tony b

Great deal and you lucked into the best color choice, too (IMHO, owning a dark autumn nebula myself!)

I've not experienced this spiking when opening the lid. In fact, just the opposite, the dome temperature drops because of all the heat you've let out when you hold open the lid. Hence, the old BBQ'ers saying, "If your looking, you ain't cooking!"

Excellent, can't wait to hear how it comes out, Rak!

Great, now you upgrade after all the blood that I've shed using a standard allen wrench! Any chance us older KK owners can get one of these handy tools, Dennis??

Welcome to the Obsession! You're in for a fantastic ride! As noted, Pictures, man, Pictures!! It's your initiation ritual to join "the Club!"

Welcome and congratulations on your find! Here's a picture of my 23" KK with the sunbrella cover on. It call it a burqa for obvious reasons!

Yes, we're all eagerly awaiting which tile style and color you chose. And, we expect pictures upon arrival and that all important virgin cook!!!

We all can't wait to see it in action! PICTURE, my man, PICTURES!!

Not for ribs, Dennis. I have a couple of sauce recipes, but they are for pulled pork - North Carolina vinegar/black pepper and South Carolina mustard. Normally don't sauce my ribs. Given where you live, I'd start with some sweet chili sauce, then add your favorite dry rub to it, with a splash of rice vinegar and some ketchup.

Went to a Daytona 500 party yesterday. Great finish to the race! Helped my buddy do a full packer cut brisket and we used the point to make a batch of burnt ends for the party. He has a pellet smoker. Did a nice job on the meat, but I couldn't help but shake my head at how inefficient it was - it wasn't insulated at all and leaked smoke out of everywhere.

Great Burger, MacKenzie! Assuming it was your bacon? Plus, love that you grilled the onion, too!!

Cookie, my older one (6 or 7 years old) started doing something similar. I had to take out the battery and re-insert it for it to come on. It worked fine otherwise. That unit went to the brewing room, where it doesn't get used very often. I ended up buying another one, when they went on sale, for the kitchen.

Welcome to the Obsession! You won't regret the buying decision once you make it. This IS the best ceramic grill out there. You're on the right path by reaching out to Dennis. He can answer any question that you can come up with.

Looks like you've gotten it down pretty good. The lemongrass will make a big improvement over the lemon rind, too. I'd prefer mine with a bit more heat, so some chilies (serrano or red Thai chile) or sriracha would be a nice addition.

Nice job, Charles and the pics are super!

Fill the basket as full as you can. The burn in takes a few hours, so start mid morning so you can still cook that tri-tip for supper. You will likely need to add charcoal after 4 - 5 hours. You don't need any grates inside during the burn in, so it's easy to add more fuel. Then put the grate in during the hour before supper to heat up. Can't wait to hear how it goes and see the pictures of that tri-tip.

Hey Ken, we might even hit 60F this weekend - WOO, HOO!!

It's all about the Pig!!

No harm, no foul, Wilbur!

One thing is missing - gotta wrapped than thing in bacon (or prosciutto)!

I'm still blown away by the fact that a teenager likes anchovies on their pizza! You and the Mrs are doing something right there!!

Thanks, Syz. You being a long time practitioner of advanced cooking techniques, I appreciate your acknowledgement of what we're trying to do here.

Thanks, cschaaf, but that's where I started. Actually, I originally started with the French Laundry technique of 142F for 50 minutes. PERFECT eggs, but who wants to wait over an hour for breakfast?? So, MacKenzie and I have been doing various trials to find good poached eggs for breakfast in a reasonable amount of time (15 minutes or less). As noted in the "calculator" the whites and yolks cook completely differently. It's a delicate balancing act to get runny yolks with firm whites. And by "firm whites," I mean ones you can eat with a fork and not require a spoon. MacKenzie is the one that came up with the boiling water bath to tighten up the whites without overcooking the yolks. Not that big of a complication - just put a bowl of water in the microwave a few minutes before the eggs are finished in the SV to set up the boiling water bath. A quick dunk in the hot tub and into the cold water bath to arrest the cooking and you're done. It was just a matter of figuring out the various times in each bath. Plus, the added variable of MacKenzie letting her eggs come up to room temperature and me taking mine straight out of the fridge.

I hear yah, Wilbur, but in all my years here on the Forum, I've never heard of anyone reporting a warped charcoal basket. Now, on the old POSK Forum; well, that's a whole different story!!

HURRAY, we've got pictures. And, they are awesome!!! Kung Hei Fat Choi!!