Firemonkey

Well then, in the pic ofthe scrapers, the openings on the 3/8 side are much bigger than the closed area, thats why I dont think those particular scrapers will work.

Does Dennis even make them anymore? I saw them mentioned when I first came across this forum, but then no further mention? Just from my unscientific observation, I think the grill spacing is different now than when that pic was taken. I think my 3/8 bars are further apart than that?

The wheels are high density black rubber, and as long as the spacing is not *too* wide, and more importantly the boards are level so it can roll across from one to the other, you should be fine.

I hate to be the bearer of bad news, but the copper plan was scrapped becasue Dennis deemed it infeasible. Just thought you would like to know before you sell yourself on that design

A valid concern, too. Some *other* manufacturers products are famous for losing their tiles. Dennis has corrected the issue by addressing the underlying causes of the problem. Most importantly, the cookers are kiln dried to remove any moisture before tiling. They are also heated to 800 degrees. The tile on a KK is held in on all four lateral sides, as well as the backside by mortar. The grout is not structural on a KK, but only cosmetic - and comes sealer from the factory to ensure moisture stays out. While I dont have a crystal ball to look 10 years into the future, I am fairly confident in the tile adhesion of my KK. Not so much on my mexican K, which has whole sections of loose tile and grout separation. One thing you can be certain of, though, is that if your tile does fail, *this* manufacturer will replace the grill. I will let Dennis speak to the possibility of metal-clad KKs, but textured is an option, too.

Yep...I planted 6 Jalepeno plants, 2 bell peppers, one poblano, and one cow horn. None of them can keep pace with the ONE grape tomato vine!

Ingredients: Several ripe tomatoes - I grow yellow, roma, and bush tomatoe plants, so thats what I use 1 small green pepper - Mine went red on the vine 1 small vidalia onion 4-5 jalepenos to taste 1-2 green onions several sprigs of fresh cilantro juice of 1/2 lime 1-2 teaspoon kosher salt 1 teaspoon fresh ground black pepper Place tomatoes, peppers, and vidalia onion on grill over high heat (400-500) and roast until soft, turning occasionally. Some charring is expected and adds to the final flavor. Once all ingredients are fully roasted remove from grill and allow to cool, until they can be easily handled. Do not let the juice which drains during cooling escape! Place the firmer ingredients (raw green onion, jalapenos, green pepper, roasted onion) into a food processor and pulse once or twice to chop. Add tomatoes, pulse 2-4 times until fully blended. Pour in the juice which collected in your pan as the ingredients cooled. Add cilanto and pulse 1-2 more times. Transfer to bowl, add juice of 1/2 lime, salt and pepper to taste. Stir, chill for an hour or more and enjoy!

I was doing baby backs for my 4th of July grill sacrifice. They were outstanding, and I didnt even imagine it First, I removed the membrane and brined 2 of the 3 racks in a simple salt/sugar brine. I would have done all three but they wouldnt fit in my container That was fine with me though, since it gave me a chance to have a control group so i could see if the brine made a difference. After brining for about 90 minutes, I rinsed and dried them, and hit them with a rub...this rub was quite good: 2 tablespoons salt (lighter on the salt because of the brine) 1/4 cup turbinado sugar 1 tablespoon chili powder 1 tablespoon paprika 2 tablespoon cumin 1 tablespoon garlic powder 1 tablespoons onion powder 1 tablespoon dry mustard 1 teaspoon black pepper 1 teaspoon white pepper 1 teaspoons cayenne After applying the rub, I added a sprinkle of dried thyme leaves Then I went out and prepared the grill with enough lump to last for days, and a few chunks of cherry wood: At the same time, I was running my POSK up to high temps so I could roast tomatoes and such for salsa, so I just grabbed a few tong-fulls of hot coals and tossed them on the lump to get it going: The ribs an hour or two after embarking on their 5-6 hour journey to smokey goodness. They were cooking at about 250 indirect: A couple hours into the cook, I added some ABTs to the upper grill, and a little bit later a crock full of beans. Finally after the ABTs came off I tossed on some corn, too: The ribs came off and got covered with foil and a couple towels for about 30 minutes while i bumped up the heat and let everything else finish cooking: Ready for everything else to come off the grill - notice the sauce on the side, DJ would be proud Actually, am not sure anybody even touched the sauces, so that rub must have been good! BTW, the brine made a huge difference in the finished ribs. I marked the racks with toothpicks so I wouldnt lose track of my control group. The brined ribs were MUCH more tender, juicy and flavorful. I will brine baby backs every time from now on! Everyone enjoyed!

I have made many o' ABTs using the traditional cream cheese filling, but lately I have started making a version I prefer much better. Instead of filling the whole pepper with cream cheese, I insert a small dab of cheese, then fill with as much grape tomato as I can fit without overflowing, then fill any voids and the gaps around the top with cheese as well. I much prefer these to the traditional filling, as it adds the sweet flavor of the roasted tomato, is much juicier, and (if you pay attention to such things) is far less offensive to your healthy diet I made some tonight as an appetize to my 4th of July baby backs: I had to find something to do with some of these: So It was ABT time, with some garden Jalapenos. Really helping my overstock situation here, huh? : On the grill (babybacks underneath: A couple of hours at about 270ish, and the are almost ready to devour. The ribs underneath had a couple more hours to go:

Re: Magic Dust Great! Thanks for the recipe, and welcome to the forum. We are establishing quite a presence here in the mid FL area!

