erictag1

Nicely done!! I had not thought about organizing the grates - you have given me inspiration.

B and B makes a great product. Lowest initial smoke on lighting that I have experienced with a lump or charcoal. I order several bags at a time thru Ace Hardware online, and they are delivered to my local Ace store a few days later.

Well done Tekobo- I appreciate your explanation!

I swear I read a post about cooking a Tri Tip slow like a brisket to a high internal temp. For the life of me I cant find that post with a search. Did I dream that post up, or can you help direct me to it? I would like to try that today. Thank you for your help! Eric

Grill Floss ordered! Thank you!

I think the family that sold it to me did an intense inside cleaning. There were strands of industrial grade steel wool stuck in the grates, so I assume that was what got them so clean. After my one cook the grates have got a good patina. Also, the inside walls of the 23 darkened up considerably after my first cook. I would imagine the previous owner gave the inside a good scrubbing, too. I would not have thought that the inside walls would clean up. Below are start of the cook and after pics showing the change in color. Also, when I was done cooking the pork, I opened the vents and raised the temp to 500. Then I noticed two areas on the dome vent where steam was coming out of tiles. Afterwards I don’t see any problems with those tiles...

Thanks! I need to spend some more time on the finish, but was happy with the initial clean up of the exterior.

Yesterday was the first cook on my ‘new to me’ KK. I wanted to try a long smoke, and choose a small pork butt as the subject. 4 lbs. On the 23 at 7am: About nine hours of smooth sailing at 235 to 250. After settling in, the Kk held temperature like no cooker I have used before. And then plated for the family: Served with naan, cucumber and yogurt sauce. My wife wanted to try a Mediterranean style dish. Wife made the naan dough and we cooked that on the KK just prior to serving. I’ve been smoking pork butts on Kamados for years, but never had this set it and forget it experience. Always had to chase temps- some kamados more forgiving than others. This would make me foil the meat at the stall just to get the cook finished. The KK allowed me to do the entire cook without foiling, and the result was fantastic. The fat was rendered thoroughly, and I don’t get that result when I need to wrap. A great first run!! Eric Sent from my iPhone using Tapatalk

Thank you Jonj !! I am going to work on your suggestions this weekend- I really appreciate it!! Also going to attempt my first KK cook tomorrow, and hope to have some pics to share. Eric

I purchased a KK that may be 10 years old. The outside finish is weathered and dull and I would like to bring back the shiny, bright look that it deserves. I have not found this addressed in the forum and would appreciate your input on how to get this done. Thank you!! Eric Sent from my iPhone using Tapatalk

Thank you to all for your replies! The bolts on the upper and lower parts of the latch on my 23 do not have room to make adjustments. I tried tapping with wood, per Dennis, and that did the trick. Eric

The latch is to the right of center of the locking pin, requiring force to close. I loosened the bolts on both the top and the bottom pieces, and found no adjustment movement on either. Sent from my iPhone using Tapatalk

After closing the dome of my 23, the hinged latch on the dome does not line up with the locking pin. I need to force the hinged latch over the locking pin, and I would like to correct this problem. Should I start unscrewing the bolts on the back of the dome to line up the dome and the base? I have thought about tapping the hinged latch with a rubber mallet to get it to line up with the pin. What do you suggest? Thank you in advance! Eric