cruzmisl

I find a dome temp of 250-275 yields the best results. If I go too low such as 225 it takes forever to cook for some reason and the results aren't any better. Just an idea to try next time. I had 20lbs of butts on two nights ago. I put them on at 2200hrs and they were at 195f at 0900hrs. Key to planning is a cooler, some towels and tin foil. My party wasn't until 1700hrs so I wrapped the butts in foil, then in towels and placed in a cooler. At 1600hrs they were still barely cool enough to pull with bare hands. I also find the trick to not running out of fuel is to be sure you have large chunks of lump. If you have a bunch of small pieces and shake it burns up quickly.

Welcome! I bet your neighbors questioned your sanity but had no problem eating your food

Interesting. Well mine seems to be working fine. I'm too cheap to drop another $60 on a motor. I'll just be sure the rods are threaded tight before dropping a big hunk of beast on there.

Mine must be tight. I don't see the fifty pounder on the website. Did I miss it?

I start a tiny amount of coals well before I'm going to cook (easily an hour prior to cooking). Be sure the lit coals are on the top of the unlit coals. Don't light coals and then pile on unburned coals. Open the vents to where you think you'll obtain your target temperature. For 250 maybe a dime/nickel width at the bottom and the top open 1/2 to 3/4 of a turn. This is for my cooker though, yours may be different. Also be sure your lid is fully latched and wait for the temp to come up. If after 45 mins or so its too low adjust accordingly. As others have said once you overshoot you lost the battle. You can't expect to get 250f in 10 minutes and then hold at that temp. You'll overshoot for sure

I have the 40# motor from Onegrill and it works fine with mine Either way great quality product and fair price

Your homeowners insurance should cover and damage or loss to your BBQ. Typically insurance companies only require riders on jewels and furs. Secondly, 99.9% of people have no idea what the KK is so why would they want to steal something they know nothing about? Not to mention its 600lbs of dead weight. Thieves are into easy scores like plasma TV's, computers, small electronics and jewellery. They want something they can snatch quickly with as little fuss as possible and resell to pawn shops or their dealers for some dope. The KK is not any of those. I have never heard of a stolen KK either. Maybe its a POSK story. If it was, I bet the thief was pretty disappointed when he went to the pawn shop and even they didn't want it

I think it would be easier to brush the grill clean and also get food "unstuck" using a spatula. Just seems more natural with the 12 to 6 orientation.

Re: Another idea.. Trans bag holder I follow that exactly and was going to be my suggestion. Clearly great minds think alike. The trouble with the hole is you're still going to have to get inside the cooker and sweep the ash to the hole. I'd rather have a solid floor. Go with the draft door option.

I used the attached nylon ropes with three dudes. We all lifted it up and I had my neighbor pull the palett from underneath. We then placed the modo on the concrete and rolled it to the backyard.

I had the "old" model for a few years and really liked it. King Arthur flour had a sale on the new model, I think it was $70 with free shipping. I bought one and sold my old one on eBay for $65!. Brand new one with a warranty cost me $5! I love eBay

I've used one for years. Best investment by FAR!

Haha. Its like anything else though. We're all adults and make your own decisions on what you want to do. If you want to leave your meat out in the sun all afternnoon, go ahead. I don't care. Just don't feed it to me. When you're running from both ends maybe you'll learn that it isn't such a good idea. What MGuerra suggested isn't anywhere close to my reference. I did use the chicken sashiimi reference because its certainly riskier than cooked chicken. Raw chicken does nothing for me though so you're a better man than me for trying it

I like the fixed table idea, primarily because it fits in my budget What about some rotisserie action though, does it still work. I'd really love to be able to get a full stainless set up though. Seems easier to clean.

What a joke. Its not like you suggested chicken sashimi. I hate boards like that.

What do I know. Regardless where it came from its a good technique for KK temps

Well apparently all airplane guages are all designed to be at the 12 o'clock position to make it easy to see. If all guages are at 12 o'clock, all is good and it makes it easy to see and quickly determine if anything is wrong. Its only what I've read though, I don't fly airplanes. It could be a bunch of BS but it makes sense to me.........

Speaking of cooking and not going out into the elements. I keep my KK on my deck. I can see the thermometer from my rear door. I take a trcik from pilots and spin the thermometer so that 250f is at the 12 o'clock position. If the needle is vertical I know all is good and I didn't even need to open the door

KK functions perfectly in the snow. Ironically I believe it performs best and performs better than any other cooker in the Winter. Try and take a stainless propane grill and sear a steak when its windy and 15f. There is no mass to hold the heat so even at full throttle the grill only gets to 450f if you're lucky (I speak from experience). Contrast that with the KK and its airtight construction with HYOOGE mass and I can easily get >700f temps regardless of the conditions outside. It truly is remarkable. Low and slows are just as impressive. I don't care how windy and cold it is my cooker will maintain 250f for hours and hours unattended. I think the longest I've gone was 16hrs and there was still lots of coal left. Remarkably efficient. I'm in the Detroit area and my best advice is to cover it when not in use in the winter. KK's are manufactured to the highest standard but that standard can be overshadowed by the forces of Mother Nature and the law of water expanding 11% when frozen. IMO it will last much longer that way (as will anythng else). I have had a few KK's and my latest one I cover. It just appears to be aging better than the previous one which I did not cover. Other than that minor detail it will be the best money you ever spent. GUARANTEED!

Means a lot to me. I'm in Detroit. Chicago and Detroit weather patterns are very similar

Hmm, I live on a similar latitude and have never had that problem. I cook all year though. I'm surprised that it absorbs so much moisture even when covered. Anyway, be sure the ashes are all cleaned out and also make sure your fuel is dry too. If the KK has so much moisture your fuel will certainly absorb the moisture which will in turn decrease temps and give a slow burn. I would get some fresh lump, light it up and pull the draft door open a bit and open the damper all the way. Once the temps reached 300 or so I'd adjust the draft door/damper to make certain the temps don't get out of hand. Then I'd just let it burn for hours and hours to let the moisture burn off. You don't want a lot of high heat since the moisture will create fissures in the grout as the steam tries to escape. After 8 hours of those temps I'd bump it up to try and torch the mold inside the cooker and kill it. After that try the dessicant on the interior to prevent it from happening again. My 2 cents.

Re: neat idea

Oh yeah? Tell them I like to run with scissors

Hmm, you think they'd design it so it would work with the Foodsaver. I'm not buying another piece of equipment. I'd try the bags otherwise.