Saucier

Wikki It is another name for beautiful Jack Daniels! I think I will fetch a glass now!

Direct? Are ya'll cooking those your birds direct? Or w/deflector ?? I am doing chickens!

Ran across this on you tube, the guy has some other interesting videos too, check them out.

Autumn Rust I would call the second tile Autumn Rust.... I just might order one like that! I am missing my cooker whilst out at Havasu!

Royal Oak Primo, I have been using Royal Oak from Wallyworld. They always have a supply, and its 5 bucks and change for a bag. Sometimes there are bigger pieces, but as previously mentioned by FM, it breaks easy. I have not had any issues with the fire dying. I would like to try the extruded too, but havent found any around that is much good according to the reviews.

Procomm I have a procomm, and have to tell you that the range that they claim, is pure BS. I have been within 25' of range and have had it lose signal. I called and asked the Guru joint about it, and they said that Shotgun Fred would call, but this never happened. Other than that is neat, you can change the temp settings and all from the remote. They are also making some braided ss probes and leads, they are pricey but look heavy duty. All in all a great product, but the range really blows!

Fungi I like porcini mushrooms, does that count ?

MMMMMmm Looking mighty tasty!

TC TColiver, we await your jerky report!

Gee tanks Thanks for all the great ideas. I will give it a whirl. I am familiar with the outboard smoke generator, I made a big smoker out of a food service warming cabinet on wheels, about the size of a reefer one time, and had a sheet metal guy bende up a box on the side, and I punched a 4" hole through it. Put a hot plate and sawdust in it. Worked good. It had 9 racks in it. One of my favorites was to buy 25 lbs or so of the maple smoked bacon at costco, and lay it all out in slices, and resmoke it (cold) and give it out for Christmas bacon. FWIW there is a little smoke shop in the Eastern Sierra Nevada mtns near where we go camping / fishing that makes mahogony smoked bacon, hams, jerkly, etc. Their claim to fame is selling bacon to the whitehouse for Christmas breakfast. They mail order too. If you want to look its here. http://store.smokedmeats.com/index.html Thanks again for the info!

Ok bbq brain trust. I have a friend who wants to smoke up some salmon, not like to eat right away but more like jerky. I have done this numerous times, and am familiar with the marinade and all, but have always smoked it at a lower temp than I normally run on the KK. If one is using a guru, how low do you think you could get the temp in the KK and maintain the fire? 150? 170? Speak oh mighty bbq Gods!!

Normal Yeah, its normal,, just cosmetic, and not part of the actual cooker refractory material. Just kind of a white skim coat to make it look good. Mine did the same thing the first time I got it really hot. Just brush off the loose stuff, and keep on cooking!

Camping size Dennis, my birthday is in late June, do you think you could r&d one, and get one ready by then ? I think green would be the best hue for a camping model!! Or maybe variegated greens for a "camo" cooker! And of course misc tans & browns and grays for Day Desert camp cooker!! Just big enough to get a chicken on, or 1 butt maybe...Maybe with the facility to be able to easily remove the dome for easier transport if necessary. Would be great if it fit in one of the bays in my motorhome!

Fix? One would think that there would have to be some method that you could seal the bottom of the pot so it would be usable. I don't think liquid seeps out until the pot gets hot and expands, its that small.... Any of you genius types think of anything?? More advanced than a piece of foil in the bottom

10-97 Pot arrived, and I am in the midst of round two of the seasoning process.. They didn't even ask me to send the old one, so nice on them.. I guess it would be expensive to ship back.. The busted one is still too beautiful to throw out, so it will become a flower pot in the garden, and we will let that copper band take on a nice patina.. I really hope this one holds up!! So thus far their customer service gets a 10...

Re: I would go for a camping size one too Wow, Sanny, its like seeing you nekkid.. Thanks, Saucy. I think Firemonkey is the only one who saw the brief emergence of a "full face" avatar. I took it down - afraid PC might hurt himself. lol

I would go for a camping size one too I would be totally in for a camping size one!!! You could pre-sign me up for one Dennis!! PS.... Sanny is back!! woo - hoo I mean dogs are OK and all... But this avtar is much more spectacular!

soooo What was your final cooking temp & time on that baby J ?

New Pot They wrote yesterday and said they would send another pot... Can't wait! (again)

Well It took a bit to get a response from my email, but they replied and said they had sent my photo to the owner, and he said it was a vein, not a crack. My response was that call it what you may, the pot wouldn't hold liquid, and I wanted it replaced. (Also let em know we are chatting about this on the forum). They emailed back asking the size and what type of ring was on it, so I assume they are fixin to send another. I might not have explained it clearly enough in the first email.. so maybe my fault ? I will keep the masses informed as to the status of this customer service issue, should you be contemplating buying one of these!

Car Sanny, I think you need to buy dog food, not a car! Besides, its just 200 bucks, sneak another "billable hour" on to one of your corporate clients, and buy two of em! Thats what my lawyers do!

Crackpot I got one of those sexy Brazilian pots, and seasoned it as per the instructions. The first time I used it, I put it over a very low flame to start and get it warm, and then inched it up a bit, and put some olive oil in to get warming up for a chicken browning. I stepped away and when I turned back, my oil was gone? I then noticed a micro crack in the bottom of the pot I have emailed the company and we will see how they do customer service wise here. It does say on their website that it is ok to use them on the stove top, so it will be interesting to see what they say.

Dave's Insanity Sauce Now Dave's is the hottest sauce I have found. Hoever it does indeed have a great and very complex flavor lurking about in it. I mix a bit with my soy sauce (high octane, not that crappy low sodium stuff) and dip sushi in it. It is the best. A tiny dollop about the size of a qtip head in one of the small dishes used for sushi is about right. If you get it on your fingers, you should refrain from rubbing your eyeballs for a day or so. I leave a bottle of it at our favorite sushi joint, and they have it on the counter before I can sit down. Over the years I have had six or so new sushi guys ask me if they could taste it. Now who am I to deprive someone of such an experience? One guy poured a lump about the size of jelly bean in the web of his hand and licked it up. He managed to say "this isn't that hot" before it hit him. He ran to the sink screaming something in Japanese, and had his mouth under the faucet. We were laughing so hard we about fell off the chair. He disappeared into the back room, and we later found out he went home for the night. The owner was laughing too, and informed me that I had ruined yet another new sushi man. Next time we went in, I politely offered him another taste, he smiled, bowed and politely said no. He said something in his native tongue to the owner which I am sure I wouldn't want translated I have never drank a whole bottle of tobasco or anything but I did squirt some pepper spray (the kind you squirt at bears and bad guys) on a salad one time on a dare. It was hotter than hell but it was a matter of pride so I did eat it all without complaint. It did make me sweat like a call girl in a pew I must admit. Dave's is like 100,000 Scoeville units. They also make another version that is 300,000. It comes in a little wooden coffin with caution tape on it. Its way too hot!

Hey Sanny Whats with the new Avatar? We miss the old one!

Lamb One early memory of good cooking was my Grandmother cooking lamb chops for lunch. I have never been able to absolutely recreate the flavor, although damn close. I think she must have seasoned them with salt, pepper, and maybe accent seasoning. Of course memory is a wonderful thing, maybe it is not possible to equal the old flavor as our memory has enhanced it over the years and associated it with a good memory. I sometimes buy the lamb roast from costco, cut off the net & rub it all down with garlic, oil and other good things & smoke it... Come to think of it, I remember taking pics of it, so I reckon I posted it on here before! Sheesh,,,, speaking of memory