5698k

The 38” is still relatively new as far as there’s not been much posted about it. All KK’s are excellent, so there’s no reason to be concerned about any issues. The lids of all KK’s are spring assist, so no difference in felt lifting weight. I also understand that there’s not a lot of weight difference between the 38” and the 42”. My usual thought would be go as big as you care to, not that the 38” isn’t big. Sent from my iPhone using Tapatalk

That’s what it does. Sent from my iPhone using Tapatalk

Just a little more info, mine originally came with the single gasket. The next evolution was the additional gasket on the horizontal of the lip. Finally, the one piece version of the two gaskets, which is what i have now. Previous to all this, i believe the gasket was a fiber material. Sent from my iPad using Tapatalk

https://komodokamado.com/collections/23-ultimate-spare-parts/products/23-ultimate-new-one-piece-main-gasket This one. My 23 is 13 years old and this one works fine. I’m pretty sure the physical design of the lid/body seal hasn’t changed, and this is the newest design. Sent from my iPad using Tapatalk

Congratulations!! Sent from my iPad using Tapatalk

Maybe an opportunity for someone? Sent from my iPhone using Tapatalk

No, i turn off all but one valve, then close the last one about half. I could probably close it more, but I’m liking not having to check if it’s still lit. Sent from my iPad using Tapatalk

https://www.ebay.com/itm/285163896397?mkcid=16&mkevt=1&mkrid=711-127632-2357-0&ssspo=skpHtupBSOG&sssrc=4429486&ssuid=OTJWv7LiRYq&var=&widget_ver=artemis&media=COPY This is what I got, the biggest difference is the output, makes a big difference in keeping things lit. Sent from my iPhone using Tapatalk

I bought a higher volume air pump and haven’t had further issues. Sent from my iPad using Tapatalk

Not a Kramer, it’s a Kenichi Shiraki honyaki. Many havent heard of him, but he’s a true master, the teacher of some of the current big dogs. I saw where the knife Bob Kramer made for Anthony Bourdain auctioned for over 200k. That’s a bit out of my price range![emoji38] Sent from my iPad using Tapatalk

I’m a customer!! Sent from my iPhone using Tapatalk

I think that would look really nice in bronze! Sent from my iPad using Tapatalk

Sent from my iPhone using Tapatalk

Yowza!!! Sent from my iPhone using Tapatalk

Almost done!! Sent from my iPhone using Tapatalk

Doing Christmas a bit differently this year. Garlic, thyme, rosemary and oregano mixed in the butter, I cut the bones off and reattached on the spinalis side, unfortunately I have to take it to medium, but otherwise I’m looking forward to it! Merry Christmas everyone!! Sent from my iPhone using Tapatalk

I gotta try that.. Sent from my iPad using Tapatalk

I shoulda waited.. Sent from my iPhone using Tapatalk

I’m gonna have to try that.. Sent from my iPad using Tapatalk

Beef plate ribs from Costco, coffee cardamom rub.. Sent from my iPhone using Tapatalk

3-2-1 is for St. Louis ribs, 3 hours uncovered, bone down, 2 hours wrapped, and then 1 hour uncovered to finish, all at 225. Baby backs are 2-2-1. I despise this method, people think it’s a magic formula for all things bbq, yet dont even understand the formula. I’ve read so many times. “I did the 3-2-1 method but…”. They dont cook at 225, they do baby backs, i even saw a person do a brisket this way. Formulas dont work because every cook is different, every individual protein is different, and in this case, it’s specific to a particular type of rib. I strongly suggest that if you have a way of cooking ribs that you like, keep doing it. Sent from my iPad using Tapatalk

Congratulations!! You got the absolute best color/tile combo. Sent from my iPhone using Tapatalk

I cringe when someone starts off with, i used the 3-2-1 method but..Some have promoted these catchy number formulas as magic, but most dont even get it right. 3-2-1 is theoretically for St. Louis ribs at 225, 2-2-1 for baby backs. I actually saw a post elsewhere saying, “i cooked a brisket using the 3-2-1 method but I didn’t like the results”. All cooks are different, so following a method leads to failure, it’s only a very general guideline at best. Personally, when i do foil, it’s never longer than an hour, but i typically prefer dry. KK’s are moisture machines, so i dont believe wrapping is necessary for the most part. Sent from my iPad using Tapatalk

I First steaks on the 32”, prime ribeyes, SPG, seared at 700. Sent from my iPad using Tapatalk

I have a flame boss 500, but i also use the guru fan. The temperature control is solid, and the app has no glitches. Sent from my iPad using Tapatalk