5698k

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

I guess I’m a salt guy, when I use one, the flavor is spot on. I haven’t used my block in a while, it does seem to be a bit of a chore to use. Sent from my iPad using Tapatalk

That should be no problem. Sent from my iPad using Tapatalk

Not sure, but a 23 went over 80 hrs at 235° I think. Sent from my iPad using Tapatalk

We can have fun with the tile/pebble debate, but the main thing, and the one thing we’ll all agree on, is that getting a kk is the right thing to do. Congrats on whatever you choose, you’re gonna love it!! Sent from my iPhone using Tapatalk

There’s bronze, then there’s everything else. [emoji41] Sent from my iPad using Tapatalk

Tiles are aerodynamically superior, causing more even airflow over the surface. This gives the tiled grill a significant advantage in speed and handling. Sent from my iPad using Tapatalk

Anything from SRF is going to be expensive, but when you’re ready for a splurge, it’s worth it. Sent from my iPad using Tapatalk

Mac, do you think there’s an advantage to spinning the ribs as opposed to using a rack? Sent from my iPad using Tapatalk

6 days?!?! I had to wait 6 weeks!!! Sent from my iPhone using Tapatalk

A torch, or I also use Rutland lighter cubes if I’m not in a real hurry. Sent from my iPad using Tapatalk

I typically get three pieces per when I strike them together. Sent from my iPhone using Tapatalk

I’m sure you’ve heard comments about how you can’t imagine how nice these grills are, well, I’m gonna say the same thing. Particularly since you’re used to a bge, the kk is absolutely going to blow you away! Congrats, and arrival, unpacking pics are required. Sent from my iPad using Tapatalk

Butts! Sent from my iPad using Tapatalk

Butts for Super Bowl party. Rubbed with Texas BBQ Rub original, maple chunks and coco char. Cooked to 205° internal. Both were roughly 9.5 lbs, and took roughly 16 hrs at 235°. Sent from my iPad using Tapatalk

I’m glad it survived. I’ve had king cakes lay around the house for several days in the past, so I felt like it would still taste ok. I haven’t had one this year tho, I’m trying to eat healthy for a while, it was really difficult to not buy one for myself when I got those! Sent from my iPad using Tapatalk