GregR

Re: Tiny Stoker wireless gateway Thanks for the reply. You say "pretty reliable." Have you had issues with dropped connections or other issues?

Re: Tiny Stoker wireless gateway Has anyone used a powerline adapter like http://www.amazon.com/Netgear-85Mbps-Powerline-Network-Adapter/dp/B001AZUTCS/ref=dp_cp_ob_e_title_1 with a Stoker? Looks like it could be a simple (admittedly more expensive) alternative to this wireless solution. My cooker is quite a distance away from my wireless router and I'm concerned the signal won't reach. Greg

Great idea!!

nine slabs This is the Southern Steamers rib rack. http://www.southernsteamers.com/rib-racks.htm#RibRacks

Damn, that looks nice...

Like Jeff, I bent the food probe a bit allowing it to pass through the sleeve. However, I usually just run the food probe wire over the lip so that I can remove the meat from the grill without first removing the probe. I prefer to remove the probe from the meat after it has rested.

Are the side tables generally available now?

I, too, have seen large differences between the dome temp and grate-level pit probe on low and slow cooks, early in the cook. The temps seem to converge as the cook progresses, suggesting that the proximity of the pit probe to the cold meat is the issue.

I'm sure there of those that would make the same argument about spending $3000 on a grill (KK) when they can't imaginge food being enough better than they get from their Weber Kettle to justify the price. Don't get me wrong, I own a KK, but I'm just sayin'...

There is a "review" link on that page to user reviews and there is a discussion addressing just that point. I copied the relevent entries below (to be read in reverse order). I think I would marinade the pork in the citrus mixture. Marindae 04/02/2008 at 01:44pm User: Alicia from Allison Park, PA User Rating: To the previous reviewer, I would guess that you use the citrux mixture with the olive oil for the marinade. I think that because it later says "Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes..." So the basting sauce and marinade is the same thing. I would combine the reduced juices with the olive oil and oregano. Good Question about the marinade 02/10/2008 at 05:52pm User: Marcia from Aledo, TX User Rating: I'd like t know too! Did you marinate the port in the citrus or just glaze the roast with it? What about the marinade? 01/31/2008 at 02:28am User: Anonymous User Rating: This sounds like a delicious recipe, but I am a bit confused. Is the 2 cups of citrus marinade only used to baste the pork for the last 30 min of cooking? Not as the 4 to 24 hr. marinade? I seem to read the recipe as marinating the pork in just olive oil and oregano? Is this correct?

Here's a Bobby Flay recipe for mojo pork shoulder, cooked at 375 to a temp of 150 and sliced, but seems like it could be easily adapted to low and slow pulled pork on the KK. http://www.foodnetwork.com/recipes/bobb ... index.html

I've been thinking about doing a whole pork butt marinated in - and maybe injected with - mojo, cooked low and slow for pulled pork. Has anyone tried this?

What cut of meat is that? A pork loin? Looks great!

Your porcine humor and wisdom has been missed. Greg (U of I alumnus, incidentally)

Count 'em, nine slabs Unable to wait for the much anticipated KK rib rack to become available (I had a rib cook for 8 couples a couple of weeks ago), I pulled the trigger on the rack from Southern Steamers. As these photos demonstrate, nine slabs of baby backs fit just fine.

How does the table attach to the support assembly?

I, for one, do use the lower grill. I use it to hold the drip pan for indirect cooks (with the heat diffuser stone resting on the lump basket "handles"), and also use it sometimes for high-temp direct grilling. I suppose there are alternatives to using the lower grill for indirect cooks (like resting the drip pan directly on the heat diffuser stone, or perhaps with spacers providing an air cushion between the two) but, since I have a lower grill, I tend to use it. As for direct grilling close to the coals, there is very little difference in the height of the lower grill compared to the upper grill used as a "sear grill", but the lower grill is a bit larger and seems more stable.

How many? Has anyone tried loading this up with 9 racks? There was discussion earlier in this thread as to how many racks would practically fit in this rack on the OTB and I'm wondering whether there is any first-hand experience out there. Greg

Dennis is currently offering free shipping on Gen II OTB cookers (I believe this offer is still in place). If not, I was quoted around $180 shipping to Davis, CA.

Randy, I too am a former Illini now living in Northern California (Davis) . Where in Northern California do you live? Greg

Re: Dont forget the wheels I was getting more to the question of vertical space under the dome for two-tiered cooking or, as Tony alluded to, a turkey.

bigger, how? Tony, I have been lurking here for a few weeks and am considering taking the plunge myself, so I read your post with great interest and look forward to hearing more about your experiences with your new KK (as well as those of others awaiting arrival). You mentioned that you were surprised at how much larger the KK is than the K #7. In what dimensions is it larger - e.g more cooking area? ... taller?. I'm particulary interested in how much space there is "under the hood." From the photos, it looks as though the dome is not as tall as that on the K #7, but since the grate is mounted lower in the base, maybe this compensates? I hope you're enjoying your KK... I'm jealous. Greg