btctin42

My KK came with an ash deflector stone and a pizza stone....right? I know one of them decayed due to moisture so suspect the one left is the ash deflector and of no use... right?

Thanks .... I have another quest...do you guys generally fill the charcoal basket all the way up for ribs or a brisket or do you manage any differently? I have some of the coco char on order but am using Big Egg now. I seem to run out of charcoal in the past and it feels as though it takes forever to heat back up but I just recently learned through the forum not to use the big concrete deflector in my grill so that may have been why.

Thanks Tony. You are correct...am on my 2nd glass of a nice IPA as I write this. I did just figure out the settings after trial and error which your post just confirmed. Had an old thermometer telling me my dome temp was 100 degrees when it was 300...I could tell that when probe was too hot to touch... Cooling KK down took another 1/2 hour so am now behind my cook by an hour so time for one more beer. Anyway, I then backed it down to the 1/4 turn with 1/8 open on bottom and that seems to have been the trick to keep it at 220 temperature. I will try your 2 turns and 50 degree cushion next weekend when I do my first brisket in 5 years. Last one was amazing so hope I figure it out again.

All, I recently reclaimed my weekend hours from work and so am back to learning how to use my 23" grill after a several year hiatus. I have a few questions for the forum. 1. Does anyone have instructions for the dampers and where to set them for the different temperatures? I lost mine during somewhere in my last 3 moves. Yes the Komodo travelled with me through all three. For instance for 225...is it 1.5 turns up top and 40% on damper below? Any good videos on youtube on how to set temperatures....would be great if there were. 2. The white residue on the tile due to water leaking through grout which I just repaired thanks to Dennis. Is this where I use the maguire polish? 3. Any idea for how to get the grill up to speed quicker for a 225 degree cook? Would love to know tricks as I am not very patient and this is likely the one thing that has held me back from using the grill more. Thanks! Bruce