Firemonkey

I will second the peach recommendation. I have had dibs for a couple years on all the clippings from the peach tree in my next door neighbors yard. Good thing the previous owner planted it too close to the house

That wasnt a POSK, was it? I haven't seen a post from RJ in a while - Maybe a creditor caught up with him??

Are these the matte finish? Are these matte or glossy finish? They look like the matte finish ones from last year?

Agreed! Liquid smoke is by far the foulest stuff I have ever tasted, just a drop or two is enough to ruin a whole pot of beans!

Man, all I ever do is dump the bag in there! I pour in as much as I can fit, stir in some wood chunks, toss in a few sticks, put the heat deflector on top (wiggling it down if necessary), and light it. Thus far, I have had no problems, and always had leftover fuel, even when "light" lumps like cowboy. Amphoran...pay attention to the dial/damper settings once you find your temp. They should be the same next time. Once you get the hang of it you will know exactly how to set it for your common temperatures.

Find yourself a magic bullet on sale. They are great for grinding rubs/spices! Just toss all the ingredients in the tub, give a spin, and put on the shaker top to dispense. I have a huge rosemary bush in the back yard, and it will finely grind even the wet leaves, when they are mixed in with other dry ingredients to keep them from clumping.

yeah, I prefer the previously disassembled meat products, too. Its easier to disassociate the "product" from its origins that way

You can open them to get things running...just dont walk away from them and forget

Just in case you did tweak your thermometer, here is the OEM: http://www.teltru.com/cart/browse.asp?subcat=16 Too bad the Guru cant be used at those high temps! DJ, didnt I see some talk of higher thresholds on the probes now??

I have a magic bullet, too. its great for grinding spices, and making marinades....not too useful for chopping when you want to have solid pieces!

Lots of colder climate KKs out there. A couple in Switzerland, a couple in Salt Lake, Porkchop in Chicago and Fetzervalve in Iowa come to mind. There are pictures around here somewhere of them covered in snow and ice.

YEah, but there are no material costs, except for the springs and bolts You can request payment in cash, along with a SASE

Professor Salt, I had a similar experience with my driver. I think he worked for Overnight trucking but I am not sure since my tracking was all via UPS freight. Dont know if UPS just managed the logistics or what? The driver pulled up, unloaded with a pallet jack and wheeled it to the end of my driveway, just outside the garage. I was going to move the Jeep and have him put it in the garage, and he saw me pondering how to get it around back. He looked at my wife and realized there wasnt to be much more than moral support there, so he went and got a hand truck from his rig, and then he and I muscled it around the house to the back patio - through the grass! It was heavy, and bogged down in the thick Florida grass but we got it back there. It definiitely was a two person project, and neither of the persons doing the work were small!

Your right...the inside of the POSK is getting furry Ive broken enough pizza stones in my time. I am probably a bit more conscientious than the average bear with my heat deflectors. Funny, the POSK heat deflector is the only part of the POSK package that doesnt have some sort of crack or misalignment! Thats too bad, too; since RJ said the heat deflector he provided with the purchase of the grill caused my cracks!

good thing I have a couple of them, then I dont have any troubles with it being unlined. Of course, I dont leave it exposed and definitely dont let it get wet either. It is either in the KK, or being stored inside the POSK.

I also flip mine. I dont see any difference with which side is "up". If you have one of the newer ones that are in a stainless liner, I suspect the stainless is intended to be on top so you can get it clean if you want to. I actually took my stone deflector out of the stainless liner*, and use the liner as a smaller SS drip pan. I just flip the stone each time its used and the side facing the coals always comes out fresh and clean. * To remove the stone from the liner, just flip it over and give it a good shake. Mine was stuck in one small area, maybe a couple square inches, but i was able to carefully pull them apart.

It probably does clash a bit...but I bet it would match your red ring of death very nicely

The logic for having the holes on the bottom, is that it forces the smoke out into the fire, where any residual volatile compounds will be burned off. This is the whole reason for using a device like this. Some say it makes the smoke flavor more mellow, but I have never tried it personally.

I have often considered getting one. If they make the same changes to the procom as they did to the competitor, I will probably go for it.

Bobkat doesnt fret such nuances...Dj tipped him off to the joys of a Pro Com. He steers his cooker from his sofa!

Ill second DJs method. I set it for 250 and let it ride anywhere between 240-260. I dont use a guru, so I get small oscillations when the fire reaches a new piece of smoke wood.

Mmmm....baby backs I sure hope DJ finds this before Gerard comes along

Curly...you doing ok?? Just wondering since tlinder posted an hour before you, right up there

What Kozy is using are metal baskets. They were shipped with the performer series (Weber kettles that had a 5# propane tank and an ignitor in the bottom of the kettle. You loaded the baskets when you wanted to do indirect, put them together in the middle of the coal grate, ignite them, then slide to the outside. There are also just metal wire "walls" that attached to the coal grate. I point out this difference because just about anything you see aftermarket are the wire dividers and not the baskets that cozy is showing. Pay attention if you are shopping online