Farmer John

smokin'

Smoking generally is absorbed during the "cold meat" period. Once your meat begins to heat up and the cells on the outside of the meat close, sealed by smoke/oils/etc. it will not absorb much more. Ceramics are a little different in that the amount of smoke that surrounds the meat is huge. It takes very little draft, they don't leak, so the smoke stays around the meat longer. My best suggestion is chunks not chips. The other thing you can do is make a smoke bomb device. Take a piece of stainless or cast iron pipe maybe 3", cap both ends and drill a few holes in one of the caps. Fill it full of chunks or chips and cap it. It will keep the chunks from burning up so fast and put up a slower smoke that some like.

John

Firemonkey - well it is a two-fold answer! I was born at WVU just about 50 years ago and we have a son that goes there (plus one at Georgia Tech, and one at Salisbury) so we do enjoy some sports! I live in Centreville on the eastern shore. So where did you live? Good hearing from ya,

John

Welcome

Welcome bugs = this is really an open forum and you can't beat the owner. Not only is he active in the forum but he will answer you, be it good or bad. The only thing we don't do is slam the other guys (most of the time)

John

Grill

Cheers! Go smaller and higher so we can get underneath it. Also make the legs thicker so we can put it on the firebox for searing. Dennis you do a great job ...thanks

I use both and they both have real good points. We use the K3 because it is fast to get up to temp and close to the coals for grilling. We use the kk(7) for roasting, smoking and grilling for large groups like this past weekend. We also take the little k3 camping with us. Dennis says he is going to get in to smaller ones later so just remember you can never have enough toys!

John

It is so nice to see such open conversation. Thank you for sharing information that is really "your" business. You are really an up-front guy who just wants to do business. By the way have you thought of making some smaller KK's? When we need a different size we may have to shop some other place and you know we would rather spend our money with you!

He has my vote! Heck I used four Guatamalans (sp) to get mine on my deck but this beats it all!

John

That is great! You continue to amaze me, and think about spending more money! Do I give up the kids college education for a new grill?

John

The price is going to be around $200.00 which is a great deal.

John

When Dennis started this up he had some discontinued grills of the old design. I bought one, it arrived just like he promised, in record time, and arrived with a crack in the dome. Dennis bent over backwards to get me set back up again, and in two weeks I was cooking with a new dome on my grill. He is a man of his word and does not promise what he can't deliver. If you have any questions about his product or customer service feel free to email me.

Dennis - thanks for a terrific product.

John

I have used the Extruded Lump and gone 30 hours easy. I used the Guru to maintain a Low and Slow. By the way a new "Guru Type" item is coming out. http://www.rocksbarbque.com/

Simple rules to follow:

Always open the top draft first.

Next open the bottom draft door to get the air/oxygen moving from bottom to top.

Wait 30 seconds, burp top, and open.

If I am not mistaken you only have to do this when the temp is over 400 and has been completely shut down for a dwell, thus starving off all of the oxygen

I have owned one for two years and wouldn't trade them for anything! I do use a Guru for long slow cooks but do the manual cooks for 3 hours or less.