5698k

I load mine to just under the basket handles, such that the deflector sits unobstructed. Any less, it feels like I'm leaving with a half tank of gas. Rob

Congrats craodie on buying the finest kamado grill available! You'll soon find that a whole new cooking experience comes with your KK. Dennis should email a set of "instructions" to your grill, explaining some of the few details. The only thing that is unique to the KK is the burn in, which is the process of venting off residual grout moisture. Much has been written about this process, but it's really not a big deal at all. The instructions will explain everything, but my advice to go along with that is be patient. Once your grill arrives, there are two things I like to mention. First, there are eight bolts on the legs of the crate at the bottom, remove those and the crate lifts off whole, second, the top of the crate is a ramp designed to aid in rolling the grill off the pallet. After that, take your time unpacking, there are lots of goodies inside, it's kinda like Christmas! Always feel free to ask questions here, but as always, Dennis comes with every grill he sells! Rob

Not if Bosceaux has anything to do with it!!😆😆 Rob

And now, for my traditional welcome..... Rob

http://www.nolacuisine.com/2006/03/19/dragos-style-charbroiled-oyster-recipe/ Dragos is great, and Tommy is a first class guy. I've tried to duplicate the oysters, but they're never as good as the real deal. Rob

I hope you do, it's always great to have new people joining the fun! Rob

Dennis has some instructions on this process that he emails to new owners. The process is simple enough, the remaining moisture in the grout needs to be cooked off. This is done by heating the grill, starting by getting it to between 350°-400°, and letting it stay there for an hour or so. After that, raise the temp 50° or so every hour, until you either get a strong chemical smell or see a clearish liquid escaping from the grout. Stop increasing at this point. These grills are extremely well insulated, so it takes time for the outside to heat, and it's easy to get ahead of this curve. Even ambient temperature can have an effect. Patience is key here, and it's easy to get the grill hotter than necessary before the venting becomes obvious. This is an easy process, and it's certainly nothing to be overly concerned with, just be patient. The only other thing that needs to be done with a KK, assuming you have one, is cook on it!! Rob

Hey Doc, you seem to be doin ok in life, why don't you spring for some new stuff? Rob

All you're missing is some pork!! Looks like you're adjusting to your new grills beautifully! Rob

Every floor/deck is different. Any chance you could post pics? As Cookie said, the kk's won't be the weak spot in any equation, including the castors, and I have yet to have any real issues moving mine, a 23". Rob

Everyone here will be glad to answer any questions you might have, but the first answer I'll give is, get the KK, you won't be disappointed. Second, while everyone here is always willing to help, the best, and obviously most knowledgeable person you could possibly talk to is Dennis. Feel free to call him, but I warn you, if you do, you'll be ordering a grill!! Rob

I've been seeing talk of sous vide fried chicken on the guru forum, might be interesting!! Rob

Merry Christmas! Rob

Bosceaux, you continue to impress. Rob

Dennis will custom make any color if you supply the tiles. any 25 or 28mm I believe! Rob

Hmm.... Rob

I think it's fine wrapped. Personally, I'd keep it simple. The night before you cook, give it a good coating of Lea and Perrins, and then 50/50 salt and pepper, some garlic powder, and maybe some coffee. Then day of, do a simple reverse sear. For mid rare, take it to 130°+, then sear the heck out of it. Rob

Size and color? Rob

The hole is from the fact that your fire burned towards the airflow. As long as there's fuel in line with the air, that's the direction it will go, but it will deviate in order to get to fuel. This is also where quality lump comes into play, in that better lump burns more completely leaving less residue, (ash). If you're concerned, do as ckreef did in his demonstration and sweep the ash to the sides and rear, ensuring unobstructed airflow. These grills are the epitome of efficiency, I don't believe two lo/slos will be an issue. Are you aware of the instance where a 23 KK, went over 80 hrs at 235° on one load of cocochar? Rob

Rob

I never thought I'd say this, but I think you had too much coal! A KK loaded up below the basket handles will go way longer than any single protien would ever take to cook, so no problem there. Your make shift deflector did indeed work, it's not necessary to have a stone. I believe Dennis sometimes uses a foil wrapped pan, if that tells anything. That said, unless you're doing a direct grilling cook, always use a deflector, especially on the long, lo/slo cooks. Congrats, you're well on your way to many plates of delicious food!! Rob

Bosceaux has proven himself, and is ready to take his place as a master of the dark side of the force!!💀💀 Robert

That's the all the air passes over the coals thingy!!😆😆😆 Robert

I think Bosceaux's in the "I can't believe they're so massive!" zone!!😂😂😂😂 Robert

Hmmm, not sure if Bosceaux is gonna survive!! Robert