Conodo12

Judging by those pics - it's time for another trip to Chicago!!!

Nice little dig there FM! That being said, I am glad that I learned to set the temps on the KK manually before hooking up the Guru. I had the Guru before I had the KK, but figured that I wanted to learn the ins and outs of the KK before leaning on the Guru for help. That being said, if all is set up correctly, it is nice having that little bit of insurance tending the pit while I get my ZZZZZZ's!! Great looking cook Cruz!!

We use dough that is made fresh daily from our local Wegmans. Great for pizza or stromboli. Check your local markets. That being said, I am going to try this recipe!

Susan, call the folks at the BBQ Guru and ask for Bob. "BBQ Bob" is his cooking circuit name. He'll get you the answers you need.

I can honestly say that I think this is the first poster to come to the forum that is a friend of a BBQ'er / KK'er!! You know you are cooking great 'Que when your friends post that they cannot wait for your new KK to arrive so that they can eat well!!! LOL Getting one on order yourself Fresnoed? C'mon and join the ranks! In the meantime - welcome to the forum!!

Our thoughts are with his family. Sad news indeed.

Wait, what?!?!? You sleep with your KK???

Syz - this post was great regarding a way to build our own Sous Vide cookers. @ $499. the solution I posted is much more cost effective than many of the cookers or even controllers with heating elements that I have found for Sous Vide cooking. That being said, your solution is even more cost-effective for those that want precise temperature control and have a cooker on hand that they can use. Just out of curiosity, how much did the soup warmer run you? Also, my wife has been looking for a quality hot plate for keeping appetizers warm. What model do you have and do you like it? Thanks!

Sous Vide now on your Countertop Hmmmmm..... (and a bit more affordable than some of the devices I have seen) http://www.nytimes.com/2009/12/09/dinin ... .html?_r=2

LOL! Good one Jeff! I was hoping to get a laugh after lobbing that softball out there! Thanks!

I cover everything that I don't want ruined.... Not as much now that I am married but my Komodo - Always!!!

Hey Linux - interesting avatar - did you lose any money in NEOM.OB like I did? ugh!!!!

Nice! Got a name picked out?

Keep us posted on your travels Chris - would be fun to meet up with you and swap stories about the KK! Might even bend your ear a bit about some BBQ tips!!!

This looks like a great time! For those members of the KK board that do make it, please take lots of pics and share with us your experiences!

Fetz - These were awesome - Thanks!

Hmmm... my first guess was a RJ as well (most of his end up looking this way) jk! Can we look at the handle, hinge, band, and temp slide on the base? This might help us to identify your cooker for you.

Cruz - This observation makes sense (to me). When we grill a steak or sear any meat, we are immediately bringing the outside temp of the meat to over 140 degrees on the surface. Since the popular belief is that the smoke flavor is imparted onto (into?) the meat at temps at or below 140 degrees, I could see where cooking the meat at a lower temp 'til desired internal temp is achieved THEN searing would impart a more smokey flavor on the meat. Thoughts on this one folks?

Welcome Slu!! Glad to have you aboard - post pics of that new KK as soon as you can! What color did you order?

I'm glad you posted this Doc! I have been curious about making paellla since reading the Whiz's article. Then I wouldn't order a pan, come across the article again and wished I ordered the pan. Repeat this sequence several times and we are at today. Now I will try the heat deflector pan, that has never been used, for paella! Thanks!

That's a lousy day....

Merry Christmas and Happy New Year to all of you!

I did see the episode where they went to Big Bob Gibson's today. Chris Lilly hosted our "Pit Masters" in very classy style. Myron must be VERY afraid of Chris as he tends to run his mouth the most about people he feels is competition! I noticed Chris has two KK's at his restaurant - A gloss black and a blue. Nice!

I saw the same one that Sean saw. Myron breaks just about every rule regarding low-n-slow and uses TONS of lighter fluid to get his plain ol' charcoal briquettes lit. You could see the other "PitMasters" looking at him in disdain as he literally poured a quart of lighter fluid on his charcoal. At the end of the day, Myron is standing on the pedestal as the grand champion. Kinda chaps yer hide, eh? Even more laughable, he says no one learns his techniques without ponying up $750 bucks for his BBQ class! In regards to the guy from McKinney, TX. I would eat at his restaurant. He "gets" restaurant food. He just got a humble lesson in restaurant quality does NOT equal BBQ quality. We can argue amongst ourselves which is better but I would eat under a Grand Champions tent before stepping foot in most restaurants! LOL

I don't know who would give you any grief over that bird Susan - Nice Job! How long did it take to cook and at what temp? Thanks!