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So happy to hear that your employer is on board. A little more worried that we might have a disconnect when it comes to the exact nature of the goat. In my paradigm the goat is dead and prepared for your inaugural 42 cook. Your note above seems to imply the goat might have feelings and actually be alive on arrival. I could go with that. You just have to fulfil your part of the deal!

I've learned it's easier to give people what they want than to educate them. I supply them because people coming from the glazed-pot Kamado world think they're very important. Glazed pot Kamados are basically un-insulated and when the ambient temperature changes/drops the temperature can crash. Having a heat deflector reflecting heat back into the firebox gives these grills thermal mass/ a heat sink to help stabilize temps during these ambient temperature swings. Because KK's are so well insulated, this is not a factor. In fact, the heat deflector requires you to burn more fuel, creating more airflow and more evaporation and less retained moisture in your meat. I suggest, preheating the grill empty and then putting foil on the lower grate the size and the area you want to be indirect. Put your drip pan on top of the foil, install the main grill and put your meat above the area with the foil. Put the upper grill on top of that and more meat. You're off to the races. The foil is much higher above the charcoal than where the heat deflectors sit and will not trap/reflect as much heat back into the firebox. That being said I have not use the heat deflector in one of my grills for probably 10 years.

Checkout Lowe’s Kamado Joe big block on sale

He told me to use them for stepping stones lol

I think you are on the right track .keep the 32 .And flick the 23 no point keeping something that you won't use Sent from my SM-T835 using Tapatalk

As to your question of what the extra deflectors are for, I have no idea. Haven’t figured out what the first set is for. Dennis is right on. A sheet of foil is all you need.

Unbelievable! A response from the Dennis himself. Dennis thanks so much, so far nothing I’ve cooked has failed to exceed my expectations.

Thanks for all your help Dennis Linkletter, l can’t wait to see my grill.

No your 21" Supreme is MUCH larger than a large BGE which is only 18.25" diameter.. 21" left to right and 20" front to rear.. Just saying!

There is a VERY popular place here in Bali that pressure cooks them until you can pull the bones out.. then the grills them with a tamarind, honey, some acid and pork fat from the pressure cooker at high temps until it's blackened and super caramelized.. I'm not one for baby food but if you have to eat it this is tasty..

Can't believe it's already been two years since I shipped a container of charcoal.. We shipped a container yesterday.. I could not be more pleased. ETA CA . June 15th So that's two containers on the way.. One coco char and the other coffee lump.

I use coco char for low and slow cooks where I want no flavor imparted by the charcoal, only the smoke wood. The coffee lump is good for everything.

Both.

Employer just jumped onboard with our relocation w/remote work plans, so... To goat, or not to goat? That is the question...

You'll need a minimum of 6" clearance, per my measurement of mine. That includes the extra 1" allowance for mounting/removing the motor off the bracket.

Patek Phillipe watches are advertised with the strapline: "You are only looking after it for the next generation" You can take this in any number of directions: 1. Be generous and give it to one of your kids so they don't have to stumble through a lifetime of substandard grills. 2. Be cunning and tell each of your children that they will be getting KK1 or KK2 or yet to be bought KK3 in your will. Keep them keen and looking after you and your KKs in your old age. 3. Be frivolous, sell the KK and buy yourself a watch. The choice is yours.

No harm, no foul, in my book! I'm about as non-PC as it gets! I, too, think Blazing Saddles is an awesome movie.

Hello Jonj, I think I need to clarify my comment regarding “Midwestern” folks preferring “FOTB” ribs. About 7 years ago I attended a local BBQ and brew outing in which they had about 6 to 10 BBQ folks providing their BBQ. This included a “Vote” (pretty unofficial) on which BBQ place was the favorite. Afterwards I was talking with the outfit that won and confirmed with them that they “steam” their ribs prior to smoking / grilling. Based on this and other friends likes etc I somewhat formulated this opinion. I understand this is “stereotyping” and probably not really accurate and probably not politically correct (however I don’t always like to be politically correct.....like I love the movie Blazing Saddles!) I apologize too all you folks out here from the Midwest that prefer their ribs competition style!!! Cheers, Paul

Not this Midwesterner - I like my ribs closer to competition style - with some bite left in them. Plus, I'm a dry rub guy - no sauce. So, I'm not a fan of 3-2-1 either. YMMV Doc did an experiment that I tried once, it works, just not my style, but maybe more up your alley. He started out putting them in the pressure cooker and then onto the KK. Cut the cooking time in half and it was really hard to tell they started out in the pressure cooker. You'd have thought that they we just done straight-up on the KK. Dennis played around with doing them sous vide, as well.

Ditto what @MacKenzie said. I prefer 275F for ribs (just preference...225-250 is fine too), but otherwise agree wholeheartedly. Put them on and let 'em ride until they are done the way you like them. Sauce at the end only...or on the side at the table. Doesn't get easier than that.

Paul, you want simple, just season and put them on the KK set at 225F-250F and remove when done to your liking.