5698k

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

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