ThreeDJ16

Sure, google easily finds plenty. But what is the fun in that! http://www.stockcap.com/rubber-stoppers.html -=Jasen=-

If you know what you are looking for, Home Depot is just fine (and actually carry way more gas fittings than a lot of specialty stores). But of course I agree with the above assessment if you need their help as your not gonna get much at Lowes or Home Depot. As far as low and slow lighting with the gas burner. Only thing I can figure is maybe your letting it run too long. I never had problems using a propane burner to light charcoal for a low and slow. Start it, then cut it off after 1 1/2 to 2 minutes. For mid range, 3 minutes and for high temps use 5 minutes. But those were just the numbers I used. -=Jasen=-

Re: Do I have to draw you a picture?

I am gonna have to plead the 5th here as it makes no sense to me to call a sauce open pit. Must be a non-southern thing. -=Jasen=-

Re: hahaha Back away from the can of sweat PC.....really - hahahaha! I didn't realize it was an hallucinogen too! -=Jasen=-

Didn't have an issue with that on my old Mexi-K provided everything was setup right. But then again, I was using the Procom which gives you many more control features too. One man's overkill equals another man's flexibility! hehe Just depends on your perspective! -=Jasen=-

I like that third picture down. You know life is good when you buy sweat in a can - hahahaha. I still have to make my own the manual way. -=Jasen=-

Can you really have too much butt?? Ok, don't answer that. If you have plenty of sides and people are not seriously hogging out, you can probably get away with 1/4lb cooked per person or go with 1/3 to be safe. Since that is cooked, you will probably have to double that for the raw weight. -=Jasen=-

Re: KOmodo Charcoal... Cat's out of the Bag! Cat's out of the bag or box? hehe Nice logo. -=Jasen=-

Can't really answer for the Stoker, but on the Guru, you have a slide damper to choke the fan if need be. I have the 10 cfm fan and usually set it about 3/4. The higher fan volume allows you to reach the setpoint more quickly, but possibly with an increased over shoot. Since the ProCom Guru has a proportional band adjustment (electronic), I can set it tighter to compensate for the larger air volume to counter the over shoot. You can also control the fan pulse timing to shorten the intervals at which the fan runs. Having the larger fan is also nice when you want to leave the probes off and just use the fan to quickly ramp up for a high temp cook. Naturally I would only get the fan in a size they recommend with their unit, but if they offer a 10cfm, I doubt you would regret it. I am currently using my 10 cfm fan on a smoker much smaller than the KK and the results are just fine. Just my opinion, but I think it gives you more flexibility provided the Stoker combines the right controls to use it. But of course the 4 cfm or 5 cfm would also be more than adequate too. -=Jasen=-

Get a black grill! -=Jasen=-

Actually Dennis was supposed to be making these (or something very similar actually)!!! Whatever happened with that, as I had asked for one! hehe -=Jasen=-

Re: Stopper for guru port hole? Did you have to put a Guru insert in it for the stoker? If so you can order a kill plug through Guru. Otherwise, you might consider making you own stopper. If you make you own, just remember, thinner dries faster. I believe only about 1/4 inch thickness dries before it seals the silicone below it and keeps it from finishing out curing. I am trying to make polder port hole plugs now, but I cannot get them to finish curing out (about a week in the mold now). Anybody out there have any experience with silicone mold making?? -=Jasen=-

Well, apparently it did. -=Jasen=-

Damn that grill looks pink as hell in that photo. -=Jasen=-

I saw it the other night. Looked like the extra large BGE to me. It had those funky lid arms. -=Jasen=-

Re: open pit recipe? Cooking your meat direct and at a higher temp (I use 240-245 for this method) will help emulate open pit cooking. -=Jasen=-

That baby blue one ranks pretty high too. -=Jasen=-

Re: LEAN PORK Anytime I do lean meats it is always direct. Usually do not bother adding too much smoke wood on a fast cook. Marinated sometimes, different rubs other times. -=Jasen=-

Re: so, SANNY is digging PORKCHOPS? Mmmmm, pork t-bone. Those are my favorites too. I could cook chops at least once a week (and usually do). My favorite side for chops are new potatoes and sweet corn. I usually just toss them in a pot together, add some butter and season salt (FYI, the dizzy dust was great here). Plate them and give another shake of the dizzy dust! -=Jasen=-

Re: Pork chop (no not THAT one...) Sanny, do I remember correct about you getting some of the Dizzy Pig rub? I grilled some chops Monday night with their Tsumani Spin and it was fantastic! Also, Walkerswood Jerk season is great on chops too. On occasion I use Dale's marinade, but I only use a little just before I grill (and not marinade them) as it is very salty/strong for pork. -=Jasen=-