MacKenzie

You would have to have something to catch the water just in case there was a leak or it could be a disaster for the grill, that's my 2 cents:) Something else is you want to maintain the exact temp. you would not want it to go up or down from the set temp. even a couple of degrees will make a big difference in you steaks appearance. I just don't think it is practical and in the water bag the water is continually circulating to keep the entire contents at the same temperature. The circulators are coming way down in price and for the convenience is well worth the price. That's my 2 cents

bryan, I'll be watching this:)

Happy Dad's Day to all you Fathers:)

tinyfish, thanks. Of course you know I used your posting of the beer can burger for this dinner. As far as the pixs go I sometimes use a very small tripod, that helps a lot and the camera is a Canon S95 which I have had for years and try to use natural light as much as possible but not in sun. If I like what I see in the viewfinder or screen I go for it. Keep out the distractions and or crop them out. It is just a hobby that I have enjoyed for many years, you should see my first pixs. This a tripod that looks exactly like mine. It is very flexible and you can rest it on the edge of the grill, but not for long.

Thanks, everyone, I was on a roll this morning.

Tony, what were you thinking - no drool pixs

Certainly looks and sounds like you nailed that dinner

I might be home alone this evening but I'm starting up the grill for a nice dinner. First time I tried this, it is bacon wrapped chicken sausage meat. Served with baked potato and garden fresh spinach. Plated. The internal temperature was 189F and you might think it would be dry but it sure wasn't.

wow, does that ever do the job:)

This morning I hid the grilled bacon in an omlette along with tomato, mushrooms, onion and cheese

Me too, but I can't get the charcoal in NS, Canada

ckreef, another great cook at your house

CC, thanks, not a photographer, just love food:)

ckreef, that was quite the discovery you made. I'm confident you'll find the fix:)

tinyfish, you are going to have so much fun trying out those new rubs

Welcome, CGL, this is such an exciting day for you. I hope it all goes smoothly. Friday couldn't be a better day for it to arrive. You'll have all weekend free (I hope.) to admire, do the break in and to cook. Don't forget to do the arrival pix and your first cook. We'll be watching for them.

I don't blame her one bit, smart woman

tinyfish, that is because it was inspired by your cook

Thanks, everyone. I had to redeem myself after yesterday BTW, my KK is just passing Japan and heading for the open Pacific to Vancouver

Bryan, thank you for those kind words. I will write it up for you but it will take some time:) Here you go

Here we go, my beer can burger story. Starting with the stuffings- Besides the veggies add cubes of cheese, and ground chili pepper. Divided 1 lb ground beef into 3 balls. Making the burger bowls. Bowl is done. Stuffed. All dressed up. On the grill. Done. Plated with lettuce and spinach from my garden. Up close. Cut in half. Tip : tooth pick the bacon.

I hope you will try out this idea, Tony. It does sound interesting.

I'm hoping to have some fun with this recipe tomorrow

Dennis called today to make sure that I am able to connect to the forum, what a GUY and if I had a third thumb