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).

Dennis, can we mix a pallet of CocoChar and CoffeeChar 20 lb boxes? I need both.

Thanks for the clarification. When he said it had "morphed", I wanted to confirm that didn't mean a physical change that affected the other components.

Dennis, What will happen with the accessories for the existing 22" owners?

So super excited about this new design. Not to be morbid, but seeing how easily Dennis fits in side there I think he could open a new market segment, by selling a solid black mortician's cremation model.

Dennis, I cannot find these on the 22" accessory page on the website for order. Should I just call?

I think it's a personal preference issue, and frankly, he can change it out to a 5" dial if that's what he wants. But KK's are about style as much as they are about quality, and a 5" face as standard equipment would make it look like a characature of a grill. Another alternative for the temperature hawks would be a remote temp probe. Lots of alternatives available if the stock option isn't what someone wants. But I certainly don't think any change is in order on your side Dennis.

Yes I am an engineer Tony. Thanks for the response Syzygies. I know he's very particular, and I agree the uniformity and heat soaking properties of the design are second to none.

Dennis, do you have any concerns about creating a hotspot in the middle where the vent and the chimney create their vortex? On smaller units I imagine it's not as big of an issue, though even in my 21" direct heat is still obviously in the middle. But the affected area would be much more pronounced as the width increases. Anyone with the 32" notice heat variances from the sides versus the middle like this? Just curious.

Even when I ordered my 21" last summer, Dennis was telling me about this mad science project of making a 42". I told him if he made it, I would buy it. Now I'll have to sell one of my kidneys so I can keep my promise.

My new 21" has been working hard since I got her last week. We have family in town all week, and I wanted to show off. So I have menu of burgers, brisket, steaks, pork tenderloin, etc, that I will be posting in here because they're so close together. If you guys think I should post them all separate, please tell me so. Burgers Nothing fancy, just 4 pounds of 90/10 grassfed ground chuck with some salt, pepper, and worsterchier, thoroughly mixed together and formed into 9 patties. I got the grill up to temp easily, since I wasn't worried about overshooting a particular temperature. They turned out just great. But I'll work harder on searing some good grill marks next time. Brisket I've never made brisket, but I've enjoyed plenty in my lifetime of Texas BBQ. I never had the confidence in the BGE or myself to really do one justice. But I figured I would just go all in and get 'er done. This was a 12.5 lb brisket, and I used a beef rub from Amazing Ribs - http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html. I was going to inject it with beef bullion, but could NOT find my injector anywhere. And since we were on a schedule, I just had to press on without and hope for the best. I started the charcoal at 8 am, shooting for a dinner-time meal. But I learned over the next few hours that the Coco charcoal is a different animal to light than lump. Now I had placed several pieces of lump in the bottom as Dennis instructed me to, to limit air gaps and seal things up a bit. But I was concerned about overshooting, and I made the mistake of dialing in my intake and damper settings before getting the coals really going. That really set me back, because for the next 2 hours I wrestled with the grill trying to get to 225 F and get the heat soak completed. At this point I was really not encouraged about the outcome of this cook, but there really was no turning back. Meat temp: 43 F Grill temp: 150 F Cook time: Start Because we had plans for the day, I set things up as best I could with the coals finally showing signs of life 3 hours after I started. I threw the mesquite wood chunks on the coals, set the lower grate wrapped in foil as a drip pan / deflector (Dennis prescribed), put the brisket on the main grate, set the damper and inlet on the positions Dennis had ballparked for me, and we went to town to have lunch and shop. When we came back 5 hours later, things weren't looking too great for hitting a dinner approach: Meat temp: 135 F Grill temp: 185 F Cook time: 5.5 hrs Realizing that a good portion of the cook was much lower and way too slow, I upped the grill temp to 250 F and held it there for the rest of the cook. That helped speed things along a bit, but not too fast. The brisket looked right, though the bark was only about halfway formed. I had already decided to not foil the brisket, because I want to know how much moisture the KK will retain on its own. I also like a good crisp bark, and foiling doesn't do your bark any favors. Now, Dennis had told me to push through the stall by bumping to 300 F until the temp started rising again, then shut everything down and pull the meat at 190 F internal. But I never really hit a stall with this cook. I don't know if it was the really slow start, or what, but the meat continued to steadily increase throughout the cook. Knowing that dinner was out the door, we jumped to Plan B and had hotdogs and smores over the firepit while waiting on this thing to complete. But patience is a virtue... Meat temp: 190 F Grill temp: 250 F Cook time: 11.25 hrs Goregous. I am so thrilled with the way this looks I can hardly stand it. I noticed the amount of shrinkage between the original and the finished product, a good 3 - 4 inches in total width. But the bark looks amazing. I reached in to grab the meat and, well, let's just say that 99% of it came out without issue. There was a slight remainder that wanted to stick to the grates, but I peeled that off and sampled it. It's just juicy and delicious. I've got it all resting in a cooler now, and I can't wait to slice it and serve it tomorrow. I know it will likely need a little help warming up, but I'm hoping that it's close enough to coming off the grill that it still eats well. I'll post final serving pics tomorrow, but I did learn quite a bit from this first try that I will take into account next time for sure. Stay tuned, as I'll update this post during this marathon.