DennisLinkletter

Looks great.. I knew that would work well for you. Please always cook with the latch in the 2nd position and store in the first position. To target a low temp.. best to light a very small volume (about a duck egg volume burning) use the smallest hole on the dial and open the damper top until it spins freely now slowly close the top until it touches the gasket.. now move one of the ears only 1/8-1/4".. That's it.. as long as air is escaping you are good to go.. Start early and wait for it to slowly climb.. and Please do not open the grill to peek.

Most smokers don't turn but I do like Stephen's drilled cylinder bracket solution but for production a CNC cut and folded plate that accomplishes the same thing is much easier and cost effective.. I sent my guys this simple drawing.. They will get a sample made up, we'll play with it and then get them out to all the Cold Smoker owners who want one

The problem with the burner as a lighter is that it only works if you are lighting the whole basket for high temp cooking. Charcoal only burns down so if you want an extended burn you need to light the top of your fuel. For cooking, you loose all the advantages of the grill because you suddenly have high airflow and when you burn propane the exhaust is full of water vapor too.. If you want to do a low and slow cook at let's say 235ºf and it's below zero the volume of charcoal needed to heat soak the grill in a reasonable amount of time would be much more than you need for 235º.. You would heat soak and scream right past up into the 300's. Another way to do it is to use an old school sheet metal charcoal starter. First try filling it 2/3's of the way, light it and set it on a drip pan sitting on your charcoal basket. Let it rage in your grill until it's heat soaked.. then pour the remaining charcoal into the charcoal basket set your chimney, put in your food and cook.. You will want by trial and error to end up with only a large orange volume of burning charcoal remaining in the starter.

I almost only cook on my 32" My 23" sometimes, my 19" TT not since early Dec (remember the fur;-). I leave the basket splitter installed at 50% for pretty much all my cooks. I'd only take it out if I wanted to brown up an entire upper rack of something. I just love grilling without my welding gloves.. I can hide behind the hot wall of air and play with my food bare handed. I use a hairdryer to get my charcoal going and I don't really notice much difference in the time to heat soak or the fuel.. gas grill.. Smallest size.. at 30" they start getting more narrow and turn into toys.. My 32" no longer feels big at all..

No for preheating the grill in cold weather..

Still not what we're looking for.. Calling now

Looks like the standard sold on amazon is 5psi and then they have 10, 20 and 30's. The big cast iron burner sold by Bayou is packaged with the 30psi. Big Bayou Classic Burner Could be it needed 10-12 and we started at 15 and blew our blue away.. We have 10 of the exact burners burning around the factory without a hitch so it could be a Murphy's law prevails situation, where we assumed up was the direction we needed to go.. Good luck. I'm really clueless here and keeping my fingers crossed.

At this point, I'd definitely try the greatly reduced pressure.. We've been selling this cast iron wok burner for over 10 years and can't figure out what is different with yours. The only problem we ever have is small flames from the low pressure of natural gas. One of my staff asked if you were near Mexico as he heard that Mexican food can give you bad gas.. He's convinced bad gas must me the problem.. LOL

I just called Stephen and at this point I've got to assume the jet that we have made up from a brass plug is incorrect. I'm told we do not install and burn from them or do any QC outside of a simple visual inspection. We're going to go thru the drawer tomorrow and see if we get different results from different jets we have in stock.. One of my staff joked that maybe Stephen had bad gas.. What has he been eating?

At this point, we're pretty sure you have no brass jet installed in your burner. Is there a drilled out brass plug in there? If you look at the air/gas mixture it's about dead center here and the valve is not very open either.

I know that the ones sold as regulators for the turkey fryers work.. I will get photos of the airflow settings and what the pressure used in the factory is today

Nothing better than great tools.. Love the Japanese ones too.. Congrats on your new acquisition!

LOL Gas burner support.. There are sleeves in the floor of your grill. These stainless supports slide into them. Their height can be adjusted. They just take some of the weight off the two rods on the gas burner door assembly.

A little heads up and something I need to mark.. The grate with the arrow is reversed. If flipped around it there will be proper spacing in the middle and on the right of it.. I need to make some kind of an indicator what goes where and the proper direction.

I was surprised to learn that 5 of the 10 best-selling BBQ books were authored by Steven. He has over 5 million books in print in 19 languages. I'd say he owns the category. Proud of KK's affiliation with Steven and Project Smoke.

Yes absolutely.. once in a while... Just don't make an Effing habit of it! LOL

There is no better, only different with each having their merits. My analogy is that the more dense a material is, the more readily it transfers heat to what you are baking/cooking. The baking steels are of course very dense and rapidly transfer lots of heat to your food. This is great with the thin cracker crust pizzas. But at the same temps a traditional pie will have the bottom burned before the top is cooked. The heat transfer formula for my baking stones is for medium to thick crust pizza or bread. Any material can in theory, be used you will just need to balance the crust cooking with the rest of the pie. I always think of the first pie as my guinea pig.. I throw a pie on it and see how it goes at whatever temp the grill is at.. If the crust is finished before the pizzas' toppings are cooked I raise the grill's temp. If the topping and top crust is burning before the crust is ready you need to reduce the grill's temp.. The heat transferred by the stone will stay relatively stable/consistent. Just with the damper top high temps can be adjusted in seconds once you have the grill heat soaked and a basket with only medium and larger pieces of charcoal that do not restrict the grill's airflow.

LOL no have not.. But no reason I could not make up a 42 grill version of the 32" grates for you. It would be a bit tedious but I could make them as light and easy to handle as you like..

This was a Dec 29th cook.. I left on the 31st to Bangkok and just got home.. LOL seriously furry! My 32 is clean

An unused 19" TT loaded up with fat from a low and slow cook left alone for a month in the tropics will grow some colorful furry mold.

Email sent..

This is what I don't want him to do..

Please do not mess with the latch.. many ways to skin that cat without doing that..

Awesome Video..

What is the advantage of using it inside your KK instead of outside? Please only use this little grill with that front door closed. It would be generating MUCH too much heat too close to the silicone gaskets. It's of course not designed to have charcoal there. I had problems once with someone filling up the lower grate with charcoal. Damaged the grill's acrylic jacket because the hot face is not a firebox.