Pequod

IF I did it, it would definitely not be one with all the bells and whistles. Just a convenience. Other than that, I've been through most of the others, save for an offset (which interests me not at all). Just don't see the need. Just give me a couple of KK's and a convenience item or two. I'm good.

Like watching surgery. Never seen that grate before. Might be from a model year earlier than mine or not a KK part at all.

Those old farts that ignore the rules, drive on the wrong side of the road, and wear socks with sandals make complete sense to me now. They aren't unaware. They just plain don't care!

First, a second KK, probably 32" Anything else I'm eyeing is purely for the convenience: - Blackstone Pizza Oven - Maybe -- and that's a VERY BIG maybe -- a pellet grill. The only reason I'd consider this is for my wife. She used to grill when we had a gasser. If she said she'd use a pellet grill I'd get her one. Don't really need anything else. Maybe a smaller KK, mostly 'cuz ckreef and MacKenzie make those 16's look so much fun. I realize I violated the rule on can't be another KK...don't care

Done.

I smoke it about 2 hours. After that it must be vac sealed and UNTOUCHED for at least two weeks to let the smoke penetrate and mellow.

It's a Frogmat. Trimmed the corners with scissors to make it a perfect fit on the main grate. https://www.amazon.com/dp/B00LBH7TVO/ref=sr_ph_1?ie=UTF8&qid=1484232172&sr=sr-1&keywords=frogmat

In progress... Seem to have no problem getting plenty of smoke from the cold smoker in the guru port to the main grate.

You know you've arrived when you start getting harangued by AARP. Your first letter should be arriving any day now. My favorite is the second letter, where they play the Alzheimer's card in the opening: "Did you forget something?"

Seriously. That was soooo three years ago.

I like cake. Just thought that needed saying.

Carnitas are what pigs are made for. That they come with ribs and other parts is a bonus.

In hot smoking I found I could keep the top vent setting the same and close the bottom vents, controlling the temp with only the flow of the cold smoker. This works for temps in the 225-275 range by varying pump speed. Fluid dynamics, baby!

I thought your question was regarding whether the smoker could be left in even when not in use. It can be used at any temp, but when not in use I remove it and reinsert the guru plug.

I disassemble for cleaning. Also use it for hot smoking. Haven't seen anything saying no hot smoking.

From what I've read, PBW is alkali, not acid, and is biodegradable and septic safe. I'm on septic, so that's good to know. That said, I read the material safety data sheet, and you definitely want to wear rubber gloves.

I had to push pretty hard on it when my KK first arrived. Been very springy since then. Sent from my iPhone using Tapatalk

I don't want to see that cook! And yes, good response by Bobby. Still much rather buy once and own the best, but they're definitely making the right moves to take on BGE.

That just may be the bargain of the year!

You must have a different version. On the production version that Dennis describes in the owner's area (and I have) the pointed end goes to the right -- it is the hex end that is driven by the motor. The other end goes into the spring on the left.

The point is only for spearing the meat. Once speared, unscrew the point and remove it (don't lose!). That end goes to the right, pointing toward the motor. The other end unscrews too so you can adjust the length if need be. Once you figure out the length, use blue loctite to keep it there. To insert, push that end into the spring on the left, then guide the other end (the one that had the point) into the other side.

Definitely don't leave it in place unless in use. I haven't actually done the rubber washer thing because mine doesn't turn on its own anyway. Just surmising that if you found one that could take the heat, that would likely do the trick. Maybe something like this: https://www.amazon.com/HIgh-Temp-Silicone-Washers-10-Pack/dp/B01J1V7RCM

Might actually give this one a go. http://www.seriouseats.com/2017/01/how-to-make-sous-vide-carnitas.html

My smoke tube is gunked up enough that it doesn't want to separate from the main cylinder easily as it is. The flange is coupled to the main cylinder in such a way that they are a solid unit, so wrapping something through the slots and around the cylinder wouldn't do anything. The simplest answer might be something like a rubber gasket that you could wedge between the flange and the sleeve. Push the sleeve up tight and lock it down. The gasket should act like a lock washer.

I can get a prime strip loin or ribeye primal at Costco for less than $10/lb, butcher and dry age my own. So in short...NO!