ColoradoRick

@Aussie Ora, By no means am I trying to talk anyone out of a larger KK. They are awesome! I could have easily gone with a 23 and be very happy. I will say though that I am totally stoked about my 21 and use if often, just not often enough on week nights. This thread just sort of got me thinking as I have downsized my home recently. I have purged so much stuff that it is almost embarrassing, and still need to get rid of more. I have a smaller footprint compared to my last place and certainly am missing the out of doors areas to put things, if only I could create a big fish cleaning like area with a sink would be great for instance. So in the spirit of getting smaller as I move though life, I have started to try and think of ways to simplify everything. That of course is another story, lol.

Thanks for the quick replies @bosco, lol, Sell?... Not at this point in my life. The ONLY reason I could see that happening is if I have to move, and even then I would do my damnedest to figure out a way to move it. I really have no intention of ever ridding myself of this thing. In terms of paper visuals, the 21" is small by comparison to its brethren, but I can say first hand that this thing is by no means small or light. I think it comes in at about 550lbs or there about. I hope ckreef chimes in on the use of the 16". (HA!, we must have posted almost simultaneously) Thanks. @CeramicChef, those are right in line with my thoughts. The cleanup really is something I need to think about so my initial thoughts were that the 19" might be a tad close in terms of size to the 21" regarding grate sizes, and the depth of char to height of grill grate. I'll actually have to read about that. I think that I could still use my rib racks if I get a hightop 16. Something I have noticed post purchase is that I have allot of pieces that I need to find a storage place for. I seem to have 2 or 3 stacks going when not hidden inside the KK itself and sometimes they are greasy. Laying them on the patio or on top of something often gets me in trouble. For cleaning the 21" parts, sink size and counter top space for drying is not ideal as my wife reminds me of often. So a smaller cleanup profile for week night grilling will be welcome. -- Rick

So I have been intrigued with this topic. I have a 21" now renamed a 22" I think. My thoughts on a second KK are leaning to the exact opposite in size direction. In my daily use, I am thinking a smaller setup may be the ticket. I love the 21" to be sure, but find I only use it about every 2nd or 3rd weekend when I have time to tend a smoke, and frankly we don't eat through the food fast enough to have it used more often. Usually there is just the two of us. On a second note regarding convenience, because of the shear size of the excellent quality parts, and I have a bunch, my OCD requires post cook cleaning and to be frank, it is a PITA, especially when I am tired and need to get up early the next day. The size of the grates and other pieces are difficult to fit in the sinks for just a quick cleanup. I am also mindful of char consumption, not to say this beauty isn't the most efficient of anything I have the had pre-KK, but for very small grill cooks, I find I use a bit though, so a small form factor might be a tad more efficient for just grilling. SO... all that said, I am thinking about the smallest of KK's, for just a quick grilling of a burger or piece of fish for the daily dinner on a spur of the moment decision. I would love to hear that side of the collection experience from you gurus. BTW, have also heard the wife speaking to her friends about the KK, which is great since she thought I was out of my mind for the expense. She now loves it. -- Rick

very cool story. Congrats on the setting. I hope the cover deters the pirates.

Tony b, is it an illusion or is your drip pan round? I think the single bottom I have is too. Mine, the Double bottom one that I was referring to, is flat on the back side and rounded on the front of the grill side and has handles on it. __ Rick

I am loving my 21", or is it a 22"? lol Either way, it seems that I have the room both vertically and horizontally for anything I have attempted thus far. Can't wait to do a turkey. -- Rick

Thanks all, thanks to churchi for this thread, what a great resource this forum is. I can say that the shoulder turned out great and it never made it to the picture taker for the sandwiches. lol.. just was all gobbled up... next we will try a brisket or grilling a tri-tip and the best part is this is now the wife's idea. <G> Thanks again for the support. __ Rick

