Loquitur

Thanks for the info, Jeff. I never would have guessed that would happen. I'm going to try to get an address reserved myself before I take you up on your most generous offer. Susan

Stoker Address I haven't used my Stoker in a while, having been mostly grilling or cooking poultry, direct, at higher temps, but I fired it up today for ribs. I couldn't get a web page up and resigned myself to the fact that I would have to work with the KK manually. This was not the end of the world, certainly, but it was bugging me because the Stoker has worked so well in the past and I didn't want to think I would be having problems with it in the future. So I went through my troubleshooting procedure, the extent of which is checking the wires, checking the wires, and checking the wires again. Needless to say, I had no luck with this. Then I started looking at the settings manually, and, to my surprise, in the System Info que, I noticed that the address had changed!! Once I put the new address in my computer, I had no problem!! So, whaddaya think happened??? Susan

I understand where she's coming from, T-Rex. But you might want to show her that picture of the pulled pork. The green leaves of placemat make that plate much more appealing. Maybe if you promise only to use the plate with the placemat..... Susan

Hi Larry: I stumbled on your slideshow that the above picture was in and was fascinated by the shots of searing and finishing the steak over the chimney!! Can you tell me about that - how much lump you used in the chimney, how long it took to sear the steak, what happened to the lump while the steak was finishing, etc? It looks like an alternate way to make a couple of burgers or wursts during the week without firing up the whole KK. I'v actually been thinking about buying a mini green egg for this but the chimney technique might be all I'm looking for. I'm only coking for two and my husband and I like our meat well seared and rare. Susan

They are gorgeous, T-Rex!! Are they best buddies? My guy is a Ragdoll - different bone structure, as you can see in this larger picture, but the same striking coloring. I also had his brother but he died of a heart attack when he was 14 months old. Unfortunately, heart problems are an issue with the breed. White coloring in a Ragdoll is very desirable but I love the pure Siamese look.

Thanks for the instructions, T Rex. They were perfectly clear but I couldn't get the avatar uploaded from photo bucket for love or money. I kept getting an error message that the image had to be a jpeg or tif or other kind of file, which I thought it was already. But I was able to resize the image in photo bucket and download it to my computer and upload it from there. I really appreciate the help. Susan

T-Rex - the $79 6x17.5" basket you purchased is described in the Ebay description as generic. I will write the seller and find out if it is the exact same basket as the Viking 6 x17.5 model. It most likely is. I'll let you know what I hear. I haven't paid for my basket yet because I had inquiries in about getting the 8" as well and combining shipping. But it doesn't look like he has the 8". Susan

Does the generic one fit too, T Rex? I bought the one for the 30" Viking which I knows fits. But the Viking 6" is $99.00 instead of $79.00 for the generic 6". I'd love to use that $20 toward shipping!! Susan

Re: E-Z Que changed owners a while ago. The new owner bankru Thanks for posting this, Dennis. I needed something like the threat of having waited too long for something with the company going out of business in the interim to get me off my #%& and get the rotisserie. Anyway, from what I can see, these guys don't have an auction or store listing for the 8" basket at the 17.5 length. That's what we need in length, right? Anyway, I bought the 6" and told him I want the 8" as well if he has it and I'll post the response. Susan

Re: KK #607 has been adopted T Rex - what exactly did you do to get the Avatar??? Susan

I use a small paint brush for this. Great idea, Cook_Shack - thanks Susan

For roasting without the Stoker and grilling, I set the daisy wheel where I think it should be, open the top vent alot and pull the door out and inch so, which brings the KK up to temp quickly. When it gets close to the temp I'm looking for I push the door in and adjust with the top vent. For searing I pull the door way out and keep the lid open and for L&S its Stoker all the way with door and daisy wheel closed and top open a little bit. These techniques work good except my fire doesn't shut down as quickly as it should and I know a little bit of ash between the door and the frame contributes to this. I'm trading off lump for time. Susan

I'm a big cast iron fan with lots of pieces and will surely acquire this one at some point. I just took a look at it on Amazon and it has glowing reviews. It's also on sale for $39.00 with free shipping. Susan

Hi Sanny! Those ribs look wonderful!! Did you use red pepper jelly? If so, who makes it? That sounds like something I would like to have in my pantry as a staple. Susan