I know I have seen walkerswoods seasonings locally...either publix, fresh market or whole foods. You may have a look at one of those, Turtle. If nothing else, you can ask publix to get you some - they are good about doing stuff like that.

I have one of those, too! I was going to use the rotis mount for now, but a bracket on the other side could be cool, too

You know, I actually considered using hotel points to pay for my KK I have a boatload of priority club points and they not only allow you to use them for hotel stays, but also have a merchandise catalog and allow you to buy gift cards for a long list of retail stores and restaurants. If you dont see what you want in the catalog, they also offer personal shopper service, where you can tell them what you want, they quote you the price in points and buy it for you if you want. But the points go much further if you use them for hotel stays...I could stay about a month in a private hut out over a lagoon, at the Intercontinental Bora Bora for the points a KK would have cost Just for reference...the real money price for the room is about $500/US per night!

Havent ordered yet, and didnt even get a chance to talk prices of just the basket with the EZque folks today, but if I can get it within a reasonably equal price, I will give the other motor a shot. It has 4 times the manufacturers warranty, plus its USA made, and this is the 4th of July and all Honestly, who knows if more speeds are better, but I was toying with the idea of making a basket out of cheap expanded aluminum so I could rotis things like fresh shrimp, or even chicken wings or veggies for fajitas. I expect I would want a few RPM faster speeds for those? Thats just my hypothesis though, since I couldnt find anything that said how fast the thing spins anyway.

You better not let DJ see that sauce on the grill...he will hit you with a troll mod again!

Thats funny - I bet they have great food, but did you notice they are all the way up in Tulsa, OK.

I found some leftovers in the fridge...I guess I didnt imagine it

Ok...I know....if there are no pictures it didn't happen.....but here is what I imagined this weekend I love wings (or more specifically the hot buffalo sauce), but am not a big fan of all the skin and fat. Being inspired by DJs grilled wings, I decided to make some buffalo chicken thighs. I started with a brine: about 2 1/2 quarts of water 1 bottle of beer about 3-4 ounces of Tabasco (I use the giant bottles, but I would guess it was about 1 full small bottle of Tabasco I put in there, plus a few shakes of chipotle Tabasco, because I was out of regular about 1/4 cup of kosher salt (less than standard because of the salt in the Tabasco) about 2/3 cup sugar Can you tell I believe in precise measurements? I soaked the thighs in the brine for about 4-5 hours, then put them skin side down on the main grill at 230* . I added a big foil pouch full of peach twigs for smoke, and let them cook indirect for about 90 minutes. After 90 minutes, I placed a small foil pan full of buffalo sauce on the upper grill. For the sauce I use: about 1/3 stick of butter about a half a regular sized bottle of Franks red hot Tabasco or other hot sauce to taste (I like mine HOT) several tablespoons of honey When the sauce is nice and hot, I flipped the thighs and removed the skin. Gave them a bath in sauce and back on the grill. I opened the vents to get the temps up to about 350 and baked them for about 20-30 more minutes, re-dipping in sauce 2-3 times. worked out excellent. Lots of flavor, not dry at all, and I got to satisfy my wing craving a little bit healthier than usual

A better deal... Here it is...Grill Floss for just 9.95 plus shipping: http://store.houseoffireonline.com/grillfloss.html I also saw replacement heads on amazon.com for 3.95.

We have seen the BillyBar, now have a peek at Grill Floss: http://www.grillfloss.com/web/home.php This is similar in design to Billybar, but has been taken to the next level (just like KK). Grill Floss is not only all stainless, but also comes with a reversible scraper head - one side for 3/8" bars, the other for 1/4 or 5/16". I tried ordering one online, but the security certificate on their ordering page has issues, so I will be phoning in an order in the morning.

I bet that copper makes some really cool green flames, too

Yep, Sanny is right. The free mailers are for priority mail, and the flat rate is like $4.65 or something like that. Not a bad deal if you were stuffing it with lead, but a couple silicone plugs wouldn't be worth it. Walmart or the office store should have yellow padded mailers, which would cost probably a buck or so to mail. Just take one to the post office, have them figure the postage, and then buy a bunch of stamps, or even postage meter stickers in the exact amount so you can just put them in your mailbox as you are ready to ship more. BTW, I'm not sure you even need the padded mailers since the plugs are not breakable. Other options, CD/diskette mailers, plain yellow paper envelopes, etc.

Tasty looking chicken! How thick is the stone you are using, so it clears the 8" basket? I still have my POSK heat deflector -its the only part of that grill that doesnt have giant cracks in it I could probably use it, and go with the 8" basket, too. How would you rate the rotis experience? I am assuming that basket requires a little cleanup attention - is the benefit worth the cleanup?