Curly

PorkChop, If the butcher (or whatever) don't know what I'm talking about with a chuck roll, how do I let him know what cut of meat it is again?

Normal was the bottom I left open and the top was almost all the way closed. A slight opening on the top for a 200-235 temp. But when I did the ribs for the forth I had the top almost as tight closed as it would get and the bottom 1/16 open. I had a lot of leakage on the bands. That's when I decided do the band adjustment. Now I'm gonna do the silicone on the lip of the grill.

I had to do the silicone trick on the top and bottom dampers also to get them tight.

Just get them in the recipes section...come on.

You need a MAJOR band adjustment there dude. I've never had trouble on mine holding a low and slow even with the little bit of leakage I have. I ain't got nothing to do with technique or cooking ability...if it's all closed up and you can't keep it below 350-400 you need to do the major band adjustment. Even having done that (I just did mine this week-end), I still fail the paper test from 8 oclock to 12 oclock. I need the high temp automotive silicone to fix it right. There's a great thread over on the other site that outlines this. If the band adjustment and the silicone don't fix it I'd email and call (no forum please) and try to get a techician sent out. After that, I'd ask for a refund

Yeah, I'm gonna do me a chuck roll.

The words are great...got the mouth watering real good...but I can't see a thing. Well then...never mind, they showed up. You think the inlaws will start using that thing now that they've seen it work right

Yeah, right...you gonna start making your own lump too

Maurice Bessingers or Piggy Park isn't it.

The hottest city in the world I think

Are ya'll nuts, you don't name a grill, that's stupid. My harley is named Springy, but my grill is just a thing, I'd never think of naming a thing

You just want the pic to pop back up, don't ya.

The branch is the creek, my daughter's yankee great grandma called it a branch, thus her southern born grandma and southern ma called it that. So if I call it a creek, what it's supposed to be called, they look at me like I'm from another planet.

Is that Cola South Carolina by any chance? If so, that's where I was raised (Beltline and Two Notch area). Just recently moved back to SC after many moons of living other places.

Between Gerards nose, PorkChops armpits and that polecats you-know-what, we got us a potential goldmine over here

Watch out, I'll post the wife's likeness again

Cash Cow I think RJ could generate some pretty big cash if he trained an army of K-fixers to go around the country and fix the K's that are beginning to fail.

I did that to my upper and lower dampers in an orange high-temp stuff that I got from the autoparts store. Looks like I need just what you did. So, you just covered the bottom with wax paper, and then cleaned the top and siliconed all the way around the top and set it down, right

Really your head? Oh man, I just found out that was your real head on the cave man. Dude, that was the scariest part for me

When you see it, you will be inspired, I'm sure.

I did the MAJOR (there's a minor and major) band adjustment to my #7 this week-end and still fail the paper test from about 8 oclock all the way to 12 oclock. I'm gonna now have to add more of the heat rated furnace caulk to make a seal.

I was thinking "Hot Donna", but since she turned out to be a fake ...no not the Porkchop thing. Sanny, since your basically unemployeed, the part is yours.

That's just a pile of crap

That sure looks healthier that the old Kong. Kinda like comparing the original Kong to the latest Kong (movie wise)...there's really no comparison. Won't be too long now.

Offended teach me the armpit bread trade and I'll sell it by the truck loads. Hey PorkChop, the coffee beans pooped by a monkey at $100 lb is true, google it and see.