gsmelb

Hi Dennis, You are almost 100% correct. There is one thing that changes the performance of the KK....careless moving dudes! I have been trying to figure out why I have not been able to retain heat and it is now blantantly obvious. I knew the guys had probably banged the KK when we last moved as there was a crack in a couple of tile joints that were not there before the move, however I think she took a bigger thump than I had first realised and the ceramic tiles (that remain as a solid skin) have seperated from the inner shell, and I can now see a 1/4" gap between the tiles and the inner shell. This is definately not a manufacturing issue, it is pure carelesness by the movers. I am doing a brisket as I type and I am fully closed but cannot keep the temp below 140 celsius, and smoke is constant from between the base and lid. I think I have two remedies 1) increase the rubber gasket, probably easier but I worry the tiles may eventually fall off, or 2) injecting pressure grout into the gap to fill the void and rebond the tiles to the inner shell or 3) a new dome although colour matching is going to be tough. So please everyone, don't use my circumstances as any basis for assessing the longevity of the KK. Dennis - any thoughts on a potential remedy? Best to all Guy

Hi, I logged on to the forum after years away, our 23" is nearly ten years old. Still looks great, a few bangs from moving house 3 times, I have replaced the lid spring and had a new basket but we are by the coast so no surprise there. I am finding the ceramic doesn't hold the heat like it use to. I can ramp it up to 550 degrees but struggle to hold it much above 400 and the lid is now too hot to leave my hand on, compared with until recently it was only ever warm. I am not sure if the ceramic liner composition changes over time and it loses some of its insulating properties. I am mainly low and slow or chargrilling so not losing any sleep :) Regards Guy

Re: High(er) heat Prime Rib Hi Simon, you got me by 3 months, Jan '10 for me. There can't be too many of us, see you at Tekka or QB sometime. cheers Guy

Re: High(er) heat Prime Rib Hi Cookie, I don't think there are many of us with KK's in Singapore. I can't PM s I thought I would throw this up on your last topic. After buying my charcoal from a chicken rice guy at Ghim Moh market for the last few years I have finally found a guy who supplies direct and delivers to my house. Let me know if you want the details. Regards Guy