5698k

Aw, shucks y'all!! Sent from my iPhone using Tapatalk

It's called burping. Open the lid a bit to allow air in and equalize. I suppose opening the vents would do the same thing, I'm guessing you'd want to open the top first. Sent from my iPhone using Tapatalk

The curved side is up, with the lip fitting under the fire ring. Sent from my iPad using Tapatalk

I do. Sent from my iPhone using Tapatalk

I've been watching this from the beginning. When I saw the before and after pics, that really put it in perspective. Really nice job! I see you've already figured out how great a kk is as far as control, so I say get after it! Sent from my iPad using Tapatalk

What was your team name? Sent from my iPad using Tapatalk

Yes, I'm using the solid deflector, but over time, small amounts of ash make it to the door. It's a maintenance item for me to occasionally remove the door, clean the inside of the door and clean the frame itself with a wire brush. Sent from my iPad using Tapatalk

Hey Dennis, what about something similar for the main draft door? I very rarely open mine other than the vents, and that's to clean the ash that fallen in there blocking the door from sealing well. Sent from my iPad using Tapatalk

Yep, I trim the same way, I was taught by Johnny Trigg. I don't trim the fat cap at all, it always goes down. I don't bother seasoning the fat cap either. Sent from my iPad using Tapatalk

I have a 23" and a 19", both in bronze, (the only real color[emoji41][emoji41]). The 19" is more capable than 90% of Kamados out there, the only others are other kk's. whatever color you pick, you're gonna love it! Sent from my iPhone using Tapatalk

I aggressively trim my briskets, I trim all the hard fat I can, except for the actual fat cap, that goes down. I don't believe you get any moisture benefit from external fat, as meathead says, fat can't swim upstream. Yours looks excellent, I wouldn't go changing much, if anything. Sent from my iPhone using Tapatalk

All your grills are spectacular. I have to say though, with all the design innovations, the old flagship 23" is still my personal favorite. Sent from my iPhone using Tapatalk

In that part of the world, 50 years might give you 20% more growth. The size of a tree is directly proportional to its vicinity to water. The oak population is in no danger in that part of the world, no more so than mosquitoes in south Louisiana. Sent from my iPad using Tapatalk

I'm not sure freezing had anything to do with shape. I've cooked an entire sliced ribeye before, with several shape variations throughout. Sent from my iPad using Tapatalk

This makes me wanna do one. Sent from my iPad using Tapatalk

Uuhhh, WOW! Sent from my iPhone using Tapatalk

I just finished mine, I used a small, left handed crescent wrench. I do suggest to others who plan on doing this change to take a picture of the old rods in place before removing, there is only one way the rods go. Sent from my iPad using Tapatalk

5 Guys Sent from my iPad using Tapatalk

Doc speaks the truth. Never doubt the word of Doc. Sent from my iPhone using Tapatalk

I was wondering when you'd get back here, it has been a while. Sorry to hear about your friends, I just buried an old friend this past weekend myself. Enough negativity, fire the grills up! Sent from my iPad using Tapatalk

Dennis was trying to make a dual fuel kk at one point, I think he made one or two, but I don't think it went much further. Sent from my iPhone using Tapatalk

Yep! No wrapping, no nothing. You're looking for roughly 200° internal, but start probing around 195°, but could go 205° or more until done. Sent from my iPad using Tapatalk

I recommend KISS. 50/50 sea salt, coarse black pepper. Cook at 250°, naked, fat cap down, until probe tender. Doesn't get much simpler than that. Sent from my iPad using Tapatalk

Depending on the scale, a mini kk still might be too heavy for a rear view mirror!![emoji38][emoji38] Sent from my iPad using Tapatalk

I'm very aggressive when I trim briskets, they've always turned out great. Trimming between the muscles allows for more bark, (bark good), and makes it easier to do burnt ends. Cook temps don't really affect the finished product, the only real difference is cook time. I've cooked from 225°-300°, it really depends on how long I want the cook to take. Yours is looking great, I think you're gonna be pleased. Sent from my iPad using Tapatalk