5698k

Well Mac, it’s clear that your talents haven’t faded in my absence.. Sent from my iPhone using Tapatalk

I haven’t. It’s a really solid unit. I had an inexpensive food saver brand before and it would overheat easily if I was doing a larger number of seals in a row. This thing really feels like commercial grade. Sent from my iPhone using Tapatalk

https://www.amazon.com/Weston-Pro-2300-Commercial-Stainless-65-0201/dp/B001GP81R2/ref=sxts_sxwds-bia-wc-drs2_0?crid=1LEHXS0KA9HX0&cv_ct_cx=vacuum+sealer&dchild=1&keywords=vacuum+sealer&pd_rd_i=B001GP81R2&pd_rd_r=fd08b02c-d4cd-49f4-acb5-545f3ed75431&pd_rd_w=mlELW&pd_rd_wg=e6OYX&pf_rd_p=c33e4373-edb9-47f9-a7e6-5d3d6a7a4ad0&pf_rd_r=6V17NZDBXQMAMH21ZQ3S&psc=1&qid=1607722865&sprefix=Vac%2Caps%2C222&sr=1-2-5e875a02-02b1-4426-9916-8a5c26cd5a14 I have this one. It’s a bit pricey, but it’s definitely a better unit than most. It also has a wider sealing bar that might be useful with a brisket. Sent from my iPad using Tapatalk

Clearly, Mac hasn’t lost her touch.. Sent from my iPad using Tapatalk

Oh yeah..King Airs are the suburban of the sky..I’ll take them over a lot of jets!! Sent from my iPhone using Tapatalk

My bonanza was a 1964 S model, N5698K, the first year the IO 520 was put in a bonanza. My baron was a P baron, N588SP. Sent from my iPhone using Tapatalk

Not to go sideways, is coco char available? Sent from my iPhone using Tapatalk

I have 600 hours in a Bonanza, 300 hours in a Baron. Your analogy is absolutely correct, flying a kk is very much like a Bonanza..in every respect. Sent from my iPhone using Tapatalk

I’m not terribly familiar with cowboy brand lump, but if I remember correctly, it not highly thought of. That’s step one, make sure you’re using quality fuel. Secondly, it sounds like you had too much fire lit. A full chimney in a 21” is pretty full, so I’m not sure the coals were fully smoldering. Even for a 300°-350° fire, I suggest lightning and one or two spots and let the temperature come up naturally. It sounds like you were more keeping the fire down as opposed to simply controlling the fire with airflow. Between fire management and fuel, I believe that’s probably your smoke problem. Dennis’s coco char is the best, but in lieu of that, I’ve had good luck with forgo and rockwood. There are more out there, so do some research and find a good quality fuel. Sent from my iPad using Tapatalk

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. I still love my controllers, I don’t do long cooks without it. Sent from my iPad using Tapatalk

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

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