Firemonkey

I agree, this is one sweet scraper. Tony confirms that his has not rusted, so its probably not the norm. I have an email out to them to see whats up.

Re: Porterhouse??? No wonder we declared independence!

Delmonico=Rib Eye There really should be a standards body to manage all of these different cuts

Well, it looks like I got one from the same batch as DJ. While flipping the blade over to fit my 3/8" grates, I checked the parts with a magnet. The blade and the lock washer that is attached to the nut both snapped right to it. This is a beautiful scraper, and I have to give kudos for the blue anodized end on the handle - really looks nice. Too bad the the most important part will rust. I think the nut itself is stainless, but the lock washer is attached to it, and I dont think it is. I would just replace the nut with a plain stainless one, but it isn't going to do much good if the head rusts. Kudos to House of Fire for the great deal, speedy shipping and easy ordering, too! I am going to email grillfloss and see what they say about it.

Ha! Mine could bellow the trademark screech like nobodys business. You know the one...The fast paced HA-HA-HA-HA Now, I knew it was loud as hell when he did it in in the mornings, but one day I walked teh dog around the block, and could hear it 2 houses away, with the windows closed They are too smart for their own good, but Im not sure that would work. I was eating wings one day, and commented to mine that he would meet the same fate if he didnt behave. I gestured with the drumette and he reached out with his foot to grab it. I gave him the bone after I had eaten it, and he proceeded to clean it like it was going to displayed in a museum. Wings were one of his favorite foods!

Welcome to the club, Mctoo! What do you have in your avatar? Is that a moluccan or citron? I used to have amoluccan, and still have a couple of scars to rimind me who was boss.

Not nearly as much as i would like! I will be home next week, so maybe I can fix this cooking deficit

I have been in Bermuda all week, so I havent even had a chance to see mine. But I will check it when it arrives, and if it performs similarly, I will be calling to take it up with the manufacturer. I did talk to him briefly after ordering. HE saw my number on his caller ID and thought I was a BBQ store in FL based on my area code

More on point #1 - The KK top damper is indeed stainless, but it is machined, not off the shelf bolt threads. This has 2 huge benefits. First, the machined threads open at a much higher rate. That is one turn of the KK top is probably 4 of the K top. Second, the threads are machined with plenty of extra play to allow for expansion. The K threads are notirious for rusting solid. Since this is stainless, rusting should not be an issue. The additional tolerances added when they are machines ensures they stay free spinning. BTW< they do have little stailess tabs on them, and when doing a hot cook, I can grab an ear with one finger and give it a spin. It will spin all the way down. No more two handing a hot top like I have to do on my POSK. On point 2, if you add whole pieces of lump to fill the bottom of the metal ring, then you can pour small stuff on top. Once burning, even if it falls down through, its still burning, and you are still getting the heat. Once the pieces are that small, there isnt anything to save anyway, so they just burn away in the bottom. MY POSK does the same thing, as it has the metal lumpsaver.

This must explain why we are such a good looking bunch of BBQ'ers

HAHA! If you get Showtime, you need to catch the episode of Penn & Teller's Bullsh*t that deals with this. They were actually out on the street getting petitions signed and having a rally against it. Funny stuff.

We sure have identified lots of carcinogens in our everyday activities over the last 50 years, too. Good thing life expectancy is keeping pace

I voted 'no' because I do not have one. However, I may get one at some point. I view them like insurance...I dont plan on somebody stealing my car, but its sure nice to have comprehensive coverage if they do

i have to agree...quality of life is just as important as the longevity! Grilling my food is an acceptable risk in my opinion

Sounds like the smell is still there, just covered up with a more appealing smell! What are you using for fuel? Lump? Briquettes? Mine had a slight smell to the inside when I got it. I couldnt really determine what it was. I thought it smelled like tires, not burning tires, just like new tires. Probably from a sealer or something, and being latched shut all the way from indo. My wife disagrees, and said it smelled like stinky fish Whatever it was, it was gone when I started cooking in it!

Been there, done that: http://www.rbjb.com/rbjb/rbjbboard/messages/591788.html

Hey Hotsauce, Your proposed method is exactly what you want to do. Just be careful with how much lit charcoal you pour on top. Making sure that charcoal completely ashes over before using it only applies to briquettes, since they have binders and additives that must be burned off or they will give an off flavor to your food. Since you are using lump, which is just pure burned-up wood, you dont have this issue.

Greg said not to light too much lump on the outset, or you wont be able to maintain the low temps. Yes, your KK should be able to hold a steady temp overnight with just the proper airflow settings. A guru/stoker simply adds piece of mind so you can sleep a little easier without worrying or getting up to check your temps. Have you done a low/slow using just the KK yet? Give it a try...do it in the daytime when you can check it periodically. Once you gain some confidence in the grill, you may decide you dont really need a controller, though insurance is still nice to have

Ok then...let ME be lazy like Michele... How much different is that in height than the level of the lower grill I could measure it myself, but that would mean carrying my still unfinished beer into the garage (out of the sun and Irie-ness) to retrieve the tape measure again

Come one now...are you being lazy like Michele in Jamaica??? You have all the measurements...you do the math. btw...I dont think the upper grill will sit stable with the long legs down in the firebox - I dont think they align with anything to keep it stable

Chile, I have all the grills for my KK, so here are the various heights, all measured from the top of the fire ring. Sear grill sits on the top of the lump basket handles, just a couple inches from the fire (depending on how high you pile your lump it may be almost touching! 5 inches to the lower grill 8.5 inches to the main grill 15 inches to the upper grill (The sear grill can be inverted and used as an upper level as well)

Yeah, keep the weber - you gotta have some place to store all your accessiories - drip pans...heat deflectors...etc!

I finally got the parts to connect my gas burner....It had only been 3-4 cooks on the KK and I was already soooooo over the charcoal chimney. Gas ignition is one of the things that my POSK actually does well!

Paul, You have to look at the context of the original post. Inacoma had just received his grill, and he was only filling the small charcoal ring that used to come with the lump basket. Those are no longer made because it so much easier to just fill the whole basket, and shut the grill down to same the leftovers. If you fill your basket to the top of the fire ring, you will have probably 6 times as much lump in there as if you only filled that small ring. I will confirm that my settings are pretty close to what Woodie and Fetzer have stated, those original airflow settings, if you had adequate lump amounts in the grill, would have resulted in meltdown temps.