DennisLinkletter

Merrill's new grill is an early KK pre-Acrylic grout grill so no venting..

The most important factor for my being able to use in Instagram is "focus" Sooo many images posted in the forum are just a bit out of focus.. Makes me think the taker may not actually focus before taking the shots thinking the phone or camera does it automatically.. Few do. On iPhones you must tap on the screen on what you want in focus. Guessing the same for others..

Love this shot!! Thank you..

23" Main grate sitting on 32" main grate without handles The vertical line is the center support on the 32" grate

My stock canned answer: As I always say.. if you want to cook low and slow, brisket, butts and ribs.. the 23" Ultimate has great capacity.. it can do 5-7 pork butts / 50-60lbs of meat. If you want to "Grill" for a crowd the 23" is limited by its size. You just can't throw on 6-8 steaks... The 32" and 42" are great GRILLS which also have more low and slow capacity than most will ever need. The 32" is no slower nor does it use noticeably more fuel. Outside of the 20% more in cost and almost twice the weight there is no downside I can think of to getting a 32" Big Bad.. It's all I cook on these days. I pretty much leave the basket splitter in at 50%.. even when I low and slow. That being said, If you want to work a bit you could reverse sear 6-8 steaks and then brown them up three at a time. Gets the job done, but there is a reason there are no 23" gas grills on the market.. it's too small as a grill.

The Coffee went so fast and I'm still not 100% happy with the extruded version so I just ordered another 8 tons of coffee lump and will ship it as lump.

The legs will also let you set the entire unit on a flat surface with the extension sticking out the bottom. No backdraft is necessary.. Think of it as distructive distillation of the wood. The vapor/gas comes out of the wood and builds pressure. My huge charcoal kiln had a 4" pipe and shot a 4' flame for hours while carbonizing a load.

My latest brainstorm that keeps me from sleeping is to take the #1 - 3 liter cast iron potjie pot with legs and attach a 3/8" threaded stainless pipe to the bottom which will go down and have a T bit pointed like an arrow with small holes drilled in it. This will nestle down into the burning charcoal and ensure all vapor travels thru the hottest part of the burning charcoal and burn off any gas that might be released. This will also ensure that the pot does not smother your burn. The lid would have a threaded shaft dead center with a butterfly bolt to tighten so it stays put. Whatcha all think about my KK pot smoker on steroids?

All grills can be built in all tile colors, it's just sold out. 32's this year are outselling 23's by a good margin.. Argh, We just ran out. I usually have 5-6 of both blacks in stock. Building them now. I've sold 7 Bronze 32's in less than a month and am down to my last one. Here I am complaining about great sales! Thanks everybody...

I’m sorry as a policy we no longer provide any customer support for Richard Johnson Kamados. There were too many RJ customers who needed help and it was taking too much of my time. I have my own business and a family who must come first. May I suggest Galaxy grills in Las Vegas. They bought Kamado from Richard and supply spare parts for them. http://www.galaxyoutdoorlasvegas.com/barbecue-grills/galaxy-outdoor-kamado-rockets-3-in-1-barbecue-grill-and-smoker/

I've set the KK business cell with the WhatsApp installed with notifications to vibrate when posts are made.. So now it's easier for me to find and follow new posts on the forum.. Funny you should ask.. I just contacted somebody about making up those T-shirts. Old school larger image on the back.. Small text on the front left where a pocket might be.. I'm SOO OVER these new T-shirts with the large image on the front. I'm not a billboard!

And keeps the one in a million round piece of burning charcoal from rolling down a mountain of ash right out the front draft door. It's the only way to safely keep the floor of the grill flush to the bottom of the draft door which makes cleaning out ash so easy. It should have been shipped with this heat/ash shield installed..

The problem with carbonizing lump Is that small pieces are over carbonized, have lost all their organic material and are crumbly/brittle by the time the medium size pieces are perfectly carbonized. At the same time, the largest pieces may still have some un-carbonized wood. These worthless under-carbonized smalls are tough to light, add no flavor and should be just added to your garden soil. Most commercial brands simply put everything in the bag.. The smalls literally get smaller each time the bag is moved.

The Eagle has landed!

If I was going to use wood that large I'd put it in the very bottom of the basket and light my fire above it. Heating the wood on top like that will produce lots of bitter wood alcohol vapor/thick grey yellow smoke that you don't want on your food.

Sadly, one of the things I've learned in the last 15 years is that our nation's best and brightest do not work in the trucking business!

The smalls usually just prevent you from going over 350-400º but if there was ash caught up in the smalls, the two together might cut airflow dramatically, or not..

Standard questions would be.. Did you start with a full basket? DId you shake out your ash from the last cook before the cook? Did you pour the smalls from the bottom of the bag into the basket? Could the charcoal be damp? Was there a breeze before but not after? Wind blowing directly into the grill's face can artificially boost temps. What might have reduced your airflow? Did you make any setting changes before you left?

This socket wrench is for the spring bolt NOT hinge bolts..

I'm told it's 424 270-1948

The large BGE and the 19" TT have pretty much the same grate size. The BGE is 18" in diameter and the KK is 19" left to right and 17" front to rear. Except for the KK has two 3/8" grates that let you cook on three levels.

Yes the 42" SBB rotisserie cradle is massive, to give one an idea. It's 55 lbs of 304 Stainless!

If there is no breeze, I sweep the ashes right out the draft door into a box pushed under the grill. If there is some wind, I put half 6" of duct tape lengthwise on the edge of a trash bag then put the other half on the lower draft door frame and sweep the ashes out.

If air is leaving the chimney the fire will not go out. Anytime you are too hot, close the damper top a bit. If it's heat soaked it takes a while to drop so always better to start slow and add airflow to get hotter. Almost forget the lower settings, you can adjust a bit down there but for lower temps, it's all about the damper top. 930am in Hawaii is 5 pm somewhere!

You asked for it..