5698k

There should be no leakage at the main seal, none. Is the latch completely closed? Its normal for the top vent to be open very little to maintain 225°, with the bottom open about the thickness of a nickel. 24 hours is too long for a butt of any normal size, way too long for a five pounder. I would address the leakage issue first. Once that’s resolved, then work out the time details. Sent from my iPad using Tapatalk

What are your vent settings? Removing the guru plug significantly increases airflow from the bottom. Have you checked your thermometer? They can be faulty. The simplest is the boiling water test. What charcoal are you using? There are reasons that you’re not getting the temperature you want, but kks normally have no issue getting 700°+. Sent from my iPhone using Tapatalk

Sounds like you’re the one to share some experience! Welcome, and I know you’re going to love your new KK. Sent from my iPhone using Tapatalk

I hate to say it, but that’s not a Komodo Kamado. It’s a Richard Johnson K5 I believe, maybe a K7. Sent from my iPad using Tapatalk

My thought would be to paint the other one bronze.. Sent from my iPhone using Tapatalk

One thing about the flame boss is that it will use your pit viper fan if it still works. Sent from my iPhone using Tapatalk

I switched to a flame boss. It just works. Sent from my iPhone using Tapatalk

Are you wanting to cook it to roughly 200° internal? If so, I’ve never heard of such a thing. Sent from my iPad using Tapatalk

You could always get a propane version with a small tank..propane has better btu’s anyway. Sent from my iPhone using Tapatalk

Well!! Dennis just keeps on adding surprises! Sent from my iPhone using Tapatalk

I don’t know what it is, but it doesn’t belong there.. Sent from my iPhone using Tapatalk

I’ve used Jealous Devil, Fogo, and Rockwood, and have been pleased with all three. JD is currently my go to simply because of availability. CoCo Char is my favorite, I’m about to order some more actually. Sent from my iPhone using Tapatalk

Ya might want to think about injecting.. Sent from my iPhone using Tapatalk

The whole process took two days..it was a great batch. Sent from my iPad using Tapatalk

I have not..but there’s always a first time I suppose! Sent from my iPhone using Tapatalk

Starting the first gumbo of the season..making the stock. Sent from my iPhone using Tapatalk

This is designed as a gas starter, it’s supposed to go in the rear draft door, if you have one. It’s a slide in/out unit. It could certainly be used as a heat source, but I’m not sure propane would be as clean for a heat source as opposed to coco char. Sent from my iPad using Tapatalk

I’m a tile guy myself, but any KK is better than anything else. Something to consider with the stainless topped side tables, they get hot in direct sunlight. If you’re in constant shade, or covered, no worries. I use my cold smoker for all temperature cooks, you’ll never likely be over 300° when smoking, likely less. The smoke pot works well, as does wrapping chunks in heavy duty foil..you have options. Congratulations again on your new KK, you’re gonna love it! Sent from my iPad using Tapatalk

The only thing I’d hesitate on is the drip pan. Everything else, particularly as much coal as you can handle, will make your life with your new grill better. Sent from my iPhone using Tapatalk

Even when they do show up, they’re not priced significantly below a new one. A used one doesn’t have a warranty, not that it’s really an issue, but it’s still a consideration. I’m with tony, consider a new one. Sent from my iPad using Tapatalk

I don’t believe you could add wood through that door anyway, it’s below the charcoal basket. Sent from my iPhone using Tapatalk

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