tony b

Love that attitude!

Serious pie, dude! Pepperonis look a tad crispy though.

The smokes rings were seriously kewl!

Thanks. That one is almost "ancient history" by now.

No worries, mate!

And no frantic 9-1-1 calls or emergency room visits either! Keep on rocking it, baby!

Excellent idea, provided those legs are hollow. Since I don't own one with legs, I don't know for sure how they are built, but I would suspect at a minimum that there is a solid covering at the connection to the pot, otherwise, you have food down in the legs - where it would burn and be a bitch to clean.

$179 on Amazon right now for the new model. http://www.amazon.com/Anova-Culinary-Precision-Immersion-Circulator/dp/B00UKPBXM4/ref=dp_ob_title_kitchen

Thanks for hanging with us, cpwebb. We're slowly getting folks back on the Forum after the software shuffles. A number of regular posters went into hibernation during that time.

You did better than me. Looked all over for that damned outlet store and never did find it???

Who needs sleep??

See what you're missing out on, ckreef. Come on, just break down and buy the damned thing! You know you want one.

ckreef, thanks for the pictures. Clarified a lot. Your's is just like everybody else's. The only slight difference is in the Big Bad 32," who's vent door has 2 dials on it, but it slides on the rails/tubes just like ours.

Thanks, CC. And, "how I roll" is more correct than you think! Had to waddle out of the place! Great beers and damned tasty pizza, too! $2.50 pints for seriously good beers - can't go wrong there! They plan on making this a regular Wednesday night special - woo, hoo!

Count me in, too!! Life doesn't get much better than that! But, I have to admit that I've already got that "pleasantly plump" thing covered!

Please, do me a big favor and yell out real loud when you light it for the first time - "Hey Ya'll, watch this!!"

Having pizza for supper tonight, but not at home. Mellow Mushroom is having a tap takeover by Surly Brewing, so that's where I'm headed in about an hour!

Sounds like your's is very different from all the other sized KK's. Ash basket? Bottom Vent Assembly (implying more than one piece)?? A picture would be helpful ckreef.

LIke Ceramic Chef noted, he drilled too many holes in his. You only need 3 or 4. Read the whole the thread as there is lot of good info there and links to cheap cast iron pots. I use nothing else on my long cooks (>2 hours). Works great!

Like I said, Dennis had made some enhancements since I got mine, so the manual might be dated. I upgraded from the screen to the baffle a year or so ago. Like it MUCH better. Sounds like you might be confused between the charcoal basket (Metal) and the firebox (Ceramic). NEVER take out the firebox - those ceramic pieces wedged in the bottom where the metal charcoal basket sits. I take the charcoal basket out all the time, as I own 2 - one for doing full baskets of charcoal and the second one has my basket splitter in it for doing smaller cooks where I don't want to burn through a lot of charcoal. Works great for searing a couple of steaks, as it forces all the air through half the surface area, so it gets super hot, super fast! I also take the basket out to clean out the ashes. I just use a metal scoop and just reach down and scoop it out with that. Don't be afraid of asking more questions. That's what this forum is all about - plus sharing pictures of the amazing food that this grill can produce!!!

TY everybody! Hey, CC, there's always dinner tomorrow night!

TY. Like I started this thread - amazing eggs! Almost foolproof! ckreef, you need to get the Anova, man! You won't regret it.

Sounds like the easiest way to do it would be to punch some small holes in the lid of the smaller barrel and once loaded, clamp it shut. Would make flipping it over a lot easier. Try using 3 - 4 C-Clamps as it looks like there's enough rim on the barrel in the picture.

TY

Last night did a "re-do" but as a langostino scampi. Used the "broth" from the langostino SV pouch with a splash of dry sherry, browned butter, and roasted garlic to finish the pasta. Tossed the langostino (cooked SV) in the EVOO, parsely, ground garlic, coarse black pepper, basil and white truffle oils just to coat. Pasta into the bowl, then the langostinos, parm/romano cheese, then topped with the SV poached egg. OK, now the pictures! Platted with side salad, crusty bread, and a nice white wine (Picpoul). Mr. DeVille, I'm ready for my close-up. Money shot!