tony b

Consider it "wagged!" 🤣 There's a lot to be considered here - how was the concrete balcony re-enforced and integrated into the building structure (i.e., was it built to be heavy load bearing or just moderately so - basic patio furniture/a few people), are you planning on the KK being close to the building structure or out near the edge for ventilation (thinking cantilevered load)? The good news here is that it's a static load (not moving) and somewhat distributed by the 4 wheels (but a fairly concentrated footprint - 25% of the weight is borne by each wheel, which has a very small contact point - very high lbf/sq in), but it's concrete, which takes compressive loads well. Good to hear that you've reached out to the original designers for some answers. Good Luck!

We hate seeing when folks sell theirs, unless it's to upgrade, ala tekobo!

It's a riff off of the PICO Brew idea. I backed it as a Kickstarter. It's called BeerMkr. Very small batches - just over a gallon. Check out their website: BEERMKR - Automated Countertop Craft Beer Brewing Believe it or not, this is my very 1st all-grain brew, after being a homebrewer for over 25 years! I originally got into it thinking it would make a good pilot system for trying new recipes without having to commit to a full 5 gallon batch. Then COVID hit and all the beer events where we share homebrew all dried up (literally!), so I stopped brewing 5 gallon batches because I was having a hard time drinking this much by myself without overdoing it before I burned out on it (I prefer variety.) Plus, I wanted to do more take out from the local breweries to help them survive. So, the idea of single gallon batches took on new importance for me.

Yeah, you're brisket has a lot more "tail" on it than here in the States.

Believe it or not, that's too much! Just barely off the seat. I sit there and wiggle it until I can just barely see some smoke coming out.

Tonight was a pre-marinated pork loin (roasted garlic & black peppercorns) that I amp'ed up with more roasted garlic powder and fresh cracked pepper. On the main grate, direct, with hickory & apple wood chunks, started the loin at 250F and let it creep up to 350F (target) over 30 minutes. Pulled at an IT of 135F. Rested for 10 minutes. Plated with melting potatoes with a hit of truffle salt (heaven!) and a side salad. Lovely Pinot Noir to go with!

Being IT challenged here, I won't comment on your theory about dueling devices (I have a very similar story to tell* on a different set of gear yesterday!); but, I will wholeheartedly second Robert's advice on setting the top vent almost closed and forcing the Guru fan to do all the work. Plus, set the fan outlet damper to at least half closed. I've had windy days mess up a Guru controlled cook before; because once the grill temp goes above the Guru setpoint, you're screwed! The Guru basically shuts down as a controller at that point and the KK is on its own after that. * I was trying to synch up a new piece of brewing equipment with its controller app on my phone (android). The brewing device has its own WiFi to connect to the cloud, but only works on 2.4 GHz connections. My home WiFi has both 2.4 and 5 GHz connections. So, the brewing equipment was getting stymied by the 5 Gig signal. So, I finally figured out how to disable the 5 Gig signal, let the brewing equipment synch up to the 2.4 Gig signal, then re-establish the 5 Gig network in my house. This was done over a very frustrating 2 day period! So, I know exactly how frustrating this stuff can get. Fortunately, I didn't lose a batch of beer because of it, unlike you losing that gorgeous brisket. Hopefully you can salvage something out of it??

If I know you, you'll be hitting it out of the park within a week on all 3 grills! That's a fact!

Very nice.

Don't they all?? LOL!

You're my kind of Santa! 🎅

OMG, I'm in a total meat coma! Dinner was a 1.5 lb Prime NY strip. Direct, lower grate (given how thick this steak was, I didn't want to try cooking it on the sear grate!), mesquite and post oak chunks. Rubbed with Gunpowder and Raising the Steaks. This thing was so massive that it took 25 minutes to get to Rare (125F), flipped it every 5 minutes. So, I was totally glad that I went lower grate, as trying to cook this on the sear grate would have been charred on the outside and Black-n-Blue on the inside. Plated with roasted spuds w/Peruvian green sauce (and a dash of truffle salt), sauteed mushrooms and chimichurri for the steak. A very lovely Conundrum red wine. Side salad as the palette cleanser - bleu cheese notwithstanding!

Hope it works out for you!

Sounds like a gastrique!

PBW works great on grease. There's always Dawn - if it works on oil slicked birds!

No White Christmas in the forecast here. Most of our last snow has melted. Gorgeous steak cook. Glad that the cast iron pan trick worked for you! The rest of the meal looks great, too, especially that Phelps cab!!

YES, I highly approve of the tile style and color choice!! Most excellent!

I'd eat that!

Scored a nice piece at the local supermarket yesterday - 2 1/4 lb, bone-in. I'll get a couple of meals out of it and maybe that sandwich, too? Definitely going to be a red wine. I'll just have to be inspired the day of to chose one out of the cellar?

Great news. Welcome to the Obsession. Don't be shy in asking questions. Sorry to hear that you won't get to enjoy your new toy for a month though!😢

Everyone interested in Southern food MUST have a copy of this one in their library! White Trash Cooking: 25th Anniversary Edition [A Cookbook] (Jargon): Mickler, Ernest Matthew: 9781607741879: AmazonSmile: Books If for nothing else, the cover photo alone!!

Very nice, Basher! Current plan is a Prime Rib. Heading out to the market this afternoon to check out what they have in stock. I was in CostCo yesterday and they had some very nice Choice bone-in roasts, at a decent price per lb, but they were all too big for what I need. The smallest one was 5 1/2 lbs!

You aren't!

Only 1 thermometer out there for doing rotisserie cooks - MEATER +. No wires at all.