Firemonkey

I'm in the middle of a 12-14 week span of only being home on weekends. I'm looking for inspiration

I would rather see some sort of heat shielding for the metal doors or a firebox tweak to keep them from getting so hot that they turn yellow.

Hmmm.... That bag attachment is sort of Deja vu The bottom ash dump sounds like a good idea, but I think it would be a mess when put into practice. There are always a bunch of small lump pieces that have fallen through into the ash when I clean it out. Once a few of them got lodged in the funnel, I can envision having to get on the ground to poke a stick up in there to dislodge it. I also occasionally have damp ash in the bottom of the grill (still a mystery how it gets so damp), but I'm not sure how easily that would flow through. I actually take the occasions when the ash has absorbed moisture as a good opportunity to empty it. The damp ash doesn't drift or blow when I push it out through the draft door. Otherwise, I will clean it out with a shop vac sometimes - and even then a couple of the lump crumbs get stuck in the end of the hose.

Sounds like they need to load a few coolers or kobe beef in there for the inconvenience. By the time it arrives it will be perfectly aged.

I bent down and lifted one side if the grill by the legs, and pivoted it so those legs were on the ground. Then I tilted the grill a bit mire and either rolled it off or had someone pull the pallet out (can't recall which). I think both of my pallets had some crushed boards, which probably made it easier.

There are plenty of good recipes on the other forums (BGE, TVWBB, etc). I lurk through them for ideas and inspiration, but dont make any posts. Probably a good thing too...I dont handle authority nor censorship well

I do the rotation trick too, so I can can glance out the window and see how the temp is doing. One of these days, guru will revamp the procomm with a new case and I will be able to monitor and adjust from inside. ...or maybe an iphone app for the stoker (I need to investigate that further)... Doc, that is some serious tar buildup to be holding your thermometer tight like that!

I almost NEVER order steaks in a restaurant, because they NEVER taste as good as what comes out of my KK. However, I am a sucker for a nice dry aged steak, and will absolutely go into a steakhouse for one when I am on the road. Especially the steakhouses where you can look into the coolers and see the dark, crusty loins after drying for 3 weeks! I would love to age my own at home, but have always been concerned about keeping a low enough temperature, or having the smells from other foods in the fridge tainting the meat. So i found this product intriguing: http://www.drybagsteak.com/ Does anyone have any experience with these bags? I am not thrilled about the fact that they dont recommend a standard foodsaver vac sealer, but I would be willing to try it at the expense of the bags...not so much at the expense of a whole subprimal chunk of cow. Maybe I need to just get a little apartment sized fridge to dedicate to the task?

That might just happen someday. My work takes me all over North America. If I make it to your neighborhood, we're going crabbing and prawning

Whatever...I just make it up as I go along. The KK makes it easy, and even if I do wind up with something less than savory, I get more enjoyment out of making it than eating it. Nothing beats sitting on the patio, smelling the cooker do its thing, while sipping an adult beverage or three. You know the rules...you come to Orlando and I'll fire up the KK if I'm home. Bring that green plate along too, we'll use it

I go hotter and faster; 375-400 for 75 to 90 mins depending on the size of the loaf.

Nope, its not just you. I get the error too. But why bother with the manual spell checker anyway? If you are using firefox, you already have in-line spell checking (red squiggly lines under incorrect words as you type). If you are using IE, then you can get the same functionality with an add-on. There are many to choose from, and Google will find them all. I have used IE7pro (works with IE8 too) with success and can recommend it. Go grab the IE7pro add-on and install it. You will forget that spell check button is even there

That is exactly how I do my whole birds, except instead of flipping, I just rotate them 180* on the upper rack.

That is funny stuff. You have to love the fact that they are lurking your forum and keeping their ear the ground. Even more that they felt threatened enough to preemptively threaten you As a manager for store that bought and sold used merchandise, I once ran an advertisement in the Univ of Missouri campus newspaper where I mentioned "walkman" as a generic term for portable stereos (this was the 90's, long before ipod became the defacto term). The following week I got a registered mail cease and desist letter from Sony, asking what reparations I was going to make for violating their trademark. I responded with a letter of my own, explaining that I felt severely chastised, and enclosed a copy of the currently running advertisement: The "oops, it should have said walkperson" sale declaring all Sony ® merchandise 30% off. Never heard anything more about it.

And the pictures of this are where?

I find it interesting that he had a grill dome, but still decided he needed a KK. So I am also intrigued to hear the comparison of the two, and what prompted the addition of a KK to the lineup?

I alternate...when there are crusty drippings on one side, I flip it over for the next cook to burn it clean. Whichever side looks dirtiest goes toward the fire. It stays clean (albeit black) on both sides like that.

I dont know that the olive oil will help crisp the skin for you or not. If you have seen some of the whole chickens I posted on the everyday cooking pics thread, they are usually marinated in some sort of oil cider vinegar. Skin is crispy and golden brown, but I roast at 375-400 for 60-90 mins for that to happen, too. I have done chicken wings at 300, with nothing but a rub and even a breading a few times. In those cases, there is plenty of fat in the skin to render out and make it crispy like it was fried. I think the higher temps will make a world of difference for you.

I have witnessed part of the spectacle you guys call Bay to Breakers a few years ago, which was a blast, even just as an unsuspecting visitor. So yeah, I'm laughing at your picture. The towels over the seats are priceless...gotta prevent chafing!

I just moved one from Florida to D.C. in a uhaul trailer. No problems at all. We tilted the trailer backwards until it hit the ground, lifted to legs up into the trailer, rolled it forward and lifted the other two legs up. That little lift up and down is really the only challenge to moving them. The wheels handle the rest.

Crisp skin is going to require higher temps. I roast my chicken at 300-400, depending on exactly what form of chicken it is. I add some apple or peach to the fire to get the smoke flavor too.

Happy Birthday! Have a few for me I figured such a milestone would warrant a trip to Bangkok

Marinate a couple of tuna steaks and grill over high heat. Marinade: 3 cloves of garlic the leaves from one 9 inch rosemary sprig a few leaves of fresh basil 1 tablespoon of lemon juice 1 tablespoon whole peppercorns 1/4 cup ex. virgin olive oil Grind all of that up in a magic bullet or similar device. Coat the tuna and refrigerate for 60-90 mins. Grill direct on lower grate over high heat a few mins per side, depending on your taste.

Ask if there is a case update (like the competitor) in the works for the procomm while you have their ear.

Mmmm....BBQ pizza. Always tasty! Looks great and you cant even tell there was an accident Turkey is one of those things that tastes great on the grill, but we always have so much leftovers my family balks if i try cooking them more than a couple times a year. Butt hey eat turkey lunch meat regularly, go figure. Im going to try using a meat slicer to slice one of the breasts next time and see if they will convert to fresh turkey for their lunch sandwiches.