I haven't had the pleasure of having had goat but I just saw a show on TV where Food Network's Iron Chef Michael Symon said the best thing he ever ate in the meat category is the goat at Resto in NYC. Apparently you order a whole goat a week in advance and they cook all parts of the animal and serve it to your party. He and his group sure looked like they were enjoying it!! I like lamb so I would love to try it. Susan

I'm anxious to try pizza as well and am just waiting until the days get long enough that I can easily see what I'm doing. I have Dennis' pizza stone and see that he is using it without the SS liner. Is that the way its supposed to be used? Susan

Hi Larry: I was just a witness to the unloading and moving of my KK but from what I could see, carrying it with the 2x4 in the loops would not be all that easy in light of its weight, bulk and shape. Maybe it was just because my moving guys were of different heights but they did test lifts first and each of the guys had to make adjustments - higher, lower, left or right - so it that wouldn't tip. And that was just to move it off the crate onto the ground - nevermind carrying it any distance. The casters are big and swivel easily so I don't see you would have any problem pushing it along a concrete sidewalk. Don't forget, you will be blown away when you uncrate it and a nervous wreck about the possibility of it being damaged while being moved. My - keep it on the ground wherever possible. Susan

Thanks, Conodo and Doc!!! Got an email from Bob at Guru. He said there will be no problem using the Stoker probes with the Probe Tree. I've been limping along and managing without the Stoker probe holder for a few cooks but I really like the capability of selecting the height of the pit probe which the probe tree offers. A battery clip to hold the pit probe?? What an ingenious thought!!! Susan

Re: The most elusive perfect pork butts EVER! How do you guys get that great looking bark? Is it the sugar in the rub? Susan

Hi! I need a new pit probe holder for my Stoker since I found my original one in with the ashes when cleaning them out recently. I was wondering where that bugger went!! Rock's sells them for $5.00 but the shipping is $15.00 so I thought I'd check out what Guru offers. They have a probe tree which looks interesting to me and which would be roughly the same cost as the Stoker holder but I don't know if the Stoker probes would fit. You can see it at www.thebbqguru.com with probe tree in the search box. Wish I knew how to post the link for you - I tried to email it to myself but its not working. So, whaddayathink??? Susan

Hi Larry: You are showing the part that is the issue - it just has to be the right size depending on what KK you have, and you buy it from Rock's. If your KK came with a factory installed ATC port, you need the "new" faceplate adapter, a/k/a guru sized faceplate adapter. The only difference between the new and old faceplates is that the new one is slightly smaller in diameter than the old one, and it fits perfectly in the factory installed port which was designed in size for a Guru. I know this because I happen to have both faceplates. All you need to do is screw it on your fan. Susan

Re: Johnny Boy's KK cover Yeah, I think pretty much anyone into BBQ has that problem. ROFLMAO!!!! Sorry, folks, just can't help myself!!!

I was trying to keep it cold, Duk, but I honestly felt that rolling it out was counter productive. First it had to come to a low enough temperature that it could be stretched and then I fiddled around with it to get the right sized pieces. I don't have a lot of experience with puff pastry but I have used it a number of times to top a casserole where I cut it to size while it was still frozen and then put the dish straight in the oven. Those instances came out really nice. I did notice that the scraps I used to decorate the Wellingtons, which were not rolled out nearly as thin as the pieces to encase the filet, did have a better rise and that's mainly why I'm attributing the problem to rolling it out too thin, probably the diagnosis as yours - dough wasn't cold enough!!! Thanks so much for your thoughts. This is a great dinner and not really hard to do when you spread it out over two days. I will be very happy if I can get the puff pastry as good as the rest of it. Happy New Year!!! Susan

Hi Dave! Would love to hear about that recipe! This Christmas was the first time I did the individual Beef Wellingtons. My family was totally impressed but I was disappointed that I didn't get the rise out of the puff pastry that I expected. I've since done some research and have decided it was my fault for rolling the pastry too thin and applying the egg wash on the sides as well as the top, both of which apparently effect the rise. The texture and flavor of the filet mignon seared on the KK the day before, with a black truffle mouse pate and duxelle applied the next day, was wonderful. And the meat, which was a thick cut and refrigerated until ready for the oven, was cooked to a perfect medium rare degree of doneness after 400 deg for 20 min. My goal for the next cook is to repeat everything except perfect the puff pastry. If anybody has any hints, I'm all ears!!! Susan