Tucker

I have ordered from in-stock.

Each took about 2 weeks to get from CA.

Looks rib-stickin good

Lemisfits

I always break my extruded into halfs or thirds and stand them upright so all holes in center are vertical.

When re-using a basket of previously burnt lump, I dump it onto a unopened plastic trash bag (as a drop cloth) and pick out the bigger pieces to re-use.

this has always worked very well for me doing all ranges of temps.

Do you have a picture showing the entire cooker?

CKReef - aren't you just north of Jacksonville FL in southern GA?

Thx Mac, the approach makes more sense now that I understand you have the larger portion of the solution.

If I read the Thermoworks site correctly, you have to have both the Billows^™ BBQ Temperature Control Fan and the Signals^™ 4-Channel Wi-Fi/Bluetooth BBQ Alarm Thermometer. Then you have to figure out how to make it work since Thermoworks had not done any investigation into the inter-operability with the KK brand.

There are other wifi, blu tooth systems out there that arae already compatible with the KK.

What is the difference of the TW device that makes it attractive?

good luck w/ that brother

no cash, no mas

If it is a politician, cash only, do not take a check from one of "those" people.

Looks great, alot of fun.

btw, have you ever seen Monty Pythons Meaning of Life?

"the salmon mousse"

~5:20 

I bought a lightly used 23" 5yrs old for $3,000.

no cover, no drip pan, no upper rack, no stone.

warming grate was not invented at that time.

I am selling a different 23" for $3,500 OBO which has all the grates and drip pans with it along with a new cover and updated front draft door.

with what you have there, maybe $4,500?

WTH is that?!

A brontosaurus steak?

Bump - This one is still available.

Very nice.

Scary looking ramp to navigate; glad it went well.

Hope your deck has alot of structure under that big boy.

Very Nice!!

Is your other grill called Mothra?

I also think the 44# bag would be ok.

Fogo is 35#; it is packaged in what appears to be a cross breed of poly/paper.

Looks fantastic!

what is the brand of the CI pan?

Very nice! You have a great variety of cooking implements to choose from.

I think the imbalance Tyrus is referring to can be countered with specialty meats and wines of your choosing.

 Love those types of open fire grills. So much so, that we have been waiting on one since the end of May. 

dr2b: I use the foil / towel / cooler method all the time with pork butt. have even kept multiple butts in the cooler for up to 6 hours post cook.

I run at 220f using BBQ guru to manage pit and meat temps with the 'ramp' feature on to mitigate overshoot on meat temp.

Bruce: re - ribs, i recommend using Big Bob Gibson's 4 stage rib recipe, that is if you like sauced ribs. turns out great every time.  my substitution is replace the foil wrap with a foil pan with several half albs in it covered with foil for the foil step; much easier.

Instead of using time to judge the cook, use internal temperatures.

I find that hitting 195-200 f internal temperature takes up to 16 hours at times.

Great looking ODK and good looking cook!!

you have the item in the right attitude. Tubes horizontal. 

I would place a call to Dennis.

Mine slide over the draft door tubes, on a 23".

That is a heat deflector - keeps the heat form the firebox from affecting the draft door.

If you take a look at the pictures of my cookers, the smaller one looks like there is blush on the draft door, this is because that older model did nto have the heat deflector.

It slides over the tubes that the draft door slides into.

There is a duplicate post with pics and my reply.

Definitely take the lid off the cooker regardless of approach.

I do not see you snaking it into the vertical contoured hole.

Option 1: Deconstruct the contoured counter top so you can slide it into place through the front.

Option 2: take just the counter top off, leaving the kick edge just below the counter top and lower it down through the wider opening from the top.

Or, use a freshly sharpened pencil to draw it into place