5698k

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

What? No new cooker? Sent from my iPad using Tapatalk

I bought my grill in 2012, and Dennis as much as talked me out of it. Subsequently, he’s even started casting grills without the gas port, plus selling an adapter to mechanically seal the ports that are there. So, I recommend not getting it, I’ve never seen a use for it, plus it’s not very popular. Sent from my iPad using Tapatalk

That’s great! I was out there Saturday, weather was great. Congrats on the accolades! Sent from my iPad using Tapatalk

It’s good to see you keep yourself properly hydrated while taking on these heavy duty tasks. Beautiful cooks! Sent from my iPad using Tapatalk

Tony and Mac are giving you excellent advice. I would at least put a piece of foil on the lower grate, or a drip pan would work. The stone, nor water is necessary. If you have a rib rack, use that on the main grate, if you want to put some on the upper that’s fine. Anywhere between 225°-275° is fine, 250° is roughly 4 hrs, so adjust from there. Cook time won’t be affected by the number of slabs, the temp, once stabilized won’t be significantly different between grates. Sent from my iPad using Tapatalk

Nothing like diving right in!! Sent from my iPhone using Tapatalk

Ya might consider sous vide. They’re not terribly expensive, and it’ll solve that problem. Sent from my iPhone using Tapatalk

Are you familiar with reverse sear? Sent from my iPad using Tapatalk

Well, you won’t have to deal with any more design flaws, because the KK is the design that every other grill wishes it could be. Congrats, pics on delivery are required. Sent from my iPad using Tapatalk

[emoji14][emoji14] Sent from my iPad using Tapatalk

Tucker, how do you decide?? Sent from my iPhone using Tapatalk

Here’s mine. Whatever you end up doing, I recommend you mount a fan in space opposite the grill, so it can blow smoke away. It will build up, and ceiling fans just keep the smoke stirred up. Sent from my iPad using Tapatalk

Let the fun begin! Sent from my iPad using Tapatalk