aiden

Touche.

Dennis, now that the US Supreme Court has ruled that states can tax internet purchases, I suggest you use it as a chance for a big pre-tax sale. The 40 states that pushed for this to happen will likely have legislation already drafted and ready to pass. I know if I were on the fence, it would be a big incentive for me to place my order...

This is exactly the reason why I kept my crate. I'm actually in the process of moving 15 minutes from my current home, and saving the crate made all the difference getting her nice and locked into a stable square base that can lock up tight against the wall of the trailer. Besides, the crates are a thing of beauty in their own right!

Lol, I didn't realize I was coining a phrase. But if we're going to do it right, we can't forget #LINKLETTERBETTER.

After having used it for most of a year now, I've decided it is a 100% replacement for standard lump. It's just Linkletter better.

Thanks for the update Dennis. I was hoping that you had overcome the technical difficulties by now. Please let us know if you get any progress started. Some of us are still interested in these if you can get them to work.

This is exactly the reason I want them. Burgers on a solid flat surface have more of that browning goodness. To me the best of both worlds for burgers is using these on a KK. Then there's fish...

Hate to resurrect this old thread, but are these available yet? I can't find them on the accessories page for my 21" (22")...

I have one of those storage units. It is good at keeping things dry. Yeah... I think I'll buy them when each child enters high school. By then I'll have an idea for what color and tile style they like. But the sizes I want are: Original 23", 32" BB, and the new 42" SBB I have a 21" Hi-Cap on wheels at the moment that will likely become my primary cold smoker setup when I get a second KK. The Hi-Cap dome design is perfect for using all 3 grill levels at once. That green thing will eventually be donated to a church when I finally get around to building some decent storage setup for all these accessories.

I intend to own at least two, but I have four children to pass them down to...

I'm in the same boat as you are. I've had my KK for over a year now, still no name. Naming 4 boys was hard enough, but a grill? It doesn't help that my kids have started naming our vehicles. Plus, all the cool dragon names have been taken. So I don't think it's mandatory, and no one will ask you the name of your grill at parties. It's just that some people on here have a knack for that kind of thing, and it helps personalize such a huge investment.

I'm building shelving to hold the 50 boxes I just ordered.

Don't cook it too hot. "It's ready when it's ready" is a thing. No matter how much you plan, every cook is a little different and unique. People will wait for good bbq, but if you miss your time AND it's not any good, they'll take your tongs away and dress you in a silly apron. Large hunks of non-tender meat like this need TIME to get the flavor and tenderness they deserve. 225 will take longer, but will produce a better hunk of $100 meat. It also gives you room to adjust your settings if things start creeping up on heat. Also, do yourself a favor and read up on how to slice the two different sections of the brisket. And don't eat the burnt ends first. That's like having sex before dinner.

Thank you for the very thorough explanation HalfSmoke.

Ok, so all this pot smoking conversation got me really worried about the direction KK was headed, until I read what was REALLY going on. If I'm about to take the plunge for the cold smoker kit, is there still an advantage to adding a smoke pot like this? I understand the cold smoker would be for low cooks, below 275 or so. But how do I impart the smoke from my wood using that method versus the cast iron pot? (I'm new to the cold smoking world).