tcoliver

My calculations come up with about 11", I would suggest about 5" for the leg height of the upper grill. This would leave 6" above.

Ok Jason, now I really have a reason to visit!!!

Jason, I must remove the beer from my nose now thanks.. Not sure what Dennis was refering to, I did not get any plugs but don't really need them either. I suppose if you really wanted something Dennis would come up with it. He seems to have an answer for everything.

No need If your real anal about those types of things you can find some way to plug those holes with fire rated backer rod or something; however it hasn't affected me being able to regulate the temps even for very low cooks. Just think of it this way, if you can close all the dampers down and snuff out the fire then there must not be much air flow coming from those holes.

Are you going to make the leggs collapsable?

Higher is Better I also use the upper grill a lot. I would rather see the leggs be taller and the surface area be smaller. Maybe the size of the pizza stone or slightly bigger.

Smaller Yes, Dennis I think it should be smaller. This grill in not typically used for mass amounts of food, at least in my experience and I like the idea of a sear grill.

I've always been told that the teflon doesn't provide any sealing capabilities its just a lubricant? Is this wrong?

The KK does come apart very easily so it should make the job much simpler. Unfortunately you must uncrate it first wherever you pick it up. I wouldn't suggest tilting it on its side, may cause harmfull stress. Two people should easily be able to pick up each half after all items are removed from the inside.

What size is the connection that screws into the burner? Where can you get this coupler? I have been looking but can't seem to find one? If you could let me know the store mybe I could purchase one directly from them. Thanks.

I got $800 for mine, 4 years old, fully loaded. Unfortuantley the buyer knew all about the CS issues and the falling tile issue. Hard to sell when they know. I think I was lucky to unload it.

See now wasn't that easy??? Hey inacoma go to your front door quickly theres a band of people there, ITS YOUR NEIGHBORS!!!!! They want food!!! Now you have to cook for the whole neighborhood.

Gas Burner The KK's do have a gas burner option, or are you looking for something other than that?

Exactly!!! You need to get the fire rolling before you shut the door. I think you could maintain with the door shut and the wheel open however in order to get it up to speed you need to pull the door out. Try this I think you will get good results, just keep an eye on it as it will get up to temp very quickly. Tony

I usually get a pig slaughtered once a year and get some fresh hams from it. I have always put them on the K and they turn out great. Just rub a little mustard on them and cook um up. Yum!!

I too have discarded the small basket as I did not see the neccessity. Even with small cooks the big basket is fine without the small. I always burn up all the remaining charcoal trying to burn off the goop from the cook but many people do shut er down and save the lump.

This is normal, mine gets pretty hot too. Actually stays warm for a long time, just means its doing its job of retaining heat.

Temp Settings I think the low air flow knob may confuse people at first who are beginners. They may think that open means the low air flow is open, however, I have found that in order to get your grill up to temp quickly you must actually open the entire door about an inch, just like with a Mexi-K, and the top damper about 4 turns. After the fire is chugging along you can close the door, keep the low air flow all the way open, crank the top damper all the way down and then back about 1-1/2 to 2 turns to get around 350. For temps around 200 you would have the door shut, the low air flow open about 1/4" and the top damper cranked down and then back 1/2-3/4 of a turn. All grills will be slightly different but this will get everyone started.

Got home and the wife was ready to throw some salmon in the oven...told her she was crazy, perfect oportunity for a rare mid week cook. Turned out awesome!!!

Good to hear. Stop by for a visit some time.

Thanks I appreciate the offer but I think I may get the new version of the upper grill from Dennis. Thanks anyway.

Ok, I understand now. Can't help you there.

Re: Relax But the problem is probe removal, no? For me, once the probe is in it does not come off until I'm ready to pull/slice since the juices will start to flow out of the hole left behind. Particularly for steaks. Spoke with Dennis about this awhile back and my vote was for ~ 1-2 inch gap in the gaskets replaced a more pliable with silicone material so the probe wires could be "pinched" between the top/bottom lid without issue. Guess I lost that one ;( Not sure what your asking here. You put the probe thru the hole and put it in the meat and leave till whenever you want. The guru hole is separate and is at the bottom of the unit. It has grout in it when it comes I guess untill you remove it if you have a BBQ Guru. On my list of things to get but haven't yet.

Yes there is a lower ledge for the lower grill. This will be great for high heat cooks like steaks or to give you more vertical room for things like turkeys. There is also an upper grill for three tiered cooking!!!

Relax I only had to bend the L-shaped probe very slightly and it fit right thru. The hole is about 9/16" wide. I also used a standard drill bit to widen (slightly) to make it easier to get the temp probe in the top hole. Just go slow and be careful.