5698k

Yep, that'll work. Sent from my iPhone using Tapatalk

What happened to the green one? Sent from my iPad using Tapatalk

Nice set up!! Sent from my iPad using Tapatalk

I've said it many times. As much as I love all kk's, I still say the 23 has the best lines. Congrats on your grills. Sent from my iPhone using Tapatalk

I'm not sure, but I don't think anyone has bought one of each yet. I have two, as do others, there is a member, Frans I believe, that has three or four. Why not go for it??[emoji106][emoji106] Sent from my iPhone using Tapatalk

If you're using the basket splitter, you essentially double the airflow, which explains why the 32 heats faster. Put the splitter in the 23, now you're comparing apples again. Sent from my iPhone using Tapatalk

I recommend bronze, it cooks better. [emoji41][emoji41] Sent from my iPad using Tapatalk

I used the smallest lift gate truck available, just sayin.... Sent from my iPhone using Tapatalk

If you're remotely considering a 32", get it, then get the 19" for smaller cooks if you like. I have a 23", and a 19", and I must say, while the 19" is a wonderful grill, it cannot compare to the versatility of the 23". The larger grills weren't available when I bought my 23", and I've built my outdoor kitchen around it, so bigger at this point for me isn't really an option. My point is that if bigger is a consideration, I say go with that. Sent from my iPhone using Tapatalk

There was a gas charcoal grill at one time, it was more of an experiment, I think there's a few production models, but for some reason they didn't work out. Sent from my iPad using Tapatalk

Excellent article. He clearly has spent some time with this grill, and anyone who reads the article will understand that. Sent from my iPhone using Tapatalk

I ask because Dennis said to contact him for info. Sent from my iPhone using Tapatalk

Is it ok to post this at the guru site? Sent from my iPhone using Tapatalk

You can simply put chunks into you coals before adding food, but what often happens is that the fire burns in a different direction than the wood. You'll find when cooking on a kk that very little coal is used, which means there really isn't much fire at all, so your food gets less smoke flavor than a stick burner will give you. The cast iron pot is what I have gone to. A two quart cast iron Dutch oven with three 1/16" holes drilled in the bottom, put your chunks in the pot, the pot directly into the fire. This gives a good, clean smoke profile. Sent from my iPad using Tapatalk

Big dog!! Woof![emoji12][emoji12] Sent from my iPad using Tapatalk

Here's the important part of the episode. Sent from my iPad using Tapatalk

I can't remember who broadcast the show, I think it was PBS, but Franklin did all three methods at the same time, compared and discussed the results. The timing on all three was reasonably close, and you guessed it, paper was approximately in the middle. I've done paper with good results, but in the end, the simplicity of naked wins for me every time. The last time I used foil was simply to hold in an ice chest, and that still softened the bark enough to annoy me. Again, nice job Shuly!! Sent from my iPad using Tapatalk

[emoji122][emoji122][emoji122] Sent from my iPad using Tapatalk

That's exactly what it is! Sent from my iPhone using Tapatalk

A simple giveaway in this instance is you'll never see external bands or lifting pistons on a kk. The shape of the lid and top vent is different, and I've never heard of tiles just falling off a kk. Sent from my iPad using Tapatalk

And another Sent from my iPad using Tapatalk

Here ya go Sent from my iPad using Tapatalk

Richard Johnson posk. Spend what you think a flower pot is worth. Sent from my iPad using Tapatalk

Like I said...inganeerin escapes me often, that's why I ask questions. Sent from my iPhone using Tapatalk

I are a geologist, so inganeerin escaped me quite a bit. The foil will effectively block more heat than the stone? Sent from my iPad using Tapatalk