5698k

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

Are you looking for fotb mushy, or fotb tender? Sent from my iPad using Tapatalk

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

From experience, whatever you do, don’t sneeze! Sent from my iPad using Tapatalk

Dam Dennis!! That’s not the kinda thing you can live with! Good luck with your surgery. Sent from my iPhone using Tapatalk

I’ve been hoarding mine..now I’ll burn freely! This stuff is the deal... Sent from my iPad using Tapatalk

[emoji898][emoji898][emoji106][emoji106][emoji322][emoji322] Sent from my iPhone using Tapatalk

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This timing is incredible. I have just recently ruined two briskets trying to make pastrami from scratch. Two different recipes, neither called for soaking in fresh water to reduce the salt, both were way too salty once smoked. I know what to do now. Sent from my iPad using Tapatalk

Well, dive right in! Congrats! Keep the pics coming. Sent from my iPad using Tapatalk

I will add..the kk is so efficient, it’s airflow is so low, I believe this is the reason foil isn’t needed. I can’t tell you how many times there’s a puddle of liquid below the lower draft door during a lo/slo cook. Sent from my iPhone using Tapatalk

WHO DAT! Sent from my iPad using Tapatalk

Actually no, wife and I got out of NOLA for a couple of days. When we get back tho, I’m doing some corned beef and pastrami, then some beef ribs, and eventually a prime rib. Happy Mardi Gras! Sent from my iPad using Tapatalk

Another fan of no foil here. It’s a lot of work, and for my taste, completely unnecessary. Rub you baby backs as you care to, and cook them. No peeking, no water pan, spritzing, nothing. If you choose 225°, you’re looking at roughly 5 hours, less if hotter. Personally, I like 250° ish for 4+ ish. It mostly depends on how you like your ribs texture wise. Sent from my iPhone using Tapatalk

From a bge straight to a 32”...excellent! You’re gonna be thrilled! Sent from my iPad using Tapatalk

These fans don’t move much air, I don’t see them actually sucking in moisture. They can be turned such that the intake is downward, so that it’s even less likely. Sent from my iPad using Tapatalk

Bunch of quitters.. Sent from my iPad using Tapatalk

+1 on the rockwood, until Dennis gets the kinks worked out on importing coco char. Sent from my iPad using Tapatalk

There’s been an import issue for quite some time, Dennis has been working on it. Sent from my iPad using Tapatalk

Cheater... Sent from my iPad using Tapatalk

Ya didn’t say ya had power tools!! Sent from my iPhone using Tapatalk

I did my 19” with three, moving into a similar position as yours. Take the lid off and move it in two pieces. Sent from my iPad using Tapatalk