Tucker

Yeah, I missed that. I suppose it was too obvious for me , doh!

BTW, is you cottage on the St Lawrence? Cousins have several places outside of Clayton, directly on the river, many a fond memory for me up there in the summer, and one winter.

Very interesting, and validating for those of us that have not owned anything other than a KK. you can see the difference easily. thanks for sharing

remember, the entire top of the crate comes off after removing the 8 lags in the bottom corners. you only have to remove the wooden blocks from in front of the front wheels to roll it off the pallet

We did not use the ramp the Uhaul utility trailer came with, it is far too steep and made of stretched steel which will grab the casters. Also the trailer bed is ribbed which will mess with the casters also. We put it down, and I built a wood ramp out of 1/2" plywood and 2"x 4"s as ribs. 2 sheets 1/2" plywood 4" x 8'- 1 for ramp, 1 for bed of trailer; both full sheets, uncut. 3 - 2"x 4" , used for runners, cut at angles to lay against the angle of the ramp and ground. 2 - 2" x 4" , used for ribs, cut to size - this is imperative to add strength to the ramp. see first pic, that is the bottom of the ramp.

2009 19.5" harvest gold pebble 2018 23" harvest gold pebble 2010 23" coral-grey chevron I found that having the two 23" grills allowed some more flexibility for the cooks we do for larger groups. 1 for low, 1 for dogs burgers, steaks, keeping the 19.5 for side, etc.

Cheers & congrats! I am not going to mention the weather I have to put up with while breaking in big bro Pebble Um, where are your pics of the crated evidence?

Stony got a big brother. 23" Pebble

Yesterday was the day. My new 23" pebble arrived and we packed up the 23" Dark Autumn Nebula for the trip to Tom's house. Re-used all of the packaging that the new grill came with, even the shrink wrap (I took it off, rolling it onto a 2x3). Made an 8' wood ramp to ease the move into the trailer, used another piece of 1/2" ply to lay on the trailer floor (because of the ribbing). Screwed the ramp to the crate for added stability and ease of transport. Covered with a tarp in the event of rain. from start of unpacking the new grill to stop of loading the 23" Nebula; approximately 4.25 hrs.

how about you leverage the crate into a table? You can add casters to it, etc. be pretty cool, I'd think

Great news. quite quick as well. - congrats - !! I am still sitting on my hands waiting.. my shipment left CA on the 26th and the shipper 'thinks' it should be in FL 'maybe' tomorrow. Lovely when the shipping company is as useless as a ^!^ on a bull. +++update+++ my delivery is set for tomorrow am

As punishment for your lack of attention to the steaks, you can bottle some of that peppercorn sauce and send it over. The steaks look fantastic, great job!

That's allot of butts each week! Sure you aren't that doctor Kramer spoke of on a Seinfeld episode?

Since 2007 with first one , til now with all the others. Top vent open 1/8 turn, bottom vents closed, lid closed all the way, and covered.

Scotte, Remember - no pics = it never happened lots of pics, we love to live thru others

Se my responses in - line 1. I use BBQ guru. Whats the trick to keeping temp low. Mine likes to run up to 275 range. I start the cooker with the fan in the port, but not plugged in. I have the pit probe connected. I then use the upper and lower vents to get to about 215, then I close the bottom vent and plug in the fan, let it take the cooker to 220. The lower vents stay closed throughout the cook. 2. Although the lower damper door sits flush there is still air getting thru. Anyone else notice this? Check not only the front lower door, but the one in the back. I have used peramtex high temp to seal it because I never use it. 3. The food probe for the guru has a bend in it and I cant get it thru the rubber cap on the side. Anyone have a solution to this? The food probe can be bent back toward straight, not fully, but enough to slide thru the port hole with the rubber plug removed. 4. When doing low and slow does anyone use a heat diffuser. I put a pizza stone on bottom rack but noticed some big hot spots towards back of the grills. Thought about resting the stone directly on the charcoal basket handles or is the diffuser not needed. I used to use the head deflector and drip pan, now I just use the drip pan. I also found that a dual layer of heavy duty foil on the drip pan makes cleanup a breeze.

I found these and really like them. inexpensive, ambidextrous and easy to clean, just wear them and wash your hands. https://www.amazon.com/GEEKHOM-Grilling-Resistant-Waterproof-Potholder/dp/B01KZBY806/ref=sr_1_3?ie=UTF8&qid=1540481277&sr=8-3&keywords=GEEKHOM+Grilling+Gloves&dpID=51sFHVfgEIL&preST=_SY300_QL70_&dpSrc=srch

Thank you All of it was eaten, I took that as a good sign

Just cut the second one

Sorry Tom, neighbors folks came in the weekend, tried a new recipe. One came off at 10 hours, other off at 12 hours. Turned out excellent. Spicy and juicy. Cheers!

At 4 this morning I started both 23 inchers to do 2- 12pound briskets. Supposed to be a 10-12 hour cook with mopping.

LOL - i must be cheap, i use a plastic garbage bag laid out under the front vent, reach in from above and sweep the ash out with a 4" paint brush. I guess that is why Baskin Robbins has 53 flavors!

The front door with the dials should slide out like all of the other models.

I started with a 23" because at the time, it was the largest size. I have cooked for upwards of 40 or so from one 23"; with planning of course. There are many on the forum who own either a 32" or 42", and I will let them guide you on choice there. Tile v Pebble; I own both and I like the Pebble best. Good luck with your selection; there is really no bad choice, and good luck with getting the wife on board.

Boy, those chickens look like a bantam on that grill !!