ThreeDJ16

Reminds me of DJ...big ole dumb grin on his face and full of hot air You know I love ya bro, just hadda get ya on something after how you been abusin me Bah, if you thought that was abuse, just wait till I start the torture!! Besides, I had to make a post with pictures since you can't read and all! -=Jasen=-

Hey congrats on the new cooker! We look forward to plenty of pictures! -=Jasen=-

Well, I know this is not a grill pic, but it will be going beside my grill soon! This is a pic of a propane tank cover that Johnnyboy is making for me. It is made of sunbrella and slips over the tank with elastic on one end and a draw string on the other. Looks fantastic and is a great way of hiding those hideous propane tanks. You might ask why not paint them; well that is fine and great till you take them to get refilled. If they are a dark color, they will not refill them. Thank you Johnnyboy of Johnnyboy's Jammies - hehe! I cannot wait to get my grill cover from you too! -=Jasen=-

Re: Why is brisket pink? Good info to know. I just assumed it was from the smoke. But I have noticed the pink tint when slow cooking roast in the oven and wondered why since I had not applied any potassium nitrate preservatives (like in corned beef). -=Jasen=-

Re: What's going on the grill this weekend - Part 2 Sanny that looks great! You had to bring up the brisket - sigh - I would really love one this weekend? So what times dinner? hehe -=Jasen=-

Re: Grout sealant

Ah man, that is just wrong on so many different levels - hehehe. Well, one thing for sure, she will make an excellent contestant on the Survivor series where they make you eat bugs - hehe. Cute kid dude, glad she takes after mom! -=Jasen=-

Re: Should I just re-tap them here to to 1/4 NPT? That would make it a very common/easy to find fitting for people in the US. Any Lowes, Home Depot or general hardware store would carry that. Dennis, I suggest you wait till my gas parts get in so I can tell you if the 1/8" BSP can just be chased with a 1/8" NPT instead as this would be a simpler operation. Everyone is telling me it is very close and some have 'made' them fit without problems it seems. Just a little FYI for anyone wanting to do this. A 7/16" drill is recommended for a 1/4" NPT tap. I highly recommend a drill press for this entire job as any wobbling will cause loose threads (also this allows for a depth gauge). Also use the drill press for the tapping process too. It keeps the tap perfectly straight for you (since most of us do not have a metal lathe). It is a good idea to remove the valve stem & plug while performing this and another suggestion is to pack the bottom of the opening you are drilling/tapping with a rag or paper towel. This prevents metal chips from getting in the seat and into the rest of the body. Being it is brass, this should be a fairly easy process. I am more than willing to help anyone out that wants to do it, just let me know. -=Jasen=-

I think someone will be very happy with that gem! -=Jasen=-

I think using lump will make a big difference their. I mean the Smokey Joe I am using is the cheapest thing Weber makes and it chokes it out fine. I use nothing but Royal Oak lump from Walmart and have no problems. It is also very easy to get it going. I dump in the charcoal (or re-use what is there) and hit it with a small propane torch. I am doing a high temp cook in 5 minutes, place the lid on for the finish dwell then close the dampers to choke it out. Oh yeah, I agree with Firemonkey, my Weber will be put to bed unless I have a low / slow going on the KK and need to cook a steak or chops. Then I will break it out. At least until Dennis gets me a little KK. -=Jasen=-

Thread is locked. Dennis can unlock with his reply, but nobody else needs to respond to this. -=Jasen=-

Re: Is your KK enough? Why is that? I use a weber smokey joe all the time and just shut the dampers, replace the lid, it smothers out just fine and I have plenty of coal for the next cook. I would love a small KK as an addition too. I plan to keep my Smokey Joe to use for pork chops and steaks while the KK is chugging along doing my briskets, ribs and boston butts. -=Jasen=-

I'm embarrassed to say I didn't know that. Thanks for the tip. Dude, he didn't either, it's called google Curly is just mad as he cannot read. His wife read the Massengill bottle for him. -=Jasen=-

This is enough, take it private. Your issue with Dennis is fine, but the rest is getting ridiculous. -=Jasen=-

Lets not forget that chlorine bleach is very bad for stainless steel. Which there is a large amount of on this grill. It is one of the few readily accessible products that will corrode stainless steel. So please remember that and don't use it on your SS hinge, handle or grill grates. Even diluted it will still cause pitting of the oxide layer. -=Jasen=-

