mguerra

Got a ride on the B-17 "Aluminum Overcast". http://gallery.me.com/mpguerra#100205&v ... ack&sel=19

RV-10 We also have a Grumman Tiger. Well, Vans has the RV-10 kit which is basically the same plane, but WAY faster! On the same motor. Check it out:http://www.vansaircraft.com/public/rv-10int.htm

filler A bag of Royal Oak lump is the same size as a bag of their briquettes. The lump weighs 10 lbs., the briquettes 18 lbs. The briquettes feel like a bag of quartz and the lump like a bag of balsa wood! Who knows what that 8 lbs is. Maybe ground quartz.

Finished Product

Winner Wowie Zowie, the lamb roast is a winner! It came out a perfect medium; I don't think you want lamb rare or medium rare. Extremely juicy and moist. This particular lamb has a very neutral flavor, not like that "strong" lamby flavor you may have experienced. It's my understanding there are a lot of different lamb varieties, and they taste different. I know Allen Brothers sells at least two kinds, and they taste quite dissimilar. When I do a pulled pork, I pull the individual muscles apart and then scrape off the fat and connective tissue from each muscle before pulling the meat apart. This gives you fat free meat. That wasn't possible on this lamb shoulder. The finish temp is too low. So this you will just slice and then cut the fat away as you eat. It's not too fatty, either. This I think is your perfect Easter or Christmas meal. You might want to do one practice one first, but my first came out perfect cooked as described above.

Lamb I just tried something new, a lamb shoulder roast. I marinated it for a day using Allegro marinade, cooked it at 275 indirect to a finish temp of 150. That seemed like a reasonable temp based on some internet articles I checked BEFORE cooking the roast! This lamb came from U.S. Wellness: http://www.grasslandbeef.com/Detail.bok?no=546 It just finished and it's 11 PM so I'll sample it in the AM and give a report.

Production Not a kit plane. That's a Lancair Columbia 350, the fifth one off the production line. It is now a Cessna product, the 350 Corvalis, since Cessna bought Lancair Certified. Lancair kit plane company is separate and still extant.

no prob Cast iron drills easy.

verticality I wonder if you put a cast iron vessel on the bottom of the charcoal basket, lid on, no holes or paste and loaded the charcoal on top of that, the gasses would leak out and burn up as they pass up and through the fire.

Simple Why not just put the lid on sans paste and forego drilling holes? Should be just enough leakage.

HOA He's my neighbor in the Texas sense. He lives 22 miles away. And believe me, down here, that's a neighbor. I HATE my HOA. But I like the neighborhood and the house, so, I just put up with their inane, petty bullshit.

question Wow, actual plant growth! And even some algae. Central Texas looks like the surface of the moon after 26 months with no appreciable rain. Do you usually cook that meat at 300 plus? I'm guessing a 225 low and slow is needed. That's what tenderizes the tough connective tissue. A pork loin roast does not require that, however. But I see ribs in there, so that's not a pure loin cut.

hey girl! So, Marcy, do you have a ceramic cooker?

solution The reboot fix did not work for me, but if you try it and it works, so much the better. Faster than a repair/replace!

set-up Hey, swalatee, I looked at your previous posts. Did you fit a 19.5" in that outside bar of yours? Post some pics of that!

kudos "Fan"tastic! The screw is a simpler fix, too.

My neighbor got a new ceramic cooker, and some fuel, you can see he has the top vent just barely cracked for a low and slow:

yes sir Holy Schmoley that looks good!!!!

Stoker pearls Be sure to see my posts on this thread, regarding the flap possibly sticking open, and a fix. http://www.komodokamado.com/forum/viewt ... sc&start=0 The Stoker needs to be right side up, or the flap won't close. As was said, be sure the top vent is just barely cracked when using a Stoker or Guru, and completely close the bottom damper. Your Stoker IS the bottom damper. Also, there is a known fault in some Stokers in that the fan runs non-stop even after the set temp is reached. Call John if that happens.

Well done Dang! I thought I was being so creative, grafting a Guru nozzle on to the Stoker housing, oh well. Still, it's cool looking! And I got to play with tools. But, Dennis and John definitely got the right solution. Good job, men.

why 131 Many posters have reported the AW-129 does not have the best transmission range. That the 131 talks is superfluous, I use it for the range. It absolutely transmits to my bedroom and beyond. Once you get a Guru or a Stoker, you may not use your wireless thermometer much. The reason being you will learn how to start a cook so it WILL NOT get finished while you sleep. Since you will be awake, you can check your Guru or Stoker periodically. Still, there will be times you want to just plop your ass down and not get up, then you will use your wireless, if you are nearing your finish.

warm If you start your cook 20 hours ahead, the meat will still be warm at serving time foiled, toweled, and coolered. Guarantee. And try the newspaper trick.