Tyrus

As experience goes the flat is the first to cross the finish line. Depending on the the R/H outside it's one thing to consider, cooking in a desert and cooking in a tropical rain forest will give you different results. Coal having very little H2O content vs wood offers little contribution in the pit for added moisture while cooking. The KK is a unique tool for holding and recirculating the moisture. I remember you mentioned a few hot days with low humidity and a long cook, a spray or a added can of water in the pit on these days could help. If the flat is done and the point has some distance to go...I'd remove the piece and separate the two, cook the point further and wrap the flat and put her to bed. You could inject the flat also beforehand to balance the two in hopes of a common outcome or if you live close by John Elway's house you could stop by, cause he likes brisket too. You could try a prime, they have more fat content and retain in the flat moisture better. The brisket is a finicky beast, some continue to chase it while others catch the beast on there first cast. Wish u the best

You the boss, sometime I stray only to shake the box, you know like a Xmas present but, always with good intention. Your choice is your own and I do believe it will be a comforting surprise.

Tekebo, a quick story. My wife and I were at a yard sale and we came across this bird bath designed with broken plate fragments. The original artist would've placed the plate hidden in a towel and smashed it with a hammer and then the choice pieces would be used. Just thinking...you could order the KK naked and do it yourself, the pattern is random giving you the mosaic look you endear to ( a one of a kind.) However I see you choosing the road more widely traveled and yes Basher, the Pebble is the common denominator here. My guess as the answer to color lays within the fish fresco. For a more accurate prediction I'll have to consult with my qoija board and 8 ball, it's what's best for football bets and picking the next President. Stay tuned.

I ditto 5698 sentiments, the cooler is king. You can ball park a brisket for time unfortunately at times they pop out sooner or take a little longer. Obviously that is why you leave the buffer time for the cooler, a little extra ...."don't worry about it". Nice brisket Bardsljr

That bloke likes to use the F-word alot. Can't say that I haven't used it myself but, it generally comes out after I hit my finger with a hammer or see my x. He's makes a good point just gotta work on that delivery a bit.👀

Hey Bruce, bought a couple of Bikes myself. Great exercise and helps to get you out there. The hills disappear and they open many doors to adventure. The bike I have is called Lectric. They can be unlocked into class 3 which means 28 mph, best to do a few mods to compliment that. It has disc brakes not hydraulic though and can be folded in half for easy transportation. Great on bike trails laid out around scenic areas, enjoy and my condolences on your loss. Stay movin

At my local Packy, Makers Mark is offering the same but with a larger yet still small Green Egg. The bourbon is a special edition and numbered on the bottle. I see it and walk by it, no temptation there....except for the Makers Mark, that entices a little curiousity. However, a 10 year Michter's rye caught my attention more...I took it to a better place.

Interested to see what Italian dishes and influence come out of your KK, looking for you to blaze the trail and pass some secrets along.

OK you got me there on the carambola....what does impart to your steak? I have red and white oak, peach, apple, cherry, maple and a few more but I'm fresh outa Carambola.

If you must know Tekebo the wife has squatters rights and I can't get in but I'm happy where I'm at. Yes I do like cooking on it Mac, it's very magnetic and people gather around it. Place a chimney of coals down and a few splits and it provides the atmosphere.

Sexy, yes..dark and mysterious and it cooks well too. That's what Yoda would have said.

You still up Basher? Don't the sun ever set in Au. No, no, no that's not soup but a delish Chilli I happen to be eating right now. Take care

Oh yah! This particular bad boy of the Santa Maria persuasion is quality, high tech and a pleasure to cook on. Like the KK it was made with features that standout against other competitors and separate the distance between them. For instance, an effortless geared cranking mechanism attached to a SS wheel that moves the surface grates up and down with ease and stops where you leave it without moving....no brake, one hand, the other can hold your beer. Three 3/8 in removable 304 SS grates sitting on a secure rack that doesn't move side to side...sound familiar. An insulated fire box. An immense SS rotisserie with a capacity of 80 lbs. A designed system to pull out the fire box plate for cleaning using the rack lifting unit capable of lifting 800 lbs. Folding side tables on three sides and heavy duty support wheels. Like the KK the quality goes in before the name goes on. Did I say it was a pleasure to cook on? It is. I saw this grill which was just offered this spring to the market at an up scale BBQ store........instantly it drew me in like a moth to the light. It's Called the Hooray Grill and it's manufactured in Kansas. Some may be familiar with the Hooray ranch which offers duck and pheasant hunting' You tube has a few video's, one on the tech and the other tailgating at a KC Chiefs game and another with the owner and Brett Farve cooking. For me it's all about the cooking, showing our guests a good time and providing a comforting distraction........ain't that what it's all about. Pull up a high chair and see what's cookin. Hope I didn't ruffle any feathers, consider it another tool in the box, I for one always appreciate a good tool.

