5698k

The bottom vent only needs to be cracked about the width of a quarter for lo/slo cooks..and you’re correct, anything more than a quarter of a turn on the top will be too much. It’s ok to open it more for heat up, but it needs to be barely cracked for 225°. Give it plenty of time, it’s way more difficult if you overshoot significantly. Don’t sweat 10°+/-. Congrats on your grill, you’re gonna love it! Sent from my iPad using Tapatalk

It’s possible. I believe it happens with uncovered grills, with cracks in the grout. Like Dennis says, you can’t escape physics. Sent from my iPad using Tapatalk

Oh..go smoke something..[emoji41] Sent from my iPhone using Tapatalk

I bought my 23 before the 32 was available..and subsequently I came this close to getting a 32. I now have a 19 in addition to the 23, and I’ll still get a bigger grill in the future when my situation warrants, and I’m not sure whether it will be a 32 or 42. Regardless it will be tiles. Sent from my iPhone using Tapatalk

Don’t listen to Mac, they only let her out on holidays..tiles all the way. Sent from my iPhone using Tapatalk

I haven’t used these, but I do buy my spices from thespicehouse.com. They’re excellent, as is their cs. Sent from my iPad using Tapatalk

4lb chuckie for chili.. Sent from my iPad using Tapatalk

Uhh…no.. Sent from my iPad using Tapatalk

Standard I guess, sausage, bacon, cream cheese, crushed pineapple, brown sugar. Sent from my iPad using Tapatalk

Pig shots on my 19”, I was at a neighborhood cook off Sunday.. Sent from my iPhone using Tapatalk

A bigger vent opening will result in a higher cook temperature. When using a controller, you want to keep the vent almost completely closed, and make the fan work to maintain temperature. When not using a controller, you still have the vents close to closed or you’ll still have higher temperatures. Sent from my iPad using Tapatalk

If you believe the science, the fat cap doesn’t help with moisture, because in the words of Meathead at amazing ribs, fat can’t swim upstream. I’ve always cooked fat down, but you’ll get just as many say the opposite. Sent from my iPad using Tapatalk

Just an example of why you don’t cook by time.. Sent from my iPad using Tapatalk

If you don’t already, get a good board..end grain, hinoki or hi soft, your knife will thank you!! Great knife!! Sent from my iPhone using Tapatalk

Who made the knife? Sent from my iPhone using Tapatalk

I cannot tell a lie…this is true..^^^ Sent from my iPad using Tapatalk

There’s bronze tiles, and there’s everything else. Sent from my iPad using Tapatalk

I have a 19 and a 23. I use the 19 primarily for grilling because larger cuts are pretty tight, or won’t fit. If this is your only grill, I recommend bigger. Sent from my iPad using Tapatalk

I’ve inquired about it, and I believe Dennis is willing, but the size of the tiles is a factor also. Call Dennis, I think that’s your best option. Sent from my iPad using Tapatalk

Well, the tiles might be ceramic, but that’s it. Sent from my iPad using Tapatalk

Depends on cook temp, but at 225°, I’d think closer to 7. I don’t have any problems cooking hotter to speed it up though. Sent from my iPhone using Tapatalk

Cook it like a brisket. SPG, cook naked until roughly 170° internal, wrap if you like, and cook until roughly 205° internal, but more importantly probe tender. Sent from my iPhone using Tapatalk

Definitely not a KK. Sent from my iPad using Tapatalk

Just some ribs..first cook with the new gasket! Sent from my iPhone using Tapatalk

Bottom line..I’m waiting for Dennis to get his shipping issues worked out..there’s nothing better than coco char… Sent from my iPad using Tapatalk