5698k

It works, but you have to have a cord. The torch is so much simpler. Robert

Yes, the high temp and venting are one in the same. Basically, you want to get your grill to about 450°, stay there for about 30 mins, the 50° every 30 mins, until you start to get the paint smell. Once you get that, you can stop there, and let your grill cook the stuff off. Brisket is a lo/slo, you seem to want to do beef. That's fine, but consistant temp is more critical with beef. If this is what you choose, get your kk to temp, stable, for an hour before putting the brisket on, you should be fine. Do you have a meat thermometer? Not totally necessary, but very nice to have. You want briskets to be in the 200° internal range, probe tender being the deciding factor. Probe tender is a sharp object going into your brisket like a hot knife into warm butter. Robert

You don't have to do a high burn first, but if you do, you can still cook. The venting process has nothing to do with the inside of the grill, so cook away. I recommend though, venting the grill while not cooking, because the attention should be on the grill, not the cook. Do you have the high temp instructions? If so, follow them, if not, let dennis know, he'll get them to you. You can do a lo/slo immediately, that's up to you. I recommend pork butts, they're the single most forgiving thing you can cook. I use a torch to start my fire, sometimes cubes can leave a foul odor, that's hard to get rid of. No one is rolling their eyes, we've all been there. Robert

Its is required that you post pics, or your grill will be repossessed! 😎😎 Robert

My guess is that the 21" and the 23" are similar in grate from fire distance, and yes you can cook wings and such as you described. The extra height in the 21" is from the hi cap design. I think. Robert

It's a relatively simple process, it's as much about the muscle to maneuver the lid as anything. You'll also be guaranteed of proper spacing, which ensures the gasket seal is even. Robert

I think in this case, it depends on whether you need the actual width, for cooking ribs, or a large brisket for example. I have a 23", and a 19", and while the 19" is very capable, there are things it simply can't do because of width. I suppose, simply, bigger is better, but the hi cap design on the 21" makes up for 2" in width as far as total capacity. Robert

I have the cyberq, with the 10cfm, it works beautifully. The 5cfm would probably work, but I've been happy with my results. Robert

I ask because I don't get the smoke ring like that. I realize it's a chemical reaction, but it's pretty. Robert

What kind of wood/charcoal did you use? Robert

Two main things, there are eight bolts on the legs of the crate, take them out, the whole crate lifts off, the top of the crate is a ramp for rolling the grill off the pallet. Robert

I' don't remember. There is an easy way to in crate, possibly email Dennis. I'd be happy to help, but Dennis has a guide somewhere. Robert

Make sure you get the uncrating instructions. It's almost as well engineered as the grill, but some people completely dis mantle it not knowing the design. Robert

When you light your first fire, fill the basket with coal, do this every time. Light a small amount, like one or two coals, set your bottom vent about 1/2" open, and top vent about two turns, lid closed. As your temp starts to approach desired temp, start closing the top. There are many techniques to do this, you may develop your own, but this is a start. Primarily, newbies often light too much coal to start, and it's difficult to impossible to bring a temp down. Robert

The first question, are you a newbie, or just up grading? For newbies, I always recommend pork butts, but if upgrading, what do you both like? Robert

OUTSTANDING!!!!!!😆😆😆😆 Robert

Why not grill the corn?😎😎😎 Robert

It does. Like I said though, the seasoning tastes pretty mild, I can see how it could be used generously. Robert

I'm gonna cut mine 1 1/2", I prefer them that way anyway. Robert

I haven't, but another member on the kamado guru forum has, and had great results, to the point that he really believed they were better than prime. He used Canadian AAA, roughly equivalent to choice, which is what I have. Robert

I got the rub today, initially it tastes pretty mild, which is good considering the seasoning technique used in the video. I'm not sure when I'll be able to try it, I might wait until I try the steaks I'm dry ageing in an umai bag. Robert

Tony, we ARE the dark side!!! (In my best Darth Vader voice) Robert

That's the only package I could find a pic of, I buy one pound jars. I keep it in the fridge, it's good for a couple of months. Robert

I ordered some too. I'm a s&p kinda guy, this will be interesting. Robert

Maybe some ground pork, or sausage? You'll need some kind of fat just to bind it. Robert