Pequod

Definitely don't leave it in place unless in use. I haven't actually done the rubber washer thing because mine doesn't turn on its own anyway. Just surmising that if you found one that could take the heat, that would likely do the trick. Maybe something like this: https://www.amazon.com/HIgh-Temp-Silicone-Washers-10-Pack/dp/B01J1V7RCM

Might actually give this one a go. http://www.seriouseats.com/2017/01/how-to-make-sous-vide-carnitas.html

My smoke tube is gunked up enough that it doesn't want to separate from the main cylinder easily as it is. The flange is coupled to the main cylinder in such a way that they are a solid unit, so wrapping something through the slots and around the cylinder wouldn't do anything. The simplest answer might be something like a rubber gasket that you could wedge between the flange and the sleeve. Push the sleeve up tight and lock it down. The gasket should act like a lock washer.

I can get a prime strip loin or ribeye primal at Costco for less than $10/lb, butcher and dry age my own. So in short...NO!

Here are some pics that should help you visualize:

email Dennis asking for access to the owner's section. He has to add you.

Yes, that sleeve is on backward. I do not have the set screw engaged in a hole. It locks against the tube. The sleeve butts up against the flange on the cold smoker. There's a lot of tube protruding. Make sure that air tube opening is facing down within the larger cold-smoker tube. Mine arrived slightly mis-assembled as well.

Please tell me there's not a four foot pedestal under that bird bath. Brrrrrr!

KJ'ers are starting to notice: https://www.facebook.com/groups/500015733460665/permalink/990154751113425/

Wow wow wow!

Great cook! Best ones have a story, IMO. Those biscuits!!!

I'm thinking next time I'm going to score the skin. Just poked it last time. Try to render even more of the fat, then dump some diced up taters in that double bottom drip pan for the last hour when I turn up the heat. DucKK heaven.

No new cooks of note, so still dreaming about smoking another duck. Definitely my favorite cook of the last little while.

Charlottesville, VA. Come on down! 23" Ultimate in Olive & Gold

That picture above would be enough to close school here. Coming here from Chicago...completely different mindset. As a kid in Chicago I think we closed school once under extreme conditions. The mindset was that if ANYONE can get to school, school's open. Here, the mindset is: If EVERYONE can't get to school without being inconvenienced, then NOBODY will go to school. No child left behind, y'know.

The matte black pebble KK's are stunning, and looks like there are still three 22's available in that color. Would be an awesome choice. Starting to think through the color I'd want on my 32 and that's on the list.

That looks really good. Another recipe imported straight to Paprika.

Here's one of the best lists of KK accessories on this forum. I studied this one quite a bit when I was looking at my first purchase. @Syzygies is the creator of the smoke pot and the steam oven technique.

To add to what @bosco just said, the combined cost of a 19"TT with cart is just shy of the sale price on one of those 22" standalones. Those 22’s are an incredible deal. Been tempted to pull the trigger on one of those myself, but pretty set on a 32" for my next KK.

The deer here are pretty thick. The other night I was was grilling after dark when I heard footsteps creeping in the woods. Very creepy, but then I gradually saw the legs right at the treeline.

Terrific score!

I know some do. Dennis will tell you (correct if I'm wrong, Dennis) that the deflector is fine for thin crust pizzas, but the stone is optimized for breads and thicker crusts. I do breads and found its ideal for that -- even browning top and bottom -- and great for pizzas too.

I think Bosco's list covers the essentials. It isn't everything you'll want, but it's everything you need. Only thing is I don't know if Dennis has a roti rod for the 19", but if not the basket is great too. The grill comes with the roti mount, motor bracket, and drive shaft, so just need the OneGrill motor and a basket or rod.

Also, I don't see a Sunbrella cover listed for the 19" TT, but if will be exposed to the elements in a NY winter, you might want to ask Dennis about that.