I think most could come up with a less inflammatory way of wording it! Don't get me wrong; Dennis should completely respond to you and get you your part. I am not defending him here as that is not my job. I am merely stating you get more flies with honey than you do with vinegar and it is not nice to piss off all the natives. -=Jasen=-

Again, nobody will fault you for posting your problem, provided it is done with tact. -=Jasen=-

Ok, lets play nice... please. If you are having a problem, nobody will fault you for posting it. That is not what we are about, just please use a little tact when doing so. We generally do not delete posts unless people get nasty to each other. But I might ask everyone here to remember there is a delete/edit button. Thanks. -=Jasen=-

I actually think it would work good too, as it is flexible and can probably handle moderate temps. -=Jasen=-

About the only thing I baste is chicken. It really seems to benefit from a salt, pepper and vinegar mop! But not for moisture, just for flavor. -=Jasen=-

Man, you gonna spray that thing with some Rinoliner or something? Or you could leave it the same color, put some low rider shocks on it, curb feelers and hang fuzzy dice off the handle - hahahahaha! Just funning ya man (well, kinda ) hehe. Congrats on a new cooker! -=Jasen=-

Re: Stoker users Just for the competitor model. http://www.thebbqguruforums.com/viewtopic.php?t=12 -=Jasen=-

I think the second link in my post above may solve your issue. I probably should not even post this, but for those of you handy with tools, it seems an easier solution might be to re-tap the hole. Everything I have read indicated that they are very close in the smaller pipe range. Enough so that chasing a 1/8 NPT tap might do the trick (or re-tap to 1/4 NPT if need be). I am completely replacing the valve on mine, but as soon as all my grill stuff is in, I'll be sure to check out all scenarios and post for everyone. If it works out, maybe Dennis can come up with an arrangement for me to take care of the fittings/re-tapping for those whom need it. -=Jasen=-

Re: Stoker users I know you'd rather hear from someone who has both, but maybe you'll settle for a response from someone who has neither From my research it seems that either is overkill for a big ceramic like a K or a KK, even for a thinner BGE it's probably not as useful as it could be since ceramic cookers maintain heat much better naturally. From what I can tell the Guru (especially the new wireless version) seems to have some more advanced cooking features like the ramp mode and is easier to set up. The Stoker supports multiple cookers and is more gadget-friendly with an Ethernet management port, a flexible device port specification that may support more interesting sensors and devices like a KK lid opener, and upgradeable software (which may equal or exceed the Guru's possible advantage in cooking algorithms). My unsupported opinion of them is that the Guru is a more polished plug-n-play product for the typical grill-Meister but that the Stoker's multi-cooker and upgrade features make it attractive to advanced users (not advanced cooks who probably need neither, but people who like their gadgets). However I'm also acutely aware that highly flexible and upgradeable products like the Stoker rarely reach their full potential since the parts that the designer thinks he should make upgradeable are invariably the ones that remain static - Mr. Murphy was an engineer Even with that knowledge I'll probably start with a Stoker and, if my interest is piqued, I'll probably get a Guru as well in the future. Sounds like a pretty fair assessment. Two things I would like to point out though. While nobody needs a Guru / Stoker as you mentioned, it is also about peace of mind while doing that all night cook with $50-$100 bucks of meats. You say, but I can use a Maverick or Polder remote....you still gotta get up! With a Guru (and even if you do not get the ProCom, you can use in conjunction with a Maverick), will auto adjust things for you so you do not have to get out of bed or worry. The other point is the Guru is upgradable; just not by the end user. Unfortunately there is a fee involved too which is pretty bogus (they should do it for shipping/handling). But just as you mentioned, it is rare that anyone makes an upgrade (I think Guru has only one offered). -=Jasen=-

Re: Got the size info Well, that explains why people are having trouble. I seriously doubt anyone is going to have a local supplier that carries British Standard Pipe Taper (BSPT). Everything in the US is National Pipe Thread (NPT). According to anything I can find on the Internet, the two are completely incompatible, but in the smaller size ranges, are very close. That would explain why people got the 1/8" NPT to fit, but took some effort. I am not having a huge amount of luck finding the fitting you want, but here is a simple BSP to NPT adapter that could thread into your valve and then have a flare fitting thread into it. http://www.metricmcc.com/catalog/Ch8/8-850.pdf -=Jasen=- Ok, this company looks promising to have the fitting you are looking for. Check out the bottom right fitting. http://www.adaptall.com/MetricConversion-steel-pg2.htm