Firemonkey

That is prime wood, right there. ...uh oh, did I say that out loud? Gerard will be around in no time, with talk like that going on.

Yep and its a nice one, too. HAve a look at thwartons... http://www.komodokamado.com/forum/viewtopic.php?t=991

So when do you take delivery?

Well, when you buy a bag of the chips here (not many local apple trees) there is bark in there. It looks like braches that were run through a planer. Give them a go, and if you think they are a bit strong or bitter (apple is a smoother/sweeter smoke) try foiling them up or making a smoke bomb. I have a pile of peach limbs yard that a neighbor trimmed from his tree this fall. The biggest parts are about 1.5 inches and the rest last years growth. As soon as they cure enough, I am going to try them out as well.

I had asked Rock's BBQ about a ramp feature some time ago, and he indeed responded that the Guru folks have a patent on it.

I was going to ask for the same recommendation...though I was going to ask him privately, as I think whiz may be reluctant to make a public recommendation. He seems to stay pretty neutral in his reviews. Now, how much is a DJ-2000 lid open mod for a guru, should I get one? I want a pre built one! ...of course, I should get on the ball with Dennis for a grill first

Turtle, do you fly airplanes? Did you happen to notice the plane one of my neighbors keeps on their beach...maybe next time you are in the area we can take it for a joyride

Greg, I light with gas, directly in the grill as well. Keep that convenience, and just let the coals burn a bit before adding your food. Even if you dont want to run it up to high temps then clamp it down, you will still see benefit simply letting the grill sit at temp for 20-30 minutes before you cook. Dont think of this as wasted fuel, because during that time your dome will be absorbing the heat, and then will be able to radiate it back out when you load the meat.

My vote would be to shop around for some different fuels that you may be happier with. I have not used the BGE lump, but you will likely find different types of lump to impart different flavors. Are you sure that the wife is objecting to the smoke of the lump, or just the difference in flavor from charcoal grilled vs. maybe gas? I have found the differences in lump (absent of any raw wood) to be subtle, and primarily use mesquite lump, which IMO does not impart much in the way of smoke flavor at all. You might also try getting the coals VERY hot then cooling before putting your food on. This would ensure that your lump is fully carbonized, and all you are cooking with is the heat. If I recall correctly, the BGE is Royal Oak lump, so if you are shopping for something new, Royal Oak will likely be more of the same.

You are correct, Turtle. There IS a difference, and I confirmed that lesson today. I am visiting some friends in Missouri (where I used to live) and whenever we get together, they want me to do some cooking. Well, the only thing on hand here is the trusty Weber Kettle. Dont get me wrong, prior to my enlightenment, I cooked on one of these things for years, and turned out all sorts of great grub. I got a healthy reminder today about all of the things that make ceramics better. As soon as I tried to light the lump with a piece of newspaper (no chimney) I realized I wasnt in my comfort zone anymore! I was making some modified ABTs, Brats, and eventually a ham for dinner. The ABTs I was making used halved poblano peppers, since my friends are weak-tongues when it comes to hot stuff. Halving them, filling them with cream cheese, shredded colby/jack and scallions, and wrapping in bacon meant they could not be flipped. Well, after an hour of shuffling them around the grill it was apparent that the tops would not be browning! They eventually were finished in the oven - and were quite tasty despite their humble origins. Even the brats were more high maintenance, requiring my attention to keep them evenly browning. Having all of that ceramic material releasing and reflecting heat back to the food provides for FAR more consistent results, without all of the flipping, and shuffling around on the grate. The ham never even happened - after tending the grill out in the Missouri cold, I was sick of grilling!

I was using firefox on the training center computers for the last few days and did not see a smear on it at all. I have both on my laptop, but primarily use IE. Next time I notice the smear I will flip over to FF and see if there is a difference.

YEp...Sure do. Ive been Pimpin' ole Deej out for years. How do you think he got that bad back

You know, I bought FEAR last weekend, but never even got a chance to open it. You are lucky, 'cause I am going home tomorrow, but leaving again Sat AM, so you get to live another week without me slaying you . Look closely, and you can see DJ's kind of crack

Its first inhabitant!

Mine just sits there and cracks at me. I guess that what I get for buying Mexican

It reloads each time, but once its done, its idle. Its a page, not a chat client. As johnnyboy said, its only happening to this page, and not another page on the same machine at the same time, so it may be the scripts/code being sent to the clients, but not network latency.

on his equipment though...mines never leaving my porch Very Happy You better fix that wheel first!

Smearing/Scrolling Mine has done it on occasion as well, and is intermittent. I have noticed it with the same frequency from all points in the US (San Diego as I type this). I'm not sure the smearing of the page when scrolling is a symptom of the service, and not the local client. I have always assumed it to be screen artifacts created by my browser, and computer which has gone days or weeks without a restart. Its a static page, which has already been loaded to my browser. When it smears, its not any sort of communication lag thats doing it. Possibly bad markup sent from the server, but nothing to do with the connection itself once the page has finished loading.

One word for that guys work... Bad-ass!

Minus the mold I hear they are charging extra for that now? Must be just for the discrete connoisseurs - hehe. -=Jasen=-[/quote:2rblzanc] With prices like the ones being discussed lately, it must be roquefort lump or something.

This may be best posed to Gerard, but are there any health concerns inherent to rare venison?

Indeed it is Farmer John! My family is still all around the area. My sis is in Arnold, Dad is still in Annapolis, and I have family on another local island (Gibson Island), plus lots more around the Baltimore 'burbs ...and not a one of them appreciates the value of ceramic grills!

Small world indeed... I am living in Central FL now, but I am an Annapolis native (lived there 22 years and enjoyed many visits to Solomons!

Uh-oh...I thought that only applied to neighbors' wives? I may have some 'splaining to do some day