OK, so it went well. We used a small 6+ lb shoulder, that was covered and refrigerated in a lidded pot for 12 hours with the apple juice and a little rub mixed in mixture. I left the cap on, rubbed the shoulder and canola oiled the cap. Set the KK to a solid 250, with the basket full, the diffuser stone in place, the lower grate in place with the double pan filled about 2/3rds of the way with the juice from the soak. With the top grate in place, on goes the shoulder with the cap side up. 12 hours almost to the minute it ran. The KK was opened 3 times about hours 8, 9 & 10 to spritz the meat with some apple juice. I had a nice long stall at about 160 for 2 straight hours which can make anyone nervous, but it powered through and finished about 10pm. I pulled it at 195 and wrapped in foil for 25 minutes before shredding. It boned and capped clean. I actually meant to serve with the home made BBQ sauce, baked beans and coleslaw all of which we made at about hour 4... lol.. .. but alas it got late and went to bed with only a quick tasting. YUMMMM! Here is the meat... Maybe tonight I will take a few plated pics. Rick

This is a fantastic thread. Congrats Churchi on your cook and experience. What great input from everyone. I love this forum. So I am doing a 7lb Pork shoulder tomorrow. It is in the apple cider as I type. I am trying this recipe "http://allrecipes.com/recipe/236104/bobs-pulled-pork-on-a-smoker/" but have a couple questions. I am thinking of trying 225 as the temp and am also wondering if anyone has used the double drip pan to hold some juice for the duration of the cook. Knowing this guy writing that recipe likely was using a bullet style cooker, I get his use of it. I am thinking of giving it a go unless someone says NO.. .don't do that... lol So the same setup I think only on a 21" supreme. full basket of Char with some apple wood chunks. deflector stone lower grate double drip pan (with apple cider) top grate with the shoulder in the center with a probe. Thinking about 10 hours or so. Thoughts folks? __ Rick

OK, this is cool.. there is a fold down position? Pics please. -- Rick

Best wishes Dennis, I am hoping good things for you. -- Rick

Howdy all.. yes, the side tables have hooks. I find it handy for the extra grill grates. -- Rick

Thanks, I am getting it set up slowly. I do have the stainless tables. they look great, but I find I am constantly wiping them down, can't have the shiny not be shiny ya know. I like the color too. Here is a shot of her doing what she does.

Stunning colors. Congratulations on your KK. Admittedly, I never even considered that color but WOW, impressive. I showed my wife, she reminded me that ours is pretty too. lol.. I think she saw dollar signs in my eyes. Great job on the ribs. I love those rib racks. So far they are my favorite accessory. And... very cool idea on the hanger. I have never tried that sort of thing, but I bet with the high tops that could be done without to much trouble. Again.. congrats. -- Rick

When I ordered and asked for one, this is the one Dennis bundled with my 21". -- Rick

OK, so I took the thing apart and re-installed. I can use the roto with the Double Drip pan if I set it directly on the fire basket. I can use the roto with thin drip pan if I set it directly on the diffuser stone. (it has no handles) I cannot use the roto with the lower grill or the diffuser stone with the double drip pan. So I guess that is it.. I can use it, just need to alter my normal layout a little. I will need to see what the drippings end up like with the DD pan directly on the fire, then what it ends up like with the thin pan on the diffuser stone. More to come. Rick

Huh, not much clearance is there, maybe my char basket is not sitting all the way down. I will tear it apart this weekend to take a close look. Again thanks for the pictures. I take some when I do this investigation.

MacKenzie, thanks for the quick response. I will take a few pics when I next install it. I took it all out and stacked all the grills in it. And, I have been betting home after dark lately. I do have my screw in turn rods in the same position as you show in the picture. I will triple check everything again. What I was seeing was that the roto cage would hit the handles on the drip pan while it was set on the charcoal cage. How close to the edge of the inside does your roto cage get? It has to get pretty close to the sides to hit the handles as I recall. Again, I'll check it again. More to come. Rick

Howdy all, Just ordered a motor for the roto and went about getting the roto basket install figured out. I think I have it about correct. Something I noticed is that the roto-basket will hit the handles on the double bottom drip pan when it is sitting directly on the char basket, which is the lowest position I can see. I don't see a way around this. Am I missing something? I do have the thin drip pan that I can set on the deflector stone, it looks like it has clearance, e.g. there are no handles to get bumped on rotation. Has anyone else run into this? I would really like to be able to use the double bottom directly over the fire to get the veggies or whatever charred, or while the juices drip down create the collection for a gravy without burning it up. Up to this point I hadn't even unwrapped the thin drip pan as I really like the double. I thought OH, OK, I'll just install the rack above the roto to grill some veggies, alas, I don't see a way to do that either. Side note: A design idea: Is it possible to create a split in upper rack handles to fit past the roto rods. With solid piece handles, I don't see a way to install a rack above the spinner once installed. -- Rick

