Cheesehead_Griller

Quantity will depend upon those committing to the purchase. I'm open to buy as much as we can. I was targeting 50-60 boxes or whatever we can do to get the best rate on shipping. Whatever quantity will make a full pallet.

Wow, that is a big reno. Turned out very nice! Good job! KK looks beautiful as well. You didn't waste any time breaking it in. I remember the delivery day like it was yesterday.

Great info. Thanks. So, my research has led me in a new direction. I think I am going to go with the JVR Vac100. Has an oil pump, accessory port, and a low-profile form factor. Reviews on YouTube seem to be quite positive.

I'd prefer to buy Dennis's lump but if anyone would like to do a bulk purchase of Fogo I'd be interested in that too.

I'm looking to organize a bulk purchase of Dennis's Co-Cochar in Wisconsin. I have another person interested from Illinois. I was planning to have it delivered to my building with a loading dock. The shipping is fairly reasonable. Let me know if you are interested!

I think I'm going to go with the Vacmaster P210. Anyone else have experience with the Vacmaster chamber vac?

Got it. Thanks!

@David Chang The code didn't work for me. Why did you chose the chamber vac? I'm debating which model to get.

I have the Fireboard 2 Pro as well. I have used it several times with great success. I have the BBQ Guru fan which fits nicely. Overall, I couldn't be happier with the Fireboard 2 Pro. One tip, I'd suggest buying a grate clip that fits between the grate rather than the alligator clip it comes with. I had troubles with the alligator clip not fitting around the thick stainless grates. (I love the heavy duty grates by the way.) Best of luck!

Very nice! Enjoy and be sure to share some pics of your cooks

Looks beautiful! What temp did you cook it at and for how long? Where did you place the chicken in relation to the fire? (Direct or indirect) My first schwarma didn't go so well. I had it the indirect side on a stand like you have. The top cooked well but the bottom didn't. By the time the bottom rinsed the top was way over cooked. Next time, I'll place it directly over the heat. Just curious how you did it. Thanks!

Thanks, that's what I was looking for. I was told by numerous KK owners that they leave the lid in the 1st position and unscrew the top vent a bit while the grill isn't being used.

How long after a KK is closed up tight can it be reopened without the coals restarting? I understand coal bed size and or whatever other variables. Just curious of an “average” time you let the grill rest before opening it up to “ease” the gaskets.

Looks good!

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Congrats! I took delivery of my 32 two weeks ago. Love it so far!

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So I just spoke with Dennis about shipping. The website is quoting $800 for delivery. However, Dennis can do different shipping which brought the cost down to $340. The website is set for shipping grills which have a higher value than charcoal. Either way, if you’re interested in charcoal call Dennis for shipping charges. The website is an accurate.

Lol. Too funny. I did get the shaft. I was mainly debating between the standard and heavy duty motor. Aside from that, I was just seeing if there are any better options thay others have used or liked.

I need a motor for the rotisserie. Any recommendations? Should I just buy the same one Dennis has on his site? I see Amazon has them. Probably a bit faster than the Las Vegas warehouse. Lol.

After reviewing the numbers a bit more last night I think I’m going to pass.

Use a shop vac and a bag over the filter? I would prefer not to invest in more equipment like a canister. Trying to keep it simple. I have a shop vac but need to know what to get to make it work. Something simple.

I’m neat Green Bay. No problem for me to drive a bit. I know another in SW WI that may also be interested. We could deliver to his house and meet there.

Anyone near WI interested in doing a bulk purchase?

Dennis said to finger tighten the top screws then use the bottom smaller screw to "level" the table.