5698k

Just tried Rockwood, it’s a keeper. The website offers free shipping on three 20lb bags. Sent from my iPad using Tapatalk

From California, road time is usually about 5 days, not including the pick up, loading, and administrative stuff. I’ll probably get to you quicker than you might think. Sent from my iPhone using Tapatalk

Is it coming from California or Indonesia? Sent from my iPad using Tapatalk

Agreed. Cook the whole thing, then do burnt ends. I use an iron skillet when putting the ends back on the grill, it give a bit more carmalization. Sent from my iPhone using Tapatalk

I’m a cyberq guy. I know in my heart they’re not necessary, but I like gadgets, plus the security of being able to wake up, see that my whatever is taking longer than I thought, and up the temp to a specific point without getting out of bed. Sent from my iPhone using Tapatalk

[emoji106] Sent from my iPad using Tapatalk

Seems to be working now Sent from my iPad using Tapatalk

It’s not

It really doesn’t take that much in the bottom, don’t over think it. Pick a mid size hole, that’s plenty, make adjustments with the top vent, it’ll be all the control you need.

As already said, get a cover. I believe it’s required to keep the warranty in full force I believe. I use a mapp torch, along with Rutland starter cubes, it works beautifully. Eventually, you’ll want some Zep 505 cleaner, it’s the best for exterior grill cleaning. For interior, I recommend a shop vac with a drywall filter. Get plenty of teak conditioner, the northern weather wreaks havoc on teak. You’re gonna love your grill, many pics are required

Depending on the size of the brisket, it could likely take much longer than the ribs, but the cook temps are the same, and cook both to probe tender, temperature roughly 200° internal. I suggest putting the ribs above the brisket, possibly use the reversible grate. This would allow easy access to both for checking for tenderness. Good luck!

I didn’t find it too sparky, but I light with Rutland cubes with the lid closed, so I guess I wouldn’t notice anyway.

Yes, I like this. Good price, and I like the chunk size better. There is an amount of fines, but I prefer that to the logs that are in super premium.

I don’t like this stuff. The flavor was just like the smell, it was overpowering to me.

Ok, I just lit some red lump. I’m doing steaks, so I’m going hot, about 700°-750°. This stuff has a strange smell, I’m not crazy about it. We’ll see about the flavor. On a side note, I tried fogo premium, and liked it a lot. It didn’t have the super big chunks the super premium did, this is a good thing.

Beautiful grill. Little secret, the bronze grills cook better than the rest!

Is the top vent free? That’s been a source of issues for past rj cookers I’ve seen. Addertooth, a member on the guru did an in depth restore of an rj some time ago, if you’re interested. If the body of your grill is intact, once you get your tiles back on, the rest is pretty easy. I’m not sure about the lid pistons, as far as replacements if necessary.

I just emailed Dennis about that issue. No solutions yet, but working on it, hasn’t given up. Sent from my iPhone using Tapatalk

I posted this question on the guru, so if you don’t want to answer twice, no problem. How was the flavor? I’ve seen conflicting reports, so I’m curious as to your thoughts. I’m looking for potential substitutes in the event Dennis can’t work out his cocochar issue. Sent from my iPad using Tapatalk

This is one of the best inaugural cook posts I’ve seen! Congrats, and keep them coming! Sent from my iPhone using Tapatalk

Looks like you’re ready to go! Just an FYI, the burn in isn’t necessary before any cooks below roughly 350°, you can cook as much as you like. By all means though, do the burn in when you’re ready. Sent from my iPad using Tapatalk

Just an observation, that bge looks about the same size as a 16” kk. Sent from my iPad using Tapatalk

I’ve done pizza on my 23 no issues. I think the real difference is to hi cap, or not to hi cap. The 23 is the original flagship of the KK fleet, and I personally think it’s the best looking of the bunch. Regardless, they both are incredible grills, you can’t go wrong either way. Or get both. Sent from my iPad using Tapatalk

Well, the instant you didn’t poo poo the idea, I knew you were done. I just didn’t want to apply any pressure at all, I knew the grill would do all that work. Dennis has a great thing going, he lets the product sell itself, which it does easily. Sent from my iPhone using Tapatalk

Well, it’s about time! Sent from my iPad using Tapatalk