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

14 hours ago, 5698k said:

$350 for how much?


Sent from my iPhone using Tapatalk

It’s a joke

https://knowyourmeme.com/memes/tree-fiddy

2 hours ago, Poochie said:

sounded like he called me an old trucker

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.

19 minutes ago, tekobo said:

Tee hee. Just a bit of needle.  Pebble folk think tiles are all wrong and tile folk think they are the best.  I started off with two pebble KKs, sold them and moved on to three tile KKs.  They all cook great but I have to say.... tiles are the best!

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

On 4/23/2021 at 7:31 PM, CeramicTool said:

Please don't destroy my delusions, let me get away with saying a KK pays for itself, because it really truly almost does unless it kills me first.

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! 

54 minutes ago, Forrest said:

 jokes on us due to the physical inspection... 

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!

Well I guess I can stop chuckling over the imagined call Dennis took for that sale:

(imagine vocal fry voice)

hello Dennis, my name is Kim, I’m a social media influencer and I have a business proposition for you...

Good find! 
isn’t the difference between the Kk and the K7 amazing, you really can’t grasp the difference until you see a KK live.

enjoy!

So with a name like that I'm guessing some tried and true Texas saying will be heard in your backyard...like:

"He needed cooking Paw" (He needed Killing Paw)

"Three pounds went in, Two came out" (Three went out, two came back)

"This patio isn't big enough for the two of us" (This "Insert location" ain't big enough for the two of us"

And of course, if you grill Tofu

"Get a rope" (Get a rope)

Enjoy the Texan, keeping with the theme, when you get a 42, you can name it the "Big Texan"!

Regards.

Shame about overshooting your target temperature, wouldn’t have happened if you had bought pebbles instead of square tiles...🤪

great looking ribs!

9 minutes ago, Troble said:

one question I do have is what kind of freezer do you have that you can fit trays in it? I have an extra fridge/freezer in my garage but I don’t have space for trays. 

When Troble asked about Tekobo’s freezer, why did I immediately picture this?

So do you cook them direct or indirect?

I'm using a BBQ Guru Competitor, have since 2002/2003ish, echo everything here as far as set and forget. When this thing dies, I will end up with what ever version of DigiQ is around at that time as I don't need internet access, just a simple reliable fan controller.

With the competitor, I used it all the time with my POSK, have only used it once with the KK when I had a deadline and couldn't afford any issues. All of the other briskets I've done on the KK I've just set the top and bottom dampers and come back when the temp probe tells me it's done.

Regards.

The gravel path looks like it has a slope away from the house, you will probably want one person keeping it from drifting to that side and falling off the path.

Slow and easy is the way to do it!

I watched a few more of his cooking videos, i think they were intended to get folks who don’t cook cooking. 

I liked the simplistic way he explained the process for a variety of Italian pasta dishes, pretty much buy groceries, chop up stuff, throw it in a bowl, throw it in a pan, boil some pasta, throw it together, eat.

He didn’t get lost in technique, spices, specialized pans, knives or other sellable sponsored minutia, just very simple steps to make something tasty.

if you think about it he spends 3 minutes on something the “food” networks would spend 15 ~ 20 on.

For me, once you get used to his patter, the f bombs fade into the background.

Overall, I enjoyed them

Yep that’s a old POSK, I don’t recall if the  #5 or #3 came that way or if it was a special order.

watch out when opening the lid as without the legs for stability they can fall over backwards.

regards