Dan

I'd be down for some -- Max I could do is twenty 22lb boxes. Pallet max is 70 but we can do less. I'm at 98070 (Vashon) so one option would be to ship to a Kent area LTL/freight hub to save on fees, and I can load my portion in the parking lot <grin> @FotonDrv seemed to be looking for some last year. There are a few other KKers I see have posted so we could ping them.

Re: Stoker details I've done the same thing with my Guru fan.... 4 holes and it's a perfect fit.

Re: Tiny Stoker wireless gateway Let me know how it goes!

Re: Total Cooking Surface Area? +1 on the thanks you for the effort!

Re: SB XLV Chicken wings recipe? I tried the "ORANGE MARMALADE SRIRACH WINGS" (on SB XLV day ) and they were **delicious**. Thanks for sharing here. The kids (12 and 14) didn't mind the spice... given the 1/3rd cup of chili sauce, I was expecting otherwise. PS: I'm sure happy I had a grill floss though... can you say 'candied SS grill'. Would have clogged the SS brush on the first scrape.

Re: Greetings and Thanks! I agree. This one is gorgeous.

Re: Knives +1 -- got one too. Thanks!

Re: Three Extruder Machines are in the House! Is it wishful thinking to believe that some of this 'KK Gold' will be your Feb 2011 container? Regardless, I want in on being in the queue.

Re: New KK Owner in Nevada Welcome and nice birds!

Re: Buying 23 inch versus 19 inch For what it's worth... I used to use a BGE in Large. It's now at the cabin and I have a KK 23. Because of the openings in the grills (top one has a trap door, bottom one has an opening for adding wood chunks) the 23 is not 'crazy large'. I'm not sure I'd have been happy had I got the KK19.

Re: Order placed and now the waiting starts..... Congrats. Looks sweet!

Re: Rough draft of the Roti Drip pan As an engineer, I'm curious about the comments made above... When a rotis chicken rotates, from where the the fat drip? All over, or mostly from the front edge as the fat that pooled on the way over the tip 'pours' off. i.e.: Sort of like a old fashionned water wheel would drop liquid. Curious in Seattle, Dan

Re: New Blue Sweet. Nice clean look but then I'm partial to the blue ones as well.

Re: New Member I just got mine (days ago) and can't be happier. Nice stuff. My BGE will end up at the cabin now.

Re: Questions for the stoker people This was mentionned on another thread but bears repeating here... I do have both the Guru and the Stoker (I'm was writing software for the Guru but have since moved to doing so for the Stoker using wireless) but this is nonetheless just my 2 cents... The Guru fans have a slider that permits you to reduce the CFMs. The Stoker does not. As everyone here knows well, if you overvent the pit, you'll get wild oscillations and, in the worst of cases it will put your fire out. Here's what happened to me twice with a 10CFM fan on a large BGE. Lit the fire. Took my time loaded the grill with lots of pork (4 shoulders) so the fire got lots of air. Started the Guru with a 10CFM fan (full open slider). The guru blew hard for a while and then overshot the 225F by many degrees (275+). Guru decided to cut off the air to get the pit back under control... it did so for a while... fire died out. I was pissed. Partly my fault for taking my time but if I closed the slider door to 1/4 open (yes, just a crack) then the above does not happen even when I take my time. Some folks have said that 25CFM is too much. I'm increasingly of the belief that the 25CFM camp (see other thread) has got it right: with the GURU fan you can open the slider to full got get your pit roaring for a sear; open just a crack for a slow cook. The 10CFM blowers seems too strong for a slow cook and too weak to generate a roaring fire for a sear. Again, the Stoker blowers do not have this capability so you have to get only what you need. When you look at the temp curves from the Stoker with a 5CFM two nice behaviors are in play : 1) When the fan is on, it's gentle. I've not had an overshoot by more that 10F 2) When the fan is off, the little trap door shuts off air 3) Temp stabilized at +/- ONE DEGREE F -- this is pretty incredible. I'm using the 5CFM blower now. I've only used the 5CFM *ONCE* with the KK 23" and only at a set temp of 225F. That cook is going really well right now and it was ~32F last night here. Fan was on for less than half the time with a period of 4 hours where it barely ran. I can't speak to a 350F controlled cook. Both of these better control the fire IMHO.