lemisfits

Look into http://www.grillworksusa.com/ if you're looking into wood fire. I'm trying to talk the Mrs in to letting me get one. The high end restaurants have these installed.

It's customized concrete. Since the KK was too heavy, I had to make the middle a solid block to support and raise it up for the roti.

This is my 22 TT. It might be best to take off the top first. We used a pallet jack to lift it to the appropriate height and then moved it back and forth to get it to the right position. Best of luck. I just wish Dennis made a bigger TT since I like the aesthetics of a TT.

Hey guys, I was thinking of getting a double bottom drip pan. Does anyone own one and what are your thoughts on the utility, and your experience with it. Wondering if it's worth the $200. Thanks, Steve

@Troble Welcome! As a former San Diegan I understand how lucky you are. Phil's BBQ has nothing on what your KK can do. I would love for you to have your wife share a Peruvian Chicken recipe. Here is what I did with my back yard.

Here is a pic of a rotisserie turkey that I did yesterday. 350 for a few hours until 165 degrees. I used cocochar and it turned out a tad smokey and super juicy.

Wishing your wife a speedy recover. Make sure she takes her clopidogrel daily.

Thanks fellas. I got it up to 750. I took the advice of leaving the vents wide open, used a MAPP torch, stoked it with a blow dryer. What I never have done is add more charcoal on top.

I haven't done that yet, but my KK is only 6 months old. It could be the culprit though. I have a thermoworks oven thermometer that I can use to check.

After every cook, I shop vac all of the ashes and clear out the charcoal. I have pulled out the bottom vents, opened up the left and right vents. For the top vents, I have opened it one whole turn, half turns, three turns. I have tried almost all combinations. I have filled up the whole basket, filled up a split basket. Please let me know what your theory is?

Agreed with the box

I am also new to this KK thing and I can't get it blazing hot. I've used a MAPP torch, blow dryer, and also Weber paraffin cubes. As for fuel, I've used Fogo, Rockwood, and Dennis' coco char. I've been dying to make pizza, but I can't really get it about 450. Yes, I have cleared out the smalls, aligned the coco char to maximize airflow. Help!

Thanks Tucker, but the new coco is already broken up into pre-cut pieces. I will try to vertical method.

Can you guys help me? I can't seem to get a hot fire going above 350. I tried out my new shipment of cocochar, I lit a full chimney of unburnt lump charcoal from my last cook and poured it on top of the cocochar. I even used a blow dryer to stoke the fire, but it never got above 400 before going down to 350. I even shopvacced ever before lighting. Please help. I really want to get a blazing fire to try to make pizza.

I think that your friend should start a side business and create these adapters for the KK community. I would buy one in a heartbeat.