5698k

Don’t listen to Mac, they only let her out on holidays..tiles all the way. Sent from my iPhone using Tapatalk

I haven’t used these, but I do buy my spices from thespicehouse.com. They’re excellent, as is their cs. Sent from my iPad using Tapatalk

4lb chuckie for chili.. Sent from my iPad using Tapatalk

Uhh…no.. Sent from my iPad using Tapatalk

Standard I guess, sausage, bacon, cream cheese, crushed pineapple, brown sugar. Sent from my iPad using Tapatalk

Pig shots on my 19”, I was at a neighborhood cook off Sunday.. Sent from my iPhone using Tapatalk

A bigger vent opening will result in a higher cook temperature. When using a controller, you want to keep the vent almost completely closed, and make the fan work to maintain temperature. When not using a controller, you still have the vents close to closed or you’ll still have higher temperatures. Sent from my iPad using Tapatalk

If you believe the science, the fat cap doesn’t help with moisture, because in the words of Meathead at amazing ribs, fat can’t swim upstream. I’ve always cooked fat down, but you’ll get just as many say the opposite. Sent from my iPad using Tapatalk

Just an example of why you don’t cook by time.. Sent from my iPad using Tapatalk

If you don’t already, get a good board..end grain, hinoki or hi soft, your knife will thank you!! Great knife!! Sent from my iPhone using Tapatalk

Who made the knife? Sent from my iPhone using Tapatalk

I cannot tell a lie…this is true..^^^ Sent from my iPad using Tapatalk

There’s bronze tiles, and there’s everything else. Sent from my iPad using Tapatalk

I have a 19 and a 23. I use the 19 primarily for grilling because larger cuts are pretty tight, or won’t fit. If this is your only grill, I recommend bigger. Sent from my iPad using Tapatalk

I’ve inquired about it, and I believe Dennis is willing, but the size of the tiles is a factor also. Call Dennis, I think that’s your best option. Sent from my iPad using Tapatalk

Well, the tiles might be ceramic, but that’s it. Sent from my iPad using Tapatalk

Depends on cook temp, but at 225°, I’d think closer to 7. I don’t have any problems cooking hotter to speed it up though. Sent from my iPhone using Tapatalk

Cook it like a brisket. SPG, cook naked until roughly 170° internal, wrap if you like, and cook until roughly 205° internal, but more importantly probe tender. Sent from my iPhone using Tapatalk

Definitely not a KK. Sent from my iPad using Tapatalk

Just some ribs..first cook with the new gasket! Sent from my iPhone using Tapatalk

Bottom line..I’m waiting for Dennis to get his shipping issues worked out..there’s nothing better than coco char… Sent from my iPad using Tapatalk

I have a bag of jealous devil, haven’t used any yet, and have never tried the kJ brand. I have used the other three, and I’m in agreement with his assessment. Sent from my iPad using Tapatalk

Are you free hand sharpening? If so, it could be nothing more than the way you happen to hold the cleaver compared to others. I don’t believe it’s the stones necessarily, I use shapton glass on all my Japanese knives with excellent results. Sent from my iPad using Tapatalk

Yeah, I did the same. I didn’t realize VG 10 was so hard..I guess that’s why knife makers use it! Sent from my iPad using Tapatalk

I checked out the website, and it claimed a hardness of 58-60 HRC. This will be much harder than your stainless blades. If you use a sharpening angle of 12°-15°, you’ll have a very nice cutting tool that will hold an edge for quite some time. I highly recommend you use only quality edge grain, or synthetic cutting boards, and stay away from bones. It likely seemed easier to sharpen because the harder steel burrs, instead of rolling back and forth, making it harder to actually create an edge. Get a jewelers type magnifying glass and you can see what’s happening while you’re sharpening, or check out you tube..just make sure you’re watching someone using stones. Sent from my iPad using Tapatalk