5698k

I have GOT to get one of these!!! Robert

Robert

I can't find it on the new site, can you tell me where? Robert

Feel a little better now? Robert

Yeah, they take pics of every grill that they make. Robert

HA!!!!!! Robert

Or a shift in the earth's tectonic plates, or both, whatever works best for you!! Robert

There was definitely a disturbance in the force....... Robert

USE THE FORCE!!!! Robert

Don't overthink this, it's really simple. Instead of looking at holes in the top, you'll be counting revolutions. Most of the time, you'll be less than one anyway to maintain temps, I'm usually 1/4 or less for lo/slo's. I haven't played with the dual lower vent, I'm always using the cyberq. The only time I open things up a lot is for steaks, and even then, once I see 700°, I go down to about 1 open to maintain. Robert

Keep asking questions, we've all been in your position. Robert

I'd like to order too, not on the website yet. Robert

I would be wary of these, it says no binders or chemicals, but I'd have to verify this first. I've heard of some starter cubes leaving a foul odor, so this could potentially be similar. I'm gonna stick with natural products personally. Robert

If I'm cooking lo/slo, I like to wait at least an hour, many call it heat soaking. Essentially it's the same as pre heating, you're getting the whole interior up to the same temperature, helping with radiant heat, stabilization, and so on. Hot and fast, pretty much not too long after you get to target temp. Robert

It depends on what temperature you're going for. For 225°-275°ish, one spot, 300°-400°, two, and so on. It's also the type of thing you'll get used to, but it's a start. Robert

You really are on a different level than most, I wish I could cook more like that. Robert

If you're up anyway, then of course wait till then to lighting you prefer. I guess what I was getting at was the fact that a kk won't run out of fuel any time soon because of how well it's insulated. It's burn time vs coal capacity is incredible. Robert

Rak, yes, at low temperatures, indirect. I'm not saying that the entire inside is the same temperature, there is some airflow going on, but it's way less critical than in a grill that's not as well insulated. Robert

As far as fuel, let me say this. If I'm cooking ribs in the morning, I'll light the grill the night before, so it's ready when I am the next morning. If you ever run out of fuel during a cook, you really need some sleep. Robert

Well, you are!! Robert

NO ONE can resist!!! Robert

Clearly, this ain't your first rodeo!! Those ribs are gorgeous!!! Robert

I love that!! Robert

What color? Robert

Rehab is for quitters. Robert