tcoliver

Maybe it will continue down I-20 to Snellville , congrats!!

Personnally I think we need to stop TWEAKING these damn things and start building them. I know you always have to have everything perfect Dennis but why not do as you do with the grills and start with what you have and adjust as we go. And if KKeller gets the prototype instead of me I'm "accidentally" shipping his thermometer to the North Pole! Now get to work

Thats it no Temp Gage for you!!!!

Dennis, any pictures of the final product? I want the second set to go out if it is true that they are ready to ship.

Sounds like the same thing. These were #10 brown bags with black lettering. I tried to find the manufacturer but could not in my quick perusal. The bag had a comparison on it of what was in theirs and what was in others and it did mention some sort of binder, it may have been starch. This was the only other ingredient other than the 100% wood charcoal. It was $5.00/bag so it doesn't sound like there is any benefit of using it vs. regular lump. May be good if your going somewhere where your not cooking on a ceramic (god forbid).

I was just in Home Depot today and saw some lump charcoal briquets. Forgot to jot down the name. Said it was 100% natural but I guess it is a briquet instead of regular lump. Anyone else see this or use it. May need a new review from the whiz.

Sounds like you need a latch adjustment, just loosen the two hex nuts and move the latch to where it is very snug. The latch should catch when you close it and then seal when you push down slightly.

Nator, I do have a limited supply of accessories. Just work out the details with Dennis and I would be glad to get you what you need if I have it available. Come on over to Snellville!

Update Ok, I finally revived my burner, I purchased a new adjustable high pressure regulator and used the original orifice. My results are similiar to Dennis'. And yes I could pin the needle if I so desired. I purchased an adjustable 0-20 psi regulator from Tejas Smokers however this was probably overkill and I could have used a 10 psi regulator. I have had to turn down this regulator as I don't want to have an accident. At full open this thing could heat a house. DJ you were right in you analysis that this would produce a LOT of fuel. I promise to be carefull. I wouldn't suggest this for the average cooker but I am now satisfied and I cooked a pizza tonight with no soot. Thanks deej for your help.

Here is my burner flame. I guess this is the difference between a high pressure and a low pressure regulator. DJ suggested using lava rocks in the coal bowl. I will try that and see if I can get rid of the soot. I want to reiterate this only happened after I drilled out the hole in the valve.

Dennis, I too applaud you in trying to put out the BEST cooker and giving your customers the most trouble free cooker. I also appreciate your forethought to make us, your customers, have a worry free cooker. Its a shame this thread got hijacked, but trust me there are a lot of us who truly appreciate your efforts so KEEP UP THE GOOD WORK!!!!

Even with the hole drilled out I can only get about 400 degrees. Dennis what type of regulator are you using? I think mine is 5 psi (maybe 10 psi), non adjustable. The soot only started after I drilled out the hole. I never really had a good blue flame but I think I just have a lot MORE flame now and it is producing a lot MORE soot. Maybe I need a better regulator.

Well actually I enlarged the original hole in the vlave in order to get more gas and more heat. My regulator is not adjustable. Do I need to get an adjustable regulator or is there another way to fix this?

Hey DJ, or anyone else. After I drilled out the burner hole I now am getting a large yellow flame. I have noticed on my last few pizza cooks where I use gas only I am getting black soot on the pizza and I think this is attributed not getting a good blue flame. So what does it mean when you get a yellow flame, too much oxygen or too much gas? And how can I correct this if possible. Thanks.

This also happened to me, its because the final coating got gooped on too thick. I took a dremel and ground down the white stuff and some of the ceramic to get it to sit properly. After a couple uses you won't even notice the grinding.

Also, there are a lot of parts you can remove like the fire box that will make it a lot lighter if you uncrate it. You can also easily remove the top half of the cooker to make it moveable with just two people. Good luck & enjoy.

I've got you covered Dennis, his stuff is going out tomorrow.

What is your real name? I can let you know whether Dennis has released your order. Usually Dennis is very responsive so hopefully he will be on top of your order soon. Sometimes there are issues with email because he is in Indonesia where things can become unstable. Keep trying I'm sure he's just not getting the info for some reason.

When you close the top damper close it down really tight and then back it off. Sometimes you may close it to what you think is tight but the gaskets are just touching and this will allow more airflow. Try tightening down as tight as you can get it before starting the coals just to see what completely closed really is.

Thanks Leaddog I appreciate it, but as Curley states the shipping puts it out of reach.

Charcoal I'd be interested in a pallet if you could get me a quote to Snellville, GA.

The rods screw into the roti basket, I think the T-handles are used to remove the roti basket when it's hot.

No need to vent, just smoke at 150 works great even on my old POS.

Dennis, how you coming on the new pizza stone????

Yes, I have had great success at making jerky on my KK, use a recipe similiar to cruzmisl and cook at about 150 deg. for 4-6 hours. I use london broil however.