ThreeDJ16

Remember when you add the hunk of cold meat, make sure your pit probe is at least a couple inches from the meat. Natural draft is a bad thing when using a power draft system, so seal it up and only allow a small exhaust opening....let the Guru do the work. You should be able to flip up the main grill trap door and place the heat deflector in without too much trouble. Lastly, you can cook without the deflector, but the temps need to be adjusted significantly lower. -=Jasen=-

Opps, did not look very close....just assumed for lab supplies it was silicone rubber...but they are not. EDPM rubber is around 250F were silicone is 500-600. So I withdraw the recommend. -=Jasen=-

Stumbled across this site while looking for a hole cover for another project and thought some of you Stoker folks might be interested. http://www.widgetco.com/rubber-stoppers -=Jasen=-

Here ya go! http://voltaicsystems.com/bag_generator ... xgodCmAU9Q Or http://www.treehugger.com/files/2008/10 ... dering.php -=Jasen=-

What is that stuff? -=Jasen=-

Merry Christmas! Whizzy, isn't the weather just terrible down here this time of year. Man, it was in the 70s today.....gotta hate it. -=Jasen=-

?? Hmm, I see images? Guess they could just be in my head. -=Jasen=-

Re: Happy Thanksgiving to all-remember ALL things in moderat So which one is the unfortunate part, being at the Ma-in-law's place or the non KK bird? Or both? hehe I can't say anything about a non KK bird, as I usually deep fry my turkey at Thanksgiving. But I like them either way. -=Jasen=-

Well worth the money in my opinion. It is ridiculous how many times you can bring back the edge with a simple blade realignment on the SG2 steel. Though the VG10 was much nicer than any SS knives I owned. What I recommend is buying two knives of higher quality instead of a whole block set of lower quality. The Asian 2-piece Shun set I bought takes care of almost everything needed.....except for my cleaver. But hey, if you do decide to go with the VG10, PM me as I am willing to sell my almost perfect set of Calphalon Katana knives. They are great knives, but once I got the Shun Elites, they have not been picked up again. -=Jasen=-

Thread closed per originator's request. Please start a new thread for a new share or location. -=Jasen=-

Maybe some ash, but think of everything we do cook direct. We don't have an ash issue every time we cook a steak or pork chop and there is plenty of drippings. Only time a see a lot of ash is if you pour on a mop liquid. Everyone has their rights to an opinion, but some folks have stated that like it is a fact. I don't want people whom have never tried it to avoid it because of that opinion. Just the other day Cozy posted how much he loved the chicken dripping on the coals now that he tried it. But I would avoid 400 direct in the rotis, simply due to burning up the bird before it is cooked. Direct should be lower temps unless you have plenty of distance from fire. viewtopic.php?t=2747 -=Jasen=-

I changed it to 1 post a little while back. He should be good to go on pic posting now. -=Jasen=-

Jackie, here is that pic of the Guru probe. http://www.komodokamado.com/forum/viewtopic.php?t=2561 -=Jasen=-

Welcome to the forum! Pics should not be a problem for you. Only need to be a forum member 2 days, you have that covered and I reduced the post count to only 1 before you can post pics. But the old count was only 2, so post away with the pics! We are all anxious to hear/see a review from someone with the new 19.5" OBT. -=Jasen=-

Welcome to the forum! Hope to see some pics of the grill soon too?? -=Jasen=-

Just want to add that poultry dripping over the fire does not cause soot nor does it make a nasty tasting smoke. In the south, direct is the most common way chicken is cooked on a grill and I have never heard anyone complain about that. Always been my favorite way too (spatchcocked direct or just halved). Even drilled holes in one of my heat deflectors so that when I am not cooking direct, I could get some direct and indirect (some heat can come through and those drippings could hit the fire). Also Jackie, if you do want to use your Guru, it is simple to make a connection point by running just your pit probe in through the hole, then bend a coat hanger to fit in the hole. I used a welding rod, but serves the same purpose. Run the hanger level with the rotis so it will be accurate with the temp at meat level. I have a pic somewhere on the forum. You could clip to your dome temp gauge, but there will be an offset on the temps. -=Jasen=-

Re: New member - New owner

How about making the legs fit really snug on the walls and install outward facing cleats....maybe on a spring. FYI, this is just for when the grill hangs on the lip. -=Jasen=-

I don't know yet, I just got it and the first thing I did was take these pictures. I have been lusting over yours for months now! Hey, that is like a BBQ commandment being broken dude! Thou shall not lust over thy neighbors grill or something! Get to using it bubba! Bob' date=' you will still need a hole/notch to use it with the roti. That part is not on this prototype. I don't think I would trust it to stay on the ledge without some type of mechanical restraint. I thought the legs give it added versatility and not everyone has a roti, but most everyone has needed/wanted a second level for moving items around during a cook.[/quote'] Curious of something Fetz as this was one the biggest battles when I designed mine. When using the sear grill with this accessory grill hanging on the lip, are the legs placed where the handles/legs of the sear grill would hold it in place on the lip (flip between my pics and your pics as they look like they match up)? Still no help on the rotis part, but this could help solve half the equation anyway? Had maybe though of extended the side post rail to where it almost contacted the rotis bar to solve the other. Figured it was better to hit the rotis shaft if moved forward than food fall. But not sure it would work with the square shaft. Anyway, it is cool this project got resurrected....especially by someone with means of reproducing more than one!! Again..great job! -=Jasen=-

Very nice dude!! They are convenient as hell aren't they? I use mine all the time. I like the addition of the legs....very cool idea. Also nicely made. -=Jasen=-

It all looks good to me. Also, I don't see any issues lighting your fuel in a chimney starter first. I have been experimenting with turkey some lately. With a properly brined bird, my preference tends to be cooking on the low/slow side (250). It is not as moist as the higher temps, but the taste/texture wins out for me verses just having a bunch of moisture dripping out. Besides, I like gravy on my turkey....hahahaha. Usually doing only the breast works out better on low and slow too. Always fun to experiment as the results are still almost always tasty. Did a rotis one a couple weeks ago that turned out great. Though the spatchcocked ones cook faster and have more moisture (in my opinion). -=Jasen=- BTW, I will still be doing my traditional fried turkey for Thanksgiving! Only do it a couple times a year, but man is it good!

Re: Temperature probe wires

INVASION? hehe They are lookin' good Dennis! -=Jasen=-

Ditto.....exactly! I do the same thing with the Procom and the DigiQII. Even though, the DigiQII has built in detection that is supposed to pause while it brings it up to prevent overshoot. Similar to the lid open thing. But I still do it myself also. As he indicated above, you want the power draft system to do the work and virtually no natural draft. -=Jasen=-