5698k

I cooked a steak, SPG, hot and fast. It wasn’t super tender, but very acceptable. The flavor was incredible, just as I have experienced in the past..concentrated beef. I recommend this process to anyone who is interested. Sent from my iPad using Tapatalk

I haven’t cooked any of these yet, but in the past, they’ve been super tender, and I can best describe the flavor as concentrated beef. Sent from my iPad using Tapatalk

Choice ribeye aged 30 days in the umai bag. Sent from my iPhone using Tapatalk

How is the inside of your grill so clean? Sent from my iPad using Tapatalk

I use the lower grate, and get the dome temp to 750°. For a 1.5” ribeye, I cook 3 minutes lid closed, 30 seconds lid open..flip, repeat. Perfect every time. Sent from my iPad using Tapatalk

Equal parts by volume, or weight? Sent from my iPad using Tapatalk

I haven’t tried many, but I like every one I’ve tried. The apple, and garlic jalapeño are really good. Sent from my iPhone using Tapatalk

I’ve gone both ways. I buy all of my spices from the spice house, and still make some of my own rubs. There are some really good commercially available rubs out there, and I find it difficult to compete. The choices are endless, and when you find one you like, it’s consistent. The commercial ones are always coming up with something different also. Heath Riles, Elk Creek, and Dizzy Pig are some of my favorites. Sent from my iPhone using Tapatalk

I have Ring WiFi cameras, they work great. Ring has complete systems, I haven’t used them. Sent from my iPad using Tapatalk

Width wise, they were bigger as opposed to smaller. That said, while the 23 is very capable, it can’t match the real estate of the 32. The 32 wasn’t available when I bought mine. If the 32 isn’t for you, I can’t recommend the 23 enough. Sent from my iPad using Tapatalk

I’ve done 10 on my 23. Lower grate, 750° dome. 3.5 minutes per side for 1.5” thick ribeyes. Sent from my iPad using Tapatalk

You certainly can, but I’m not sure it’s beneficial. The moisture retention due to the efficiency of the kk is second to none, to the point I regularly see puddles of moisture on the ground below the draft door. I’m also not sure of the benefit for the same reason I cook fat cap down. As a protein heats, moisture is expelled, not absorbed, so I don’t believe additional moisture in the grill will help. Sent from my iPad using Tapatalk

I love pork belly burnt ends, plus I really like Suzie’s recipes. I guess I know what I’m cooking next. Sent from my iPhone using Tapatalk

No, we didn’t. Sent from my iPad using Tapatalk

Beef ribs goooodd!!!! Sent from my iPhone using Tapatalk

Yowza!! Sent from my iPhone using Tapatalk

It’s just a bourbon glaze, has a little crushed red pepper. Sent from my iPhone using Tapatalk

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The flame boss works with the guru fan.. Sent from my iPhone using Tapatalk

I’m not familiar.. Sent from my iPhone using Tapatalk

When you order, you’ll be talking to Dennis. He’ll steer you in the right direction. I will suggest you get as much coco char as you care to get. Sent from my iPhone using Tapatalk

I had a traeger timberline 850. The keyword is had. They really don’t impart any smoke flavor, the pellets are too dry. They have no open flame, and are usually limited to 500°, so searing is non existent. They’re easy bake ovens, and I won’t have another. Sent from my iPhone using Tapatalk

It’s interesting how many times I’ve seen similar situations..grills advertised as KK’s, that to the trained eye, clearly aren’t. The problem is that the sellers know what they have, and what a KK is, and hope the unsuspecting buyer doesn’t. I just wasn’t raised that way. Sent from my iPhone using Tapatalk

I hope you get your refund. I definitely believe that you’re doing the right thing by upgrading to a KK. There’s definitely none better! Sent from my iPad using Tapatalk

Not a kk. It looks like a Richard Johnson, or possibly a Kamado Rocket. The exterior looks to be in good shape, what’s the interior like? Sent from my iPad using Tapatalk