5698k

Beef ribs gooood!! Sent from my iPhone using Tapatalk

What thermometer is that? Sent from my iPad using Tapatalk

Tri tip cooked like a brisket, coffee cardamom rub. Cooked to 203, no wrap, rested about an hour. Sent from my iPad using Tapatalk

Congratulations! The 32” is really impressive! Sent from my iPad using Tapatalk

Where is this secret menu?? Sent from my iPad using Tapatalk

How much charcoal are you using at a time? I always start with a full basket and have never run out of fuel during a cook. Sent from my iPad using Tapatalk

I’m not confident the top vent can be repaired. I’m also afraid that the body will have significant damage because of the top vent breaking like that. That being the case, i would be hesitant to put much effort into trying to repair this grill. Good luck with whatever you decide. Sent from my iPad using Tapatalk

Mine actually get hotter from sunshine than even a 700* cook. Sent from my iPad using Tapatalk

The math isn’t right, what am i missing? Sent from my iPad using Tapatalk

The first one was done perfectly. Sent from my iPhone using Tapatalk

Details? Sent from my iPad using Tapatalk

Yep. Sent from my iPad using Tapatalk

Just cooking a few steaks… Sent from my iPad using Tapatalk

First pot of the season, chicken and andouille. Sent from my iPad using Tapatalk

Tried that Sent from my iPhone using Tapatalk

Ive used zep 505, not doing the trick. Sent from my iPad using Tapatalk

Has anyone ever tried oven cleaner to get the cooked on stain off the tiles, particularly around the top vent? Would it be too harsh? Sent from my iPhone using Tapatalk

Just be mindful of bringing up your temperature, as Dennis says, “you can’t escape physics”. Sent from my iPhone using Tapatalk

Thank you! Sent from my iPad using Tapatalk

Ok, stupid question. What is the real advantage to cooking ducks like this versus laying on the regular grate? Sent from my iPhone using Tapatalk

I can’t help but think there’s too much fire lit, and you’re choking the fire. I have no issues with opening my lid mid cook, with no temperature spikes. I have my controller set up, light a small amount of coals and close the lid. I’ll open the top a full turn, and monitor the temperature increase. Once the temp is within 50° of my set point, I’ll set the top just off the seat. You want the fan to work to keep temp where you want it. I simply don’t have the issues you’re describing, so I can’t help but think that there’s a set up issue. Sent from my iPhone using Tapatalk

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Nothing more than cooking a decent sized piece of pork belly just like a brisket. Sweet heat like pork, but in a fairly large chunk, cook to 170° ish internal, wrap and finish, then slice like a brisket. Sent from my iPhone using Tapatalk

Representing KK’s at a neighborhood cook off. Ribs, pork belly burnt ends, and pork belly brisket on the menu. Updates as we go! Sent from my iPhone using Tapatalk