Firemonkey

HAHA...that was funny as hell! ...for some off-topic BS, of course.

PICS! And just when you thought it couldnt get any more pimped. Whats next, you gonna tile it?!?

You are talking about Tony's Cajun seasoning, right? I just want to be sure, cause they make several spice blends.

My son would always dip his fries in ranch when I stopped at Hooters to watch a game. (now I have sunday ticket and a K..., if only I could find some hooters girls to open my beers for me ) I kind of thought he was nuts, since I dipped mine in Three Mile Island wing sauce. Ill try it...maybe he was onto something.

I will give these a shot, but the best fries in the world are definitely skin-on fries that are liberally doused with apple cider vinegar and a nice dusting of Old Bay. Ill put those up against anything!

Yep...Especially the Monkey who will always take one for the team! I am sure we would have heard of this before if it were prevalent here. I can see shipping charges, for direct to door delivery, but harbor charges?! Maybe my geography is rusty, but isnt Switzerland land-locked?!

Roger that. I just wanna hear from the other US folks, that WE wont hear the same thing!

You got a vacation house on the Emerald Isle or something?

It took a few seconds...but I finally realized the pun Gerard was making.

Curly, is your order actually in for a KK now?

Congratulations, David! So what the first fire going to yield?

Dont overpay... wireless router - linksys WRT54G...$39.99 w/ free shipping. (this model is on the xbox compatability list, too) http://shop2.outpost.com/ShopCartServle ... se=3519514 Its outpost.com, so if you order by midnight EST, and pay the VERY reasonable overnight shipping, you get it the next day (usuallly before lunch). I have ordered stuff at 11:30 PM, and had it at my door by 930 the next morning. The shipping is cheap...I just ordered a new 300GB HD for my tivo. Overnight was $12. I have seen bundles with the router and a PCMCIA card for about $60 in the best buy or Circuit city adds, too. The most expensive piece will be the wireless bridge (or game adapter) since the guru only has an e-net port. You could just go ahead and pull some cable to your xbox and out to your patio, too. Real Geeks wire their house. (I have multiple runs to every room, as well as the sunroom out back. My geek quotient must be off the scale) Its faster, and more reliable, too.

I think Tony is saying that a large upper grill makes it hard to access the goods on the main grate, which is the primary cooking area. I can see that being an issue, but I think that reducing the upper grill to a size small enough to let you easily access the whole main grate will make it too small be useful. Personally, I can see myself using both grates for things like Jerky, where the more surface I have available the better. I can also see cooking burgers/chicken/etc and needing some extra room for for sides/vegetables to go as well. In that case, access would be wonderful. The $1M question is where is the sweet spot between accessibility and function for large cooks? I dont know that there is a simple answer. Just an idea - hinge it in the middle so you can fold it in half when you only want a little room, and flop it out when you need some extra room. There would need to be a tab to keep it from folding shut when you lift it from the sear position. Maybe that will cover all the bases?

Me too. I have a serious aversion to any organs (chicken, cow, or otherwise) and any non-conventional barnyard cuts of meat. No frog legs, mountain oysters, tongue, tripe...well you get the idea. Like PC said...there are too many good alternatives to eat that stuff!

Sounds like you will be cruising yard sales for a Rainbow vac. draw from one, vent to the other. ...That is where you got the idea for water filtering, right Sanny?

FWIR, its a matter of temp, not time. That is, it will absorb more smoke when cold (opinions vary, I have heard up to 140*). I have seen some people actually place their meat in the freezer for about 30 minutes before hitting the grill to try to maximize the smoke time. Personally, I think the longer the smoke hits it, the more flavor it picks up. Even just a little smoke for the last 30 minutes of a chicken roast can be tasted to some degree.

I will see if I can find out. A neighbor up the street worked there for a while. It should be an easy recon though...sweet talk some of those little onld ladies they have working back there, they will probably come over and cook it for you!

Brine or no brine, all of that looks grilled to perfection! What temps did you use? direct or indirect?

I have done it both ways, and honestly havent seen much difference. The difference between smoke and fire is simply limiting airflow. Even wet chunks will dry pretty quickly in a 225* environment. After an hour or so, its all dry anyway. To maintain the low temps, you are providing very little air, which also prevents actual fire from erupting. Even the dry wood just smolders. At the end of a long cook, after I shut off the airflow, the wood which hasnt been burned yet can be pulled out and used next time. I toss them into a shallow dish under the grill. If it has rainwater in it, then I use wet chunks next time, otherwise I use them dry. I usually do my longer cooks overnight, so I try to put enough wood and lump in there to keep from having to add more.

Yep...FL is building a posse. Where in FL, gblrklr? BTW, I have the same variety of cooker as Curly (soon to have a KK to go along with it). While it is easy to add chips/fuel via the hinged grates, I prefer to use chunks of wood. I mix them into the lump before I light the fire. If enough wood is intermixed with the lump coal, you will get contiuous smoke as the burn reaches it. With long low and slow cooks, there is only a small amount of "fire" going on.

Man, Clancy was one of my heros until I saw that! Not only does he write some of the best fiction out there, but he is a minority owner of the Baltimore Orioles (See that ruthless avatar to the left?)

Whassmatter Curly, you dont want to tile that chimney up? I have always thought I wanted a log cabin. A guy I work with had one but moved. He sad it was uber-hard to find someone to insure it, and cost him a fortune to heat it (this was in Missouri). If it werent for the family...I would live in a cabin on a lake in Alaska. My wife (who detests cold weather) assures me that I am free to follow this dream, but I will be doing so alone. ...sometimes, I wonder if thats such a bad deal

Nearly neighbors - If it werent for a mile or two of bay between us. I lived in Annapolis, a mile or two from the Annapolis Mall until I was 21, and sought out to conquer the world. I had a friend or two in Centreville, but other than that the only time I saw it was on the way to the beach!

Re: absolutely asinine I stand by the ignorant to believe that HW uses asbestos statement. Do your homework and you will see that HW spent millions in asbestos lawsuits over the years. For them to continue down that road would be unthinkable.. I have a hard time with that argument. Should the mere history of litigation be enough to assume that HWR no longer produces anything with asbestos in it? One needs only look as far as RJ Reynolds, Phillip Morris, and the rest of the tobacco industry to find flaw in that logic. Silicosis is known condition, as is the carcinogenic eventuality of prolonged exposure to quartz and silica dust. Someday, it may even be the next free-for-all in litigation. So yes, companies do sometimes weigh potential litigation/settlement as a cost of doing business and proceed accordingly. (Thankfully, or we may all be still riding horses to work) I am not saying KK's specific blends have it in there, I accept your affirmation to the contrary. I have NO problem accepting that RJ wildly throws allegations, no matter how baseless. I am simply defending the questioning which resulted from such allegations. I just wish someone had cried "PORTLAND CEMENT" when I was preparing to buy a K I might add that I applaud your frank answers. I was banned from the other forum for just asking about M61 and whether I should remove my firebox to apply it! Maybe it (M61) contains asbestos?