5698k

It’s just a bourbon glaze, has a little crushed red pepper. Sent from my iPhone using Tapatalk

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The flame boss works with the guru fan.. Sent from my iPhone using Tapatalk

I’m not familiar.. Sent from my iPhone using Tapatalk

When you order, you’ll be talking to Dennis. He’ll steer you in the right direction. I will suggest you get as much coco char as you care to get. Sent from my iPhone using Tapatalk

I had a traeger timberline 850. The keyword is had. They really don’t impart any smoke flavor, the pellets are too dry. They have no open flame, and are usually limited to 500°, so searing is non existent. They’re easy bake ovens, and I won’t have another. Sent from my iPhone using Tapatalk

It’s interesting how many times I’ve seen similar situations..grills advertised as KK’s, that to the trained eye, clearly aren’t. The problem is that the sellers know what they have, and what a KK is, and hope the unsuspecting buyer doesn’t. I just wasn’t raised that way. Sent from my iPhone using Tapatalk

I hope you get your refund. I definitely believe that you’re doing the right thing by upgrading to a KK. There’s definitely none better! Sent from my iPad using Tapatalk

Not a kk. It looks like a Richard Johnson, or possibly a Kamado Rocket. The exterior looks to be in good shape, what’s the interior like? Sent from my iPad using Tapatalk

Chili does not have beans. Sent from my iPhone using Tapatalk

Definitely not a 23”..at one time I believe Dennis made stand alone 19, it could be a 21” also. Sent from my iPhone using Tapatalk

Well, this is one of the most often asked questions ever. I believe fat down, towards the heat source so the rest of the brisket is protected. I believe this even more so cooking hotter. Btw, I’ve cooked 275° many times, I can’t tell any taste difference from 225°. I’ve actually cooked at 325°, brisket was done in 3.5hrs..it was delicious. Sent from my iPhone using Tapatalk

Ha!! Sent from my iPad using Tapatalk

Based on the discoloration around the latch, it’s been this way for a while. What works for me is I adjust the latch such that there’s no movement in the lid when I try to move it in the fully latched position. Sent from my iPad using Tapatalk

Wildfork prim brisket, coffee cardamom rub, resting in ftc for now. Sent from my iPhone using Tapatalk

Yes, they do. Sent from my iPad using Tapatalk

What is prime choice? Sent from my iPad using Tapatalk

Simply the build quality. Imagine driving a ford model t, and jumping into something along the lines of a Bentley..the food quality follows..everything follows, there’s just no comparison. Sent from my iPad using Tapatalk

No worries. I used to get 30 boxes and it was reasonable enough. It ended up being $25.00/box. I haven’t bought any since Dennis improved it so much, so I’m itching to get some. I’ll be buying regardless, it’s just the price will obviously dictate the amount. Sent from my iPad using Tapatalk

$350 for how much? Sent from my iPhone using Tapatalk

? Sent from my iPad using Tapatalk

Do you know the selling price yet? Sent from my iPad using Tapatalk

The whole issue was hazardous shipping, so possibly that’s been resolved. Sent from my iPhone using Tapatalk

A pallet used to be 60 boxes, and I used to typically order 30. It’s going to depend on cost, as far as how many I’ll want. I’m not sure if a pallet share is economic if there’s much distance between parties, considering cost of gas, and in your case, having to get a trailer. Don’t get me wrong, I’m willing to do whatever is best, but the dollars need to make some sense. I’m approaching this a bit differently also in that when coco char was readily available, and the price was what it was, I cooked exclusively with it. Now I’m seriously considering using it only for lo/slows, so an amount would last significantly longer, so 30 boxes should last a while. Sent from my iPhone using Tapatalk

I’m in Abita springs, I’m not sure it would be cost effective given the cost of gas right now..but I’m willing! Sent from my iPhone using Tapatalk