Duk

Great idea

..I get that wallyworld is walmart' date=' but what is the cheap throw away?[/quote']

Prob. a sheet pan

The real question is, how do you keep the cradle from wobbling or the shafts from slipping? get my replacement I can use the roti that night?

the only way to stop the slipping is getting a bigger shaft for the motor and having it narrow to fit the K---this was talked about before, can't remember when---I believe Dennis was going to send out new ones with the polder plugs

Was your lid latched shut all the way??? there are two positions---just a thought---also , you can't take it up in temp too fast--my setting for 225 is an inch open on top and just a sliver open on the bottom damper

I got three with the 8 in from Viking and 2 with the 6 in from EZQ

very nice job

No, it's still on it's way

Got the Viking 8 in rotisserie today, as Jackie said " perfect "

Duk' date='have you used it yet? How'd it go?[/quote']

No, it's still on it's way I got so excited when Jackie broke the news of her discovery I called Viking right away Never was one for waiting

As it turns out I would have saved about 6 or 7 bucks' date=' if it had not gone for a higher price..which it likely would have.[/quote']

Don't feel bad---I bought mine from Viking

I gotta say that looks absolutely delish--I'm doing that next week

Thanks for the inspiration

clearly I'm a little uninformed here....if you buy the basket here' date=' where do you get the rods and motor?[/quote']

I think most have the 6 in and motor etc and just want the 8 in basket---at least in my case that is how it is

YES! The cradle is the same one.

So the measurements came out correct?

----

I believe the 8 in cradle basket from them is 20 in, the one for the KK is 17.5 in---I.m thinking it won't fit, please correct me if I.m wrong

Sanny wrote :Ok, I'll bite. What IS a V4 in the grilling world?

I looked in the price list and there were 4 made

Me too

I used this http://www.grainger.com/Grainger/items/4JB57

I thought I had a leak at the same place and it turned out I didn't have the latch latched all the way down

I'm in for 30 boxes--I live in Napa and can pick up in San

Fran

Butt on Upper Grill' date=' Brisket on Main Grill?[/quote']

Yup, that's the way. Butt drips porky goodness and moisturizes the brisket.

Life is good.

Well, I just may have to run by BJ's wholesale, they had a crap load of bricket flats last time I was there.

check out the briskets too

Aren't they ham hocks??? just not smoked and cured but the same part of the animal

Johnnyboy wrote :

I've found what works well for me on overnighters, is to start the grill a

few hours before meat goes on. Sometimes meat doesn't go on until 10:00pm but I've started my grill at 6:00pm.

I do the same thing as Johnnyboy---with all the graduation parties lately I have been the " go to guy " for pulled pork at the grad parties. so if they need it at 5 i figure 12 hours for cooking and 2 hours wrapped in foil resting. I haven't missed yet and the Butts have been done between 10 and 12 hours at 225--235 I usually start the fire at 11 and go to bed --I get up at 3 and throw my smoking wood and meat in at the same time. They are done by2 or 3 that afternoon. I have the settings down to where I can dial the temp in and forget about it---it takes me around 15 to 20 min per Butt to pull it for service]

Saweeeeeeet I almost got that color ---it's all good ahead

too cute Dennis

I have had 2 K-7s they both worked well-- at least I thought so. Then they started to fall apart ( that's another story ) fast foward to now---I have a Gen ll and I can say that they are a world apart---the first thing I noticed was how much more efficient the KK is in the burning of lump. It has to do with the heat retention I guess, just amazing--I also noticed how just the slightest adjustment in the vents made a diff--the way everything fits together with no gaps and not to mention it's a very nice looking piece of art-- and of course customer service is top notch......shall I go on