bgrant3406

I use the eufy system with the video doorbell and 3 additional cameras, great system and app with local storage, so zero monthly costs. They do have add ones for security system and they offer monitoring at a monthly recurring fee. I’m not using the security piece, but happy to know it’s available if needed. I’ve had mine for about a year and have been very happy with it, very easy to setup! regards.

At the very back, main grate, mine is 9.5” wide. My upper half grate is 10.5”, lower grate is in storage. all measurements were taken with grates in the KK, so they could be slightly larger, but not more than .25”. regards.

That is exactly how I slice mine as well. I find that too much brisket fat gives me horrible indigestion, I figure it does the same for my family and guests. Also to your point (no pun intended), without separating the point/flat, I can't slice across the grain for both pieces, so end up with a more chewy end result. To me, when I'm presented with the point/flat slice still connected, the fat between just looks gnarly and unappetizing. With a full packer, for me, slicing this way maybe adds 5 minutes max to overall slicing, but I think presentation and tenderness of the final product is so much better! Regards.

Take a look In the owners section, maintenance page Gasket install

It’s a joke https://knowyourmeme.com/memes/tree-fiddy

Yeah, probably should get a hearing aid

I was one of those very lucky folks who found a gently used KK, as soon as it was posted, I jumped and was the lucky new owner. The great thing for me was it had everything I wanted, was the size, had pebbles (yes they cook better than tiles :)) and the color I wanted. It only took ~8 years for the one I wanted to "pop up". So I got incredibly lucky, saved a little money, but if you want a specific size/color/pebble/tile combo, the chances of that exact KK coming along is pretty slim, you would be better off just ordering what you wanted. If you do find one close at hand, here is how I moved mine: Moving a KK Regards. Bruce.

Hmmm, takes 3 tiled KKs to replace 2 pebbled KKs, Dennis may be on to something

Me too, a lot of build up for Meh… I think it’s interesting that they didn’t retire the classic and replace it with the MK4, but my guess is there is not enough differentiation between the new model and the MK4. Regards

When I light extruded charcoal, I bring out the big gun!

I use one of those cane style weed burners with a 1lb propane canister. I hit a few areas of the basket, close the kk, open the top hat and pull out the bottom door and let the kk do its thing! While the kk is coming to temp (15 to 30 minutes depending on desired temp), I will go prep the meal, then adjust the kk for desired temp. That is my typical path for grilling. For low and slow, I overfill with extruded and light one or two small areas, once the kk is around 175, I adjust the Kk to my low and slow settings and let heat soak for an hour+. Regards

My wife informed me that I will be buried in my KK, so I'm adding the cost of a coffin as part of the ROI, based on that, I'm now ahead of the curve!

I think the inspectors want to see the latest colors and builds and gauge the availability of coco char...seriously, they could just call Dennis to find that out and not hold up deliveries!

Since we know Dennis likes to over engineer thing, I imagine he will come up with a v shaped bottom with an auger system to move the ashes out of the front of the KK. I imagine he would work some kind of gear mechanism run off of the roti motor. Thinking some form of teak knob on the shifter that shifts from roti to augur mode. I think we would see it first on the OMG52 or possibly on the WTF102, but not on the LOL1002 as that will have the revolutionary walk in ash room with the in the wall vac system.

Make sense, buckshot adds an off taste and is hell on the teeth!