5698k

Wouldn't have helped. Sent from my iPad using Tapatalk

If your grill hasn't shipped yet, you can still add the charcoal. Sent from my iPad using Tapatalk

If you've ordered a 32", I can't recommend the coco char enough, you can piggy back it on your grill crate, essentially free shipping. There's nothing wrong with any other lump, but the coco has almost no odor, so whatever wood you're in the mood for, you taste the wood. The main grill level will be obvious, but a 32" gives so many options, you decide. There is an actual burn in, I recommend getting the instructions from Dennis, additionally, there are plenty of experienced owners on the forum more than willing to offer advice. Mostly, welcome to kk ownership, you've made a great choice! Sent from my iPad using Tapatalk

This was pre cooked, she just put it in the crock pot to warm. I think spam might be better. Sent from my iPad using Tapatalk

With room to spare.... Sent from my iPad using Tapatalk

Recently, there have been an above average request for me to do pork butts. Us KK-ers know that pork butt is about as easy as it gets, so I don't think twice about doing them, but I'm wondering what all the fuss is about. Well, I'm at MIL's house last night, she's serving pulled pork. When I arrive, she asked me to check it and see if it's ok. She informs me she got it at Costco, so it should be pretty good. It was in a crock pot, and there was a bottle of terrible BBQ sauce next to it. Well, it was about the worst thing ever, in every respect. It was all I could do to choke one down, keeping a straight face, saying how surprisingly good it was. UGH! The lesson I learned is being my own worst critic I have to appreciate what other people are used to. We are spoiled being able to produce foods that we sometimes consider mediocre, but the rest of the world goes crazy over. Keep grilling, and let's enjoy ourselves! Sent from my iPad using Tapatalk

First of all, thank you for your service. Second, if you are considering a Kamado grill, you've come to the right place. The kk is simply the finest Kamado, and one of the finest grills of any kind available. The construction is far superior to all others, you'll never hear of broken bands, cracked fireboxes, broken domes or bottoms, warped grates, and so on. Look closely at pictures of both the kk, and any competitor, and the differences start to jump out at you. Watch you tube videos of people using their grills, and you'll see things like the kk lid lifting itself, the quality of the stainless grates, and the multiple cooking levels. With every kk you also get another advantage no other company can offer. Before you even buy your grill, you get the support of the owner of the company, Dennis Linkletter, plus he's with you along the entire journey. From purchase, to shipping, delivery, and set up, even some discussions on cooking, he's available. You simply won't hear much about warranty claims with kks, but if you do, it's about how quickly, and completely the situation is handled. In all, the kk is the way to go, I also recommend getting the biggest one you would possibly consider. Or get several, whichever works better for you. Sent from my iPad using Tapatalk

Fill bathtubs with water, they're great reservoirs. Sent from my iPad using Tapatalk

Those SRF Wagyu briskets are amazing. I cooked several prime briskets over a period of time, they were really good. Then I did a SRF for Father's Day, it was really remarkable. Sent from my iPad using Tapatalk

Congrats! I love the 23"s. When dead men or worse come looking for you, do you think it matters who's sitting on the iron throne? Sent from my iPad using Tapatalk

YUM!! Sent from my iPad using Tapatalk

Terrible news... Sent from my iPad using Tapatalk

I'm a big fan of txbbqrub. The original is my favorite, but they're all really good. Sent from my iPad using Tapatalk

Exactly, I was just thinking he might be in the market for some 42's. [emoji41][emoji41][emoji41] Sent from my iPhone using Tapatalk

If your thermoworks says 270° ish, go with it. If you want more temp, open the top vent more. Sent from my iPhone using Tapatalk

Based on Dennis's last post, it sounds like either would work. Maybe both? Sent from my iPhone using Tapatalk

Ha! I guess it depends on what kind of wood the building was made of. Supposedly, the smokers weren't damaged, mostly the kitchen equipment. Sent from my iPhone using Tapatalk

Franklin BBQ in Austin partially burned in the early hours this morning, causing an estimated $350,000 in damage. Apparently it was an errant ember. No one was hurt, but the restaurant will be down for a while. Sent from my iPad using Tapatalk

What I don't know is whether the 22" tt is as deep as the 23", does it have all of the cooking levels. If they're equal from that standpoint, I'll say that I prefer the free standing from a maintenance standpoint. Moving the grill to clean the space, and the rare spring adjustment, or gasket replacement. I have a 23 and a 19 tt, so I've dealt with both types. From a pure cooking standpoint, one kk cooks like another. Sent from my iPad using Tapatalk

I meant to address this earlier. I'm a cyberq guy. I know there are the purists who say get to know your grill, but I'm a gadget guy, and I like my gadgets. Cyberqs work, pure and simple. Sent from my iPad using Tapatalk

I'm still going coco char over coffee lump. With coffee, that's your smoke flavor, period. With coco, you can add whatever flavor you're in the mood for. Plus the boxes are quite a bit smaller, easier to store. I find the rib rack a necessity, it eliminates the possibility of black or burnt bottoms. I have a double bottom drip pan, don't really use it much. I use a bernzomatic ts 8000 torch, it works great, or fire starter cubes if you're not in a time crunch. You have a great list, but the number one thing is already decided on, you're basically good to go. Sent from my iPad using Tapatalk

Brisket is all day, or all night, depending on when you start. I do ribs at 275°, indirect, which is usually right at 4 hrs. Chicken can be much quicker, I like to do mine direct at about 350°, but that's not too critical. You can do it low/slo, but I prefer it otherwise. If you decide what you want to cook, it's easy to figure good ways to do it. Sent from my iPad using Tapatalk

Your RJ appears to be in pretty good shape, plus I love your back drop! Get a kk, it'll make the background look much better. Sent from my iPad using Tapatalk

New Orleans? Better put them on floats... Sent from my iPad using Tapatalk

Congrats! Get lots of coco char. Sent from my iPad using Tapatalk