billg71

Doc, thanks for bringing up the Swinger! It was the first grill I owned after a hibachi, bought my first one 25+ years ago and replaced it faithfully when the bottom rusted out(about every 3-5 years). When the last one rusted out I bought a Weber kettle but I've finally settled on a PK as a decent replacement for the Swinger.

Thanks again for bringing up some happy memories.

Side burner on a gasser works really well to start a chimney of charcoal. Just wear shoes when you walk that chimney over to the grill(don't ask)!

So what is this, a pimped KJ? Really?

OK, so we combine a carbon-steel edge with an acidic wood?  Have these people never heard of rust?

It is beautiful, a real work of art. But I'm a woodworker so I may be a bit biased.

12 hours ago, Shuley said:

 

So happy I got a thermoworks smoke thermometer for Christmas! The one and only thing I really wanted for Christmas (other than some hammer gel for running and my now soon to be ordered rotisserie). Anyway, the meat probe does not fit in through the thermometer port on my KK. I was wondering if anyone had tried the pliability of the probes. I was able to bend the probe on my maverick meat thermometer to fit, but I don't want to try it on my new toy unless anyone else has had success. Otherwise I will just let the meat probe wire through the gasket. Merry Christmas!

 

If you take out the rubber grommet you can get the plug end of the probe through the hole. Slice one side of the grommet with a sharp knife and it will slip over the wire. Put it back in place and you're sealed.

I'll join in on the request, no other forum, word processor, email app or anything else I use to type on automatically follow an "Enter" key with an extra line feed.

Every time I type a new paragraph I end up going back and deleting the extra line(I didn't here). .

And a Merry Christmas to you and yours as well! You're a bit ahead of us but we only have % hr. or so to go here in the Eastern US.

And a Merry Christmas to all here on the Forum!

I get my tanks filled at BJ's, they're a lot cheaper than the exchange places and I get an honest 20 lb. of propane. I think my last refill was $10.99 but I'm a member. It's easy, walk into the tire department, pay for it, meet the guy at the refill station, take your tank and leave.

The local Ace Hardware will refill tanks but they're more expensive.

On 11/21/2016 at 11:18 AM, DennisLinkletter said:

If I look at how few gas burners I sell, I should just make a plug and drop this feature/make it special order.  The same gas burner could be modded to be used thru the front draft door.

My 22 doesn't have the gas burner port or a cover. Guess I was just lucky.

12 hours ago, Syzygies said:

http://www.chefknivestogo.com/shgl4pcset50.html

I've also long believed in freehand. The sound and feel tells you you're doing it right, like so many other rewarding activities.

These stones are incredible. My Japanese knives are as sharp as I've ever experienced, and even western knives easily come out sharp. The feedback tells you when to advance to the next stone, and these are twice as fast as natural or cheap synthetic stones.

One needs a holder of some description, and ideally a diamond stone for cleaning and flattening these (who cuts the barber?).

That's what I have, same grits even. Plus the holder and the lapping plate. Incredible stones, much nicer than the synthetic waterstones I used for years.

I've seen their site, seems like a complicated system for a simple task. It takes some practice to learn how to sharpen freehand but after a few sessions you'll get the hang of it and all you'll need are a few good stones. It's a "feel the Force" thing, the first few times you try it you have no idea what's going on but with a little practice and good technique it becomes muscle memory and you have to try to screw it up.

Practice on cheap knives!

Nice cook, congrats! Loves me some T-bones.

Check out this video for Aaron's experiment with wrapping brisket.

They make really nice cast iron, there's a 21st century update in the design but I have no doubt their cookware will still be passed down into the 22nd century.

Mac, the sauce pot isn't machined smooth, it's straight out of the mould and just tumbled. Their skillets are machined smooth, here are a couple of pics:

That's the cast brass knob on the lid, how can you not love it?

They've pulled off a perfect marriage of engineering and art. Just like Dennis! How could you not want one?

Best,

Bill

I'm a UPS Choice member so I get an email the day before they deliver a package, I got one yesterday saying they would be delivering a package from Finex.

For those who aren't familiar with the name, Finex https://finexusa.com/ is a small business in Portland, OR that makes a line of heirloom-quality cast iron cookware. I had bought one of their 12" skillets back in October and had an issue with it(the lid rocked a little), they replaced it in due course and that was that. I love the skillet, BTW. Here's a link to their "About" video:

So I thought maybe they were sending me a hat or apron or something like that. But UPS Said the package weighed 4 lb. so I was a bit puzzled. So I went back through my email and I hadn't gotten any notification of an order that I might have forgotten, checked my credit card and Paypal account, no payments to them.

Got home today and there was the package, one of their 1-qt sauce pots!

My memory isn't what it used to be, but I think I would remember ordering a $125 piece of cast iron cookware so I went back through email, credit cards and Paypal again. I hadn't paid Finex for anything since early October and that was just for the skillet/lid.

So I called, explained the situation and told the gentleman I would be glad to return it if he would send me a shipping label. He thanked me for my honesty and told me they had run a Cyber Monday deal where the sauce pot was included with the skillet purchase and my name must have somehow gotten on that list. And that I was welcome to keep it!

He said he would check to be sure they weren't giving away too many sauce pots, thanked me for being a customer and we parted ways.

Now that's the way to run a business!!

Yeah, that's why I wipe them down.

On 12/8/2016 at 1:47 PM, mguerra said:

I'll take one gratis from anyone who wants rid of it!

Next time you're in Atlanta let me know, it's yours.

I just scrub mine on both sides with a wire brush before every cook, wipe 'em down with a couple of paper towels and I'm good to go. Once a year or so I'll do the oven cleaner thing in the plastic lid of my 30-gallon trash can.

I love it! Thanks for posting!

Edit: Shared the pic over on the AR forum, with due credit. Hope you don't mind.

On 12/7/2016 at 4:35 AM, tinyfish said:

@mguerra maybe this will help. 

I tell my wife this about veggies.

"The cow eats the veggies and I eat the cow". 

ROFL!!!!  

You guys are getting way too fancy for me with these PC recipes but they do sound good!

But 15-minute chili? Isn't half of the fun of a chili cook letting it get the whole house smelling like chili after an hour or two of simmering, smelling all the goodness and anticipating when it'll be just right? It is for me and the family!

Some things just weren't meant to be done in a hurry, IMHO. Like barbecue and chili. YMMV.

best,

Bill

P.S. And thanks for the recipes! I may get a wild hair and try them some day when I have time. Until then I'll continue making do with Carroll Shelby and Paul Newman.

Mac, I get chills at the thought of what my patio would have cost if I'd used heat deflectors for pavers!

Nice job with the rigging, @FotonDrv! Congrats on getting your KK to it's home and congrats on the first cook!

Thanks for the pics as well!

Actually, with the amount of tenderloin on that steak it would be called a Porterhouse here in the States. Nice looking hunk'a meat, @Aussie Ora, my hat's off to you and your butcher. You both done good!

6 hours ago, DennisLinkletter said:

I make and ship them because they are the old school standard.. but I only use foil and a drip pan.

So what do you do with the deflector stone you don't use? Inquiring minds want to know... (or at least I do) Right now mine is just leaning up against the wall behind the cooker, surely there's some use it could be put to?

C'mon folks, lets hear some ideas!