tony b

CeramicChef is right, FOGO has the biggest pieces of charcoal I've ever gotten in a bag and I've tried dozens of brands. Don't think that I've ever gotten one quite that big poochie, but there are a lot of 4" - 6" pieces in a bag.

I don't want to even see my credit card bill this month!!!

Excellent! I will head straight there!

Can't be teasing like that, bosco, gotta share recipes!!

Gyros!!!

Most likely compression set on the gasket. My KK has the single D-gasket against the lip. I've sent Dennis pics and vids of the leak. He's responded for me to call him, but just been too damned busy lately. Fix will likely be to add the second gasket. Plus, I need to tighten up the draft door a tiny bit more before embarking on the temp vs dial settings experiment. And NO, I won't be bending the rods on the door this time, just the rods inside the KK!! Got scolded by Dennis for that mistake and won't be making it again, Promise!!!

Looks tasty!! Can't wait to see what you're doing with the rest of this cook???

Excellent porn, poochie!

Rak, give in to the Dark Nebula side!

Welcome to the Obsession! You'll have more fun here than your wallet can stand!

My motor arrived yesterday. Just gotta pull that trigger and order the roti basket from Dennis. Wallet is trying to recover from the last purchase of the dual dial draft door and new pizza stone!! tinyfish, interesting putting espresso on chicken. I've never tried that one, only on beef.

My Guru never overshoots on its own, only on windy days, like Wilbur says. Robert has similar good advice for keeping the fan damper on the Guru closed down. I'm running mine right now and the damper is 50% closed, but it's not very windy right now. I just got the new dual dial door and still learning what the top/bottom combinations are for my usual temps. I've gotten 375F dialed in (pun intended, poochie!), but haven't played around enough at lower temps to figure those out yet. Plus, I've got a leak on the left, rear side of the KK between the lid and bottom, so anything that I learn now will have to be re-learned when I get that corrected.

It will take you some practice to learn the top and bottom damper positions for each of your target temperatures, but once you do, it's repeatable. I typically have the top damper pretty wide open when I start, just to make sure that the charcoal is lit well. Once I get about 50F below my target temp, I set the damper positions for that temp and just let it coast in.

OUCH!!

Anything wrapped in bacon HAS to be good!!

Bosco broke the mold with his double buy, so the groundwork has been laid for future "twins."

Too bad we don't live to be a couple of hundred years old. Think about how much we'd grow and mature with that much life experience! It's truly sad to think that by the time we start to figure all this shit out, we're too old to do much with the knowledge!!

Waiting eagerly to see how that works out for you, Syz!

So, Bosco, share the recipe for those Moink balls! They look super tasty!

Awesome, poochie! Nice virgin cook! Serious photo skills, too! Like Bosco said, the Plowboys rubs are da shizzle! Huge fan here. Just starting to experiment with the Cimarron, so the jury's still out on that one, but so far, I'm like it.

The local, organic, farmers weren't hit at all. It was just the big mega-farms, that produce a very large portion of the eggs consumed in this country. The supermarket turkeys will be more expensive this Thanksgiving, but the smaller producers will be OK.

Welcome to the Obsession, Rak! What I'm seeing is that your very talented daughter should get her own KK, maybe a 19" HighTop, in her choice of tile colors, and Dad could have his own 23" in whatever color strikes his fancy!

Fear not, Grasshopper, you will learn quickly!

Go for it, poochie! It's super slick! I monitor the Forum with Tapatalk, but only post pics on my PC.