ThreeDJ16

Here is what my Guru port looks like. What you purchased will work fine. In the past, if you talked to Bob or Fred, they would sell you a shorter version for $15. But you can either cut it down or even easier just let the excess stick out on the inside. I just used some high temp black silicone from the auto store to put it in place and it has held ever since. Only downside is you need to wait 24 hours before using your KK. It looks like the Weber Smoky Mountain adapter would also be fine, just leave off the inside deflector piece. -=Jasen=-

Re: Plug for Guru fan hole They will or should include an inducer tube and a high temp silicone plug for that tube.. Actually since there are so many different types of cooker hookups, they don't include the inducer tube unless you purchase a package which states such. You can search in this forum as there are numerous threads that discuss which tubes people have purchased. There is a long bulkhead one that sticks out a few inches and is held in place via a snap ring ( http://secure.thebbqguru.com/ProductCar ... roduct=207 ). And also there is the short version (not listed on the website...call to order) that you just silicone in place, flush with the outside plate on your KK. You should be able to find pics of both here. The plug which fits the inducer tube is included with your Guru unit. -=Jasen=-

I tried to keep everything simple and consistent with those projects. I believe they are all located under features and accessories. The one you want is tittled "Burner Cover Project". Make sure you looks at the second revision of the project and not the first. viewtopic.php?t=1545 -=Jasen=-

Testing those theories is the most fun too! -=Jasen=-

Re: "Gas lighter" chat---and of course a question. Seems to be a lot of debate on that subject, but as far as I am concerned it does not matter. Someone might have had a bad experience with a cook and blamed it on where they lit it. If you stay consistent with any method you choose, there will be no problems. I used the burner in my old ceramic grill and in my new ceramic lighting from the bottom for a long time and it worked perfect. Here recently, since making a convenient torch, top lighting has become my preferred method. But only because this is the easiest way for me (due to lower back issues) and nothing to do with being better from top or bottom. The gas option is a nice option to have. Gives you convenience and flexibility as to cooking fuel. Whatever choice you make, congrats on the new grill and know you will enjoy! -=Jasen=-

FYI, for anyone adding charcoal during a cook. You just simply add a handful or two through the door and there is no dust. But it is a rare thing to add during a cook. Maybe a piece of smoke wood. I use the trap door to dump charcoal in at the beginning though. -=Jasen=-

OK, I am just reposting an earlier post I made on rapid cooling the beef brisket after it reaches desired setpoint. -=Jasen=-

Oughta somehow get that information into the recipe section if it is not there already I will repost something about it in the cooking technique section...how's that? -=Jasen=-

Actually I leave my main grill in place a lot and use the trap door on my KK. It is large enough to insert or remove my heat diffuser, drip pan or top off my charcoal. Also just flip up the door to use my grill starter torch too. So it sees plenty of use so I don't have to lift that heavy 3/8" grill. Just wish the sear grill had a door on it also and I would leave it in place all the time too. -=Jasen=-

I do think that the rapid cooling makes a very nice difference in the retained moisture content of the brisket. Of course that is provided there was still juice left in it to begin with....hehehe. Here is a link to an old post on cooking brisket! viewtopic.php?t=1667 -=Jasen=-

A truly dedicated grillmaster would dismantle and sacrifice the water heater for the necessary part That wife stopped me. -=Jasen=-

I love my Kitchen Aid!! It can churn out some tasty, frosty adult beverages without working up much of a sweat. Would not trade it nuttin'! Using it now...hehehe....Rum Runners! -=Jasen=- No Pics, No Rum Runners [/quote:xecgodc0] Hey, I will take my invisible Rum Runners any day! hehe -=Jasen=-

Conodo12, that sounds pretty cool. I cooked hamburgers on the sear grill today. Not completely sure that having the rods run front to back would have helped, but it was certainly was fun chasing those things around from side to side. The main thing is to ensure the direction your chasing is butted up against the side wall....or else...oppps. I usually use tongs for everything except hamburgers. Now, what I really want is a Frankenstein spatula & tong combination. Been thinking about this for a while and hope to try to make one up (or at least look and see if anyone makes such an animal). I want a long handle, with a spatula on one end. The spatula will be one side of the tongs. The handle end can have a lever to close the spatula. The trick part is I want a hinged joint on the spatula/tong end to simplify turning. Anyway, just a for fun project one of these days. ( not like this one - http://toolmonger.com/2007/09/21/spatul ... -bbq-tool/ ) -=Jasen=-

