tony b

I bet it's good on chicken, too. Sort of like Mole.

Ding, ding, ding - we have a winner - Robert! Outside the Box. Dennis' tagline for all the innovation that went into the Gen II KKs.

Mine, too! Thinking it will be a great use of those Frequent Flyer miles that I built up all those years when I was working.

My, what a busy weekend you guys had!

My only add to this discussion is that if it's a really windy day, you might want to choke down on the guru fan damper to 50%, as the wind will draw air through the fan even if it's not running. And, as you've already learned, once the temps get above the guru's setpoint, it just stops running and can't bring the temps back down again.

The BA basil is not as strong a flavor as other varieties that I'm growing.

Welcome to the Obsession. Those double 32"s look spectacular. Can't wait to set the pics of them in their final home spot and them in action!!

Robert's advice is spot on; you clearly did not have the vents shut completely and/or latch the lid securely in the 2nd position. Don't fret it, as it's a common mistake for new owners.

Miss going to the peach orchards. We did that a lot as a kid growing up in So Carolina. I especially miss when we'd get home and make homemade peach ice cream!! Mom made the BEST peach cobbler, too!

There's no such thing as spending too much money on something that will bring you that much joy, even if it is fleeting. I've done it many times. Never gotten to the French Laundry, but threw some serious cash at a dinner at Bartolotta's in Vegas once. Never regretted a dime of it! The memory of that excellent meal with be with me always, as I'm sure that your's will as well. Bon Appetite!

Ya just never know, I might actually try that one day. It's only lettuce, right?

And pictures!!

Welcome to the Family. You are going to be so blown away by the KK, that the gasser will end up on Craigs List - even money bet!

MacJeezie in da house! Glad you like rocking the mis en place. Makes cooking go so much smoother! I have dozens of small ramekins, glass bowls, etc. to measure out ingredients into and line up in the order that they go into a dish.

I've reused my cedar and alder planks before. You can also hit them with a bit of sandpaper to restore the surface and expose new wood.

Excellent. Can't wait to see the finished product, with a grill shot or two thrown in for good measure!

Nicely done. One bit of advice about vent settings. While they are generally repeatable, be a tad cautious on a really windy day. A steady wind blowing across the top vent will draw more air through the KK than you are used to for that vent setting.

Thanks for promoting it and giving Syz his props! Brilliant idea. I never do a lo and slo cook without using mine.

While Ken and others, myself included, are big proponents of the dutch oven smoker pot, the credit for the original idea goes back a few years to @Syzygies.

Here's the 8" basket with 6" reducer on the 23" OTB. If you didn't get the 2 rotisserie shafts in your "tool & parts box," mention that you need them when you order the basket. The basket will come with the new adjustable motor shaft and motor mounting bracket. The motor has to be ordered separately from One Grill - model # 4pm05.

Be prepared to be shocked at the size of the lumps!

Never! Don't even bother with the spray bottle either. The KK cooks food so moist it isn't necessary. If you put in a pan of water, you'd get too much moisture going and you'll wash off the rub and get no bark.

Hey Sanny, welcome back. Missed your posts!

I've grown many varieties of basil plants over the years, including "lettuce leaf" basil, but this plant has the biggest leaves I've ever seen. I got the plant from Territorial Seeds and it's called Mammoth - no sh!t! My favorite thing to do with basil this big (stole this one from a good Italian place here in town) - wrap a nice log of cheese (1/4" square and 2" long - any good melting cheese - Jack, Mozzarella, Swiss, White Cheddar, etc.) inside the basil leaf. Then, wrap the whole thing inside a nice thin slice of salumi (prosciutto, salami, or soprassetta.) You can either put it under the broiler or on the grill (direct heat) for a couple of minutes on each side, until the cheese melts and the salumi starts to crisp up. I did 4 of these as my app while cooking dinner tonight. I used a chile pepper white cheddar cheese and hard salami, with a nice glass of Petite Syrah. Wonderful! If you don't have big ass basil, you can do the same thing with a couple of regular sized basil leaves.

^+1!!! There's no "right way" to cook a steak. It's whatever you like. I grew up eating medium-rare steak and just thought "that's the way they're supposed to be" - how could my Mom be wrong?