Fetzervalve

Re: Iowa Boy at Heart Okay, I guess I can forgive you..... just be careful. I'm okay being the only Iowa KK owner if you don't want to join me. If you change your mind on the gas accessory, I can set you up with a slightly used one.

FOUL!! I'm calling a foul on this one. Mungeti is clearly trying to enhance his status by claiming to be from Iowa, when his ID says Omaha....... Nice try buddy, but Iowa boys are hav'n it! BTW, welcome to the KKlub, you won't regret it, and I guess we can make room for Husker (Hawkeye wannabe ).

FM is right, you could auger out a couple of divots in the ledge, but that may not make the best retro for the installed base (the rest of us )....... The bolt on solution is best for mass appeal.

Looks great to me! I think you have a good solution. As long as there would not be enough flex in the rod or slop in the bracket to allow it to slip off the ledge, you have it. Of course, Dennis could make a notch in the ledge and have a couple of drop ears at the front ends of the grill to hold it fast (Ver 2.2.1 ) But we need a retrofit like your prototype!

When Dennis figures out downloadable KK's or at least upgrades' date=' [i']then I'm in trouble.

That's all I can take! Please cancel my account and block my ip so I can't access this forum. I don't want to know about anything that is better than what I have........ I've never been able to resist a software version change and I'm afraid the same is true here. It's been fun, but I'm not wired that way.

"It's not been announced to the public yet as not to kill sales of cookers in stock" Guess it has now!

All good in my neighborhood, no rivers in my county (only creeks and they don't threaten much) One family evacuation in the entire county! - thanks for your concern. It's a good time to appreciate high ground, something I take for granted most of the time...

Welcome Naldo, Regarding the pizza stone, you should be getting a heat deflector, sometimes also called a pizza stone. Dennis was working on his own actual pizza stone, I suspect that is what he not shipping. I also use a Fibrament stone. I got the indoor style (without the metal flame guard) because I use the stock heat deflector on the lump basket so the flames go up the sides and don't contact the stone. Regarding the evenness issue, I have found that any tipping of the heat deflector can give you a hot side, so I generally rotate when half done if there are any signs of unevenness. Sometimes I rotate just for the fun of using the peel! Good luck with the wait!

Re: Thermal Conduction - Bone in more Juicy! Uh oh, here comes the ban hammer! Oops wrong forum...

Congratulations & welcome! Sounds like a classic case of good karma!

Sanny, I'm not sure if you missed FM's reference, if so, look here, as counselor, you should find it an intriguing read!! BTW, nice one F monkey!! Yes, I know. But he said "Thompson." I said "Johnson." Uh, yea, I know. That's why I referred YOU to that link...... Is it me or her? :smt017

Sanny, I'm not sure if you missed FM's reference, if so, look here, as counselor, you should find it an intriguing read!! BTW, nice one F monkey!!

#1) I have never used the stock stone as a pizza stone, only as a heat deflector. I used a cheapo stone we owned the first time and it worked, but was in multiple pieces the next day when I opened the grill. I ordered a Fibrament and it has been perfect for over a year. It gets used in the indoor oven also. I use the deflector on the lump basket and the pizza stone on the upper sitting on the main grill (as high in the dome as possible). Preheat to 500+ for at least 1/2 hour or longer if possible. I usually see 450+ temps on the stone (IR thermometer) Make sure your lump basket is sitting flat, if the heat deflector is not flat you will get a hot side on your pizza. Check and turn (if necessary) after 3-4 mins. Total time, from 5 to 10 mins depending on lots of factors. Use parchment paper under your pizza to make foolproof transfers from your peel (or lip-less cookie sheet) to the stone, after 1 or 2 minutes, pull the parchment paper out. If the stone is not hot enough the top will finish before the bottom.

Sorry, makes no sense at all I've had pizza from a gas range..... I predict you won't do it a second time. Bad taste or just didn't cook well? I'm just rib'n ya, I'm saying I suspect you will get results like you would from the oven (the old metal box in the kitchen). IMO, the magic* of a KK pizza is due to the lump imparted flavor, some even add smoke wood, I haven't yet. I'm afraid to ruin a good thing. Keep us posted. *I don't mean to discount the fact that my KK will do temps above what my range will do - and cook it from the top as well.

Sorry, makes no sense at all I've had pizza from a gas range..... I predict you won't do it a second time.

You must have thread problems. That nut should spin on all the way and get tight in the last fraction of a turn as it pushes the flares together.

When I think of the times I use the lower grill vs the times I need to add smoke wood after I've started cooking, it's clear, fill the hole, or make a trap door....

I use mine also. I cook on it and use if for the drip pan. I would like it better without the opening @ the front. If you go the accessory route, perhaps you could make a drip pan holder that would be a savings over a full grill. The Upper/Sear would be better suited for grilling as the "lower" if it had guardrails/sides to protect from losing food over the side.

Re: To soak or not to soak

I looked my hinge area and it looks like you could shut the lid to 4" and put a stick/board through the hinge area and it could/might hold the lid there. You would need to do some tests and perhaps adjust the thickness to get it dialed in. I would MUCH prefer to have a self opening lid that I had to try to hold down occasionally, than a 'dead lift every time lid' that was easy to stop at 4".

I would try to tap it out from the outside. I suspect some of the interior coating has filled the tube. I'll bet a gentle tap from the outside will fix it quick.

Re: Polder Port does not go all the way through Bob, Are you talking about the GURU port (at the bottom) or the "Polder" near the lid, on the right front? The Guru port is opened by tapping the center of the plug from the outside in with a screw driver or some other device. The Polder port should be open and lined with a metal tube. There is also the EZ Que rotisserie port that does not go through (it's a socket -one on each side just below the lid joint.