Firemonkey

I am good for several a day too. I switched to an iphone, and check a few times a day from various wifi or 3g/edge.

I agree that it cooked too long. Typically, I cook whole chickens in 75-90 minutes, and they come out with golden crispy skin and very juicy meat (recent pics in the everyday cooking thread). I do them on the upper grill at about 375 deg. It sounds like you were trying for more of a slow BBQ chicken. I would guess 275-ish temps for about 3 hours would get you there, but dont forget that low and slow BBQ chicken recipes are usually using dark meat (thighs).

I would order and wait for what you really want...6 weeks is nothing.

Well, let me rephrase then...I have a kamado, and it is a POS Its all in fun, not meant to offend anyone except those guilty of putting the POS in the K. You are just as welcome here as me or even an Iron Chef

I have to agree... I just made some pizzas using store bought crusts last night and they were definitely better cooked int he grill. That was the consensus of the wife and kids who are used to having them from the oven when I am not home.

I have also found that the extruded coconut takes much longer to completely extinguish. Nothing like what you describe, so it does sound like you have some sort of leak. I dont have a power draft controller, but I am assuming that you closed or plugged that port? I have also had small amounts of ash slip into the door frames, which made them feel like they were tightly closed, even though they had a very slight leak, especially the rear door. My solution is that as soon as I have enough ash built up in the bottom of the cooker, I push it all up against the rear door to bury it. As small as that leak may be, i find that this helps in my case.

Very well stated by the previous posters, I am not sure I could have delivered that message as delicately I do have a KK which is what I do my cooking on. The "other brand" cooker is sitting off to the side right now, with a broken firebox so it gets no use.

Hmmm....that advice wasn't in the linked thread, did you make an inadvertent discovery while moving your new bronze baby?

I will have to remember to call you if I ever need a pyramid built in my back yard

How does that work, levers?? Pulleys?? Off the pallet was no prob, but it must have taken some engineering to get it up some steps on your own!

I hear the US gov is giving away all kinds of scratch right now. If you aligned your proposal to sound like you were going to promote a tax on BBQ emissions, you might have a shot at the fast track

.0025?? My POSK has cracks bigger than that

I don't get it either. I wouldn't bother cooking the last piece, much less eat it, and i for sure wouldn't pony up $175/lb for it. I guess its a good thing I am happy with the prime they have in the case at whole foods for $20/lb, and most days can do just fine with the choice from Sams for $5-6. Maybe i dont know what I am missing, but at those prices, i think I would prefer to remain in the dark

Fiber...to make room for more steak

Outstanding You got a job with a customer of ours...just promise not to use any of your products on me if our product breaks down

If my wife cooked like I do, would I be doing it myself ? Or maybe the fact that she doesnt cook is motivation to put up with me?? By my wifes own self assessment, her skills include some limited desert baking and things that come from a box or package. She can make a mean dish of mac and cheese with hot dogs, though!

Buffalo chicken wraps A quick and easy summertime meal. Grill a couple boneless, skinless breasts, cut them into strips, and toss them in your favorite wing sauce. I always have some homemade wing sauce in the fridge, so I just heat a some sauce in a stainless bowl on the stove while the wings are cooking. Yes, a stainless mixing bowl...they can go in the dishwasher, but the cookware doesnt When the chicken is done, lay a flour tortilla right on the grill and heat for about 15-20 seconds, take it off and load all of your fillings to build a wrap - I like to add some bacon, chopped lettuce and spinach, a diced mix of tomato, green pepper and green onion, some shredded cheese and a little ranch dressing. Served with fries and a side of the leftover warmed sauce to dip them in

I was in the mood for something a little different than the standard grilled steaks I have been making. I still had a couple of tenderloin steaks in the fridge and the kids were asking for mashed potatoes and gravy. So I decided to make some pan seared (what some call Chicago style) steaks on the grill, and made the kids happy with the potatoes. All thats required is a very hot cast iron pan, and just a little oil to coat it. Once the pan is smoking hot, drop the steaks on, cook a few minutes to your desired degree of done, and flip - unless you like rare, then you may want to just char one side and close to cook. I deglazed the pan with a little cabernet and stock (used for making the gravy) after I pulled the steaks. This was a pretty good home-style meal, and is very quick and easy to make.

I have done the breading on the grill several times now, and just realized I had not posted any pictures.

Next time I fly over Texas, I am going to look for your house. I should be able to see the sun reflecting off of those tiles from miles away!

Hey doc, I am by no means an expert, but I am far more worried about the composition of the bucket than bacteria. I can bleach any bucket clean, but no telling what kind of chemicals will leach out of the plastic. I usually use a really big stock pot or the giant ziploc storage bags. YMMV.

I also bent my maverick probe so it would fit. It only takes a little bending, so it is maybe a 75 degree turn instead of a full 90.

Where in MD do you live? I lived in Annapolis for 21 years, still have family there and try to get back when I can.

Damn, Eddie Van Halen delivered your KK?! Crafty idea with the lava diffuser. Drunk J will have to give it a try too, since he has been trying for more of a diffused heat than the indirect you get with the KK heat deflector. And after this greasy butt cooking (especially without a drip pan under it), the inside of that KK will be christened and you can quit worrying about getting the heat deflector dirty! You will need it dirty to match Its okay though, if you just flip it each use, since the underside will burn clean, you will always have one side nice and clean.