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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

5698k

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5698k last won the day on March 2 2018

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About 5698k

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core_pfieldgroups_99

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    New Orleans

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  1. 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
  2. That’s what it is. It goes curved side up, curve toward the body of the grill. Sent from my iPad using Tapatalk
  3. 5698k

    Memorial Day Cook

    Make sure it’s plugged into firmly into the unit. Sent from my iPad using Tapatalk
  4. Either one will be better than not having one.. Sent from my iPad using Tapatalk
  5. Don’t worry, once your kk arrives, you’ll forget all about that ol’ green thing.. Sent from my iPad using Tapatalk
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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. I still love my controllers, I don’t do long cooks without it. Sent from my iPad using Tapatalk
  11. 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, and two different friends with kks. It’s no big deal, actually it can be a sort of get to know your grill occasion. Btw, metallic bronze grills cook better than the rest. Sent from my iPad using Tapatalk
  12. I personally don’t care for 3-2-1, or 2-2-1 or 1-2-3 or 6-6-6, whatever that catchy number stuff is. You’ve been given excellent advice, but I’ll repeat...anywhere between 225°-275°, cook to your liking. For fotb, try 275° for 4 hrs, and see how you like it, adjust from there. Sent from my iPad using Tapatalk
  13. Are you looking for fotb mushy, or fotb tender? Sent from my iPad using Tapatalk
  14. Did this turbo..350°, took 2.75 hrs for a 12lb brisket, cooked to 170° internal, wrapped in butcher paper, then went to 202°. I separated the muscles, wrapped the flat in foil and towel. The burnt ends took another two hours to render. I’m convinced about the turbo method.. Sent from my iPhone using Tapatalk
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