5698k

Yeah, somebody posted this on the guru forum, it's slick! Robert

Like I said before, you're simply on a higher level than most. Wow! Robert

If you want char flavor, I think APL said it, I believe fearless leader has done it, grind up a small amount of charcoal, and sprinkle it on your steak like a seasoning after cooking. The thought is, carbon is carbon! Robert

Ok, this is a big deal. Robert

Country style ribs?? Robert

Any word on the thieves? Robert

Ok, that's a good one!!! Robert

This is true. He's still one of the best, but we all know his days are limited. You never know, but I doubt the saints will ever see the likes of him again. Robert

Well, we are just finding out that Drew played hurt all last year, now he's healthy. We got a good o line, and Brandin Cooks is the burner we all hoped, and the D looks decent. The dark side is alive and well in the big easy! Robert

I have GOT to get one of these!!! Robert

Robert

I can't find it on the new site, can you tell me where? Robert

Feel a little better now? Robert

Yeah, they take pics of every grill that they make. Robert

HA!!!!!! Robert

Or a shift in the earth's tectonic plates, or both, whatever works best for you!! Robert

There was definitely a disturbance in the force....... Robert

USE THE FORCE!!!! Robert

Don't overthink this, it's really simple. Instead of looking at holes in the top, you'll be counting revolutions. Most of the time, you'll be less than one anyway to maintain temps, I'm usually 1/4 or less for lo/slo's. I haven't played with the dual lower vent, I'm always using the cyberq. The only time I open things up a lot is for steaks, and even then, once I see 700°, I go down to about 1 open to maintain. Robert

Keep asking questions, we've all been in your position. Robert

I'd like to order too, not on the website yet. Robert

I would be wary of these, it says no binders or chemicals, but I'd have to verify this first. I've heard of some starter cubes leaving a foul odor, so this could potentially be similar. I'm gonna stick with natural products personally. Robert

If I'm cooking lo/slo, I like to wait at least an hour, many call it heat soaking. Essentially it's the same as pre heating, you're getting the whole interior up to the same temperature, helping with radiant heat, stabilization, and so on. Hot and fast, pretty much not too long after you get to target temp. Robert

It depends on what temperature you're going for. For 225°-275°ish, one spot, 300°-400°, two, and so on. It's also the type of thing you'll get used to, but it's a start. Robert

You really are on a different level than most, I wish I could cook more like that. Robert