5698k

No, a member named Frans has that honor. <br /> <br /> <br /> Rob

My suggestion is to go ahead, order, and get it over with, you'll be glad you did. Kk's not only cook better IMO, but they have a different feel also. I'm sure I'm not the first, or last to feel this way, but once the crate is sitting in your driveway, any possible buyers remorse is gone, and the ride just gets better as you go. This is before you even fire it up!!<br /> <br /> Dennis, and kk's are the real deal, there is simply no comparison. <br /> <br /> <br /> Rob

Rob

Rak, the inside of your grill is still entirely too clean!!<br /> <br /> <br /> Rob

First, the ribs look great! If they tasted good, then your cook was a success. <br /> <br /> Second, the 3-2-1 method is for St. Louis ribs at 225°, in a more conventional type smoker, not in a kamado, particularly a KK. Kamados, (kk's) retain so much moisture, I personally don't feel foiling is necessary to retain moisture in ribs, or most pork for that matter. I would suggest you simply try cooking your ribs at a temperature of your preference, for a period of time adequate to get them done to your liking. They will be moist and tender, and you won't have to go through the foiling/un foiling step. <br /> <br /> Your KK is the best designed charcoal cooker available, let it do the work for you!<br /> <br /> <br /> Rob

I'm 5'8". When I built my outdoor kitchen, for various reasons, my 19" ended up four inches higher than the 23" grill height. It's not cumbersome, but I wish it was a bit lower. If you have a choice, I'd keep it the same as standard, unless you're particularly taller. <br /> <br /> <br /> Rob

Dennis can email you one, it doesn't actually come with the grill. <br /> <br /> <br /> Robert

Beautiful grill Rak, time to get it dirty!!<br /> <br /> <br /> Robert

I'm thinkin no logo also<br /> <br /> <br /> Rob

It's a tapatalk thing, I've seen it before <br /> <br /> <br /> Robert

That's about the cruelest end of the program I've ever seen. ðŸ¾ðŸ¾<br /> <br /> <br /> Robert

Tic toc, tic toc. <br /> <br /> <br /> Robert

The program is running. Wait at your own risk. <br /> <br /> <br /> Robert

Well, if we don't start seeing pics soon, the Weber tailgater program will kick in...<br /> <br /> <br /> Robert

Hey Bosceaux, any chance you could post a close up of yours?<br /> <br /> <br /> Rob

I have a buddy curious about the dual fuel, so don't be shy!<br /> <br /> <br /> Rob

I'm with ya tony, Komodo Kamado straight across just doesn't look right<br /> <br /> <br /> Rob

Grilling also depends on how much you're grilling. If your cook is relatively small, the the splitter is appropriate, if not, use the full basket. Temperatures also depend on what you're grilling, but for the most part, around 400° is about right. For 90% of grilling, I use the main grate, but if I'm looking for a sear, I use the lower, or even the reversible grate. Steaks for instance, I prefer the hot and fast method, which requires a hot fire, 600°-700°, close to the fire. Heat soaking isn't necessary, but I do like to let the grill stablize for a few minutes before cooking, this allows the grates to heat up, and let's any volitiles burn off the coal. If you're in a hurry though, you can grill as soon as you get to cook temp.

Charles, we're way past practical here. How friggin cool would it be to have an electrically operated lid on your grill?? Maybe a built in cyber q type device?<br /> <br /> <br /> Robert

Ok, if you're really thinking over the top, how about an electric lid option?<br /> <br /> <br /> Robert

Don't bother soaking your wood, if wood soaked up water it would sink. Temperature control is airflow, pure and simple. Stick with lighting a small amount of fire, and controlling it with your vents, realizing that it's easy to control a fire as the temp goes up, but about the only way for the temp to go down is to put the fire out. <br /> <br /> <br /> Rob

It sounds to me way too much fire was lit in the first place. Flames were coming above the stone? For a lo/slo, light no more than one spot in the coals, bottom vent about 1/4" open, top maybe one full turn to start. To maintain around 225°-250° ish, the top will be about 1/4 open. As you learn, I preach patience, you'll get the hang of it quickly. <br /> <br /> As Tony said, where are da pics??<br /> <br /> <br /> Rob

I like the dual temp version, I would like those for my grills!<br /> <br /> <br /> Rob

Leave your grill alone, I believe consistency is best. Yes, let it ride to 205. Sometimes they're done a bit earlier, but I've never had a complaint at the 205° finish. Robert

It's simply not done. I take my butts to 205° every time, and I'm never disappointed. This is also a good example of why timing should not be a strict consideration when cooking large proteins. Rob