5698k

The fun begins! Rob

[emoji108][emoji108][emoji108][emoji108] Robert

I'm glad you feel that way about the 23", I'm the same way. The hi cap design while functional, doesn't have the same appeal to me that the original design does. Sent from my iPad using Tapatalk

225° grill or dome, they'll equal out relatively quickly, indirect. The flat will be done first. At that point, you can do what you want with the point, I like burnt ends. It's tender at this point, so you can also cook some more, or serve the way it is. BTW, I prefer to cook at 275°, but it's not a big deal. Robert

I look forward to seeing it!! Sent from my iPad using Tapatalk

Man, I wish some eggheads I know could read your post!!! Sent from my iPad using Tapatalk

You're an egg owner? I was too. If you're as impressed as I was when I first got mine, the egg will become a storage unit. Sent from my iPad using Tapatalk

Beautiful! You're gonna love it! Robert

Yeah? Says you!![emoji38][emoji38][emoji38] Sent from my iPad using Tapatalk

Excellent choice!! I personally believe the bronzes cook better than the rest. Sent from my iPad using Tapatalk

Outstanding!! Robert

How simple was that!! Robert

I watched the one about specklebelly goose being "ribeye of the sky". These guys are funny, but still seem like they know what they're doing. They really seem to like their KK, and videos of the grills, do give a better sense of how nice they really are. That said, as a waterfowl Hunter of 50 years, specklebelly goose is definitely not ribeye of the sky, that is Sandhill Crane. Speck goose is the best goose to eat, but still eats like a goose. Sandhill cranes are like a ribeye in every way, from texture to flavor, you even season and cook like a ribeye. Regardless, congrats Dennis, this should be yet another feather in your cap! [emoji41][emoji41] Rob

I just love how the bronze tiles shimmer in the sunlight! Rob

Something tells me there's some buzzards circling overhead. Rob

There are no retailers, but if you can find a local owner, I bet they would be inclined to show off a bit. There is a section in this forum that lists people willing to show their grills, check that out. I can tell you, there's no such thing as a picture that does a KK justice, and I'm sure there will be others that will chime in the same. Feel free to ask any questions, you'll get answers. Rob

I'm with Charles, if your vents are open, you've got fire. I had to convince Bosceaux of the same thing. These grills are amazingly efficient, and it appears that you're well on your way to mastering this hand me down jewel!! Rob

The kk is an upgrade from any grill, you're gonna love it! In case you didn't know, never use lighter fluid to light, and preferably use lump charcoal. Robert

Does mom have any old cars she wants to give away? Rob

I'm not getting the link for the Mexican burger recipe Rob

Love the tiles, congrats, you're gonna love your grill! Rob

I want two, let me know how to order! Robert

You still 275° ish? Robert

Looks great! At that temp, my ribs are done in 3.5-4 hrs. Rob

Hit two pieces together, I usually get three pieces per stick. Let them fall randomly into the basket until full. Depending on your cook, a lo/slo for instance, light a spot in the middle, close the lid, open the vents, and let the magic happen. The temp will come up more slowly than you're used to, but it will happen. Enjoy! Robert