5698k

This. Robert

Congrats! It's good to see that the grill found a loving new home, as already stated, post pics! Robert

😂😂😂ðŸ‘ðŸ‘👠Robert

The question is now, if you're trying to get more smoke flavor into your foods, should you try the opposite vent settings? Put your smoke wood on, let the billowy stuff burn off, then add food. My thinking is that the longer the smoke is in contact with food, the smokier it will be. Top vent open pulls the smoke thru much more quickly than the opposite. I get the thin blue smoke either way, it just depends on how smokey you want your food. This may all be painfully obvious, but you've at least proven your chunks don't just evaporate. Robert

I bet you didn't. I can't remember a time that my chunks burned completely in my kk. I use roughly 2-4 3" chunks, and I put them on the hot spot in the coals about 30 minutes before I plan to add my protiens. The air flow is so low that it doesn't allow a conventional fire with flames and the wood burns similarly to the coal, a slow smolder. Robert

You're correct, I haven't seen a diagram on the dual set up, but I think the principal is the same. I believe that as long as you can maintain your desired temp, closed bottom, open top, less smoke. Robert

If you look in the manual, Dennis shows that very thing. Bottom closed, top open, more smoke, and vice versa. Robert

Let us know, I hope it all works out for you!! Robert

The add has been deleted, any word? Robert

How cool is that?!?! You da man Dennis! Robert

An email directly to dennis might be in order. Robert

There are. It's on a metal plate on the interior rear. Robert

I am a customer. Robert

Probe tender. It'll be the most tender morsel you'll ever eat. Probably in the 195°-205° internal range. It's very fatty, but wow, does it have great flavor! You'll likely have to pick it up wth a couple of spatulas when it's done. Robert

You can treat it like any big piece of pork, use your favorite rub, cook it until probe tender, it's really very good. Robert

Granted, this wasn't a kk, but, my old bge was in a cedar table, with a 1" piece of granite between the base of the grill and the table. When I sold the set up to make room for little boy, I found that the table under the granite was significantly charred, to the point that it would have burned through eventually. I'm just saying that the bottoms get hotter than you might realize, so be careful. Robert

Texasbbqrub.com. Robert

Congrats on your cooker, you got the best!! Make sure you read up on the crate, it's designed well also, and follow the high heat burn in instructions. This isn't a big deal, it actually allows you and your grill to get acquainted. As already stated, pics please! Sent from my iPad using Tapatalk

Nobody knows, the trouble I've seen!! 😎😎😎 Robert

Like the title says, Happy Birthday Dennis! Sent from my iPad using Tapatalk

I'm glad you like it, there's plenty more where that came from!! Sent from my iPad using Tapatalk

Roller girl!!!!! Robert

Katie Morgan?!??! Robert

Marilyn Chambers?!?!?! Robert

Miss Piggy? Sent from my iPad using Tapatalk