Tucker

one additional note, I use flats only. 

if you use a packer, then at the end of the 4.5 hours, I would split the point and go back wrapped for another 1hr or so.

Re: hot-n-fast brisket.

I prep the meat as usual; bullion paste, yellow mustard, rub. Sit overnight in frig.

Cooker at 350 f, indirect, smoke wood of choice.

Brisket goes on w/ temp probe, set alarm at 160f.

Cook until internal temp hits 160f. Usually takes about 2 hours. Size of meat has not made this metric vary to much, ~20-30 min maybe.

Put into a foil pan with 1/4 cup beef broth, cover with foil.

Cook for 2.5 hours more. Pull from cooker, rest 20-30 min, drain liquid. Can hold it from here in foil and cooler if needed, but I find I can time it accurately due to the predictable 4.5 hr cook time.

if you want a bit of barky crust, pull at the 2 hrs mark, back on cooker unwrapped for 30 min.

I will probably never go back to low-n-slow for brisket again.

what a journey, wow.

I made the choice to forget the crunchy bark and go for the simple, predictable and repeatable hot-n-fast method.

I have results that are dependable and without the angst involved in the low-n-slow brisket cook.

water?

interesting, never have had to use water in the KK. 

Mine are always indirect using the drip pan lined with foil

i always cook ribs naked bone down 2hrs, wrap in foil meat down 2 1/2hrs.

the bone helps protect meat initially, then meat down allows the meat to sit in the gathering juices

olive oil, salt, pepper.

hickory or apple wood

turns out excellent every time.

do you take reservations for this resort

?

Are robber crabs good to eat?

toss 'em on the barbie (so-to-speak)

This is one of those things that makes me feel good when I look at it.

Angel Trumpet

I would not use the ramp that comes with the cooker to roll off the skid and the 8" drop all at once.

I would set the crate a few feet away from the 8" drop, create another ramp that is about 4' long.

Use 1/2" or 3/4" plywood, re-enforce the plywood with 2"x4" boards.

roll the cooker off the crate with provided ramp, then roll over to 8" drop and down your home-made ramp.

Ramp is done 

Finished the vac

Next... outfeed table

The last photos were blurry, here is a focused one.

I have one for my 23 and made one for my old 19.5.

i ordered a main grill for the 19.5 and used a reciprocating saw to cut away the bars I did not want.

very simple to do, clamp the grate down, cut thru the welds.

love them, use them for 90% of my cooking.

also - the round steel is used for pizza as well.

I use the round steel from this site.

it is all flat on one side and the other is flat with a trench around the perimeter.

https://shop.bakingsteel.com/

I now have a santa-maria grill w/ 1/2 of it flat.

Getting there

Just finished putting the new table saw onto a cart so it is mobile.

In process is a 2hp cyclone, portable.

I added (with help from a few friends of course) a 14' x 24' extension to my existing 12' x 24' workshop.

This gives, me a full 12' x 24' inside space for woodworking, all of my lumber and raw materials are in the new section along w/ lawn tractor and other assorted lawn things.

Half is a deck, so I can roll my machines outside to work when the weather is nice.

I used a brilliant metal spike collar holder for the 6" x 6" posts, as good as concrete with the benefit of not having to dig holes.

Just need to do a new ramp to the extension (pile of wood on deck), then it will be done.

to roll one of these cookers, you do not use 2"x 4" boards.
you would use plywood.

for a 32, I would use 3/4" thick plywood. it comes in 4 feet x 8 feet sheets.

you will need two sheets. 

put one in front of the crate, at the ramps edge (ramp is part of the crate). roll cooker onto plywood.

put 2nd sheet of plywood at far edge of 1st sheet of plywood. roll cooker over onto 2nd sheet of plywood.

move 1st sheet to far edge of 2nd sheet and repeat the roll and move plywood sheet process until you arrive at your desired destination.

if you are moving uphill with the leap-frog plywood sheet process, you should have two, or more, wedges to place behind each caster to prevent it from rolling backward when you stop actively pushing it uphill.

with the 32" cooker, I would definitely enroll the assistance of two folks who are capable of pushing the 900+# beast CAREFULLY. you cannot man handle this.

And definitely do NOT pull it by the lid handle.

And, the smaller cookers like that came with those pallet type 'legs'. It has wheels so it rolls.

That is a 5 posk

If it is $100 it is worth a toss, any more, do something else

The front-to-back measurement is important so you ensure the lid does not hit anything when you open it.

The middle is 31" front-to-back.

The lid, when open is 37" front-to-back.

A note from a hard learned lesson.

Don't forget the width of the feet, they are at 30" where the middle of the cooker is 26".

how long is the one you have?

Adding to the comments already posted regarding use and fuel.

We use our two KK's each week. I load them up w/ charcoal (lump or extruded) and by doing small cooks (chicken, dogs, burgers, salmon, etc) on either cooker I can make one load of charcoal last upwards of 5-6 cooks.