5698k

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

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