5698k

I’m fine, just dealing with some life. I haven’t been cooking for a while, but I hope to remedy that situation very soon. Sent from my iPad using Tapatalk

I did a 36” opening, and it’s not too much. Is your grate hangar installed? Sent from my iPad using Tapatalk

With only three hours to serving time, you would have been fine with the foil, towel, cooler method. I’ve held briskets for over five hours this way, the brisket still being quite warm at that point. Sent from my iPad using Tapatalk

The point of the hi cap is space. Yes the rib rack will work on main grate, and yes, you can absolutely do two pork butts on a 19”. Sent from my iPhone using Tapatalk

That’s what it is. It goes curved side up, curve toward the body of the grill. Sent from my iPad using Tapatalk

Make sure it’s plugged into firmly into the unit. Sent from my iPad using Tapatalk

Either one will be better than not having one.. Sent from my iPad using Tapatalk

Don’t worry, once your kk arrives, you’ll forget all about that ol’ green thing.. Sent from my iPad using Tapatalk

YES!! Sent from my iPhone using Tapatalk

The idea is to make the fan do the work, don’t let it stabilize without the fan running, at least part of the time. Closing the top down to just off the gasket is what works for me. Sent from my iPad using Tapatalk

Charles, on my kk, I don’t fool with the fan vent, it stays wide open. The top vent is a turn open to get the fire going, but once you’re close to temp, it’s just a tiny bit open from when you feel the gasket touch. A 1/4 turn can be too much. Sent from my iPad using Tapatalk

I really don’t think you should be concerned with a 10°+/- swing! That said, any of the devices you mentioned will work beautifully, pick the one with features you find useful. Sent from my iPad using Tapatalk

To be technically picky, there is no ceramic material in a kk, it has three different layers, and is actually insulated. The efficiency is off the chain. This allows a much lower airflow situation, thus the food doesn’t dry out nearly as much. Grills actually made of ceramic material, (eggs etal) aren’t insulated per se, just the fact that the material doesn’t transmit heat as easily as a metal, but will still heat up significantly, causing more airflow necessary to keep the desired temperature. Sent from my iPad using Tapatalk

When I first got mine, I ran it in hot spot mode before I could figure out how to connect to my router. I was a bit disappointed, but I think it was simply a case of too many obstructions. It’ll do fairly well with a good los. 50 ft ish? I’ve never used anything but ac power, but I understand it works fine in the manner you described. The fan plugs directly into the guru port, no adapter needed. Once the unit is powered, it will stay set even if you lose connection, as long as the power to the unit is on. Even if the power goes off and comes back on, it goes to the previous settings.

The only break in is what we all know as the burn in. There is moisture in the grout that the tiles are set in, and the grill must be brought to roughly 500°, and maintained for a period of time to force the moisture out. There are many threads on the subject, but just plan on a full load of coal, beverage of choice, anything you might want to cook, and some time. The grout gets a bit soft at this time, some liquid may appear, and some tiles might lift during the process. In the case of lifting tiles, just be sure to press them back into place as it cools. I’ve done it 4 times, 2 of my own,