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  1. Spiderco Knife Sharpener

    As it says in the description: "For keeping sharp blades, tools, and toys in optimal working condition,..." My experience is that these types of sharpeners are fine for "touch - ups" on already good edges.
  2. I absolutely love this new grill

    Awesome dinner! You are lacking one component - a baked sweet potato - for what I consider my " Holy Trinity" of simple dining. Rock on!
  3. Classic Pyrex Percolator

    Maybe I need a Pyrex coffee percolator. Seeing how it works might take away some of the "mystery" these simple devices, for me, have held. I know how to load one up and get it heated, but the question I've always had is - when is the coffee ready? This is a very elementary question, I know, but would someone tell me when the coffee has hit "the sweet spot"?
  4. Last night I sous-vide'd a small New York Strip. I knew my charcoal was getting low in the firebox and I didn't have an open bag of lump to bring it up to optimal searing level. On top of that, I just didn't want to go to the basement to fetch another bag.... So I found a small grate from an older grill that I laid on top of the hot coals and seared away! I brung the food closer to the fire...
  5. Knife Sharpening Question

    Which knockoff sharpener did you buy? (If you don't mind saying.) Thanks
  6. Wok Recommendations?

    I bought one of these about 1990. It's been one of the best cooking investments I've ever made. I just keep it oiled and it's well seasoned now. I'd highly recommend it, if it can still be found. Hand Hammered Wok
  7. ckreef's no stir project

    Before baskets were available for The Bubba Keg, I made a couple of attempts to use "home-made" baskets and really didn't find there was enough benefit to continue their use. About the only time I stir the lump is when I'm cleaning out the ashes from the ash pan, which is usually every 6 to 8 regular cooks. I give the lump a swirl or 2, remove the ashes and load it up again. Occasionally, I let the lump get low enough to do a high heat burn off after a cook, clean the grill out completely and start all over.
  8. Pit Barrel Cooker

    It's interesting that The PBC vents from the top sides of the barrel rather than through the lid, like most UDSs I've seen. Is there a cooking and/or convenience advantage to this?
  9. Another Char Griller

    Another view....At 62 Lbs., it's heavier than I thought. Not sure I'd want to put a lot of stress on that latch to move it around... https://www.chargriller.com/premium-kettle-grill-14822
  10. Unless I need high heat quickly I only use half of one of the squares...That box will go a long way. Thanks!
  11. Shave Question?

    For me, (and I'm retired, so I don't need to shave every day) I feel like I get a closer , longer lasting shave with a DE razor. So I can skip shaving more often. It's not one of my favorite chores either.
  12. Shave Question?

    I've never used Russian blades. I've used Feather Hi-Stainless blades in a Merkur razor for quite a while and am very happy with the results. Feather blades are made in Japan.
  13. Kamado Transporter

    All good points, thanks. I believe all the current ceramics and steel Kamados are more than adequate to do what any of us need. It's just a matter of learning how to run the particular grill. I've had my Bubba Keg for about 10 years, it still throws curves at me occasionally, but we're slowly coming to terms...
  14. Kamado Transporter

    Not sure where this idea that a ceramic is more consistent holding temps than a metal cooker comes from. Having had a Keg for 10 years I don't have any problems holding temps in any range. And I don't worry about taking my cooker down a flight of stairs...
  15. Most of the time, my adjustments are pretty much in tandem. I don't think you can let any more out than what's going in, anyway. When I get stabilized my top and bottom openings are virtually the same.