5698k

Put me down for team tile.. Sent from my iPhone using Tapatalk

Beautiful grill, congratulations! For cooks under 350ish, ya really dont need to fiddle with the lower vent, just pick a hole and leave it. The top vent will control from there. For 225ish for instance, maybe 1/4 turn off closed. Small adjustments and patience is what works. You’ll soon learn what works for a given temp range. Sent from my iPad using Tapatalk

Maybe you can get a pic of your grill covered in snow with the thermometer sitting at 350… Sent from my iPad using Tapatalk

Congratulations on your new grill! Start a new thread and post some pics…we love seeing grills in their new homes. Sent from my iPad using Tapatalk

Sent from my iPad using Tapatalk On at 7:00AM central. Dry brine over nite, SPG, not gonna wrap.

I’d like to suggest that Dennis makes a video detailing the un crating, and unpacking process. There’s a couple of videos out there, but none with the detail and quality similar to the basics video. I saw one where the owner literally took a sawsall to the crate. I realize instructions come once the grill is purchased, but i think some may be intimidated before that happens. I actually got my 38 off the pallet with one other person. Sent from my iPad using Tapatalk

Maybe soon enough people will know what a KK is, and they’ll quit asking “is that like a green egg?” Sent from my iPhone using Tapatalk

Check out Chefstemp, they’re advertising a dome thermometer replacement, that is a battery powered controller, and/or wireless probes, with a base unit that, independently can control a fan. The disappointing thing to me is that while everything control wise is wireless, the fan still needs external power. A friend just bought a system, so I’ll have real results fairly soon. Sent from my iPad using Tapatalk

What is GGG? Sent from my iPad using Tapatalk

Congratulations Dennis! Sent from my iPad using Tapatalk

That’s where Dennis really thinks things through. I bought a 32 last year, and loved it. I did notice, that as i get older, lifting the grates on a 32, particularly when hot, is noticeable. Then i bought a 38. It has three piece grates, as does the 42. Between the split grates and the fire splitter, it’s super easy to manipulate everything. Sent from my iPad using Tapatalk

Beautiful looking cook! I have to agree that two cookers is a big advantage. It took me a while to get a cooker larger than the 23”, now it’s like where has this been all my life. Sent from my iPhone using Tapatalk

3 bone prime rib, bones on the bottom protecting the spinalis. The pan is 16” wide, the 38” just swallows it up. Mixed in the butter is thyme, rosemary, garlic, and black pepper. I dry brined it overnight. Merry Christmas everyone! Sent from my iPhone using Tapatalk

People look at the website and all they see is the 10k price for the 42. Ive recently tried to discuss that a fully loaded KJ is roughly $3500, and a kk23 is less than $1500 more, which to me is a much greater value. My point is i think you might discuss price points, and some specifics as to why they cost what they cost. Sent from my iPad using Tapatalk

There’s no doubt that end grain boards can be extremely beautiful, and definitely have a place in the kitchen and beyond, i have just found that for the vast majority of my kitchen prep, the Hi-Soft, Asahi, Hasegawa boards are my go to. They’re light enough to maneuver, but heavy enough to stay in place. Their surface can be repaired from every day use, keeping them sanitary. They have a soft feel under the blade, reducing fatigue when doing a lot of chopping, and as i said before, are the best I’ve found at preserving your edges. Sent from my iPad using Tapatalk