In this family we aim for the game, we wear camo, we respect our rifles, we pray before meals, we lock and load and never miss. Nice plate....I meant Buck

Congrats, some say while doing a burn-in pizza is the way to go but that doesn't restrict you from doing a low and slow anytime. I recently purchased a grill outta Dallas and it was conveyed to me that at his particular store there was a back order of 5 months on all KKJoes. Must have been a Covid related issue or export,,,,,,,,,,whatever the case, you have something much better.

Yes, welcome. It would be nice to see something brought back from a hunting expedition or fishing trip cooked on anything presented outside. You remind me that my kayak is behind the shed covered with a tarp, let's see what's cooking.

Mmmmmm, is that a jab Toney, let's see if I can dodge the next. Seen it at Radio Shack

I have a friend that bought a home built in the 60's made with t&g redwood long board siding, today it remains as sturdy and attractive as ever. Placing redwood on the deck floor may be a mistake, it is considered a soft wood, how about mahogany as a substitute. It lasts well if cared for but, tends to silver with age. Excuse me, I digress, over many years I have used a number of Kamados sitting on a wooden deck without incident. I have the 23 and feel because of the depth of the fire basket and it's safe enclosure... fire to me has always been a thought but,.never a concern. I also always use a working Mapp torch that undoubtedly helps to contribute greatly to spark production. Let the sparks fall where they may, they generally don't make it to the ground, I worry more about my hair catching fire so wear a hat. Using a charcoal like Jealous devil that's prone to spark less may be an alternative or you could place inside a fire starter and close the cover and open the vents if so inclined. Yah, the 23 is a safe unit, you'll notice that right off when you open the lid and those thoughts will melt away. Good luck with your new toy, your gonna love it

Steve, maybe it's time to replace that Commodore 64.

It all rendered out by way of photography but we know better. A tasty treat

I like it, but all the heavy math and having to have an experienced tapper on call kinda makes it intimadating. Comfy and cozy to say the least. Good job.

On the open ends I intend to close them with a refractory board. They will mounted with small lags fit into sleeves with permatex high heat sealant to hold the refractory snug against the 2 inch surface and it will be fashioned with a adjustable sliding air intake. The spout will most likely be a front leg once the refractory is applied and then filled with a cement. The support legs for both will be made of wood scribed to fit snuggle to it's bottom with glass gasket for protection against the heat . Painting one color will be easy with high heat engine block paint or maybe just some stove paint. Let me tell after cutting the piece I didn't realize the amount of black soot it produced.....had to toss my cloths in the trash and I don't relish in the thought of visiting it again unless dressed in a operating room smock, eye wear and breathing mask. Later a grate will be fashioned for the cooking top and a lower grate for holding up the coal for good air flow. That's easy to say....as long as all goes as planned. The summer is long and I have many projects to complete and many miles to travel before I sleep.

And so she should, Tekebo's like the rock climber always reaching ahead for the next spot to climb, it's all good. Cute pig Steve, that must of been a delicious feast. The 23 is a great addition, wish u well

There was a gent in Washington or Oregon recently posting that after ten years his KK exposed to the weather was providing the best service he could imagine and he thanked Dennis explicitly for making something that endured the ages without a cover. I would buy a cover regardless, I realize no frezzing where your at temps but some covers are attractive. You'll find your way and whatever decision you make living in the sunshine state you'll be safe. Just fill any cracks along the grout as they appear.

I haven't forgotten, sometime you put things on the shelf but, eventually they come down. This piece I cut in half, using a 4.5 in grinder with a diamond blade, unfortunately,.... the piece was 2 inches thick and having to keep the guard on I couldn't cut thoroughly through. In the end the piece separated using an oscillating tool and a number of bits being used. Looks like two massive Konros up for design and and a lot of grinding to smooth. Just the beginning, a delicate procedure going forth and unsure of the outcome but anticipate two unusual grills.