jonj

Very good work, indeed.

I can't say I have had to change the vent settings, but to be fair I usually adjust top and bottom as I close in on the final temp. I generally just use the coco for low temp cooks and the top vent setting is in the 1/16th of a turn for around 225°F on mine. Today however I have some leftover coco with new big lump Fugo to grill some skirt steak this afternoon so I I notice any big difference I will post again. Interesting question.

The "Cold Smoker" from Dennis works well for stealth mode...

I agree with Tucker. Liquid wrench (or other brand of penetrating oil) would be best for this purpose. WD40 is great for a lot of things, but is not a good substitute for penetrating oil.

We started with a magnum so we could truthfully say we just had “one” bottle...

Merry Christmas to all!

Congratulations on the grill. We are starting to get a decent collection of KKs here in the midwest U.S.!

I can't tell from the photos where the KK is going to be placed. Under the roof or still in the open?

Terrific project and integration with the house / pool. I love the addition of the EVO; they are great for their niche of cooking. I looked at them for a long time after seeing them in action in a few places, but never pulled the trigger. Great job!

I thought the Blackened Ahi Tuna recipe which was linked in the article looked tasty as well.

Great cook! I really like a smoked and seared prime rib. They are the best!

Visiting Denver for a few days and the initial weather report of four clear days has turned into two blizzard days with the temp getting up to seasonal average the day we leave...

Impressive. Thanks for the video.

Jon, thanks for sharing the tip. I noticed you had them rotated differently when you posted but didn't think about the weight shift being an issue. Glad you caught it!

Very nice! Congratulations on the new grill.

Sneaky! The old "hide in plain sight in the garage" technique... Seriously, these 16" KKs are amazing cookers.

The same: top slightly open, bottom vents closed, dome on first setting and under its cover.

I thought you might enjoy this, Tony. The brewery is named for their two kids (Madeleine & Frederick, I think). Hence the Aesop's Fable names and small tales on the label. They also published a small book of Aesop's Fables which is in the taproom. Nile's wife, Whitney Fisher, is also a terrific winemaker (Fisher Vineyards). Super nice people.

On vacation in Napa Valley, California and went by David Arthur Vineyards to taste some current wines and catch up with the winemaker, Nile Zackerle. I've shared some of his home-brew before, but now found he has gone pro with his own line of craft beers, using local ingredients and re-discovering some styles of either lost in history or at least rarely brewed. I ended up shipping some home. Since there are some home brewers and beer aficionados here, I thought I'd share his web site for those interested. https://www.madfritz.com

This photo is of a couple of regular sized Kansas City Strip steaks, likely 1 1/4 to 1 1/2 pound each. Easily room for two more or ears of corn, small griddle for roasted vegetables, etc. The side-to-side width is roughly 3 1/2" more (16.5") than front-to-back. Dennis would have the exact dimensions. Mine is the older "Low Top" style. Hope this helps. Jon

Here are a couple: one of pork chops on the 16 KK grill; the other of the finished chops on a 1/4 jelly roll sheet for sizing comparison. I may have another photo with some strip steaks but I'll have to find them (I'm traveling today).

Glad to see you posting here again.

I bent the handles of one of my 23 grates to more easily let the baking stone fit. It didn't take too much. On the other hand, I had to bend one of my charcoal baskets slightly so I could use it with the splitter either left to right or front to back (the basket wasn't exactly round). That took much longer, a mini sledge hammer, 100 lb. anvil, and slightly mashed thumb. Works great now!

Art?

Those ribs don't just look good, they look Terrific!