5698k

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

Mine got a noticeable buildup on the bottom of the vent cap. I tried all sorts of cleaners to no avail. Recently, I was looking at pics of shiny bronzes, with their shiny to vents, and I got determined. I got a magic eraser, and just started rubbing on one tile. Finally, it came clean! I repeated the process, tile to tile, until the eraser was gone. There were still dirty tiles, but I noticed in my sink, when I was rinsing the eraser, I had a two sided kitchen sponge, regular and a bit more abrasive. Well, I hit it with the abrasive side, and off comes the residue! I moved to little boy, and cleaned the whole top vent in the time it took to do four tiles with the eraser. I'm gonna try some of this mix, as I'm not gonna let this build up happen again, I love the look of shiny bronze!! Robert

I named my bronzes Fat Man, and Little Boy. The fact that I have two, I wanted names that went together. You may have to cook a few times before the right names strike you, so, no hurry! Robert

It looks great Wilbur. You have certainly proven Murphy is alive and well. Think ya might consider a controller now? It looks like, in this case anyway, had your temp stayed at 225° as planned, it would have been perfect. Regardless, your brisket looks great, and I can't believe your restraint in not at least cutting off a test corner! Robert

Looks great Tony!! I'm glad it worked for you. The only thing I could possibly suggest is to get some cocochar, and be done with it. I tried a few lump charcoals, but after cocochar, the rest just doesn't compare. Robert