tony b

You still have to be careful in very windy conditions, even with a Guru. It has a damper on the outlet of the fan. In very windy conditions, it's important to close that down to like 25% open. The wind flowing across the top vent on the grill will pull air through the fan assembly even when the fan isn't running, even if the top vent is almost fully closed. Once the temperature goes above your setpoint on the Guru, it can't bring it back down and your temperature will get away from you. Learned that lesson early on, as it can get fairly windy where my KK is located. But, on the flip side, using a Guru is the best way to control temperatures in windy conditions, IMO.

Gorgeous broth, MacKenzie.

I see you were using your infrared grate. Nice looking bird!

While it's a big shopping list, here is what I would call "essentials" and the rest are all nice "toys." Very nice toys!!! Baking stone is at the top of the list. Get the 23" ultimate one! Second charcoal basket and basket splitter. They are indispensable. You want to sear some steaks in a hurry, it's the basket splitter! Given where you live, a cover is a very good idea. Load up the shipping crate with as much CoCo and Coffee charcoal as will fit. It will be the cheapest you will ever get it. Since you said you already had a table, I didn't include the side tables, but if you're looking for extra laydown area, consider them.

Welcome, Roger! Talk to Dennis (owner). I've kinda lost the bubble on what's standard now, with all the neat accessories he's added over the last couple of years. Will just say this much - you get everything you need to start cooking right out of the gate, unlike another green thing that we don't discuss over here! All the cooking grates, heat deflector, drip pan. Then you can start adding on things like the pizza stone, rotisserie.

and sliced onions! Can we say Lyonnaise?

Gotcha. Gonna go on a hunt for crystallized honey.

That's why I always use parchment paper on my peels. YMMV

You MUST be an engineer!

Got it!

Welcome, Mario! Jump in the pool, the water's great! Like it's been said already, the only regret that you'll have once you own one, is why you waited so long to get it!

Welcome, Rick. Can't wait to see pics of the new KK and that all important virgin cook. I own a Guru and use it only on the real long cooks (overnighters especially). My advice is to wait until you've done a few cooks on the KK and see if it still makes sense to you then. No hurry.

Nice looking cluck, MacKenzie. Won't it be a pain to add (or remove) the veggies with the roti installed?

Thanks, PRippley!

So? What's the verdict on the new "special ingredient" on the rub?

Thanks. Can't wait to experiment with the next batch. I think that I'm getting really close to what I'm looking for.

Thanks. I thought that the electrician separated the counter outlets onto different circuits during my full kitchen remodel a few years ago. I know that he added several new circuits, but one was for the under cabinet lights and the new recessed spots over the sink and another for the over the cook-top microwave/vent hood. I thought all the new outlets on the opposite side of the kitchen were on a separate circuit, but that's where my counter-top convection oven is, and I've popped the breaker several times when it was on while the Anova (or my deep fryer) was running across the room. So, now I have to stagger all the bigger electrical loads from running at the same time. PITA.

Gonna be just fine! What's in your rub, or it is a "secret family recipe?" You got a great looking bark with it.

Nice looking bird, Rak! About to cry "Uncle" and order the roti basket. Been holding off until I got Xmas bills paid and see what my tax situation looks like. Definitely my next "toy" for the grill.

OK, back on track with this thread. Did another batch of SV fried chicken for dinner tonight. Plus, I tried doing the green beans in the SV, too. Took some juggling, as they aren't done anywhere near the same temps. Chicken was @ 148F, green beans @ 183F. And, to top it off, I had to juggle cooks between the SV circulator and the electric skillet (where I fried the chicken) to keep the breaker from tripping. Like I said previously, will never fry chicken any other way from now on. No more worries about burning the crust trying to get the chicken fully cooked. The green beans suffered from the juggling act. They only got to stay in the SV bath for 20 minutes active, then another 20 minutes soaking, as I had to plug in the skillet to heat up to fry the chicken. They were a bit crunchy. Still tasty, but I'll reserve judgement on SV veggies for another time when I can do it right.

Here's piling on, Charles! Some leftover chinese pork noodles (take out), with SV poached eggs. Did the 165F for 15 minutes, 30 seconds. Starting to figure this out. Warmer temps means firmer whites, longer time means firmer yolks. This one was OK, whites are getting where I want them, but the yolk was even firmer than the last one. So, next trial will be 165F again, but for only 15 minutes.

Love me some Sculpin, but can't do the Grapefruit Sculpin - interferes with my meds.

Love Alton! Great vid, Jon! OK, Bosco, here's the one up. Got this burger at the Atlanta airport a few years ago! It's a pulled pork, bacon double cheese burger with grilled cheese buns.

Measure twice, cut once! Mock-ups work great. I'm 5',7" and use a shop vac with drywall filter, so I don't have to climb in the KK to clean out the ashes. YMMV

If anybody out there is sitting on the fence about buying one of these beauties, you'd better get your order in before this show airs, or you'll likely find yourself well back in the queue and waiting extra time to get yours!!