Joe, congratulations on your KK. I too was worried about the moving to the patio experience, and while I didn't have to go through the house, though it was an initial thought because my cement sidewalk doesn't go all the way around to the back patio. I have a garden area where the side of the house cement walk ends and the patio area so I just knew I would get bogged down there and to top it off, I didn't know anyone to ask for help as I was just moving into a new house from another state. What I was able to do was able to get the driver of the truck for $20 to move it to the back. It took like 10 minutes of his time. I laid down some plywood to roll his jack back through the garden and wha-la... I had a big friggen crate on my patio. One thing to remember is to ensure overhead clearance for the crate to lift off. Easy enough, but it needs the room or you will struggle. Again congrats Joe.

Thank you.. thinking I might should name this thing. So yeah, Dennis and his team did a marvelous job on this design. The SS side tables are reral nice, actually, everything about this device exudes quality. The grates, double drip pan and the stones are amazing. In my burn-in process, I sprayed the SS grates and pans and rib racks down with olive oil and let them season in the cooker as it rose to the 500 range and sat burning away the glue fumes. They all look to be taking on the color of one of our seasoned SS DeBuyer cookware in just 2 heatings. I love a well seasoned piece of cookware. I am itching to start another cook. My wife asked me to do a couple half chickens she is marinating. So I get to have another shot at the temp control today or tomorrow. We are getting a little drizzle again here today so we will see.

Thanks everyone for the quick replies. So pics of food the next time. I was a tad intimidated by all of your gorgeous shots I have seen. But I do admit that they did look pretty decent. I will use the following advice on the next smoke. a) chip the wood and soak it. Keep the airflow to an absolute minimum, vents almost closed I think. c) start the char in a small spot and slowly let it gain heat. I used about a 1/2" cube of surefire starter from my survival kit. Might have to rethink that one d) be patient.. lol, so easy to say. So here she is.

Howdy all, Love this forum. I am very new, got my 21" supreme last week and have it all set up for the games to begin. I have done the burn-in and one, (1) cook of 2 racks of pork ribs on the rib rack. I used a piece of applewood as the smoke and the coffee charcoal. I found the temp got away from me, unreal how this thing creates air draw. I started by lighting things up, burning for about 20 min and then added my wood (a 2" round about 5" long). I pretty much immediately covered the full basket of charcoal with the diffuser stone and then placed the drip pan on top of that, then the upper grill rack with the rib rack setting on that. I was getting flames on the outside of the stone at this point. I closed it all up and reset the top to about 2 turns open. At this point I had the bottom slide open about 1/2" and the little turn door on the second smallest hole. OK... So way to soon to add the meat and WAY to much air stoking this in hind sight, anyhow.. the temp climbed to 250 before I added the ribs and started ratcheting it down to the point of only using the smallest hole on the dial and about a half... then a quarter of a turn up top. The slider at this point is all the way closed on the bottom. The temp just kept climbing .. by the 2 hour I was easily into 300 and by the 3rd I was over 350 approaching 400. I had been closing the top a half turn at a time, tightening up to the point of thinking I was going to snuff the fire all together. so maybe about a 1/4 turn? In the end it turned from an intended slow smoke of about 5 hours @ 200 to a 250 to 400 climb and was at about the 3.5 hour mark where I pulled the meat. The ribs turned out good, maybe even great. The thing for me to learn now is how to control temps. It just kept climbing, almost like the smaller airfeed was creating a jet like inferno. really amazing. I know this is only the first, so LOTS of practice to come. I am so grateful for this forum, the info on your methods and times of creating proper opening sizes and times of certain changes in the settings when you are controlling your temps is super valuable info to a newbie like me. Thanks for all your informative posts, I am reading as many as I can.