DennisLinkletter

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..

I've asked my guy..

It can be shipped to AU but only by the container full.. It's classified as semi-Hazardous so it can't be sent LCL (less than a container load)

Yup.. I'd definitely go the larger motor. That cradle is massive, better to have more torque than not enough.

Heylo.. Simply put there is no meaningful difference in size between the 23" Ultimate and 22" The Beast's main grates. There is nothing that the 23" can cook that the 22" can not.. The bucket/base is 2' tall which means that you have the same distance from the charcoal basket to the main grate too.. Why would you want to leave a big hole open while baking pizza? Commercial pizza ovens have doors.. except the big dome Italian type that take a half cord of wood every time you fire it up.

I sit them on the lower grate on top of foil I've laid down to create my indirect area..

Looks Supa moist!

Hey, it was Kingsford... They told me they carbonize almost a million tons of wood a year. Try to get your head around that volume. They gave grills to their board of directors, factory managers, and Facebook giveaways.

Thank you for your interest and inquiry. I am always happy to explore custom tile finishes. The first problem is that I do not have those colors available and we do not glaze our own tiles. Years ago we made custom tiles for Kingsford but they were ordering 18 grills. The next problem is that we could never make that pattern in tiles alone. it would need to be tiled with both blue and white on some tiles. I'm getting tired just thinking about doing this.

No your 21" Supreme is MUCH larger than a large BGE which is only 18.25" diameter.. 21" left to right and 20" front to rear.. Just saying!

There is a VERY popular place here in Bali that pressure cooks them until you can pull the bones out.. then the grills them with a tamarind, honey, some acid and pork fat from the pressure cooker at high temps until it's blackened and super caramelized.. I'm not one for baby food but if you have to eat it this is tasty..

I've learned it's easier to give people what they want than to educate them. I supply them because people coming from the glazed-pot Kamado world think they're very important. Glazed pot Kamados are basically un-insulated and when the ambient temperature changes/drops the temperature can crash. Having a heat deflector reflecting heat back into the firebox gives these grills thermal mass/ a heat sink to help stabilize temps during these ambient temperature swings. Because KK's are so well insulated, this is not a factor. In fact, the heat deflector requires you to burn more fuel, creating more airflow and more evaporation and less retained moisture in your meat. I suggest, preheating the grill empty and then putting foil on the lower grate the size and the area you want to be indirect. Put your drip pan on top of the foil, install the main grill and put your meat above the area with the foil. Put the upper grill on top of that and more meat. You're off to the races. The foil is much higher above the charcoal than where the heat deflectors sit and will not trap/reflect as much heat back into the firebox. That being said I have not use the heat deflector in one of my grills for probably 10 years.

I understand Eucalyptus working as charcoal but as a smoking wood I'd be concerned that the high oil content would impart off flavors. Eucalyptus oil of course is very aromatic but not the type of flavor profile I would want to eat.. Super dense woods like Gidgee are extremely slow growing.. which means they should probably be conserved not cut down for charcoal. Why cut down a tree that is hundreds or possibly thousands of years old for charcoal? Just my 2 cents.. as someone who has guilt issues over all the trees I've milled over the last 30 years.