5698k

It's interesting you mentioned a grenade, there was a post where a grill looked exactly like that, the guy was still cooking on it. Sent from my iPad using Tapatalk

No, they're not necessary at all. That said, I love mine. The extra control and monitoring capability appeals to both my anal and tech sides of my personality. Sent from my iPad using Tapatalk

^^^What he said!^^^ Sent from my iPad using Tapatalk

All kk's come equipped and ready to go. The only thing they don't actually come with is charcoal, and something to cook. Extras may include a rib rack, side tables, rotisserie, and I highly recommend coco char. Sent from my iPad using Tapatalk

There's also a gallery of grills at home on the kk website. Lots of great pics. Sent from my iPad using Tapatalk

[emoji106][emoji106] Sent from my iPad using Tapatalk

Call Dennis. Sent from my iPhone using Tapatalk

And your house. Sent from my iPad using Tapatalk

Maybe so, but I bet Darth Vader is much less maintenance. Sent from my iPad using Tapatalk

Pay per view maybe? Sent from my iPhone using Tapatalk

SOLD!! Sent from my iPhone using Tapatalk

Ya know, that wouldn't be impossible for Dennis to come up with a kk version of that. [emoji848][emoji848][emoji848] Sent from my iPad using Tapatalk

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