Nah, that was my bad, Dono. Behind the scenes I've badgered Dennis with emails trying to figure this out. He's been patient. After all, there's a disclaimer at the website that says these grills were forged by the gods, while I'm just a plebe staring at a pack of matches and a hunk of charcoal, but I absolutely love this grill! You were kind to answer my question and to have shared your cool trick with the packing foam! Anyway, thanks.
Thanks Tony- yes, I understand all of that. What was interesting was that after the stone was added in (even after being in there for 45min), I never got a dome reading above 400F. When I noted that first time around and pulled the stone back out just for interest, the temp rebounded from 400F to 500F dome very fast (barely a minute or two)- but then when stone was replaced I was down at 400F and stayed there for the rest of the cooking time even with top and bottom vents essentially wide open.
So for next time around- it sounds like it may be better for the stone to be there from very early on in the heat up phase, such that it heat soaks at the same time as the KK. My only concern with that approach is that I had read posts from other users who found they were unable to get the KK up to 500F+ pizza temps if the stone was in place from the beginning.
Well, if you or anyone else interpreted that from my post, it was never my intention to imply a design flaw, Dennis. I just didn’t want to be setting the beautiful teak table tops you created on the concrete while I pulled those brackets off for storing them. I have no other convenient place to set them during that process. It just happens to work better for me and was just personal preference. Thanks for clarifying. 😊
Seasoned the grates and griddle and did the 1st cook. Dry aged ribeye, mushrooms, onions, and a grilled salad with chard, kale, and lettuce, plus some chicken for pasta later in the week. One of the best steaks I've ever had!