Firemonkey

Dub, if you like the Weber cubes, then I saw an alternative you may be interested in. Last time I was walking through the garden section at Target, I saw some pouches that contained the same while solid. It sure looked like the same stuff as the cubes, but they were in what looked like mylar sugar packets - about 25 or 30 to a box. You might keep an eye out for them, they are made by Coleman. Edit: they are Thermos brand. I just saw them again $5.99 for 24 pack

Yep. No way I would want to pack my grill like that. I dont like the ribs to even touch each other, because I like the smoky bark. Those are packed in so tightly, they may as well have been wrapped in foil.

Whoa, how big is the cowboy bag from Lowes? The Royal Oak at Wmart is under $5/bag for 10#. I never use the cowboy, but I remember seeing it in on the shelf at lowes. The bags didnt look very big, either!

Walmart sells big bags of hickory chunks. Home depot has bags of hickory or mesquite, too

Did it sound like this was going to be a new model, to compete directly with stoker, or an additional feature on one of the other models? The pro comm should have a Ethernet port on it (and be waterproof) already for what it costs.

DJ has a valid observation...the stoker folks need to refine their housing. It is in a case that one would expect to find mounted on a panel in a comm closet, where the guru is in a small housing. I have always been drawn to the stoker for the network features, but reality is that I work from home, so the web interface would broadcast no further than my laptop on the sofa. For all of that, the guru has its simplicity, since its completely self contained, and it just a handheld receiver that I could set on a nightstand or something when doing a long cook. Now, if the guru could do the logging that the app shown above does, it would be perfect. (And if the guru could handle multiple probes/blowers like the stoker that would be even better!)

Said the network engineer while trying not anger the admin I would go with linuxwrangler, about an intermittent issue with the DB connection rather than local cache. But since it is intermittent (I have had no issues, and could not replicate the problem) maybe this site is hosted on a cluster, and only one box has a problem communicating with the backend? We can guess all day long, but hopefully the server(s) refreshed overnight and now its all better.

Here is a list of FL BBQ Association events: http://www.flbbq.org/contest.htm

So where did you cook these, on the KK or in the oven

Mine went for about 3 hours at 375ish on the dome. A few chunks of apple wood for some flavor. It was about 18#, maybe as high as 20#. It came from a foodservice supplier, so there was no weight on it

I do my baby backs for roughly 5 hours at about 250*. I am not sure they break in half under their own weight (I try not to let them break ) The meat pulls back from the bone, and has just the right amount of tooth to it. I would say the bones come 95% clean. One thing to consider, if you are trying to get them to come apart under their own weight is the membrane on the back. Are you removing it before you cook them? If not, that will hold them together.

Re: Direct? Mine is indirect, deflector and big drip pan on the lower grill. The 17# bird covers the entire area of the big kk provided drip pan. Injected, rubbed generously under the skin and on the other side. Just a little dusting and some olive oil on the skin.

I am doing a spatchcocked turkey. Pictures will be forthcoming, I need to get in the shower first - Removing the keel bone from a 20# bird proved to be more of a wrestling match than i was prepared for

Welcome to the club Soon, you will be cooking up a storm. Im in Central Fl, so between the two of us, we should keep the people in between us perpetually hungry with the smells of our successes I guess its a good thing that area is sparsely populated Im a technical trainer for a software company, so I also have a tendancy to over-engineer anything technological. When I moved in I wired every room in the house with a few data jacks, and made a network run into the lanai as well. I also covered the house with wireless using 2 access points, to ensure solid coverage throughout, and on the patio, too. I have to admit the stokers web interface is the only thing that gives that unit appeal to me. But after a year of going back and forth, I think I am on the guru side of the fence. They have some nice features, such as the ramping option, and the simplicity of just plugging it in and having it work has to be worth something. I haven't bought one yet, because I am waiting and hoping that the procom (wireless model) gets the same overhaul the competitor model got last winter - waterproof aluminum housing, etc. Besides, I work from home when I am not on the road teaching classes. It gives me an excuse to put the laptop down, and be more productive by going out to check the grill and smell the goodness coming out of it You will be amazed at how stable the KK is without the assistance of a temperature controller, too.

I thought it was Curly's cousin? I think DJ has disowned his cousins!

You have a neighbor, twharton, who is in Gulf Breeze, that has a year or two of KK experience. You guys should get together and trade techniques!

Sweaters?? Jeans?? I live in FL, so I cant relate to that analogy. You would have to convert it to skinny shorts and belly shirts We are a little more open down here... We need to be ready at a moments notice, jammies just get in the way. Both my grills fly freestyle

Not sure about the status of Dennis' charcoal, but just some advice to handle anything you think is too big. Just bang it with a brick/rock/hammer/etc. Once its lump, its fragile and should easily break into smaller pieces. Be sure to put it in a drip pan or something to catch all the small pieces first, if you are hitting it with a rock. I usually just bang two big pieces together over the grill, and let the pieces fall inside.

I thought the side tables were collapsible? Would it be a problem to just fold them down before putting your cover on?

That gives a whole new meaning to "low and slow." Big Love, indeed

I'm sure he envisioned you making oatmeal by the vat when he posted, too

Be careful not to apply much torque to the latch bolts. One of mine was cross-threaded from the factory, and when I tried to remove the acorn nut, the stud sheared off inside the grill