tony b

Yes, it is up a tad higher on the newer grills that have the separate ports, but I seem to recall Dennis saying that it was still low enough down to the fire to help burn off the volatiles.

Let us know how the pizza comes out - with pictures of course! One of the Forum's classic sayings is - "No pictures, it didn't happen!"

In honor of the snow finally melting and starting to show signs that spring might actually be around the corner, a nice steak night dinner. Prime ribeye, gunpowder with heavy S&P, direct on the lower grate. Coffee wood chunks. Nice Hasselback potato with Peruvian green crack sauce, shroom & chimichurri. Note the tiny spot of snow left on my deck. There are a couple more spots, too. Should be gone by the weekend.

As the song by XTC goes - You're the Mayor of Simpleton!

It's an upper limit on the parts. I suspected that it was more about the internal battery than the electronics, but this is not my area of knowledge/expertise. Best advice - don't do it. Just use a Thermapen instant read to check it during the reverse sear.

He hits me the wrong way sometimes, too, especially when he perpetuates one of the classic BBQ "myths" - by saying something like sealing in the juices by searing. I just groan. He knows better, but is saying it because he suspects that most of his audience really believes it and doesn't want to stir up the pot by correcting it.

@tekobo - we do that here anyway, even when we aren't out of grill space! 😄

@tekobo - sounds very close to Vietnamese nuoc cham dipping sauce. Nuoc Cham (Vietnamese Dipping Sauce) Recipe | Allrecipes

Indeed. Please share.

@Syzygies - caught that Easter Egg on the Guru fan drawing. Nice.

The Guru port injects the smoke into the firebox, so the cold smoker does force the smoke through the fire, similar to the DO smoker pot. I would say that they generate very similar smoke profiles.

Unfortunately, the challenge to those of us with older KKs is that you can't run Dennis' smoker and the Guru fan at the same time - it's a shared port. Of course, Dennis solved this problem with the later models with separate ports. He's willing to ship the parts to folks with older KKs to drill that separate smoker port, but I'm waaaay too nervous about doing something like that to my KK. Others have done it successfully - I just won't be one of them.

Looks like it works great! More than one way to skin a cat, as the saying goes!

Nicely done. You should definitely post more cooks!

Great looking cooks everyone! @Troble those pizzas are stoopid good looking!

Don't believe the hype!

I'd say so!

Just what I need, a new rabbit hole to climb into!

Where's the foie? 😄

Load up the pallet with as much coconut charcoal, coffee wood charcoal and coffee wood chunks as will fit. Only way to get this stuff in the US right now and it's the cheapest shipping cost you will ever pay!

Took advantage of our "heat wave" here, too! Low 40s and sunny. Half rack of baby backs, Lane's BBQ Signature rub, main grate, indirect (foil on the lower grate), smoker pot with hickory & peach, Guru running at 225F. Sorry, I totally spaced and forgot to take the full setup picture. I disassembled everything and slathered on the sauce, put the rack on the lower grate, direct to set the sauce (blend of my house spicy BBQ and TJ's roasted garlic BBQ sauce.) Made homemade cole slaw and potato salad to go with it. Nice Rose from TJs.

@Troble another home run! Two thumbs up for the green crack sauce!

No worries! No offense taken.

Gorgeous hunks of meat!!

Liking you knife roll. Mine's a standard nylon, does the job, but nothing to write home about.