5698k

I’m always down. The fat does not baste the meat, it just runs off. Down, the fat protects the brisket, allowing beautiful bark to form all over. Sent from my iPad using Tapatalk

WHO DAT!! Sent from my iPad using Tapatalk

Sent from my iPad using Tapat Duck gumbo..

Beware the power of the dark side... Sent from my iPad using Tapatalk

Don’t get me talking about knives.. Sent from my iPad using Tapatalk

Merry Christmas, and may 2020 go the hell away!! Sent from my iPhone using Tapatalk

It’s hard to beat wadded up foil.. Sent from my iPad using Tapatalk

Looking great! Don’t rush the burn in, it takes a little time, depending on your ambient temperature. I suggest keeping it going until you see movement or run out of fuel. Sent from my iPad using Tapatalk

You can’t go wrong with gesshin, excellent knives. My personal favorite is Toyama, but they’re getting harder to find. Sent from my iPad using Tapatalk

As I said, I love high end carbon steel Japanese knives..I won’t say what I’ve spent on them. In doing this, I’ve learned about sharpening, and the benefits of really sharp knives, to the point that I can’t use someone else’s. Everyone has their tastes, but to me, the kitchen knife is the most important tool in the kitchen. Sent from my iPhone using Tapatalk

That’s good to hear! Dennis must have changed the latch a bit because my upper latch is welded in place. Regardless, I definitely think you fixed your problem, particularly when you mentioned that you could stop the leak by pressing down on the lid. Happy cooking! Sent from my iPad using Tapatalk

There’s no adjustment in the back. The lower part of the latch, attached to the body is adjustable, you can probably fix your problem there. Sent from my iPad using Tapatalk

If you’re seeing smoke between the lid and the body, there’s an issue. First, make sure the latch is completely closed, on newer grills especially, you need to push hard on the latch, you can’t damage it with your hand. If it’s fully closed, grab the handle and see if there’s any wiggle room..if there is, there is some adjustment in the part of the latch where it’s attached to the body. Sent from my iPad using Tapatalk

I have the KO3, plus I already had shapton glass stones for an edge pro. It’s incredibly precise, and super easy to get a crazy edge on your knives. I haven’t personally seen a blitz system, but I believe it’s limited to knives 200mm or less, most of my knives have are 240mm. Sent from my iPad using Tapatalk

I have the Ken onion version of the worksharp, it has adjustable sharpening angles. It does a good job, better than any other machine type sharpener. I won’t use it on my really good knives, but understand that I’m into extremely high end Japanese kitchen knives. For my good stuff I use a Russian device called a TS Prof. Sent from my iPad using Tapatalk

I’m not sure I’m in complete agreement with your guru theory. I control mine from both phone and pad, and I’ve never had one take over from another. Was your pad showing a set temperature of 350°, or simply actual grill temp? When I make a change on my phone, it shows the change on the pad. If the guru loses a connection, it will continue at the current setting, it won’t look for a device wanting instructions. If you have a newer guru, I think it defaults to 250°, so it shouldn’t have gone to 350° from that. It does sound like you have a phone/app issue, but it shouldn’t affect your cook. If you already know this, forgive me, but when using a guru, your top vent must be almost completely closed, forcing the fan to run in order to maintain temperature, or the temperature will simply climb on its own to whatever temperature airflow will allow. Sent from my iPad using Tapatalk

Congrats! You’re going to love your grill..they truly are a step apart from anything else. Sent from my iPhone using Tapatalk

Well Mac, it’s clear that your talents haven’t faded in my absence.. Sent from my iPhone using Tapatalk

I haven’t. It’s a really solid unit. I had an inexpensive food saver brand before and it would overheat easily if I was doing a larger number of seals in a row. This thing really feels like commercial grade. Sent from my iPhone using Tapatalk

https://www.amazon.com/Weston-Pro-2300-Commercial-Stainless-65-0201/dp/B001GP81R2/ref=sxts_sxwds-bia-wc-drs2_0?crid=1LEHXS0KA9HX0&cv_ct_cx=vacuum+sealer&dchild=1&keywords=vacuum+sealer&pd_rd_i=B001GP81R2&pd_rd_r=fd08b02c-d4cd-49f4-acb5-545f3ed75431&pd_rd_w=mlELW&pd_rd_wg=e6OYX&pf_rd_p=c33e4373-edb9-47f9-a7e6-5d3d6a7a4ad0&pf_rd_r=6V17NZDBXQMAMH21ZQ3S&psc=1&qid=1607722865&sprefix=Vac%2Caps%2C222&sr=1-2-5e875a02-02b1-4426-9916-8a5c26cd5a14 I have this one. It’s a bit pricey, but it’s definitely a better unit than most. It also has a wider sealing bar that might be useful with a brisket. Sent from my iPad using Tapatalk

Clearly, Mac hasn’t lost her touch.. Sent from my iPad using Tapatalk

Oh yeah..King Airs are the suburban of the sky..I’ll take them over a lot of jets!! Sent from my iPhone using Tapatalk

My bonanza was a 1964 S model, N5698K, the first year the IO 520 was put in a bonanza. My baron was a P baron, N588SP. Sent from my iPhone using Tapatalk

Not to go sideways, is coco char available? Sent from my iPhone using Tapatalk

I have 600 hours in a Bonanza, 300 hours in a Baron. Your analogy is absolutely correct, flying a kk is very much like a Bonanza..in every respect. Sent from my iPhone using Tapatalk