ThreeDJ16

Re: how do you cook a brisket ???? I might be a little worried about a 5lb flat going for 12 hours - probably gonna be dry. More and more people are subscribing to the theory of cooking it hotter and faster for a more moist brisket (especially being you are only cooking a flat verses the whole packers cut). I cooked one a couple weeks ago at around 250 (trying to recall the time, but I am thinking more like 6 hours). I also pulled it off a bit early, wrapped in foil, placed in cooler and let rest for a couple hours. Very moist, though I think I pulled it off a bit early as the connective tissues were still slightly intact ( I pulled at 180 - too early). Next time I will shoot for a little closer to 190. Generally I prefer to cook whole briskets verses the flat as they seem to be more forgiving. -=Jasen=-

I havent heard a word about its status The word I heard was May 30 or 31 it hits port. Then roll the dice for customs. So we could have it the first week in June or a couple weeks later, depending on how lucky we are with customs. -=Jasen=-

Dennis, you got some more bugs going on the grill? hehehe How about some more pics of that? -=Jasen=-

I feel very fortunate that I got $1300 for my K when I sold it to make the KK transition. It had most everything including two side table. Though it was only a year old an still in perfect condition - so no guilt here. Also glad it was a stranger in a town far, far away just in case. -=Jasen=-

Did you just say that you're clueless? You're really not that bad must be those pills! Yup, I would have to re-learn anything I ever knew about web design (which was not that much to begin with). I would rather spend my time grillin' anyway! BTW Paul, I will be grilling on my OBT II long before you - hahahaa - sorry, couldn't resist a punch back! -=Jasen=-

Wooohoooo! The days are counting down; hopefully getting very close to port. I sure as hell hope it ain't coming in that damn port that is closed due to some misdirected whales!! I say grillem' up! I am also hoping that my grill beats Firemonkey's home by at least a day or two! That way I can at least torture him a little bit (though he gets enough of that from me on xbox live - hehe). -=Jasen=-

The misc photo gallery seem to be missing too. -=Jasen=-

Whew, all I can say is thank god!!! That might be the only color we could possibly make more fun of than Leaddog's ole yellar! -=Jasen=-

Re: Soon, very soon! Hello! Welcome to the forum. Congrats on getting a new KK! Hmm, not me on the morebeer forum, but since I am into beer and homebrewing, maybe I should check that out - thanks! -=Jasen=-

Re: Guru inducer tube Thank you, this instructions I have seen. But there is nothing called "inducer tube" in the online shop. Do you think the "inducer tube" is the "standard offset mount" or the "bulkhead style inducer" or something, that is not on the list? They all have inducer tubes on them. The inducer tube is simply the tube section of the mount in which the Guru fan inserts. There are people on the forum who have gotten the bulkhead adapter (but is is pretty long). Others have called and ordered a short (2 1/2 - 3 Inch) plain inducer tube (it is not on the web site in the ordering section). According to the web site, the bulkhead adapter is $30 so I imagine the short plain tube would be much cheaper. The plain tube can be held in place using high temp silicone. -=Jasen=-

My bad, it is time out -shut down. I forgot the it was the timer I set to shut it down (too long since I cooked with that feature). Though it should be an option - too bad nobody at Guru is listening (even on their own forum). Once you get used to the approximate time certain cuts take on the grill, you can just set the timer mode to shut down in that time range. The thermal holding ability of ceramics should keep it nice and warm for several more hours. Some may prefer the ramp mode, but I would rather the charcoal die soon after the meat has reached it's target temp. Damn you Whizzy, I almost slipped one by you!! -=Jasen=-

Columbia?? I don't know what your talking about? I never met you for dinner? hehe Deny everything, admit to nothing!!! hehe FYI, I would still say it is pink - hahahaha! -=Jasen=-

We have a Fresh Market (chain specialty grocery) that makes those. They also make a beef one too. Just my two cents, but I cook lean pork very hot and fast so it doesn't dry out. I would cook it as hot as you can get it without burning the outside (maybe 400-450??). If if starts getting brown before center is done, then reduce temps (that way the outside gets sealed). -=Jasen=-

It should work fine with the KK as the ramp drops very slowly, so there should not be any issues. While I am a big advocate of the Guru, I can honestly say I rarely use the ramp feature. I just don't see it as a feature I covet. I would rather cook at a set temp till the meat gets ready, then have the Guru shut the grill down automatically (does the Stoker do that?? just curious). This way, the food it not in a constant heat source - even at a low temp - it will still dry out food. -=Jasen=-

I cannot believe he didn't get pink? -=Jasen=-

Man, and to think I just helped you register for the forum! I can't believe I let a tin foiler in here - argh! Back, back I tell you! Hehe. I do wrap them when they are finished and place in a cooler if I need them for later. -=Jasen=-

I was going to do that, but worried over the heat were you attached the push button (as it would really need to attach to the door for best looks and function). Here is a link to the simple igniter I use. http://www.campingsurvival.com/evspar17ig.html -=Jasen=-

Re: it is removable.. First of all, it is removable.. The photos above show the rear port empty and with the plain no gas door (read plug) You can light the gas by sliding the burner almost out and lighting it or making a long scrunched up newspaper sword putting it in on top of the burner lit and then turning on the gas slowly.. I will try to find a link, but I have a long grill ignitor. -=Jasen=-

Hmm, I only remember Homer saying, "Mmmmm, beer" or "Mmmmm, donuts". But that works too! -=Jasen=-

Wow, I guess Whizzy is getting purdy famous seeing he was mentioned in a New York Times article! Dennis just sent me this link a few minutes ago! http://www.nytimes.com/2007/05/06/style ... 0&emc=eta1 -=Jasen=-