ThreeDJ16

You need a category of " I owned a POSK and sold it to buy a KK". -=Jasen=-

My lid open function works great - viewtopic.php?t=651 . I was hoping Guru would incorporate something similar with some adjustments built in. Maybe they will at least allow you to custom set the temp drop at which it kicks off at. Will be interesting to find out exactly how it will function since they really gave little details on their forum about it. -=Jasen=-

The competetor model has both a meat and a pit probes. -=Jasen=-

Re: typo error on temp Like this one? -=Jasen=-

Hey, nice pics, thanks for sharing. Especially since the other person who was there with you, seems to have forgot to take any pics! -=Jasen=-

Yeah, what JD said - hehe. The ole Yugo verses the Ferrari thing. They will both get you there, but how do you want to arrive? In actuality, I do not think they would price out that drastically different if you added the same options to the BGE verses an entry point KK. -=Jasen=-

New Guru New Guru Digital Competitor: http://www.thebbqguruforums.com/viewtopic.php?t=363 -=Jasen=-

Surprisingly close, except ours are made of clear, 12mil plastic with supplied air hooked up to them. Amazing - they still look very similar to this 50's vintage PopSci pic. Though there was no such thing as anti-radiation suits, they protect from contamination as no suits can protect from radiation (except lead lined - what fun would that be). http://blog.modernmechanix.com/2005/12/ ... plutonium/ -=Jasen=-

Bump. I Guess I'm slow, but how is this direct heat any more than the heat coming around the deflector direct heat I still don't know yet either Curly. Maybe because of the spacing and distance, you get some direct heat along with the indirect that provides browning, but not enough to burn?? Though I have never had a problem browning or burning with my pizza stone in place. But hey, it looks cool; I will have to try it and see I guess. -=Jasen=-

I am curious, how different are the results from this verses just using a heat deflector? -=Jasen=-

Hey Mike, nice to see you finally posted! Now that you have two posts in, you know what pics I am looking forward too! -=Jasen=-

Re: ABTs Ok, let me get this straight; you roll your turds first, then you smoke them? Sounds like a Cheech & Chong recipe! -=Jasen=-

I think most would agree that at least a 30 degree differential between desired meat temp and pit temp is a good starting point. Otherwise, you will take forever (if ever), reaching your desired meat temp. I used to be a 225 cooker myself, but have since learned you can be happier at 245-250 on a lot of cooks. Best thing to remember is relax and have a beer! I also agree with Majestik and PC, higher temps needed and you probably pulled before the collagen finished breaking down. I also think fat is great on a steak as it is fast rendering, but for a low and slow, the connective tissues play the most important role. -=Jasen=-

Looks like a chuck steak or there abouts. -=Jasen=-

More and more people are finding that a somewhat higher temperature works out better for them. At that low, it takes so long to cook and the meat will dry out more (which is fine if it is half fat/collagen like boston butts). I cook my brisket at 245, it gets plenty of smoke, shorter cook time, turns out tender and juicy! -=Jasen=-

I believe it is an oven roasting rack flipped upside down. -=Jasen=-

Thanks PC, good to see ya around! BTW, you gotta try that cooling thing I did, I strongly believe that made a difference in the end. -=Jasen=-

OK my bad, McMaster-Carr calls them hole plugs (I am used to calling them covers - but close enough). Anyway, the 4" (5 1/2" outside dia) is part number 71995K68 and the 1 1/4 part number is 71995K69. Though the 1" (part 71995K63) would work OK too (1 1/4 is best fit). Page 807 in their online catalog. http://www.mcmaster.com/ I believe the bolt I ended up using was a 2" long 10-24 (best see what size comes with the covers as you need to use the back off the 1 1/4 plug). -=Jasen=-

New Cover Well, I experimented with several more designs and also made one with SS. But the SS warped too bad in the heat and was hard to work with. I also thought it would be nice to design one that anyone could build too. So the one I decided on is made with standard size materials available at your local industrial supply or McMaster-Carr online. They are known as hole covers. But you want the kind that has a screw and not the pop in kind. A 4" hole cover has a diameter of around 5 1/2 " and with a little grinding or file two side 1/16" each, it fits perfect in the rear burner door or no grinding at all to fit in the front door burners. I placed mine on a drill and placed it on a bench grinder to take off that little extra. Then a 1 1/4" hole cover fits on the burner surface. You need a space around 1/2" to keep the large hole cover above the surface. I cut a piece of tubing, but a couple of nuts would work too. Anyway, here are the pics. Have not adjusted the air mixture since I added it (a little yellow), but imagine the mixture can be corrected easily. -=Jasen=-

Re: got the stoker Two turns on the top damper is probably too much for 220 with or without the Stoker. For normal non-Stoker control, the bottom should be a small slit and the top about 1/4 open. For using the Stoker or Guru, the bottom should be closed and the top just barely cracked. You want the temp control device to do the work of keeping the fire going and not so natural draft. That setup will work pretty well for most temps, but you might have to crack it a little more as you go up in temps. Check out the KK411 section. There is a lot of useful tips in there. Even though one thread is Guru hints and tips, a lot of the same principals apply. -=Jasen=-

I have to admit, I love grilled squash, zucchini, asparagus or broccoli myself. But there is always meat on the grill beside them!! hehe Would that local farmer's market happen to be the Dekalb farmers market? Oh you lucky dude if so!! What a massive place! -=Jasen=-

Re: Rotisserie help! I had it happen once or twice with the short shaft, but not with a longer one. Are you positive it is being inserted all the way into the sleeve bearing? BTW, the spring sounds like a great idea (and a fairly simple fix - got a spare spring loaded ink pen laying around you could rob the spring out of?). -=Jasen=-

Re: brisket