Firemonkey

I think bobkat is planning to pick it up at the Lake Wales warehouse, rather than pay for trucking.

1 hour to mow...if I stop once or twice for a beer refill. The yard goes just as far off to the right of the picture, and it needs mowed twice a week during the wet months I saw that the old grill was looking pink again in the morning sun, but alas, I shall just embrace it.

Cant help there...Im in Clermont, but mine rode a truck from CA to FL.

yep...for now... Until it falls apart completely. Why, you in the market for another

Bobkat - search the forum for "guru". There is lots of discussion about them. The wireless version is $600, but they also make a non-wireless one for $200. Another design is the stoker, also about $200, still not wireless, but web enabled so you can use a laptop or monitor from the office. http://rocksbarbque.com/Systems.html (Whiz also has a review of this unit) Also, dont be afraid to trust your KK on its own. I just did an overnight cook of 20# of butts and the temp never fluctuated more that 10 degrees...usually a gentle bump in temp when the smoldering coals reached another chunk of smoke wood. The "Guru or no guru" debate is eternal; I view it as insurance more than a necessity.

The POSK is playing second fiddle. I used it to do spatchcocked chicken, corn and potatoes for dinner while the KK chugged along doing the butts. We wont discuss the fight I had getting the top hat unstuck It wasnt used to going 3-4 weeks between uses, and rusted solid. I cooked these indirect, and the dome temp was roughly 10 degrees different. The tip of the tel-tru wasnt much further away from the wireless probe. I think that in a low/slow the dome and rack temps are closer than when roasting/baking. When I first started using the KK i played with it a little by inserting the POSK thermometer through the polder hole just to compare. I think the temp difference from dome to rack is about half what it is in my POSK, but I havet done any whiz-type testing of this theory. BTW...I think you can only delete a post when there are no posts after it.

I did some bone in butts last night. Put them on about 3PM, with cherry chunks. Woke up to a fine Florida morning...I know the neighbors were drooling with the smells lingering int he morning humidity Held temp for 19 hours steady: I used one maverick wireless to monitor the pit temps while i slept Now my KK isn't a butt virgin anymore

Hmm....I think the jokes on you Porkchop - KKs dont need to be retiled Speaking of retiling POSKs, I noticed yesterday that the tile on one of my POSK legs has grout cracks, too. Damn, they dont even need to be heated to start losing adhesion

...and you have a nice review of the guru itself, too

The guru is an automatic temperature controller: http://www.thebbqguru.com Your KK has a port on the lower right that is designed to accomodate one. Here are some pics from DJ, showing his: http://www.komodokamado.com/forum/viewtopic.php?t=1479 http://www.komodokamado.com/forum/viewtopic.php?t=651&start=15

now this is gettin' good. I hear Gerard coming

Trish, the big rings on the lump basket are handles, so you can lift it and shake off the ash before your next cook. You also set your head deflector on the handles when you want to do indirect, or the upper/sear grill if you have it. What I was asking about is if it has legs under the bowl, or if thats an illusion. Yours looks like it has some kind of base below the wire bowl.

Looking good, Trish...Why isnt there any smoke oming out of it?! Question: In your last pic, I see your lump basket on the cabinet. It looks like it has wire legs? Mine is just a bowl with handles; has it been redesigned?

I think the recon pilot just dropped a bomb!

Reply from GrillFloss I sent an email over the weekend asking about the magnet and rusting. I got a reply from Mike at grillfloss today. Here is an excerpt of the reply: So there you have it...Stuff happens, but its the way it gets handled that makes the difference. Grillfloss is showing the type of CS we have gotten used to at KK.

Me too. McDonalds messed up and put a hamburger patty on my sausage, egg and cheese biscuit

What I cant believe is that while getting up to check the butts, you could clear your head enough to post updates! Without typos, too! My sisters family is coming to visit this week, and my Mom requested some que to have on hand. I have 2 bone-in butts from Sams that will go on this afternoon. We will see if I fare as well while waking up to tend the grill I may be on the horn to shotgun Fred in the morning!

Whats with the partial post, Curly... Direct? indirect? Temps? Times? Quit holding back on the details!

Nope, and my unscientific opinion is that the silk probably holds additional moisture to steam while it cooks. The silk comes off cleanly with the outer husk after its cooked. Actually easier than it does when raw. It kind of sticks to the husk when you pull it away. All you have to do is just grab the top of the ear and peel back the silk and husk all at once.

I often do them similarly, only I dont remove the silk before roasting. I always feel like its going to come back apart while I move it around on the grill. I cut off most of the stem, then use scissors to cut off any of the husk that hangs away from the ear, and all the silk hanging out of the top. I soak it if there is any question as to how fresh it is, then grill along with whatever is cooking for as long as it takes.

Sanny, whats the flavor of the Guava smoke>? Can you make any comparisons? I may have to order a box and give it a try.

Sounds like it may be similar to TSP (TriSodium Phosphate) that you can pick up at the local hardware store. There are a few interesting "alternate" uses listed here: http://en.wikipedia.org/wiki/Trisodium_phosphate

Your butts looking good, Sanny No smoke this time?

They are indeed too smart at times. I had to keep a lock on my cage, to keep mine inside, and even that sometimes wasnt enough. It was a heavy key operated master lock - the kind you would use on a shed or something. The key was kept on top of the cage, which had a solid roof. If it was left too close to the edge, the bird would get the key down, carry it down to the lock, insert the key, unlock it, unhook the lock from the latch and drop it on the floor. Then he would open the clasp on the cage, step onto the door, push off with the other foot and ride the door as it swung open Then he would raise his crest and look at you like "what do you think of that?" I still have a double yellow head, and I dont think she is quite as smart.