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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

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