tony b

It's the best for the price point - IMHO. There are some others out there that are a bit cheaper. I just ordered this one for my nephew's birthday. Got good reviews on Amazon. Fingers crossed. https://smile.amazon.com/gp/product/B01M6AZ8CL Had I been on top of my game, I'd have remembered and gotten him the Anova when it was on sale for $99 over the holidays - DUH!

It works on all poultry - chicken, turkey, duck, etc. One of the secrets to crispy skin.

Luke, don't give into the dark side. While this is funny, I hate to see it continue to perpetuate the beer can chicken myth.

Great job. When you put it into the vacuum bag, I held my breath thinking you were going to sous vide it, but no ... Aussie, you gotta get on that train. Sous vide is great.

Well said.

HOLY COW! That thing is a monster. First cook has to be equally massive - a baby pig would be fitting.

It was 25F here today, cry me a river, mate. Nice lamb cook.

Perseverance, my man. That is one of the old ash screens. Mine came with one of those. I upgraded to the current design. I recommend doing that after you've done with the rebuild. Not critical to functionality.

I am set with my 1 KK. Don't have a wish list for another cooker.

Simple inventory control.

Well done, Charles. Love my Frogmat. Get one!

I can see that happening for sure. I was mainly talking about using a brush or something to scrub the main tube on the inside. Unless you are worried about creasote build up that might lead to bitter smoke, I don't see it being worth the effort.

F-ing awesome, mate.

49, pffft - whippersnapper!

I'm thinking that you could still wrap it in the banana leaves, but cook it Sous Vide - best of both worlds, perhaps!?

A small piece of masking tape on the lid with the opening date written in magic marker, helps with bad memories, like mine - LOL!

I haven't used it yet in parallel with an actual hot cook, but it seems like you're going to have to re-adjust your top vent settings for whatever temperature you want for the cook, as you're introducing a lot more air in the firebox - whether the pump is running or not. Hence, I'd recommend removing it from the KK if you're not actually using it for smoking. As far as cleaning goes, I don't intend to clean the inside. Just wipe off the outside so it stays nice and shiny and dump the ashes out the bottom. If you keep the flow tube upside down (opening facing down), it shouldn't get clogged up. Time will tell.

Yes, it's biodegradable and safe to put down the drain. I do it all the time in my brew room. Bosco is correct here - using it to clean grill grates is a different application and you get a really nice oil slick on top of the water. So, if you pour it down the sink or toilet, be prepared to wash off the oily stain that's left. While they recommend using gloves, it's basically because in a commercial brewery, which is where this stuff was developed, you're cleaning much larger pieces of equipment, so your contact time with the solution is much longer. I generally don't wear gloves in the brew room, as I'm not in much contact with the solution and rinse it off as soon as I'm done. I wore gloves when I cleaned my grill grates, mainly because it was seriously greasy/yucky water, not so much because of the PBW. YMMV

As Jon said, I had to loosen mine up when I got my rotisserie basket, as my grill was several years old by then. I just squirted some WD-40 in there (wipe up any drips out the hole so it doesn't run down to the charcoal basket), waited a few minutes, and used a screwdriver to keep working the spring plate back and forth until it loosened up. It took several squirts and a little bit of effort, but it finally became "springy" again.

I transfer them to a glass jar w/screw-on lid and they keep in the refrigerator for months.

I got one off Amazon. https://smile.amazon.com/gp/product/B005G3959S

Who leaves a full beer behind?? Chug it, dammit!!!

Unfortunately, both of those locales are about an hour away from me. Would have to REALLY want this charcoal to drive that far. But thanks for looking it up, cschaaf!