Sanny

Jammies Well, your new cooker is going to be solidly and wonderfully built. Not question. But water/freeze/thaw could have an impact on the grout. Of course, I don't believe that ordinary use and weather will be a problem, because the cooker is well constructed. But then there are the inevitable bird droppings. I'm in NJ, and I believe strongly in my Jammy. Besides, it's pretty. Our own Johnnyboy makes a custom Sunbrella cover just for your cooker. Lots of colors, too. Not a nasty vinyl one. [email protected]

I have an oven rack sized Fibrament for inside, and it weighs considerably less than a ton. Ok, so I didn't check for sure, but I SUSPECT it's less than a ton. It weighs less than my car, which has a curb weight of 1.4 tons. I can't lift my car, but I can lift up the oven-sized Fibrament. It weighs less than my Other Manufacturer's cooker (K5). I can't lift that, either. Not very scientific, but I stand by my conclusion that it weighs less than a ton.

Lovely! Don't forget to thank all the little people, whose adoration made this moment possible. What a pretty set up. Good for you! Now you need a Jammy for it. Give Johnnyboy an email. [email protected]

Be well, Cruz.... Make sure you find out who ate the Eskimo Pie before you let them put the stick in your mouth.

Most excellent! And photogenic! Three cheers!

off the stretcher

When I was a kid, dad had a Piper Comanche. I was copilot - except I'd fall asleep after take off. lol Looked like this one, except he had it painted off white, with gold and brown pin striping. Very pretty.

Re: Chili Bricks for freezer Really??? You could buy that in a store??? Just wondering, what part of the country? I was more wondering whatever for? I don't get it. Just so you can have seasoned ground meat if you have a sudden hankering?

Shawls, for Jane Austen fest in Bath, UK M and I are going to the Jane Austen fest! Naturally, that means we need outfits. I knit two shawls. M's is blue, and is finished. Mine is still on the stretcher. She's making herself a Regency era dress, blue stripes, with a blue velveteen jacket and a bonnet. I made myself a lavender silk dress with off white lace. My shawl is off white, to match. No bonnet, but I'll have a hat with a feather.

What kinda drill bit will go through a cast iron dutch oven? To me, drilling the holes seems like it would be difficult to do.

Someone a week or so ago posted something that was a "thunk on the head" moment for me. So, I'll share it. I'd been annoyed several times that I couldn't get the temp of the cooker to rise, even with the vents open. It took over an hour to come up to temp. I had been using, in part, some of Another Manufacturer's extruded, but also last year's bag of lump that had been stored in the shed (bag open). Someone posted that if the lump is damp, the temp of the cooker will stay just over 200 degrees until the lump dries. Of COURSE it will! :::thunk on the head::: Just as one can boil water in a paper cup - the cup won't burn until the water is gone. And just as it's all lies when "they" beam a temp sensor on the bottom of an empty non-stick skillet and show that it's really hot (over 500 degrees), to scare us into buying "green" non-stick, because traditional non-stick breaks down at high temps. (If you cook with something in the pan, the pan won't get hotter than the temp of the contents, which is usually well below 500 degrees.) SO, there you have it. Mystery solved. It isn't always operator error when the temp won't rise. It could be damp lump.

Hiya, Marcy! Welcome. Remember, if there are no pics, it didn't happen.

Have you mastered getting the fire going and having it maintain a consistent temp for a couple of hours? If so, you can do that, put meat on, and go to bed. It should still be going when you wake up. I've had the fire go out overnight (operator error). It's annoying, but not the end of the world. But I guess there's no avoiding the "first overnight cook" lack of sleep.

I have yarn that color... for socks.

But "pulled turkey' is not the same as a fair turkey leg. I've seen pulled chicken - it's served like pulled pork. Perhaps the poultry for pulled chicken is braised, rather than done on a grill? That would give it the (apparently) missing liquid. Perhaps on the grill in a pan with some liquid in it, so they're more steamed? You'd not want so much liquid that the legs are boiled for any length of time (the chicken that is in the pot after extended simmering for chicken broth is nasty chewy). I'm speculating. But a braised product would be moist, but not over boiled. Hmm..

Seal the lid isn't a big process, if I read the boards right. Some use a flour and water "dough." I've seen the same at Indian restaurants for sealed cooking pots. Make dough, make a long rope of it, put around the lid to seal.

What, no hat?

I Finneyd in the countertop oven and frypan today. Ok ok, not on my cooker, but it was good anyway. Just stinkin hot outside, with thunderstorms.

Wow, Poppa...

I think Cook's Illustrated has been advocating that same method recently. It's a goodie. No grey meat.

Re: Thai Burgers

Look! She can FLY! She's got WINGS!! Wow...

Well, if you're into dragons.... Saphira. (From the Inheritance Cycle - Eragon, Elder, Brisingr, and a book to be named later - by Christopher Paolini.) She's a beautiful blue dragon.

I posted, but it shows up blank. I said Elmo, as in St Elmo's Fire. But we know Elmo of Sesame Street is red, not blue. Grover is blue... So is Cookie Monster....