C6Bill

Just resize it and you'll be fine.

I believe it was just older models that used two gaskets. If you have your serial number maybe Dennis can identify the correct gasket for your KK. You might want to give him a call before ordering.

I was so busy i forgot to take pics while cooking but .....

A few pictures of what you are dealing with could help us help you 👍

I was extremely happy to see that email !!!! I got one of their last boxes of Post Oak but missed out on Peach. Those are the only two i use, well occasionally some grape vine but I get that free from a friend.

I wonder if this is something @DennisLinkletter might have available ? Or sell this one and buy a new one ?

What is it you are trying to repair ? A few pictures would help people help you.

It dries hard and it depends on what you are trying to accomplish. If you are just fixing venting poke a hole in it and then fill the hole.

Those are some great looking chops !!!

When I'm too lazy to cook a veggie i just use the birdseye steamfresh veggies, typically brussel sprouts. They get the job done

Am I the only one who stopped reading right there LOL PS, that's the best way to time a duck breast cook lol

That chicken looks great

Looks great !!!!

Looks great !!!!

The food would be more wonderful if it was tiles instead of pebbles 😁

Welcome Steve, congratulations !!!!

Dont forget the Fireboard Pulse lol

His cousin Arnold enjoys being out in my yard !!!!

Please don't tell me you slaughter the flying pigs !!!! 🥴

Kind of cruel making the piggy watch you eat that 🫣

Agreed

I’m sorry but the post is confusing. If you brought the ribs to 230f then they wouldn’t be too moist. I typically cook an 8 to 10 pound rack at 240 until internal team reaches 165f then wrap in butcher paper. Continue on until internal temp reaches 200 and take the ribs off. Leave the ribs in the paper and wrap in foil and then a towel and place that in a cooler for a couple hours to rest. How long it takes to get to 165f varies, they are all different but I would expect a 10 pound rack to take 6 hours then an additional 3 hours after wrapping. But anywhere from 8 to 10 hours is typical.

The best part of my trips to Dallas were fried chicken at Babe's Fride Chicken Dinner House and then Hard 8 BBQ, especially the sausage and brisket !!! I loved Babe's, only two things on the menu, fried chicken or chicken fried steak and it was always served family style

I used to order the hot links from a place in Elgin, i always had a few dozen in the freezer. But about two years ago the shipping costs soared and i just couldnt justify it anymore. South Side Market EDIT: Yes, I just placed an order $130 worth of sausage cost $75 to ship

@Cheesehead_Griller for notification purposes 👍