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14 hr cook and it was still only at 178 degrees, had to pull it early but it was still good, smoked with Apple wood.

Re: New Guru plug design finalized and in production Very nice!

Re: New Chicago area pallet share Hey Dave, I may be intrested in a few boxes.

Re: Finishing side tables I used a Teak oil and they came out great, I was going to use Linseed oil but went with the Teak instead.

Re: Any A/V experts on here? I'm no expert but the plasma should offer a much better picture if viewed off center compared to your projection TV. I purchased a Pioneer a year and a half ago, just before pioneer quit making tvs. They made some of the best plasma's on the market. I don,t recall the model now, but a Panasonic Viera would have been my second choice, they make a very good plasma as well. If I had the money I would buy a LED TV, they are still a bit pricey, but the picture is amazing. View your current tv at all seating positions in your room them go look at the panny and decide if its worth upgrading. One of the best upgrades I did was get rid of my Bose surround system and go with a Denon receiver and SVS speakers and a 12 inch sub woofer. The blu-rays came alive. SVS is made in Ohio and great quality at a good price. http://www.svsound.com/ Good luck

Re: Gas Lighter Useful or Not Worth It? Thank You I have the gas burner that goes in the KK but have not used it. To light the charcoal I use a Bernzomatic outdoor torch JT850, I use Mapp or propane and it lights the coals in less than a minute with no paper ash or lighter fuel smell. Here is a link, well worth the money. http://www.amazon.com/Bernzomatic-19425 ... B00008ZA0F

Re: Totalled the wife's new car......but I redeemed myself Not much difference in 87 octane and 92 octane, at the current price. My Porsche that takes premium, is less than $4 more a tank full than regular, not a biggie considering $65-75 fill up at the current prices. Like our KK's if you like it drive it,fly it, or light it.

Re: Anyone hear of this Komodo cooker? I saw one of these in Cecilia, LA a few weeks ago at the local Piggley Wiggley. Very cheap construction the grates were maybe 1/4 inch and all the parts were loose and wobbley. It was selling for just under $800 if I remember correctly. Not even in the same league as Komodo Kamado.

Re: New KK on the way to Manassas VA CaptPat, Welcome! Funny thing I just flew back from Manassas today, Atis was calling it 38C and airshow in the plane was saying a bit higher at 104F. You will love it, it is the best money can buy. BTW are you a pilot? and what do you fly? There are a few pilots in this family here.

Re: Gumbo for Cotton Bowl Cajun and BBQ must have a lot in common, my mother in law is coming to visit next month and she has been saying she can't wait to see my BBQ! This coming from a Cajun lady of 75 years.

Re: Gumbo for Cotton Bowl The Roux is very easy but takes time and constant stirring. This is how my wife's Cajun family in Cecilia, Louisiana does it. 2 cups Flour and 2 cups vegetable oil Heat on high until it starts to turn light brown then turn down to med high. As the mixture begins to darken turn down to med. Continue to stir until the Roux is dark brown (your arm should be tired from stirring at this point) but not as dark as you want the finished product as it will continue to cook for quite some time. At this point add one diced onion to the dark roux, careful as it will boil up. Remove from the heat then stir the onions in, then let it sit and cool. that's it! Be careful not to burn the roux if you burn it you have to start over as the roux is ruined. This is the easiest method: same mixture in a microwave safe bowl ( Large Bowl so it does not over flow) mixed thoroughly then microwave for 5 minutes, then stir and repeat. When you notice the roux is starting to turn a slight shade of brown, reduce the time to 2 minute increments. Keep stirring between cooks until you get the desired color then add onions and stir then let sit. I find I like the stove method is better and to me it seems safer as handling a scalding hot bowl out of the microwave scares the heck out of me. Now for the Gumbo. The bad news is the secret is using good smoked sausage and tasso from Cajun country. We've used other smoked sausage and it turned out ok, but not the best. I always haul a cooler full of meat back every time I visit LA. The good news is you can get the good stuff but it is a bit pricey to have it shipped. There are a lot of places that ship so you can google around for prices, but one of the places I buy local from is: http://www.pochesmarket.com/poche_prod/ ... ecmeat.htm I don't have a recipe that I follow but rather do as follows, just season to taste. 1 Chicken (Hen if you can find one) They can be cooked longer with out getting over done, roaster or fryer is ok but don't cook the fryer to long. Cut into 1 portion sizes. Season with cayenne pepper, black pepper and salt. You can either bake the chicken or do the stove top method. With the stove top method, you add about 1 tbsp of sugar to about 5 tablespoons of vegetable oil. Basically, let the sugar carmalize. Fill the pan with chicken but don't overcrowd. Allow the chicken to fry to a good shade of brown - the chicken does not need to cook through - you are only browning it at this stage. Next fill a heavy stock pot with water. For a ten quart pot, add water to about 3 inches from the rim. Allow the water to come to a rapid bowl. Add your roux mixture to the water a little at a time until desolved. Continue until you use all roux. I usually use a wisk - nothing worst than lumps of roux in your gumbo. Let the roux boil for about an hour, but watch so that it doesn't boil over - usually adjust the heat and you'll be fine. Add the browned chicken and sausage,Tasso about 1/2 cup diced if you want it and have. cut the sausage about 3 links into bite size pieces. Let boil for several hours - hen 3 hours, fryer about 1.5. Skim the grease off the top. Don't fret, you'll have quite bit of grease coming off the sausage and chicken. Taste and add salt and or pepper to taste When the chicken if falling off the bone, serve gumbo over a scoop of rice and top with Gumbo File (sasafrass pronounced "fee lay") and green onion tops. Goes great with a baked yam as a side. Marcelle Bienvenue, a local cook book author from St. Martinville, Louisiana has a great cook book that is much like my wife's family's cooking style. It's called Who's Your Moma, are You Cajun and Can You Make a Roux. Great Stuff. Enjoy and let me know how this turns out. We live just outside of Chicago and would welcome you to dinner and give you lessons.

