CeramicChef

To really increase airflow into the KK you can actually pull the bottom vents partially out as is shown below. This can really turbo a fire. More oxygen means more charcoal can join the fun!

Charles - beautiful pics of the Grill Grates in action! Gorgeous chicken, fish, and burgers! I was about to ask you if those Grill Grates were no being shipped to prize winners in a gold color when it dawned on me that you were just breaking them in and that the color would get considerably darker over time. I hope you like your Grill Grates as much as I do mine. Grill Grates and my ThermaPen are the BEST accessories to my KK equipment. Well worth every cent and more. Congrats and kudos on some very fine cooks!

@Geo - the ribs look wonderful! I can see how juicy they look in the photo. Nicely done! Now, major congrats and kudos to you and Miss Jean on the pending nuptials! This is great news! This is simply wonderful and I wish you both every happiness life has to offer. Double kudos on you for convincing Miss Jean to marry you! Let me gues … it was the KK and your BBQ prowess that convinced her to say "Yes!" correct!?

Sure! Shoot me a PM and I will get you my phone number and best times to call. I live in Okalhoma City, CST.

@MacKenzie - WOWZERS! What a droolicious cook!

@Bruce Pearson - wow, that zero lot line sucks big time! Like @tony bsays, threaten your neighbor with the best Que he's ever tasted! As for the propane system, I don't have any experience with it. However, TheBeast heats up plenty fast for my style of cooking. For low-n-slow cooks I'll heat soak TheBeast for an hour while I'm trimming ribs, etc. Thats plenty of time for me. As for grilling and searing, the draw through the lump pile is so efficient, TheBeast get up to cooking temps quite quickly, again while I'm prepping the cooks. I can see where where a propane burner could be an advantage, particularly in cold weather. I live in the very middle of Oklahoma, so really cold weather isn't an issue for me as it would if I lived in Wyoming. I wish you well either way you decide to go with the propane burner. And we're all waiting to see the picks of the uncrating and setting of your KK BB. I used a couple of sheet of 3/4" plywood to facilitate the move of my KK BB around the house.

Yeah, the KK is an extraordinary cooker. I never had a cooker produce such moist cooks. The KK is in a clas by itself.

KKers! Sorry I didn't get all y'all listed! I'd never mean to slight any of you great cooks. I get so much inspiration for each of you. It was early this morning and I was running late for my workout. @MacKenzie - I've gotta agree, you've taken it to a whole new level and left me in the dust!

@Elaine - Wow! Where to even begin! I guess the first thing I'd need to know is what kind of KK you have. Is it a 32", 23", 19"? Can you post a pic of your KK here complete with a picture of the lower vent? That would really help a lot. In general, to get to a high temp in a big hurry, I'd completely open the bottom vent and leave the lid open about 1/3 of the way. Light about 3 spots in the lump pile. Get one of your old hairdryers, turn it on high, and blow air in the bottom vent for about 5 minutes. Notice, your hairdryer will smell like smoke from that point forward so plan for that. Now, after 5 minutes, shut the lid, open the vents a couple of turns, and, if you like, continue with the hairdryer. I guarantee you that within 7-10 minutes you'll have one ripping and roaring fire in the belly of your KK.

Shelly - taking the crate off inside a garage is doable IF your garage ceiling is high enough. Get the delivery guys to wheel your crated KK into the garage and put it under the highest part of your ceiling. I generally tip the delivery guy $100 and he'll put anything right where I want it. No big deal.

@Bruce Pearson - very, very nice choice! Congrats to ya! This is a great day for you. Your KK BB is one seriously heavy hunka burnin' love. I think it's just north of 900 pounds. You probably could roll it off by yourself, but remember Newton's Laws. Mass, once moving, wants to keep moving and the momentum of 900 pounds may not be exactly user friendly. Get another person to help you position your BB. Congrats again and welcome home!

I've watched Raichlen, Adam Perry Lang, et al and at the end of the day, I'd put cooks showcased here up against anything the big named guys put out. Take a look at what @tinyfish, @ckreef, @MacKenzie, @wilburpan, etc. post here and you figure out quite quickly there are folks here putting food on the table for their families every single day that can easily hang with the big boys. Even more amazing to me is that our folks here don't have professional staff, professional kitchens, professional food stylists, etc. Our KK Chefs here just do it day in and day out. Congrats and Kudos to all here for all your largely unrecognized efforts!

Charles, if you only knew the half of it! About 9 months after that incident, I bought my freedom, and my cajones, back. It wasn't pretty an d I was expensive! Not to offend that Distaff Half here, but to the guys … Do you know why divorce is so expensive? Because it is SOOOO worth it! To anyone here who is married, you and your spouse have my undying admiration. I've been a success at most things, but I just can't figure out this marriage thing. Oh well, at least I can cook, clean, sew buttons, iron and do laundry.

I got my butt chewed big time for using my former wife's hair drier to turbo charge the lighting of a couple of chimneys of briquettes. She got a new hairdrier, I got a butt chewing, and the party was a success!

Oh, HECK YEAH! Pull the trigger on this deal.

The operator here in OKC, was really great to work with. They called me when both Beauty! and TheBeast arrived at their dock. They then asked if a date three days hence was acceptable. HECK YEAH! Then it was morning or afternoon. Both times I chose afternoon delivery. The delivery driver called me 30 minutes prior to his arrival. Both times my experience with my KK delivery was really positive. I couldn't have asked for a better experience. Besides, both KK created quite a stir at the dock. Turns out the owner here locally is an Egghead. JEs been over a couple of times and loves cooking on TheBeast. I'm working on him, Dennis.

Progress! I really liked frogs in my yard. Enjoy!

Okay, @Hephaestus - I"ll let you off this time, but next time, no teasing!

Nice video. Dennis, thanks again for posting those links. Can't wait to see the KKs in action.

Wait another minute. I'm wondering where the veggies went that are cut up and under the spun chickens? Those veggies have to be some kind of tasty and they're not in the money shot! Garlic, onions, celery, yams - those had to have been really tasty!

Thanks, Dennis! This post solves the equation. Everything I one spot. You continue to make all things KK so very easy!

@MacKenzie - that's not pizza! That's a work of art! That crust is wonderful and the cheese is beyond words. This is getting close to perfection. Seriously. What kind of cheese did you put on top? It just looks wonderfully creamy.

@5698k - Rob, I'm going to go to school on you. I looking forward to the next installment. Thanks for playing the mad scientist here!;)

Oh, wow! That's some kind of good looking chicken spin. Very nicely done. Kudos to ya!