ThreeDJ16

Re: Thanks tcoliver.... Kick ass dude! You'll probably be grillin' and chillin' by the end of the month! Just curious, ya'll got any German restaurants in Atlanta? I need to make a trek to Atlanta to Green's (big beer/wine/liquor store for those who don't know) and would like some German food while we are there. I usually make a stop by On the Border for some carnitas at lunch and wanted something a little nicer for supper! -=Jasen=-

Re: you might still consider the dr... That is where the cracking sounds probably came from. -=Jasen=-

Yeah, Gerard is into 'hard' wood - hehe! -=Jasen=-

That is funny, I don't care who U R! -=Jasen=-

Re: Now I can show the Pic I've always been a great chef...I just never knew it until I went ceramic I do not believe you! Send me a care package with some brisket to prove it. -=Jasen=-

It is also good when you are not sure what the time will be and you do not want to baby sit the grill (for someone new or trying a different cut). Or if you just want to toss it on, go to work or play and when you come home it is still holding at a temp just below your meat set temp. Some also use it to get a lower temp than the normal setpoint range (not needed on the ProCom) and Whizzy mentions how to do this in his review. I also remember Fred discussing using it for a fast cook method with good results. You set the pit at 275 and meat at 190 (or whatever) and that gets the meat up to temps real fast, reduces cook times, but drops the pit temp before the critical tissue to juice conversion time (ramp offset is default set at 30 degrees so when the meat gets close to 160 degrees, the pit starts throttling back). Though this would certainly reduce the smoke ring along with cook time, but some might like that. Would also be good for brisket (which lots of folks prefer the higher temps/faster cooks). Anyway, just some more possibilities for you to try out. -=Jasen=-

Re: Does the KK come with temp gauge? I did it simply cause I can. That and it was Curly! -=Jasen=- Oh yeah, and it is a nice Tru-tel thermometer. There is a link in our link section to their website.

Re: Now I can show the Pic Actually, I picked up a little something different the other day to tide me over during my KK wait. Kinda looks like one of the cheaper Star Wars droids (or two wash tubs put together) but cooks better than the Pimped Our Smokey Joe. Though I would trade it for a ceramic quicker than Curly's attention span! http://www.oldsmokey.com/0210OS.html Just for info Curly, a good chef can cook on almost anything. Ceramics just make us all good chefs (even you). -=Jasen=-

Alright homer, we are expecting some pics!!! -=Jasen=-

Sweet deal dude! Go for it! Just for info, I deleted the other post since it was irrelevant any more. -=Jasen=-

Do it to it dude!! -=Jasen=-

I think some bark is OK, especially when it is a real thin bark like apple tend to be. I usually try to remove as much as possible when it is thick like hickory. There seems to always be some debate over whether or not it really makes a difference as some claim it makes a bitter smoke flavor. I can see that happening in a small air turnover grill like the KK (verses a large offset) at low temps as the smoke stays in contact with the food for an extended period of time (especially trying to cold smoke). At higher temps, I would think it matters less. You could probably test this with a piece of white meat chicken (nice and neutral with little or no season so you can really pick out the smoke flavors), and see what your tolerance would be for it. But realistically I would have little worries with apple since it is very mild to begin with. I would be much more worried about using green wood (not dried) than a little bark as that is were you get creosote from. -=Jasen=-

Well, it is like this. The Guru is running fan full on when starting up trying to get the temps up to the set point. So if you have it set at say 350, you could potentially have some flames lapping on the wires as you have a large thermal mass to bring up to temp (especially with a ceramic). I think the biggest problem I had in the past was my old ceramic grill; the only entrance was running it across the heavy dome/body seal area. It tended to smash the cable really flat, which is were it melted when that area got pushed further inside on other cooks. The KK takes care of that issue with a polder access port you can use for the Guru wires. I am sure I probably did something stupid to roast my cables, but I still think it would only cost a little more to give them the added protection (idiot proofing) and both controller makers should do it (or at least offer it). I have several products I am checking into (from new TC probes to slip on covers made of ceramic) and I will post if they pan out. -=Jasen=-

Thanks for the info. Unfortunately I do not like the foil bridge method. How do you use it on the KK with the polder access tube under the main grill? Also, always seems like the probe wire never wants to lay still on the damn thing. I can somewhat see what Fred is talking about by wrapping with foil as now you have added thermal mass to the equation. I never understood why they would go to the trouble of making these wonderful controllers (for use with wood/charcoal smokers), with very nice industrial grade thermocouples and not have any flame protection. Even not going with a metal over-braid, there are plenty with a ceramic over-braid. Oh well, if I remember correctly based on the TC color code chart, they are using a type T thermocouple. I may just have to make up my own set one day with better flame rated insulation. -=Jasen=-

Only you would use an acronym with anal in it. -=Jasen=-

Nice review Whizzy! Very good information. Now, of the two brands you have tested, which is your pick (as you are probably one of the few of us whom has used both)? I noticed you said that you have never burned a probe in the years you have been using the Guru. Do use a foil wrap method on the probes (especially when doing 350 and higher temps)? Besides needing the lid open equalization timer/switch feature, a probe shield has been my only other gripe with this unit. I love my Guru, but think they should use a ceramic or SS jacketed sleeve (at least as an optional accessory). I have burned up a couple sets of probes and it is not fun spending $35 or more to get another set. Currently I am using foil tape to wrap them, but it is not the greatest by any means. I am trying to find a metal mesh sleeving of the appropriate size to provide flame resistance. -=Jasen=-

Watch it Porky, I was holding up your pulpit; I can tear it down! -=Jasen=-

Preach on brother PorkChop!!! I am with you on this subject! -=Jasen=-

Re: It's nice to be back.. Welcome back, now get your butt back to work! hehe -=Jasen=-

Joe, I gotta agree with you. I am not into BBQ mush either. I like ribs where the meat still adheres slightly to the bone (but of course can be pulled off with a slight effort). I am not into foil either, that stuff if for the oven or when resting the BBQ, not for the grill. Just for info, I moved the post here to the technique section as I thought it would be good info for new people to get this type of info. -=Jasen=-

Welcome to the forum Will. Sorry about the not being able to post links immediately, but spam today has become a huge problem and this is one of the few ways to discourage it. If you like, send me the link and I can place it in your post or just edit in two days after two posts. -=Jasen=-

Here ya go! http://www.komodokamado.com/forum/viewtopic.php?t=819 -=Jasen=-

Just for info, if you see nothing new or different - great - that means it all went well. Most of the mods and upgrades are for admin purposes (making deleting and banning spammers easier) and security stuff (keeping your info safe). -=Jasen=-

Just for info, I also installed some new mods to help keep the porn spammers out. Now, new users cannot post a URL link unless they have been a member for 2 days and made 2 posts. Let me know if this becomes a problem for anyone or anyone notices a new member with a legitimate URL to post. I hardly think 2 posts and 2 days should be a problem for anyone, but lets see if this helps. -=Jasen=-

OK, the upgrades are completed. If anyone notices things not working or weird acting (besides Curly), just let me know. Thanks, -=Jasen=-