tony b

Bet they burn up fast, as it's just compressed sawdust. I'm a big fan of the converted cast iron Dutch Oven as a smoker pot. Search the forum threads to find the "how to" instructions. They are posted in a couple of spots. Simple, cheap way to extend your wood chunks and produce nice, clean smoke.

Excellent. Trying to contain your excitement will be the hardest part until your grill is in its final home.

LIke others have said, depends on what you're cooking and at what temp. No hard and fast rules.

Goldie sounds like "Golddigger" - she won't be happy unless you spend all your money on her! Because, that's what's gonna happen anyway!!!

I see, another misspent youth!!

OK, after owning my KK now for 3 years now, the Muses finally came to me and I was finally inspired to give her a name - Scheherazade, as she is mystical, engaging, resourceful, and will captivate you with her beauty!

No, poochie, "crappachino!" I'm an old school Bevis and Butthead fan!

I'd be afraid that I'd "frost bite" the meat, as the CO2 (or nitrous) exiting the "whippit can" will be extremely cold. (btw Dennis, caught that reference! I see a misspent youth in someone's past! )

First, and foremost - you, my friend, are a super human being for donating your time and talent to these kids!! You are a Prince in my book!! Another great duck cook, Wilbur. You are just sealing the deal on the roti now with this one!! Will be hard to not pull the trigger, especially since I've bought the motor already! The few times that I've tried to do this, I've really struggled with the air inflate part. Last time, I used the bulb baster with the injector needle - didn't work so hot. Hoping to find a solution that doesn't involve buying the air compressor.

BUT, at the rate that I've been spending lately on "gadgets," and books, rubs, etc., my wallet will be feeling the pain soon!!

AWESOME!!! Another cook to add to the backlog!!

I am the Great Cornholio!! I need TP for my bunghole!!!

I go with Wilbur's second method - put the coco on the bottom in pieces, then a small amount of small-to-medium pieces of lump on top. Light those and let them kick start the coco.

Poochie, Poochie, Poochie!!! the crowd's goin' wild!!

Serious looking cluck there, poochie!!

Looking forward to more practice on my yakitori grill. Just started reading the book on Japanese Grilling. One day, I might be as good at it as ckreef!!

We don't call it The Obsession for nothing!

Robert, that's just genius. As Amy sang, "They tried to make me go to rehab, but I said, No, No, No!"

She's an astute judge of character, I'd say!!

I have steeled myself to the temptation!! Just eye candy now!

Won't be too much longer before I hit the BUY button on the roti. Probably should open the motor box and check it out, huh??

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!!