5698k

Oh no!!! I'm in Nola, you're in Canada, no arm twisting here!!!

You're fine at 400°, that's actually a good starting point for a burn in. For venting to occur, you need to be there for a couple of hours, and then usually hotter. For the time it would take to cook a piece of fish, I really doubt you'd get any venting. <br /> <br /> Beautiful grill BTW, I love the speckled black!!<br /> <br /> <br /> Robert

I have a 19" TT, and a 23" ultimate. While all the grills are beautiful, I'm still drawn to the 23". It's the original design, and to me, the most proportionally correct. It's not too much grill for two people, and is capable of cooking a lot of food! Unless you're considering a 32", which among other things, is great for grilling because of the increased real estate, I say go with the 23".

Possibly make it an option?

I just looked on the teltru site, and if I'm seeing this correctly, it only goes to 500°. This could be a problem. Robert

Nope<br /> <br /> <br /> Robert

I just want one with both f/c scales! Robert

Seems like onegrill had one that could adapt to a kk. <br /> <br /> <br /> Robert

I have a 23" ultimate, and a 19" tabletop, both bronze if anyone is in my part of the world!

Ya know, I'm not sure! I just took the wing bolts to a hardware store and got thread size comparable! The Allen in 2.5mm<br /> <br /> <br /> Robert

Not really, I usually give it a spray with pam, but it's pretty easy anyway. <br /> <br /> <br /> Robert

Wow Rick, beautiful set up!! More pics please!<br /> <br /> <br /> Rob

The rub is pretty good, great flavor, I just like more punch. Not necessarily heat, just some wow factor. I think most people would really love this stuff, I'm definitely ordering it again. <br /> <br /> <br /> Robert

It really is a better bird, for the life of me I can't direct grill chicken as well as I can spin one. <br /> <br /> <br /> Rob

I just recently received a rotisserie for my 19" tt, and thanks to Charles' advice, I changed the wing bolts to Allen set screws. The set screws require a wrench, which obviously isn't as convenient, but there are clearance issues with any type of deflector. Anyway, I just did a 5lb chicken, dry rubbed with the slabs birds and bones,(thanks Bosceaux), and turned out the best bird I've done in a long time. If you don't have a rotisserie, I recommend it!

23"ultimate, 19" Table Top both in Metallic Bronze.

The 505 is the stuff, it cut grime that I couldn't get with elbow grease. <br /> <br /> <br /> Robert

I'm bettin, Bosceaux's holding out for a 42"!!<br /> <br /> <br /> Robert

I love my cyberq. It's not necessary at all, but it's great peace of mind. I suppose the best reason is pure laziness. Let's say I'm doing an overnighter, wanting it done about 1 ish. Well, we all know about timing. Scenario one, you wake up at 7 am, check the cook, and it's running slow, so, you just up the temp of your grill without getting out of bed. Scenario two, your cook happens much faster than expected, but since you set a temperature alarm on the cyberq, it lets you know, and you don't overcook. Lastly, there's the pure tech aspect of it, which might be my favorite part. Regardless, I wouldn't do without it. <br /> <br /> <br /> Robert

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