5698k

It’s so dense, it burns more slowly. Yeah, this sounds normal. Sent from my iPhone using Tapatalk

I’ve heard of instances where these Richard Johnson Kamados top vents freeze. My best suggestion is to keep trying the heating and tapping routine. Can’t tell from the pic, can you get some penetrating oil on the threads? Sent from my iPhone using Tapatalk

You’re right to start earlier, particularly with coco char. I love the stuff, but it’s a bit slower to catch. The lower vents can be a bit confusing, but with what you’re looking for, no problem. You can either open the half moon vent by about 1/4 open, or the other vent largest hole open, no need to pull the vent out at all. The real key to temp control here is the top vent. When you first light your fire, open the top vent a couple of turns to let your fire establish. Once you get to 250° ish, you can either close a bit at a time as temp increases, or set at about 1/2 open. Regardless, at these higher temps, +/-25° really doesn’t matter, just use your top vent to adjust temps, leave the bottom alone I’ve found that most temps can be achieved and maintained by mostly using the top vent...it’s a bit less confusing when you take the bottom out of the equation for the most part.

Be very very careful...the knife rabbit hole runs very deep! [emoji15][emoji15] Sent from my iPad using Tapatalk

Do you know what steel they’re made of? My bad, just looked closely and saw vg 10. Sent from my iPad using Tapatalk

Have a good holiday Dennis! Sent from my iPad using Tapatalk

$300 max, if it’s in reasonable shape, with most tiles intact. There appears to be bolts missing from the bands, and I don’t see the lifting pistons. I really don’t think this is a deal based on this pic. Sent from my iPad using Tapatalk

Step away from that cooker. I’m pretty sure that’s a Richard Johnson K7, affectionately known as a posk. It’s worth a couple of hundred at most, and that only if the buyer is looking for a project. Sent from my iPad using Tapatalk

This depends on several things. The charcoal you use can smoke quite a bit when you light it, they’re all different. If you cook at lower temperatures, you’ll get less over all smoke conversely, higher temps will give more. With the higher temps, like steaks, this really isn’t smoke, it’s what you’re getting when the rendering fat drips on the coals...but people still call it smoke. A kk is the single best outdoor cooker you can buy, but it’s not capable of eliminating smoke. Sent from my iPad using Tapatalk

I like the pre cook layout suggestion, I’d put as many on as you can without touching each other. I wouldn’t wrap, it’s enough work to do one... I like 275°, the timing is more consistent because the stall is way less pronounced. Sent from my iPad using Tapatalk

At 275°, 4 hrs is plenty for ribs, I actually like a little less. You shouldn’t have run out of fuel, something is up. Could to post more details? Type of coal, exactly how much you started with, how you lit, and maintained temp, vent settings...all this makes a difference. Sent from my iPad using Tapatalk

If they weren’t tender, they were likely under cooked. What was your time and temp? Sent from my iPhone using Tapatalk

Dayum! Sent from my iPad using Tapatalk

The timing won’t be any different than what you’re used to. Sent from my iPad using Tapatalk

Seems like I did a bird that size on my 19”, but it was pretty full. Sent from my iPad using Tapatalk

Stick yo your guns...pebble people are just jealous. Sent from my iPad using Tapatalk

And the top of the crate is a ramp for rolling it off the pallet. Sent from my iPhone using Tapatalk

I say keep using it. Sent from my iPad using Tapatalk

The new. The old is very old, before Dennis made the guru fan port standard. Sent from my iPad using Tapatalk

I sent the FireBoard back, it was terrible. I replaced it with a cyberq cloud, and it’s like the other cyberq units...solid. Sent from my iPhone using Tapatalk

https://www.amazon.com/Shop-Vac-5989400-gallon-Stainless-Vacuum/dp/B075MY3QMX/ref=sr_1_5?ie=UTF8&qid=1539967050&sr=8-5&keywords=shop+vac This is just one example. There are many sizes, and brands to suit anyone’s needs. The drywall bags are a must, the ash is way too fine for a regular filter. Sent from my iPad using Tapatalk

I use a shop vac with a drywall filter, gets the inside nice and clean. The lower draft door does come off, so it’s quite easy to sweep ash out that way. Sent from my iPhone using Tapatalk

I have a 23”, and a 19”, which roughly translates to a 32”, but not really. Like Tucker, the 23” was the biggest available when I bought mine. I believe a 32” would suit your needs, but there’s a lot of people that will tell you get the biggest one you can, you won’t be sorry. I’m a tile guy, but that’s truly personal preference, except for the fact that the bronze tiled ones cook the best. Sent from my iPad using Tapatalk

The other option is to just have some lump handy. Personally, I think you’re good. Sent from my iPhone using Tapatalk

Congrats on your grill! You’re gonna love it! Sent from my iPad using Tapatalk