gerard

You half-boaters out there... I'm guessing you just put a small strip of bacon on top? Is that right? Otherwise seems like there's no way to cook the bacon evenly. And: Do you still cook direct? Heh, all this time and never really paid attention to how others were cooking 'em.

I must be a lightweight. A 1/2 dozen will fill me up. A dozen is all I need for my little family.

One of your competitors seems to have lots of problems with stainless steel parts rusting. It seems there are more and more problems as their cookers are starting to age. There have been allegations that they have used (and still use?) woefully lousy steel in the past. You have great photos of your metal parts and they certainly seem robust in comparison. But do you use a higher grade of stainless steel? How about in your "standard models?" Will you guarantee it will not rust? TIA.

Hey, I'M AN EMOTICON!!!! HOW COOL IS THAT?!

Mike, I guess they became popular after you left the ceramic scene. You've probably already discovered it's the acronym for atomic buffalo turds. You've probably also found the recipe, but just in case you haven't: they're jalepeno's (seeds and membranes removed), stuffed with cream cheese, wrapped with bacon and held together with a tooth pick. Cook over rather gentle direct heat until the bacon is cooked. They're truly wonderful. Folks try to improve on the recipe with shrimp, roast pork, little smokies, etc, but it can't be improved on. Also, something as mild as shrimp can't be tasted over the jalepeno.

I've been gathering ingredients this week for: One main meat dish: Ginger/lime pork tenderloin skewers - recipe that was on the BGE forum a week or so ago and I've been eager to try. And one meal that's just appetizers: Bacon wrapped scallops (from Dr BBQ 2nd book) - also a first for me; also bacon wrapped watermelon rinds and ABTs. Expect to have a Stoker by next weekend - so I'll put off doing big chunks of meat until then.

Drunk_J Do you have an overhead support of any sort that you could use to hoist the K with a block and tackle? Then you could drive underneath it and lower it. Just trying to think outside the box. Besides, I don't want you hurting it in anyway... I'm only willing to pay $300 for a kAmado in pristine condition.

Here's what you were recalling, Curly: http://www.kamado.com/discus/messages/1 ... 1132546414 Here it is but I'm afraid this isn't gonna help Drunk_J get his K into his pickup. Frankly, even with the nifty gadget, those guys seem a lot stronger than me these days.

I agree with Curly. Never heard anyone say the tiled cookers were inherently superior. Frankly the huge hulabaloo about thermal mass is GREATLY overrated by a particular manufacturer. I've seen posts recommending using extra pizza stones or fire bricks for yet more thermal mass. Whatta bunch a hooey. The non refractory, i.e., ceramic cookers: BGE, Primo, Grill Dome etc have the same cooking abilities. The lure of the refractory cookers is their capacity, appearance, and increased versatility from their size and all the doodads available.

Another blast from the past... ... welcome aboard Mike! Good to see you again. Sorry you got treated so shoddily by your former ceramic company. Glad to hear you now live in Dixie (if N Carolina can be considered Dixie). And congrats on your 3 kids... I believe you were just on number 1 at the time... is that right? I still make your bacon wrapped pickled water melon rinds frequently. They're my son's favorite. Typical appetizer plate here is watermelon rinds for him and ABTs for everyone else, though everyone takes at least one of the former. I had heard from a third party that your K had already lost its tiles by the time mine did (Spring '01). Made the Kompany's claim that it was my fault for using my disc harrow-heat deflector/drip pan three times seem kinda spurious. And it sure validated the old plant mgr's claims. Sorry to hear your K is totally out of commision now. Anyway, good to have you with us.

Oooo.... an Escalera! Did you feel comfortable and safe going up stairs with a kamado on it? Havard George, the original Atlanta Kamado dealer, brought my K up my stairs with it and we were both scared sh*tless. And it wasn't his first time. Maybe there's a steep learning curve and he just hadn't mastered it yet but there were several times when I thought I was gonna get pancaked by the K. I was on the downside... I'm smarter that that now... but if I hadn't been pushing hard to keep it from tilting back and crashing down the stairs, we never would have made it. I had thoughts of, well if I get flattened, I'm gonna own me a Kamado company... at that time, I figured that would be a good thing.

Re: Nice Cabin. Ditto

Take the money from selling your K... and buy me a super wide monitor.

I would try to make fun of you but with my writing skills today, fisticuffs may erupt.

Armed with your review espousing the wondrous technology of the Stoker, I just got the go ahead from the family to order a Stoker for Father's Day. Ordered a Basic System Loaded so I can monitor a brisket and a couple of butts simultaneously... something I may do once every 2 years... but a man's gotta be ready for anything. PS I would have considered the Whizzeroo-Q-Guru but I figured I could have the Stoker on my kamado by the time I had finished reading the WQG's website. Their website designer is very verbose.

Nah, better dump it now. My Majic 8 Ball foretells of several hundred tiles on your patio in July.

Re: Hmm Doh, I'm an idiot. Instead of GMT-4, I entered GMT+4 when I signed up. Then promptly forgot we were given that opportunity. Thanks for setting me straight. Drunk, huh? I'll give ya $300 for your K. That includes your delivering it to my back porch.

Drunk_J I think your price will mostly be dictated by your proximity to a major metropolitan area and a large pool of internet-surfing-backyard-cooking yuppies. If you live in NYC, you're gonna get close to your asking price of 1400 but if you're in Podunk, Nebraska, you'll be happy to get 800 Also working against you is that advertised 899 price for a new one even if it is terribly stripped down.

Curly, Dennis has the forum on some wacky time zone's time... I presume Indonesian (if they have just one time zone). I'm in Eastern Daylight Savings Time... But the forum is 8 hours ahead of me. Either you didn't know that, or you were the one that was slammed. It's pretty annoying. It's time the world realizes that Chickamauga, GA is its center and that it revolves around me.

Re: Curly You're a turd, or at least you're a turd til I can order one. Congrats.

Re: TNW you have out done yourself..

Re: TNW you have out done yourself.. Oh Hell, we may have a trans Pacific ESP thing going on... I JUST used the phrase, "cutting edge" in responding to Drunk_J's new post in the Happy Campers section. This is creepy. I also have a sudden desire to rub myself all over some teak flooring. BTW, thanks for clarifying the door stuff, Dennis. Sometimes I just foresee problems that don't exist. Color me paranoid.