tcoliver

FM what brand do you buy? Also another trick I use for pizzas is to put corn meal on the stone first, it keeps it from sticking.

When I had my K I never took my gas option out, used it for low and slows and for high cooks. Never seemed to affect anything.

This has happened to me also, if I were you I would buy another type of pizza stone for actual pizzas and use this exclusively for a heat deflector. I have noticed that when drippings hit this deflector it causes the top surface to flake off. This surface is only there for decoration but after its gone I agree it will not be usefull as a pizza stone but still very effective as a deflector. I hate to say it but I use a BGE pizza stone for my pizzas its very nice.

This is good for 350 I agree that when people are saying they can cook for extended periods of time its at low temps, 200-225. Lump will burn up much faster at higher temps and its not a direct ratio, its eponential. Even the CEL is no better than regular lump at high temps (over 250). What you are experiencing is quite normal.

Upper Grill I think Dennis is in the final steps of getting his jig made, however he is in the States until the 24th so hopefully it will be priority one when he gets back. I too am anxiously awaiting an upper grill. There is another thread nudging Dennis about the charcoal but I think that is probably lower on his list of priorities, once the upper grill and the side tables are finished we can start hounding him about the charcoal. Do keep reminding us though.

I can see why Sanny would want to cover up her grill But why would you want to cover up one of Dennis works of art???

Yeah, we don't ever give our dog table scraps for that reason but bones don't seem to bother him.

My dog got the big shoulder bone out of our Boston Butt we cooked this weekend , my wifes a vet and she didn't seem to object , dogs still alive too and he's had several of these.

One Fallen Tile And of course there is one fallen tile to remind you even more as to why you departed with this POS.

Part II Ok, here is part two of my cooking this weekend. The Boston Butt came out great, cooked for 16 hours, could have gone a little longer as the temp was only 195 but I had to go to a Braves game. Still pulled with ease and tasted great!!! Here are some pictures: My Redi Check did go off once thru the night, the fire was only on one side instead of the middle. Stoked it a little and it was back on track. Finished product: Here is all the charcoal that was left after 16 hours. I had only filled it up to the top of the basked. Pretty dang good. And here is the KK wide open to clean things up:

Well today was a very dreary day in Georgia, the first on a weekend in a long time so since we did not venture to the lake as we usually do it brought about a great time to heed some great advice I recently received and that is to "actually go out and use my cooker". I am in the midst of a double wammy. As we were also catching up on yard work I put 4 slabs of ribs on the grill, stabilized it at 200, and proceded to trim bushes in the rain. Well we just finished dinner and I have to say these were the best ribs ever (and I'm not saying that just because I own stock in the company) These were fall off the bones type ribs, I didn't even have to tell my kids that they still had meat on the bones and couldn't get up until it was gone because it WAS gone. But the true amazement to me was the efficiency of this cooker. I loaded up the charcoal basket to the rim and cooked the ribs for 6 hours, unlike Sanny who created a mortal sin in peaking before the cook was done, when I lifted the lid at the end of the cook nearly ALL the charcoal was still REMAINING. I was truly amazed. This is one awesome and efficient cooker I must say. Ok now for part two, I put in a 5 pound Boston Butt and will let it cook the rest of the night. I did add some coconut lump (not mentioning the source) as it really is the best low and slow charcoal I have ever used. Unfortunately I had so much of my other lump left over that I didn't have much room for the CEL, but I added as much as I could. I have attached my Redi Check and I will let you all know how part two came out tommorrow. Also I must add that there were no leaks at all in the seal of the grill (except for the polder tube hole ) not an issue in my book. Very tight and probably why so efficient. This was my first low and slow and I must say I was truly impressed. Tony

Hey DJ is this your new business or did someone beat you to it. This article was in todays AJC. Thought you might be interested. I think you should try some out and give us a review.

That is how I do it, since this is not a fire that is fueled by air flow the dampers do little or nothing. Just need to make sure there is enough to not suffocate the flame. There may be some adjustment that will hold some of the heat in but I don't even bother trying.

Great, hope the other 17 people got theirs too. I was a bit concerned about how they may fare thru the mail.

Unfortunately I do not have my gas option as of yet however I have seen the burner and had a gas option on my old K. I was able to reach temps in the 600's with it so I would venture to guess that this burner will do the same if not better. I have used my old gas to cook pizzas, hot dogs etc. Worked fine and did not take very long to heat up. It is a great option to have.

I only paid delivery charges. No port or other charges.

Stop Doing That Now you 're making me hungry!!!! Looks Delicious!!!

Pizza Here are a couple pictures of some pizza I did Friday night. Can't say this is a famous recipe but its not delivery. These Degiorno's taste a lot better on the KK!

MMMMMMM.... Looks awesome!!!! What were your results as far as temp stability using your new KK??? Nice use of your old K (I guess they will at least make a pretty table)

I may take you up on that. Right now I just have the old style main grill and am waiting to get the new style main, a lower grill and the new upper grill. No I have not and probably will not do a large cook anytime soon. At least until the holidays but sometimes I use the upper grill for pizzas and low and slows just to get it up in the dome a little more. Don't know if that helps anything just a habbit. I guess the truth of the matter is I always want ALL the toys weather I use them ot not.

Re: Too Big Hey Tony if you turn your firebox a bit you can easily find a position that does not rock.. But your right it can rock on that outside rib if set at 12 and 6 o'clock.. An actual grill is being made.. enough plywood.. It will have handles to permit easy moving.. my guess is that it's easier to take it off.. do what you need to do below and then put it back.. Are you really going to be flipping meat under it? At this point I really don't care if it has wings I just want an upper grill!! and a lower grill and the new main grill. I will not be flipping meat but may be removing meat sooner than that which is cooking on the upper grill. If everyone wants bigger then thats fine with me. I'm easy.

Monkey is correct, if the upper grill gets too big it will become a hinderance to the main grill. I think 2/3 is plenty big. For most everyday cookers we are just using the upper grill for a little extra space and as Monkey says for different items such as veggies. There may be the rare instance where you want maximum grill space but I think you will find this will be much less than the first scenario. You also don't want the upper grill to be big and clumsy as you may need to take it off to access the main grill. Personnally I would prefer it to be round but if its a bit smaller it would be ok heart shaped. Also the outer edges may not be as useful as you will have less head room around the edges. I like the collapsable legs simply for storage reasons. You can store it flat. You still can use the legs for handles even if they are collapsable so I don't know why you wouldn't make them so. I must admit this is the only item I miss from my old K (I should have kept it).

Jason is correct you can sear on the main grill it just takes longer and uses more fuel. I have had my main grill up to 700 degrees which is plenty hot enough to sear.

Too Big This is too big in my opinion, I would say 2"-3" shorter in dia. I typically don't use the upper grill for large cooks. Just as overflow. But I don't want to drag this out much longer as I need Dennis to finish this project so that I can get my grills. It looks like I need a new charcoal basket now too Dennis. My basket has the vertical bars on the outside and makes it rock in the fire box. Thanks.

I've always heard that the smoke will only penetrate the meat in the first 30 mins to an hour so there is no need to keep adding wood?