Firemonkey

That explains it...a sheet would require oil, but not a stone.

I would prefer to shove her into my grill and use her for fuel...but there aint a KK in the world big enough to fit that big mouth.

And the pictures are where? You admitted to taking at least one...quit sandbagging!

I have not heard of oiling a baking stone before? I always preheat my stone with the oven/grill, are you also doing this or using a cold stone because you are rolling it so thin?

I hope you are still friends with the warehouses in Lake Wales, and Orlando!

. Not sure of your outdoor decor, and what you would like to try and match, but I have one of these: http://www.homedepot.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10051&langId=-1&catalogId=10053&productId=100324903 Its on sale right now, and is a bargain.Pick it up locally and save shipping. I keep wood chunks and accessories on the lower shelf, and use the top for when I am cooking. Its aluminum, so it wont rust, and the color will match the lighter shades in your KK. BE careful to use a trivet if you put a pot or somethign hot off the grill on the table...its tempered glass

Nah...covers are overated! Keep it sealed (stone, too not just grout) , and behold its beauty every morning!

I have a one touch kettle, and can easily smother out the coals. Well, the last time I used it was a couple years ago, but back then, they smothered fine. Now it just stores accessories Maybe your kingsford are just all burned up, assuming you ash them over fully before you cook? Some briquettes just dont hold together that well after burning. I think that you will find that you use the KK for everything, unless you happen to have it full of ribs and get an itchin' for a burger - then maybe you break out the kettle. IF you have the gas ignition, or even just a small torch to ignite the lump, you can have your KK up and grilling way faster than the kettle anyway. Especially since you will likely have leftover lump in it already, too.

kkeller, the fact that your initial post is still on the forum speaks volumes as to the spirit of this community. If you have a problem, post it. You will find that this is far from a sycophantic forum. You will see that I challenged just about everything when I first came aboard. Soon my KK should be arriving, and you can bet I will not hesitate to speak up where necessary.

No....just plain old water makes them disintegrate

The thermometers come from the US. They are Tel-Tru thermometers, and it doesnt make a lot of sense to ship them from here, to Indo, just to be packaged and shipped back again. You should be getting it soon. In the meantime, if you arent doing anything too hot, you can just use a regular kitchen thermometer. I have even stuck the probe of my wireless maverick in there while roasting chickens, so I could monitor the temp from inside.

Damn, you should have held onto that rhino-liner idea for a while! We could have made a killing restoring POSKs that have shed their tiles and cracked all over Rhino-liner comes in colors and can be tinted, too

That sounds kind of cool, actually! Too bad it is too hot to grow moss here in FL. When my POSK sheds its tile, I would just let it moss over

Me too Sanny - thats all I use the gas for, and also the only way i light the grill. I have heard others say that having lit coals on the bottom causes high temps. But as airtight as a KK is, I dont see it making a difference if you burn from the top or bottom? I am just careful not to overshoot my temp with the gas in place or I will have to wait for the temp to come back down while choking out the fire. If your worried about it, just light a few coals, then fill the rest of the basket?

For stubborn smoke buildup, magic erasers work like a champ, and they dont really work at the grout like a scrub brush would. Grout sealer soaks into the porous grout, so I wouldnt sweat rubbing it off. I have taken a scrub brush to mine before, and its fine. You may want to reseal your grout every year or two, which will probably also be as often as you need to scrub the outside. I had a bunch of smoke residue on my top damper from a string of very smokey oak cooks, and after a rain or two, its all washed off.

Doesnt the stoker fit the same size tube on the KK as the Guru? If so, why not call the Guru guys and order one of their plugs?

You are always on the ball!

