Firemonkey

Even better, as long as its removable!

There was an interesting post made on another forum where Richard Johnson states that his motivation to make and sell the modern Kamado grills was so that he could raise capital in order to salvage his crashed sailboat: http://kamadofraudforum.org/viewtopic.php?t=507 Whats amazing is that there is also a newspaper article shown in the post that details how Richard (under an alias and web of lies) stole the yacht in New Zealand, sailed it to America, and sank it in the Sacramento River.

They are not nuts, they are aluminum spacers. Technically, an Old Man Emu "transfer case lowering kit" that came with the lift for my Jeep. Lifting the Jeep, only to turn around and lower the t-case (and give back some ground clearance you just bought with a lift) seemed counter-intuitive. I opted to raise the engine with taller mounts instead. Same effect, 1 inch higher engine is equivalent to the 1" lower t-case, so my drive shaft angles are still correct. That extra inch of center clearance will be important when I run you over for making veiled shaft-envy comments

Having both grills on my patio, I concur that the course thread allows very fine control over the temperature for low/slow cooks. I find that the "play" in the hardware allows mine to make contact on one side before tightening and leveling off to make a full seal. That means I can have VERY fine adjustments by rotating the hat as little as an inch when doing low cooks. FWIW, my KK is much more reliable and predictable with the temperature settings. My #5 always tried to sneak the temp up on the longer cooks, but the KK is rock steady. Must be the bottom wheel? I am with DJ on the dial-in top. It would be a good accessory, if the whole assembly was threaded so you could screw it onto your tophat bolt when you wanted it, and take it off when you dont.

...more like orphans

Nope, but the smoke ring on the meat was

Shoot, that's barely enough capacity for an OTB loaded with butt, ribs, and other Q. Some of you guys would exceed that every weekend! Thats per wheel...with the right balance and weight distribution of your ribs, you could probably squeeze a little more

I haven't done anything to try and level it off, its probably only sloping an inch or less to the rear. I was thinking that using some casters similar to these would be a nice improvement. These particular ones would also make the grill more stable, since it could be lifted off the casters when installed. The various models go up to 1000 pounds capacity. http://www.atlascasters.com/index.php/LCO

Curly has both grills...I am sure he will see this and get you an answer about the stock bowl before next week.

Since the weather finally cooled off some, and I had the windows open, I was in the mood for a longer cook, to enjoy the smoky aroma on the breeze. I decided a quick pot roast was a good plan, since I didnt want to exert much effort on it No recipe here, there are thousands of pot roast recipes out there all ready. Choose your favorite. The football game was ready to start, so I skipped the searing of the roast, opting instead to just season the whole thing with salt, pepper, cumin, onion powder, and thyme. I tossed the roast into a disposable aluminum catering pan, and added several garlic cloves and enough liquid (broth and red wine) to come half way up the meat. I put this on the grill uncovered at about 250 with a couple chunks of hickory and oak, and let is smoke away for about 2.5 hours. Then I added vegetables (onions, carrots, potatoes) to the pan and covered it with the foil lid. (I used the upper grill, and had a deflector on the basket handles) I bumped the temp up to about 375 and left it on there to roast for another couple hours until it was fork tender. Mighty tasty for a quick and easy meal. If you have more than the 15 minutes I wanted to invest in preparing this, I would probably try smoking the meat on the grill rack for an hour, to get a good crust going on, then adding it to the pan to finish. It did pick up some good smoke flavor while in the pan uncovered, so dont sweat it if you are in a hurry or feeling lazy. See, it wasn't imaginary The flash washed out some of the color in the potatoes, and the juice evaporated off of the skins before I took the picture, but they were very tender and full of the juice.

Let me qualify this idea by saying that I have NOT planted my cheek to the ground and had a look at how the KK wheels are attached. I was cooking a pot roast on the KK today, and while doing so the liquid in the pan reminded me of how much my KK slopes to the rear. There isnt much I can do about it, since its on a patio, and the whole patio slopes away from the house for drainage. I was thinking of how cool it would be if there were adjustment nuts on the wheels of the KK so you could adjust the wheel height by maybe up to an inch or inch and a half on each. Since all patios should be sloped to allow for proper drainage, and others may have uneven surfaces (like pavers or cobblestone) that they park their grill on, it could be a valuable improvement.

pull your gas door out, and make sure there are no ashes in the frame area. Mine tends to spill a little ash out into the track if I open or bump the gas door. If you dont clean it out, it wont seal completely. Remember, these are machined doors and frames, there are no gaskets so you need to keep them free of debris for a tight seal. I usually sear like DJ, with the lid up and the sear grill down on the lump basket. I heat the grill to about 475 for about 30 minutes. Then i open the lid and open the gas door a few inches to get a the lump raging. I sear the steaks for a couple minutes a side, put them on the main grill, and then shut everything down to dwell. That way I can dwell at reasonable temps, since the whole grill is not heated to sear temps. It takes much longer to lower the temp than bring it up after its heat soaked. ...And yes, the metal handle can get hot after being above the open heat for a while!

I have seen the rest of it

I see from those pics that Fetz does a bunch of searing, but the main and lower grills are still brand new!

Well, I have bought a handful of lottery tickets, my most recent being several years ago. I was having lunch with a few customers from my class in San Diego last week. The subject of lotteries came up and one of the guys said that he always bought at least one for each of the major California drawings. He explained that he had never won anything more that a few bucks, but he personally knew 2 people that had won separate multi-million dollar jackpots. When he left to go back home after class, I told him I was buying a ticket and would let him know if I won.

Yep, and those oils that linger on your hands for a while, even after washing, can give others a wakeup call as well. Kind of puts a swerve on your moves

I worked in restaurants during my younger days...I am still tying to unsee some of the things that my eyes beheld!

Im in on the great pastrami project

Re: Vivid imagination... Yeah, well I swear I DID see sasquatch last night at a bar in San Diego. Only he was wearing a dress and carrying a purse!

This summer, during a trip to the baseball hall of fame one of my friends was engrossed in this book. He shared several passages over the weekend which were enough to convince me it is a worthwhile read, though I havent had the time yet.

The quote about "if someone keeps me from the leg, I want everything they got" has got to make all North Carolinians proud

The burner is a heavy cast iron burner, with a removable center section so you can easily clean it out. The valve is separate, and user replaceable, so I am not sure you would ever need to replace the burner.

Kind of sounds like washers.... Boards like that would be beaten-up and abused in no time if you were bouncing washers off of them! Nice work!

Re: Just a test of new computer. That picture could be titled "The evolution of grilling"!