5698k

Bosceaux, these aren't annoying questions, they're questions anyone would ask. While members here can give accurate answers, I really recommend you call Dennis. Right now. Really. Robert

Now that Bosceaux has yielded to the dark side, he will learn soon learn of its power, and will be a mighty warrior against those who might seek to harm us!! Robert

ckreef, you are way too modest. Between you and skreef, ya'll put out the most beautiful, thoughtful, and delicious looking plates I've seen! Bosceaux will put a bit of pressure on you, but I think you can handle it! Besides that, I'm a long way from being a high end chef!! Robert

I'd be willing to bet that if you had some of those money shots on a kk, they'd be on the website or Facebook page! Heck, the jambalaya alone is how you got da name Bosceaux! Robert

Finally! Welcome Bosceaux! I'm sure you'll be recognized by the multi forum users, for those that don't know you, Bosceaux will be a great addition to this forum. Between members here, and of course, Dennis, any questions about kk's will be answered. Glad to have you! Robert

I have a 23", and unless you're regularly cooking very large amounts, or you just want a 32", the 23" is extremely capable and versitile. I cook 8-10, 1 1/2" ribeyes regularly on the lower grill, which is smaller than the main, plus you have the reversible grill that can either sit directly on the firebox, or on the main, giving you an upper level. It's way more usable and functional than other grills its size, personally I think it's just right. Robert

I just got the fast 505, it's great! It cut right through the build up around the top vent and metal band, also the name plate, and the lower vent plate. Everything looks like new. Robert

Syzygies, how, and why, is the inside of your grill so clean?? Robert

Yes. Robert

I use mapp, the yellow bottle. Robert

Can't refill, but mine has lasted well over a year, and they're inexpensive. Robert

Uuhhh, where's the bacon?? Robert

While on a hunting trip, one Aggie, accidentally shoots his Aggie buddy. The shooter rushes his friend to the emergency room, and waits. Several hours later, the surgeon comes out, and says, "I'm very sorry to inform you, we couldn't save your friends life. I have to say, though, I feel sure it would have been different if you hadn't field dressed him first!" Robert

http://www.bernzomatic.com/product/ts8000-high-intensity-trigger-start-torch-head/ Robert

Looks excellent to me, the whole plate does actually. I must agree though, more brisket research is needed! Robert

I use a mapp torch, very simple, very reliable. Robert

I hope you love it, I truly believe you will. This should be a great way to spend time with your boys, plus grilling some great food in the process. Post pics as often as you care to. A rib rack is very useful if you cook ribs, and the pizza stone, pizzas are fun to make, and are delicious cooked on a grill. Did you order some cocochar? I can't recommend it enough. Robert

Looks pretty good to me Wilbur, I think you're being your own worst critic! Robert

Don't do anything differently, and use a mix of coal. On the longer cooks, I don't believe a long heat soak is as necessary, and I don't believe topping of is necessary either. Just get it stable, add wood if you're going to, and if you do, let it burn for about 30 mins. Robert

No cooked shots?!?!?! Well, cook some more!!! Robert

Exactly. Robert

I was the same way at first, but like I said, when I saw pics of new ones, the build up had to go. Remember, the more the build up, the harder to clean. Robert

I guess the term abrasive is strong, it won't scratch anything. It's just a coarse sponge. Robert

What color?? Robert

I just responded in another thread, long story short, I use a two sided kitchen sponge, one with a more abrasive side for scrubbing. A magic eraser will work, if you stay ahead of the game, but my build up had gotten bad. Robert