5698k

No pics....didn’t happen. 🧐🧐 Sent from my iPad using Tapatalk

Ok, what ever you do, don’t sell it! Sent from my iPad using Tapatalk

Geez Mac! What can’t you cook? Sent from my iPad using Tapatalk

We’re all nice to the cooking posts, but any chance of mis treating a kk? The guns come out!![emoji23][emoji23][emoji23] Sent from my iPhone using Tapatalk

Good eye tony! Tony is exactly right! Please step away from the lighter fluid! Sent from my iPad using Tapatalk

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Why not use multi levels? Edit: I guess that’s what you’re asking. Ok, I’m a bonehead. The main and lower grates are probably the best way to go, unless one of them is smaller and would fit on the reversible grill above the main. What size briskets are you cooking? Sent from my iPad using Tapatalk

Ribs look excellent. The KK’s make it easy. I use a rib rack all the time, ribs are always cooked evenly. I do suggest putting some foil on the deflector to help keep it clean, not necessary though, I just prefer it. Sent from my iPad using Tapatalk

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Mac, you bring it on yourself. If you weren’t so talented, we wouldn’t all be in awe! Sent from my iPhone using Tapatalk

Mac, my guess is that if you cooked some of those bugs they’d be great! Sent from my iPad using Tapatalk

Now you’re talkin!! Sent from my iPad using Tapatalk

Definitely a unique solution! Sent from my iPad using Tapatalk

That’s cosmetic, and doesn’t have anything to do with structure, or function of the grill. The inner functional coating of the grill is a grey color, the white you see is a cosmetic cover of the grey. I would still talk to Dennis, but I believe it’s not a problem. Sent from my iPhone using Tapatalk

I suppose it could have simply been moisture. Haven’t seen that before, but, I by no means have seen them all![emoji41] When you do the venting, the chemical smell will be obvious, no question. Sent from my iPad using Tapatalk

Was there a chemical smell along with the moisture? Sent from my iPad using Tapatalk

The stainless piece is something unique to the 32, mine is a 23, and I don’t have anything like that. It sounds like you nailed 250°, so stick with that. You can pretty much go as high as 400° ish without adjusting the bottom differently. The top is the only adjustment you really need as far as maintaining any temp. Opening the bottom mostly gets you to higher temps more quickly. I suggest you start with a full load of coal, set your bottom vent where you had it, and experiment. This requires some time, and some beverage of your choice, and something forgiving to cook, if you care to. Sent from my iPad using Tapatalk

You’ll find that the kk is so well sealed you can do just what you did. The top vent is all you need for relatively minor adjustments, the bottom doesn’t matter as much. Sent from my iPad using Tapatalk

I tell other people that method and they think I have three heads. I had one guy try to tell me that you HAD to cook at 225°. Oh well, their problem. Sent from my iPad using Tapatalk

Save the pics of your clean grill! Sent from my iPhone using Tapatalk

Doc, I’m curious, did you use the hot and fast technique? Sent from my iPad using Tapatalk

What did ya pick? Sent from my iPad using Tapatalk

I used it for a time, but I had to stop. I grew to dislike the smell, and taste of the stuff, I won’t use it again. Sent from my iPad using Tapatalk

Ice is good. Sent from my iPad using Tapatalk