ThreeDJ16

How about Hagrid?

Deadhead or Survivor??

You know, that pic number 4 really does look like Porkchop is feeding Larry - kinda scary ain't it - hehe. I can just hear PorkChop now, "Good Larry, my evil little grill - you can feed again when the moon is full - but for now this will have to do - Mwahahaha - mwhahahahahahahaa"! -=Jasen=-

Looks good dude! Now, will it fit the bottom for a sear grill too? Also, are you still making a fix leg version too (as I would prefer fixed with the legs around the circumference as to allow more room under the grill). -=Jasen=-

Well, I wasn't gonna say it, but I thought it would look nice next to a park bench. hehe -=Jasen=-

Re: Support Question I think you will be most happy if you purchase as Dennis treats his customers very well. Just check around the forum; especially the Happy Camper section. I think you will find a lot of very nice differences if you order here. -=Jasen=-

Re: Lid open or closed for starting coal and searing Just from my experience with my old grill, I had to leave the lid open while starting the charcoal to make sure the flame did not blow out. If that is not an issue with that, then either way should work. I usually seared my steaks with the lid closed as that kept the grill surface hotter, but I was searing on the main grill. If you are using a sear grill, that is probably not an issue since you are right on top of the coals. -=Jasen=-

I work all weekend , so ya'll cook some good eats and take pics for me! I did do a fantastic roast last night (in the oven though as the little smokey joe would not have worked). I discovered something I really liked on pork ..... which was poultry season blend! I make up my own, but it is readily available in most groceries too. I combined thyme, rosemary, sage, black pepper, salt and added in some basil; rubbed the roast down with the season and let sit a few hours. That flavor combination made the best tasting roast I have ever cooked - Mmmmm! I bet it would be great grilled on pork or beef too. -=Jasen=-

Just a little update on quick disconnects; I was in Lowes the this past week and happen to notice they were carrying gas rated quick disconnects. It was the first time I have ever seen any so I thought I would mention it. -=Jasen=-

I have actually been through this before. There is no standard pipe or fitting I could find (in the past when I looked) that has the proper ID to make one out of - they are machined to be proprietary (Fred ain't dumb - hehe). As for the spare time - jeez - I wish. That fan measurement sounds about right (my measurement was taking into account for the O-ring and a tiny amount of needed slippage). So the KK port is 1-3/8, that is weird. I am sure we will get our answer soon. -=Jasen=-

?? So the fan does not just plug straight into the Guru port on the side of the KK? You have to use a bulkhead adapter too? If so, that is contrary to what I thought. What is the inside diameter of the hole on the KK Guru port? For the fan to plug straight in, the ID of the Guru port needs to be about 1-7/32 to 1-1/4 inch. Please, let's get a few people to measure and get us some feedback. Thanks, -=Jasen=-

Man, that looks nice. Everybody getting a grill in is making me jealous as helll. Oh well, soon! -=Jasen=-

Re: Lost in Space I was wondering were the hell all that was going - hehe! But yeah, I can kinda see it. Hey, don't forget to pick up Land of the Lost too (hated those damn sleestacks - hehe). -=Jasen=-

Being it is still open above those back burgers (open hollow dome), I don't see an issue. Unless maybe you are talking about sticking your hand in back there to flip them (in which case I don't think there would ever be enough height)? So what was your take PorkChop? -=Jasen=-

Unfortunately, it is one of the only two lump charcoals available around here too. Though I always find one or two pieces of non carbonized wood in it, it still does not seem too bad. Luckily Royal Oak from WallyWorld is the other (well you could say three as we have BGE charcoal too, but it is Royal Oak). Call it a personal crusade, but every single person I get into a conversation with about grilling, I give them my charcoal speech. I have converted literally dozens of people in this area to natural lump. It is funny how many people really do not understand what it is or how to use it. Once they understand how to use it, they realize how good it is. But I figure the more people I can get using it, the more readily available it will be. Right now, Walmart does not even carry it all year around. At least Publix and Lowes are now carrying Cowboy so I have a backup. -=Jasen=-

