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Thanks Pat, I like your signature

Rubbed two 8lbers with half Bad Byron's and Mike Mill's Magic Dust. Took a pic while the WSM was open after pulling the first Big Boy Fajitas No room for the lettuce

JRPfeff, Nice collection What is your opinion of the Ken Onion handles?

Someone posted this deal a little while back. I like the 10 degree angle on the 4" paring knife. Not sure if I would like it on the bigger knives?

Ira, IMHO 1. 8 or 10" chefs 2. paring 3. boning 4. slicer 5. 6" chefs 6. bread I am interested in how others would prioritize. After 3 its a toss up.

The honing steel is something to consider. There is a section cut out of the handle so you can align your blade at the 16 degree bevel of the Shuns.

Cutlery and More had some good deals on the Shun "Alton's Angles". You might want to check them out too. I have a Japanese steel problem

Hey, no problem man. You have to watch daily. If you see one drop, jump on it. It can go up the next day.

Just run it by her at dinnertime They are a brushed stainless handle and a one piece construction. Same blade as on the Pakka Wood(black) handles. Here is the collection. Right now, none are within range. They are funny with their pricing, it changes daily. Good things come to those that...

Best $42.50 spent! I can't believe how strong the magnet is. These Shuns are some of my tax refund bud. Forschners are good knives. I will be adding a Forschners semi stiff boning knife. I've seen the Shun boning knife drop down to $50 but its not flexible. Watch the Shun knives. When...

Ira, Got the Walnut Mag Block via USPS today and had to work second shift. About 3 Budweisers and 1/2 of SRVs greatest hits CD later I got them mounted level and square. Worst part was waiting to charge up the drill battery. You might want to consider purchasing a Mag Block or magnetic...

I agree with Bryan. I bought my first Shun Steel, which is the Classic but with a stainless handle in December. I now have six. They are a little pricey, but I consider them an investment. If interested, watch Amazon. I think they are discontinuing the Shun Steel line and mine were...

Jason, Along my pizza journey, Zippylip, a pizza guru on the eggheadforum, sent me this pizza tutorial for newbies This will show you the setup I use. I am sorry I don't have any of my own pics to show. I have no time to prepare meals. Nursing school puts a strain on grill time...

I thought it was a great find considering all I can get in my area is RO from Walmart. BGE lump is available. Its made by RO and overpriced IMO. Let us know what you think of the full circle.

Jason, My pizza setup on the egg is platesetter legs down, with the ceramic feet or cut firebricks supporting the BGE pizzastone on top of the platesetter. It elevates the pizza slightly above the gasket and creates a space between the platesetter and stone. This setup is hard on gaskets, due...

Mike, Here ya go. I saw it one day while strolling through a Hy-Vee. Its good stuff. I've used it in my BGE, pleased with the results so far.

$3600 new

I've seen pics of yours Larry, its nice. I'm sure you got it for a nice price also I would hate to do a tile job on a Kamado If you don't mind me asking, what is the difference betweeen Kamado and Kamodo Kamado?

Not trying to be a Richard.....Johnson , but has anyone seen this ??? I can't speak for any of them but BGE. Dealer network was a major factor in my decision . I have a great Weber/BGE dealer about 45 minutes away. His customer service is on par with Weber's. Best of both worlds I go out...

I will go down in flames with you Lar I still use my Thermapen, but only for certain things. I am trying to "ween" myself off of it.