Nice dude! Looks delicious! -=Jasen=-

Hehe, TIG welder makes short work of those odd size ends. But can't wait to see what you come up with. Wish I had one of those flex tubes on hand to see. I did find some armor flex SS flex tube in my junk bin, but it is not gas tight. Not sure how I feel about possible gas leaks...hehe. -=Jasen=-

Hey dude, how did it go? You already know my picks on the brisket details , but figured might was well post. Leave as much fat as possible, but keep it consistent and place it down for protection (not up). Cook at 235 - 245 (usually closer to 245). Try and use 3 meat probes if you can as this critter can be a pain an not cook as even as you like. Just average the temps and pulls the minute they hit your target goal (I like 192-193). Then immediately place in foil, and pack with ice packs. Conventional wisdom is great on pork butt being it does not mind continuing to cook and will not hurt if some juice is lost. But the brisket should be dropped back to serving temps (140-150) as quick as possible to stop the hot juice from leaking out (it don't go back..hehe). Then slice and serve! So, don't let your meat loaf!!! -=Jasen=-

I love my Kitchen Aid!! It can churn out some tasty, frosty adult beverages without working up much of a sweat. Would not trade it nuttin'! Using it now...hehehe....Rum Runners! -=Jasen=-

One more note. Was adjusting my water heater yesterday when low and behold, there was the flex metal tubing going from the control valve to burner that I have been looking for. So if I can easily find this part or come across an old similar one, there might be one more revision in the near future. FYI, it is a Whirlpool gas water heater if anyone was curious about the tube. Even had a bracket attached with the piezo ignitor. -=Jasen=-

Yup, you must have a tubing bender rated for the same size tubing in which you want to bend. In this case you need a 3/8" tube bender. You can get one from Lowes or Home Depot (though they tend to be expensive). Harbor Freight might even have one. FYI, if you see a spring looking tube bender, that is for soft copper only. This is the type you need for SS tube ( http://www.ridgid.com/Tools/500-Series- ... /index.htm ). I am sure you know this, but thought worth mentioning.....make sure you thread the end before bending. Can't wait to see some pics! -=Jasen=-

I also like it the way it is now. It works, so we know there is not some odd condition that will be created. Also, I like the main grill trap door being on the front. Don't think it will work on the side nearly as well (and if you change the bars, you will more than likely have to move the door). It doesn't take to much of a stretch to clean or move food from the front as well as the side (provided your not doing a really high temp cook). -=Jasen=-

Try ordering it online? This link shows them in stock. Odd, the price went back down. Two weeks ago, the price went up to $17.99. Now they are back down to $13.99. I believe the original one I purchased was $12.99. http://www.harborfreight.com/cpi/ctaf/d ... mber=91061 -=Jasen=-

You should be able to get most any cuts you don't want as sausage. But don't forget to ask for plenty of chops (PorkChop would never forgive you). BTW, last time I did schweinehaxe,we used the hocks found here locally (usually cannot find fresh). But we much prefer using the leg end of the shoulder as it has tons more meat. I think the traditional cut is the section between the hocks and where the shoulder ends, but I have never really seen anything cut that way around here. Also believe the cut is different from front verses rear (one side the cut is from below the knee and the other is above the knee). Also might mention the pressure cooker worked like a champ for the first half the cook. The second half the cook is still a work in progress, but dropping them in a deep fryer was most excellent and crisp! If you have a recipe, I would love to share notes as this is my favorite German dish. All the recipes on the internet seem to be the same generic / bland one. They don't even have juniper berries in them (which is a must have ingredient for me). -=Jasen=-

Re: The KOmodo gives back program too... Kinda like our tax rebate...eh? hehe So that would make you the Bush of Komodo? -=Jasen=-

Very nice Dennis! Though at $328 each, they are kinda on the pricey side! -=Jasen=-