tony b

Ranier are the best. I haven't spotted any in the market here, but I'll look when shopping this week.

Not really a "hater" on Miller Lite. If I was stranded on a desert island and that's what washed ashore, Hell yeah I'd drink it! It's just that there's so many alternatives that have a lot more going on. If you're interested - try Founders "All Day IPA" - a session beer (low alcohol); hence the name. It's my BBQ brew on most days.

My aquarium pump is a single speed and no adjustment (not from Dennis). I tried to install an inline valve to throttle the airflow, but it didn't work all that well and I abandoned it. I did play around with the insert tube some when I first got it. It's now about 3/4 of the way inserted and I've just left it there rather than futz with it every time I use it.

Rational thinking.

Looks similar to my cowboy ribeye that I did for dinner last night. Loving the half-grate for doing the corn while reverse searing the steak on the lower grate. Plated with some Melting Potatoes. I can't wait for the local corn to start coming in, as the stuff from the supermarket is just not that great - very starchy (several days old).

Second, Syz on the flour/paste mix in a baggie (i.e., poor man's pastry bag). It takes a little practice to get the consistency right - just enough water to wet the flour without making it runny like pancake batter and mix it thoroughly in the bag so you don't have dry pockets of flour. Your target is PlayDoh (for folks that remember it as kids!) Also, you're not decorating a cake here folks; so no extra points for artistic style - just pipe the dough onto the inside rim of the pot making sure not to leave any gaps.

Nice looking ribs. I've not had that problem with pellets in my cold smoker. When I'm done, I dump them into a ceramic plant pot and put it in the KK at shutdown to snuff them out and reuse them again. Other than the burned ones, the others hold their shape just fine, for me anyway?

He hasn't posted in ages, so we can't ask him directly. Plus, it was 4 years ago - who remembers details of cooks that long ago?? Hell, I'm lucky to remember last night's cook, let alone 4 years ago! And yes, 2 hours to reach 240F is excessive, even in January. Can only speculate as to why? Lit too few coals, too many small pieces in the charcoal basket that blocked airflow, damp charcoal??? In addition, there were a number of "errors" in his initial grill set up as well, most of which were commented on in the thread, especially how he set up his Guru. No one, repeat, no one, uses that big heat deflector anymore. It takes too long to heat up and doesn't do any better job than just the drip pan or a sheet of aluminum foil on the lower grate does.

You'll find that cast iron is actually soft and doesn't need a specialty bit to drill through it. And yes, fewer/smaller is better. I'd recommend 3 holes of 3/32" diameter, go no larger than 1/8".

That's my formal name. I only use it on official business stuff. Hope to be able to ask the Postman tomorrow what's up with it not being delivered AND as noted, do I get a freebie "do over?"

Indeed, the prodigal package has returned home. Postman tried to deliver it today while I was out. Left this mystery note in my mailbox. No boxes were checked on the "why" is wasn't delivered??

Whatever technique you find that works for you is great. But, I'd like to point out that using the smoker pot is not the same as burying wood chunks in the charcoal pile. The idea behind the smoker pot is to limit the amount of air (oxygen) that gets to the wood to cause it to smolder and not actually burn. This produces a cleaner smoke, plus the benefit of putting the small holes in the bottom of the pot forces the escaping gasses back into the fire to burn off any unwanted volatiles. Depending on your burn pattern in the charcoal, which is totally random, you may or may not get similar results. The smoker pot is very consistent in its results.

As the French say, "à chacun son goût" (each to his own taste).

Nice looking hunk of meat there!!

Approve of the adult beverages, but would suggest you "up your game" to something with a bit more going on (craft beer guy and homebrewer here!)

Second the Syz's smoker pot. I've had mine for years now and use it all the time on longer cooks, as it spreads out the smoke generation over hours, so you don't have to keep tossing in wood chunks. I use a combination of wood chunks and wood pellets in the smoker pot. Pellets catch quicker as give smoke fairly quickly and the chunks are the second wave and last longer. I do toss chunks on the coals for short cooks (under 2 hours) and just wait for the smoke to clear up before adding the food to the grill. I also own the KK smoking attachment. I only use pellets in it, as wood chips don't stay lit very well and you have to keep tending it and restarting it - PITA. I typically only use it for cold smoking (salmon, cheese, nuts). I have used it for brisket cooks, as it can take a lot of smoke.

Who knows how they decide? Last one I sent went straight from Chicago to Japan and then to Perth. This one seems to have a mind of its own and is apparently homesick as the tracking number says the package is back here in Cedar Rapids!!! WTF???

Yeah, that motor is almost 2x as big as the one that most of us use! But, we don't have a rotisserie cradle that weighs 50+ pounds - unloaded, either!!

Aussie thinks it got sucked up in the Triangle, too, as my package is taking the same path as the one you sent that took extra time to arrive (via LA).

Pretty loaf.

There you go! Sounds like you've got the menu started.

Are they actually still in business?? My buddy that I gave my old POSK to, tried forever several years ago to get a new spider cap for the K7 so he could fix the crumbling top on it, but they never came through and he finally gave up on it.

Still MIA according to USPS??

Waiting with bated breath on pics of all these amazing KKs.