Steven. He has over 5 million books in print in 19 languages. I'd say he owns the category. Proud of KK's affiliation with Steven and Project Smoke.