SWEET! Well, it is about time you got some pics we can actually see - hehe. Larry looks great man; that black on stainless is very nice looking. We are anxiously awaiting more cooking pics! Umm dude, you going for the world's largest burger there in the middle of your grill or what? hehe BTW, very nice comparison pics you have on the photobucket site. -=Jasen=-

I know I have been slack here about making this thread into a How-To guide. I am waiting till I get my KK so I can add to it before I write one up. -=Jasen=-

Re: Setting up burner for natural gas To my knowledge there is no additional regulator need on the natural gas since it is already knocked down to about 4 "H2O pressure by the regulator located outside your house. You can probably get one of these guys who already converted to quick disconnect to tell you what they purchased. Here is a link to that topic - viewtopic.php?t=430. The conversion from propane to natural gas is fairly simple; you just drill the hole out to a slightly larger larger size (based on this chart - http://www.joppaglass.com/burner/lowp_chrt.html). You could approximate and go with about a 3/32, but it would be best if you know your exact pressure for natural gas (call the gas company) and get Dennis to tell us the BTU rating for this burner. Then with that info you can look at the chart and get the exact drill size needed. -=Jasen=-

You know you got my cooker - right? It was supposed to be hijacked and diverted to my house! I hope you enjoy Porkchop and know that I am jealously awaiting mine! -=Jasen=-

Our Home Depot carries both high and low pressure - it should be written on the regulator somewhere. Yes, Dennis said it could be LP or Natural Gas indicating no possibility of this being for high pressure propane. Only LP - low pressure burners can be converted to natural gas and that is because they are very close in operating pressure (which is 10-15"H20 for LP or 4-6"H2O for natural gas). -=Jasen=- BTW, are you drunker than me tonight or something? I was like huh?

It really just is not safe using that much pressure in an enclosed grill. Man if the flame blows out, that is a huge amount of gas in a short time building up in there and one spark equals KK launch off. Also, high pressure burners are designed different to allow for more air to be picked up with the faster moving gas so using HP in a LP rated burner causes a very lean mixture as it is allowing more gas (larger orifice) and not allowing enough air. It make them hard to light and easy to blow out. I seriously doubt you could even shut the lid without it blowing out at HP. Unless you have a gauge on it now, I really have a hard time believing that flame is being produced at 10 PSI (that could be a rating not a setpoint if you just found it written somewhere). I believe that burner is designed for low pressure and should probably be operated between 10 - 15 "H20 with the proper LP adjustable regulator. I was gonna say just my 2 cents, but we are way past that. hehe -=Jasen=- I am thinking if it ain't broke, don't fix it. But then again, I like to tweak things to so I cannot say too much.

Do you have a gauge on it or something? Just curious as I use a gauge on one of my high pressure regulators and at 10 PSI I have close to a 1 foot flame (that is way over 20 times the operating pressure for a LP burner as 27.68"H2O = 1 PSI). Granted mine was with a high pressure burner which has a smaller orifice; I would have still thought to have seen a much larger flame at 10 PSI. Well, it is not safe without one, though I have seen some yahoos without them - crazy. Basically you would be running at full tank pressure (100-250PSI depending on outside temp). The purpose of the regulator is to maintain a desire pressure set-point regardless of the tank pressure (obviously until the tank is lower than the set-point). I think if you get yourself a fully adjustable regulator (not one that just have a needle valve on the output - that is not regulating pressure), everything will work out for you. Hell, if you are just using it for starting charcoal, it looks pretty damn good now. -=Jasen=- Here are two of my high pressure fully adjustable regulators. One is a bit industrial (got lucky at Home Depot one year and found it), the other is pretty much standard. I could not find my LP one - that would require too much digging - hehe.

Wow, nice bun Sanny! Actually I really love breads, though I suck at making them (so I have to usually settle for Publix). So how about posting a recipe for that when you get a chance. Maybe one of these days I will actually get better at making bread. -=Jasen=-