5698k

I give it a 7-8 out of 10. My first brisket in a while..but I am my own worst critic. Sent from my iPhone using Tapatalk

I never get tired of seeing prime brisket on my KK. I’m using a dry coffee cardamom rub. Sent from my iPad using Tapatalk

I’ve never had an issue getting my grill to temp..except when I used charcoal that had a lot of fines. I dump my charcoal, but if a particular bag has a lot of dust, I stop using it. KK’s don’t need to be as hands on, their insulating qualities make your cooking life so much easier. Bottom line..good airflow, good charcoal, your KK will do exactly what you want. Sent from my iPad using Tapatalk

I believe anyone who’s dealt with Dennis would agree..I know I do. Sent from my iPhone using Tapatalk

That’s not really true. Always fill your basket to the brim. Air+fuel=heat. If you control the airflow properly, your temperature will stay consistent. Perhaps you’re lighting too much coal in the first place? Even with a controller, you have to restrict airflow with the top vent..the controller only adds air, it can’t take it away if the temperature gets too high. Sent from my iPad using Tapatalk

I’ve been using controllers for years..and love them. They’re not necessary at all, the kk will hold temperature perfectly by itself, but the controllers let me sleep better. Currently I’m using an ultraq, but there are several quality units available. I prefer the WiFi units, it scratches my techie itch. Sent from my iPad using Tapatalk

If you had a smolder, there’s air getting in. Make sure the obvious are all completely closed, and make sure your bottom vent hasn’t wiggled out a bit, and if you have the rear vent, make sure it hasn’t opened a bit. Sent from my iPad using Tapatalk

Yeah, you’re right, I was trying to make a joke..yet another failed attempt.. Sent from my iPhone using Tapatalk

Wait..how do you cook them in a vac seal bag? Sent from my iPad using Tapatalk

If I go below 1k grit, it’s to do repair work, or some thinning behind the edge, that’s it. For general sharpening, I start at 1k, and up from there. Sent from my iPad using Tapatalk

I have a work sharp device myself, but I don’t use it on my “good” knives for that reason. I use my ts Prof for them. I like getting a true mirror edge, even though some prefer an edge with some tooth to it. I use the belt sharpener on my less expensive knives because it is fast, in some cases faster because some steels don’t do well with stones. Sent from my iPad using Tapatalk

The other nice thing about this unit is that you can adjust the sharpening angle. Sent from my iPad using Tapatalk

What knives did you use? Sent from my iPad using Tapatalk

I’m curious to see the grates, I can’t imagine how they could be damaged. Congratulations! You have a helluva cooker! Sent from my iPad using Tapatalk

I have to think the kk will drastically out perform the joe because of the same reason..the kk will maintain high heat with less airflow, which I believe will be more even, and flavorful...that’s my story, I’m stickin with it. Sent from my iPad using Tapatalk

You’re definitely well ahead of the curve! The kk will only make you better with all of the advantages you mentioned about it. Don’t let anyone tell you that the grill doesn’t make that much difference. I just recently got my kks back after a year and a half, in the meantime cooking on a traeger, a Weber, and the occasional egg a friend’s house. The kk stands alone. Pics are required on delivery, and welcome to kk cooking! Sent from my iPad using Tapatalk

https://www.amazon.com/HUMBEE-Chef-Stainless-Serrated-Professional/dp/B08D3C3ZWS/ref=sr_1_17?crid=EWLMEQVTK09P&dchild=1&keywords=bread+knife+12+inch+serrated&qid=1611608173&sprefix=Bread+knife%2Caps%2C200&sr=8-17 Something like this.. Sent from my iPad using Tapatalk

I don’t think you should spend real money on a bread knife, they can’t be sharpened properly. Go cheap, and replace when necessary. Sent from my iPad using Tapatalk

It appears that you’re well ahead of the sharpening game, I’m not sure you should fix what doesn’t appear to be broken! Sent from my iPad using Tapatalk

I’ve ordered Wagyu steak at a restaurant, it was roughly $100 more than a similar prime, it wasn’t worth another $100 bucks. Sent from my iPad using Tapatalk

Wagyu is the breed of cow, I think it literally translates to Japanese cow. Wagyu is the breed of cow that Kobe beef comes from, it’s that to be Kobe beef, it literally has to come from Kobe Japan, raised under very specific conditions. That said, Wagyu is exceptionally good beef, but I find that it’s not worth the price difference between it and prime beef. If you want the best, get Wagyu, bang for the buck, prime. Sent from my iPad using Tapatalk

Pork belly burnt ends and two slabs of heritage St. Louis ribs. Sent from my iPad using Tapatalk

I actually use shapton glass stones, they work beautifully. The TS Prof will use any stone for edge pro, so there’s lots of selection. Assuming an edge that’s not damaged, I go 1k, 2k, 4K, 8k, and then strop. I have a tendency to use a really shallow angle, about 12°, then micro bevel at 25°. This is for my carbon steel Japanese kitchen knives, for more utilitarian knives I stop at 2k and don’t worry about the micro. Sent from my iPhone using Tapatalk

Micro bevels are often used in low angle Japanese knives. Let’s say your sharpening angle is 15°. Once your done, set your sharpener to about 25°, and with your highest grit stone, make a couple of passes at this setting. The result is a stronger edge, with very little, if any different feel than a non micro beveled edge. Sent from my iPhone using Tapatalk

As your stones wear, they typically do so concave, which is where inconsistencies come into play. There are several methods of flattening, a common one is simply a diamond flattening stone. Get one of these, and you’ll extend the useful life of your stones dramatically. Sent from my iPad using Tapatalk