5698k

Gotta love matching KK's!! Congrats!! Sent from my iPhone using Tapatalk

Have you said what color you're getting? Sent from my iPad using Tapatalk

Yeah, that's the deal, I've seen folks dismantle the crate not knowing it'll just lift off. Sounds like you're ready!! Sent from my iPhone using Tapatalk

That works beautifully. I've moved mine by myself that way. Have you gotten the skinny on the crate? Sent from my iPad using Tapatalk

It's just that Richard is a four letter word around here![emoji37][emoji37] I promise I won't tell Dennis. You're gonna love your KK, it's light years ahead of anything else out there! Pics are required when delivery happens. Sent from my iPad using Tapatalk

Richard? Sent from my iPad using Tapatalk

Please don't use the plates as cutting boards!![emoji37][emoji37][emoji37] talk about ruining your knives!! Sent from my iPad using Tapatalk

What Tony said.... Sent from my iPad using Tapatalk

Looks PDG to me!! Sent from my iPad using Tapatalk

Looks PDG to me!! Sent from my iPad using Tapatalk

Looks PDG to me!! Sent from my iPad using Tapatalk

You can raise the temp, I usually do. Removing the deflector isn't necessary, but I would. Once you have burnt ends, you'll forget about slices. Personally, I would put the drip pan on the lower grate, but it's not necessary. If you have room to put a wood log under a layer of coal, that's fine, it might actually work well! Sent from my iPhone using Tapatalk

You're going to be surprised at how little coal you use. That said, you'll also notice the fire burning a particular direction. If you spread your wood chunks around, you'll likely not burn them. I regularly just use the lower grate covered with foil as a deflector, so absolutely your drip pan will work. If you start off at 225°, you can always crank the temp to finish if it's running too slow, particularly if you're wrapped, I would have no problem going to 325° if necessary. Are burnt ends worth it? Let me think..YES!!!! Once the flat probes tender and you pull the brisket to rest, separate the point from the flat, wrap the flat and let it rest. Trim as much external fat from the point as you can, and cut into roughly 1" cubes. Season with whatever rub you used, and coat with just enough Bbq sauce of your choice to give a light coating. Put the pieces in a foil pan, or I like to use an iron skillet, put back on the grill. Sauté the pieces for as long as you care to, I like the sauce to carmelize a bit. You now have meat crack. Sent from my iPhone using Tapatalk

Sounds like you have a good plan, I especially like butcher paper over foil. Don't be afraid to probe the flat as early as 190° internal, but typically 205° is good. Your timing is good, but don't be surprised if you're finished by 8:00 am. Just cut your chunks into smaller pieces, no need to remove the bark. I wouldn't spread them around, I would just pile them on top of your fire one lit and stable. Sent from my iPad using Tapatalk

I'd settle for one grill, two different cooks. Rob

I wish a comparison could be made between this and a pot! Rob

I'll fight you for the burnt cheese!! Rob

Outstanding!! Step right in!! Rob

My first thought is over cooked. Did you probe for tenderness earlier in the cooking process? Was it tender? I don't necessarily wrap at all, so I don't think that's an issue, and I don't think you trimmed too much. The best answer is usually the simplest, so I'm sticking with that. Rob

There is no "need" for a controller on a KK, but it's a really nice thing to have. Rob

I leave mine open, but mine is isolated from wind. If you're dealing with wind, close by about 1/2. Rob

When I'm lighting for a lo/slo, I light in one spot, hook up the cyberq, and let er rip. You simply don't need a large amount of coal lit at any one time. If you're trying to speed up the time to temp, open the top vent more to allow more air, but close it back down when you get within 25° ish. The cyberq won't overshoot temp as long as the top vent is closed enough. Rob

Plug it in, just make sure your top vent is barely cracked open. Rob

I've said this before...when I took Johnny Trigg's class a couple of years ago, his advice was to use "store bought" rubs. He went on to say that he meant that he doesn't try to make his own. He believes that there are so many variables to flavors, let someone else do the trial and error, it's much easier to just find a rub, or combination that you like. That said, store bought is wide ranging, meaning my favorite rub is one I purchase, but not a one you'll find in a grocery store. Rob

I'd still order one from Dennis. They're tailored for the kk, and the sunbrella is a superior material. Rob