Rob.C

My guess is if you offered the guy $200 he would probably take it. Good luck

for anyone interested i just saw a used 23" black KK on facebook Marketplace in Hopkinton Ma. asking only $500 but it appears to need some work

Thanks for the info, ignore that part of my response email. I'm cooking a large brisket this weekend and since I'm now in Rome i will do as the Romans do, by using foil. I'll take some photos.

On 6/22/2023 at 10:17 AM, DennisLinkletter said:

This grill was originally sold 07/05/2007
Please check if the top plate the latch is attached to is welded to the handle plate.
If not, we can update the latch.. But it looks in great condition and will perform beautifully.

Hi Dennis, i dont have a gasket on the base of my KK should there be one? the top gasket is good. If I can upgrade the latch i would like to do that too.  The KK came with a Round baking stone that fits perfectly into a stainless steel drip pan and i have a larger SS round drip pan too. were these offered from KK or are they after market. i would like to get the fitted pan and stone.

21 hours ago, Syzygies said:

Rob, I'm sorry! My new meds are working, and I no longer fall down rabbit holes like this. 

The way to think about any problem like this is to get so much practice that one doesn't need to think at all.

I enjoy reading everything on the site so far. It seems like a bunch of helpful people from all over the world, passionate about KK, and very willing to help newbies. Cant wait do my first cook this week.

On 5/31/2016 at 3:46 PM, Syzygies said:

Interesting replies. Let's just stipulate that nothing beats experience, and there is a boatload of gotchas and nuances here that any rule misses.

For an interesting parallel, human stock traders have always valued judgment. Yet there was a time when no one had any idea how to value stock options, then there was a rule. People still bent the rule using experience and judgment, but the rule was a good starting point. The traders that started with the rule now live in bigger houses than us. The traders that ignored the rule sooner or later lost their shirts.

Let's confine interest to the practical range of low & slow for large hunks of meat, say 210 F to 285 F, cooking in a KK. You had a plan, but you're starting an hour late. What's your best guess how to adjust your plan? Bend this guess using all the experience and judgment in the world, but start with a baseline guess. What's your baseline guess?

My bias here is that cooks who proudly refuse to measure are foolish. This is most so in baking, but also in salting meat. One needs as much experience as Aaron Franklin to salt as accurately by eye as anyone can salt with a scale. Bend the note using judgment, but start with a number.

I could start a similar thread on a running forum. I kept race records for many years, including my weight, and my race times were best explained by foot pounds per hour. Of course there were nuances, who was I dating? How was I sleeping? What running shoes? Was I training enough? But the rule worked. The philosophy of calculus predicts this; zoom in on anything that curves, and it looks flat.

Asserting a pair of protocols yield the same result is asserting a value for the base temperature in determining degree hours.

To give a formula, asserting m hours @ x degrees = n hours @ y degrees is asserting that (m * x - n * y) / (m - n) is the base temperature.

For example, asserting that 10 hours @ 220 F = 8 hours @ 240 F is asserting that (2200 - 1920) / (10 - 8 )  =  140 F is the base temperature. Using this base temperature, 10 * (220 - 140) = 8 * (240 - 140) = 800 degree hours either way.

So you were planning to cook 10 hours @ 220 F but you find your KK stuck at 240 F. To hell with my math, use your judgment. What is your initial guess how long the cook will take, before you begin prodding and using your judgment, to actually decide when it's done?

I assume there is a time value in meat, but I never knew there was an intrinsic value too. Damn there was a learning curve with options I didn't realize the curve was steeper with meat. Lol. I'm getting a great education on this site. I'm digging deeper and deeper

That grill is a Beauty and a Beast. I just left Primo for my First KK 23. Once I outgrow this I will be upgrading. Can't wait for my first cook.

Thanks for sharing

Thanks it's nice to drive. I absolutely love that 442! The interior is killer. Enjoy the summer. And thanks for the grout info I'm putting it to good use.

Btw I love that 442! I have a 64 thunderbird. Not quite as nice as the Olds.

Thanks for the info

Thanks for the info, this is the handle and latch.

Hi, yes its in place now. i was playing with the gas burner to see how that fit. i have very minor grout craking on the back sides of the hood near the hinge. would you have and recommendation on how to address that does KK sell the green grout?

Thanks 

Rob

Hello forum, I am upgrading from a Primo lg300 set in a big beautiful stainless steel cart. After I saw an older ultimate 23 on Facebook marketplace. It hit my feed and I thought it was one of those scams posts bc it was too good of a deal. I put a bid a few minutes after the guy posted it(lucky me) and he accepted(luckier me). When I went to pick it up he said he had dozens of higher bids but was a man of his word. Her are some pics note everything is original so you will be surprised when you see the main and the top grills.

Hi Dennis, I just bought a speckled glass green 23" from 545 Lawrence Ave Westfield NJ. I'll leave the name off. The grill is very lightly used. The top 2 grills have never been used and the gas accessory is in original packaging. Please take a look and recommend any upgrades u thing are beneficial. There is minor cracking on the hoods lower back left.