Re: Holding low temps I was having the same problem as you when I first started using my KK. I learned all these tips from this forum so I'm just passing on others info. 1. Don't light too much Fuel. If your aiming for 220 to 250 only light a small section on top the size of a tennis ball. 2. Top hat open just enough to see smoke less then 1/4 turn. 3. If using a stoker or Guru bottom vent closed. otherwise open just a crack or so. 4. Make sure the back door is closed and no ashes or debris is letting air in. Thats all I can think of for now, these tips helped me.

Re: Foodsaver Marinating container? I have two of the round ones, but have not used them much The largest one is 6 inch diameter and 9 inches deep, the other is slightly smaller. I would think the square one would be better suited for steaks and such.

Re: Easter 2011 cookin' Yea, your guess was right, It's in the fridge that is located in the garage! It is colder and it is not used (door stays closed most of the time) as much.

Re: Easter 2011 cookin' I have a 4.5 lb bone in rib roast dry aging in the garage fridge for Sunday. I willl post pics of the cook, I plan on doing the reverse sear method.

Re: Order placed and now the waiting starts..... I was going to give my Gasser (Ducane) that is about 13 years old away, maybe I should keep it for storage.

Re: Rib Roast I have got to do one of these for Easter.

I'm really impressed with this cover, well made, easy to take on and off and water beads off it like a ducks back.

Re: Pork Butt: cook time by hour per pound??? Thanks, Doc! I should have asked before I did my cook or taken the time to read the information that came with the Guru. Mark

Re: Pork Butt: cook time by hour per pound??? I have a question, yesterday I did my first Butt using the Guru. I filled the basket full of Kingsford competition briquets and lit a small 6 inch circle on the very top. I programed the guru to hold the pit at 225 and a food temp of 190. Loaded 2 4.5 lb pork butts, heat deflector drip pan down low and meat on the main grate. I had the KK bottom damper closed and the top hat open about 1/2 a turn, Guru slide damper was full open. The Guru started puffing away at 5 pm and the temp climbed to 225 then slowly crept to 280. I shut the top had and the temp started slowly to come back down to about 240. I then opened the top had not wanting to kill the fire. It seemed to hold a little high around 250 , remembering Docs comment that the temp was not that important I went to bed. I woke up at midnight after the pork was on for 7 hrs to a hi alarm 350 pit temp and the meat was at 205, pulled it off and it was fine. What did I do wrong?

Re: Hello from Michigan! I get the 500K limit, I just compressed the pic to 300K and it's all good. Need to set my phone to take a smaller picture.

Re: First Guru Cook (Pork Loin) I have 2 butts ready to go tomorrow, thinking a Chicken or steaks for today. The only reason I did the loin was that is all I could find at that store. I'm sure the Butt will be better, everything with more fat tastes better right?

Re: First Guru Cook (Pork Loin) Thanks for the tip Doc, but your about 19.9 years late on that one for me, I learned that the hard way long ago. Good advise for new owners of this type injector though. I used that tip for Chris Lilly's liquid that is just apple juice, salt and worcestershire sauce and it was fine.

Re: New Member - Soon To Be Owner Man this post brings back memories, get ready to spend several hours a day reading this forum, although I bet you have already spent countless hours here reading up on the KK and all the recipes that have been posted. Mine showed up on the 13th of April, and I'm loving it. I know it has been said before but you won't regret this purchase.

Re: First Guru Cook (Pork Loin) I purchased this in Lafayette, LA about 20 years ago from a feed store (Chastant Bros.) that was I think, before the term "Cajun Injector" became popular up north. Correct me if I'm wrong about this, just my gut feeling. I googled the term "meat pump" and it looks like it is common in the meat industry for pumping cure into meat. Dave may have more information on that.