Well, since I dont have a suitable scale how about you roll on down to the Home Depot with a crisp Lincoln and settle this confusion properly? Otherwise, when I get home Friday I will empty my grill, and cook with an exclusive basket of these briquettes, and just take a picture of the ashes . BTW, the bag does specifically mention how eco-friendly the resulting ashes are, and even specifies the compounds produced. Maybe they heard that RJ was eco-bashing them? Curly, tiles on the grill still match my EIGHT replacement tiles RJ sent, and the grout was always a matcing sandstone color. Probably faded slightly from the FL sun, but not much. Where it flakes its still looks roughly the same color

I had the show on, but wasnt paying that close attention to it. Ill catch one of the repeats on tivo and have a look.

Come-on Curly! Embrace your appalachian-ness! That had "Planter" written all over it!

I saw some of the hardwood briquettes that tony mentioned to open this thread at my local home depot earlier this week. They were a bargain at $4.99 for a 20#bag. When I returned today, the pallet was almost gone. I decided I would give them a shot, since they were so cheap. I am no Naked whiz, but here is the scoop: Packaged by The Original Charcoal Company in Charlotte, NC http://www.originalcharcoal.com/ the contents are listed as "100% hardwood charcoal and Yucca starch". It is also listed as a product of Paraguay. According to the company website, their products are available in 17 states, primarily in the southeast and Midwest. The hardwood briquettes are in a bag labeled as Rancher: I tossed 8-10 of these in my bowl of leftover lump and ignited with the gas attachment. These briquettes seemed to light quickly, with no noticed sparking, etc. After a few minutes of exposure to the gas flame, they were well lit on the underside and seemed ready to burn quite hot when allowed to breath freely. I closed the lid, and inserted the normal damper door to set my temps at about 375-400 for my cook. I had a half basket of leftover mesquite lump in the grill, and just added some of these to fill the basket. I also have a bag of Royal Oak 100% hardwood briquettes in my garage, and often do the same thing with those. What I immediately noticed different about the Rancher briquettes was that there was no white smoke until they became fully ashed over, as there is with the Royal Oak. After my cook, and closing the grill, I came back and stirred around in the basket. The leftover briquettes held together nicely, and will easily be able to be reused. Naked whiz has a review of the whole lump charcoal offered by this manufacturer, where he found the charcoal to impart little flavor of its own, and I would agree with that. In fairness, I did not use it exclusively, but will have no problem doing so as soon as my basket is empty. My preliminary impression was good enough that the stuff definitely warrants a closer look. I found the stuff for $4.99/20# bag in the Orlando, FL area. Another poster announced on the mexi-k charcoal forum that they saw it for about $3 a bag in their local area (RJ has since chastised him, cautioned about environmental damge and removed the post ). If you happen to see this stuff in your local HD, give it a shot - it will certainly give you good everyday grilling for chicken, burgers, bread etc.

I had a manager who had a standard answer when someone would ask a question like this: She would say "Well,Turtle, how can we test this?" Maybe is was her chemistry PhD that required demonstrable proof of everything? Be sure to let us know how they turn out!

The blue one is supposed to be going incognito with a nice new coat of black paint - Im curious to hear how that turns out. When all my tile falls of (its a mexi-k) maybe I will just Krylon it! Im just glad there is a REAL pink grill out there. Maybe it will deflect some heat away from my direction!

Hotsauce, I do pork loins frequently, and tend to do them at higher temps like DJ. Sometimes I marinate in a can of crushed pineapple, and McCormick Caribbean spice blend. Other times i will just put it on plain. I have also stuffed some and roasted them. You can do direct or indirect, I have good results with either method. the longer cook times you describe will tend to dry it out since there just isn't enough fat in the meat to keep it most. Last loin I grilled, I went with a 350-375* dome temp and seared it for about 5 minutes a side direct. Then put it in a roasting pan and finished it indirect, to collect the pan juices. All wit ha few chunks of grape vine for smoke. I added a cup or 2 of Bordeaux wine to the pan juices, and cooked until it was reduced by half. I added a couple tablespoons of blackberry cobbler filling to make a glaze - very tasty. If you want more smoke, add your meat cold from the fridge, so it can have more time to develop the nice pink ring. You will pick up plenty of flavor if you keep the smoke on it for an hour, even when using higher temps.