tony b

Love me some grilled "skrimps!" btw - they are awesome in the SV bath, too!!

Very Nice, Indeed!

Nothing better on a cold wintry day! I am way over the top in my chili making. I used to judge competitions, so that's the style that I like to make. Tedious, but wonderful!

After the last poached egg disaster (broken one), decided to try again. One of my favorite dishes is called "Eggs in the Sauce" - poached eggs in a bowl of chili. So, eggs went into the SV @ 158F for 17 minutes, per the calculator. And, yes, it's homemade chili (and a damned good one, too!) Of course, there's pictures. Well, back to the calculator for me, anyway. The whites were too runny and the yolk was overdone for what I was looking for - runny. The yolk was nice and creamy, but too firm. Will keep trying. I can always fall back on the "tried and true" of 142F for 50 minutes, but was looking to shorten that time up a bit.

Thanks, MacKenzie. Just passing along good stuff when I run across it. Never had moose before. Looks tasty, but sounds like it needs a long time in the SV to tenderize.

Not exactly sure. Shipping invoice said 150lbs, but that included the cradle (which shouldn't weight more than 10 lbs). I'm kinda wimpy in my old age; I can't pick it up. It's in a cradle with wheels for when I need to move it about. Didn't see a 1 Qt one on Amazon, but this 3/4 Qt looks nice. Good price, too! http://smile.amazon.com/Camp-Chef-DO-5-Mini-Quart-Dutch/dp/B0007LNJ3M/ref=pd_sim_79_6?ie=UTF8&dpID=51g6dMouUiL&dpSrc=sims&preST=_AC_UL160_SR160%2C160_&refRID=1ARBC7AY082SJDH31XEJ

Jon, I might have you make one up for me and bring it out in April? Like Rak, I'm not very handy when it comes to most power tools! Fortunately, I still have all my digits and eyesight and plan to keep it that way!

Outstanding job, Rak! Now you're officially in The Obsession! Can't wait to see what you do going forward!

^+1

OK, so I went by Lowe's again and took a picture of the grate box, which has the dimensions on the cover. It's 18.25" length and 8.25" wide. So, I cut out a template and set it inside my 23" KK on the charcoal basket handles. My best guess is MAYBE it will fit without cutting, but only if running front to back. Depends on their manufacturing tolerances. But, front-to-back doesn't work for using the rotisserie. It doesn't fit going side-to-side down that low and would have to be cut. So, tried it on the Sear Grate. Again, MAYBE, depending on the actual size (we're talking 1/16" matters). But, it might work in either direction! It's because it's a rectangle trying to fit inside a body that has curved sides. If the material is soft enough, you might be able to get away with just hammering the corners in (a crude chamfer.) Lastly, it will definitely fit in both directions if placed on the Lower Grate, but how effective will it be as an infrared radiator when that far from the heat source?? Maybe ckreef can answer that one based upon his experience? Is someone brave enough to buy and try it??

I was preoccupied with measuring the Grill Dome racks for PRippley and spaced off measuring for the infrared grate. Gonna be in the 20sF here today, so I should be able to get out to the KK and do a quick measurement. Thanks for the prompt, Rak!

That, too!

Ignition sequence start, 3, 2, 1, we have liftoff!

As promised, here's the pictures and some key dimensions for the 2 extra grill grates for the Small (Baby) Grill Dome. Notice they've never been used, I wonder why? Can you say KK w/basket splitter! Anyway, here they are - ones called the Extender and is like our Upper Grate. The other one is called the Indirect and is like our Lower Grate (and Sear Grate). You actually flip it over, with the legs up, and put it on the ledge of the charcoal basket. As you can see the Extender is slightly taller than the Indirect Grill. Here are the key dimensions: Extender: Grate diameter = 10" Height = 5" Center of grate to outer leg = 6" Outer leg to opposite side of grate = 11" (What this means is that the leg sticks out an inch beyond the grate) Indirect: Grate diameter = 8" Height = 3.5" Center of grate to outer leg = 6.25" Outer leg to opposite side of grate = 10" (What this means is that the leg sticks out 2 inches beyond the grate) Just as reference point, here's the actual grill (when new) with the main grate. Notice the ceramic plate at the bottom of the charcoal area. That puppy went bye-bye pretty fast, as it clogged very easily and didn't promote very good airflow. Replaced it with a cheapo ($5) wire grate that I cut to fit. They'd burn out eventually, but for $5, Wah! Worked better than the original one.

Super!

My story in a nutshell, PRippley. Most of my better cooks are for guests and I don't want to keep them waiting while I stage "food porn" for the Forum. I love you guys, but ...

To be honest, PRippley, I never got as proficient cooking on the GD as I had originally planned. I bought it when I still had the POSK and wanted to do smaller cooks. The POSK would blow through charcoal, even on simple grilling cooks. I was blasting through 8 lb bags of Royal Oak like there was no tomorrow. Once I upgraded to the KK and bought the basket splitter, I rarely cook on the GD anymore. Early on, I struggled with temperature control with the GD. One of the first things that I did with it, was toss that ceramic plate in the charcoal basket and DIY'd a more open grate that didn't clog so easily and promoted better air flow. It also allowed me to increase the spacing between the charcoal and the cooking grate, as I was burning stuff. I also went to Wicked Good Barbeque's briquettes over lump charcoal. I got pretty good at grilling on it (burgers, brats, chicken breasts, thinner steaks), but never attempted any actual BBQing on it, as if ribs or a butt would fit on such as small grill. I'll measure the accessory grills and post some pics for you, too. Might have to wait a day or two for the outside temps to warm up a bit more. It's 10F right now and snowing!

Good one, Rak.

You guys are awfully convincing, but the Guru crowd seems a little cliquey to me. How open are they to "newbies" over there, especially someone with a KK???

You know, Rak, that it only takes posting 1 picture to stop the Weber program? Even if it's still in the crate.

Can't beat that price point! My small Grill Dome cost me twice that, back in the day. For grins, just checked their website, the small is now $600 - Holy Shit!!! That's more than double what I paid back in 2010. Only reason that I bring it up, PRippley, is that the accessory grates on the Grill Dome might fit yours and be a little more convenient than upside down beer can chicken cookers. http://www.grilldomeeshop.com/Infinity-Series-Small-2-7.html If you are interested, I can measure mine and give you some dimensions?

See, Charles, this is what I was talking about. Those pictures are stunning! I could never replicate that. You and MacKenzie are amazing photographers, besides being outstanding cooks. ​ All my skills stay in the kitchen!

+15F, that's a bloody heat wave compared to here right now! You sure that you want to visit in early April? We might still have snow!

Per Tel Tru's FAQ page, they are accurate to +/- 1% full span per ASME B40.3 Grade A. So, on a typical low and slow, that's about +/- 2.5 F. You can't read that accuracy on this dial scale; it's about the width of the pointer. As they say, "Close enough for Government work!"

Mine are blurry when you blow them up to look at details, especially taken on the phone. When I really want to do it right, I use the regular camera, delay timer, and tripod. But, it's a PITA normally, especially trying to get pics on the grill. I don't like leaving it open that long; lose a lot of heat and smoke.