5698k

Ok, now you're getting fancy! Sent from my iPad using Tapatalk

I don't use a chimney at all. If you're doing a lo/slo, that's too much lit coal to start. If you're going hi heat, I just allow a bit more time to come to temp. I use a mapp torch for lighting. Sent from my iPad using Tapatalk

😂😂😂 Robert

Well, naturally, I think bronze is best, but also, you won't have to wait nearly as long!! Sent from my iPad using Tapatalk

Well, as somebody said, ask your kids, they'll be cooking on it eventually! Sent from my iPad using Tapatalk

I regularly have moisture dripping from the lower draft door, if that's not moisture, I don't know what is. Sent from my iPad using Tapatalk

Hector, the smoke ring is a chemical reaction, it really doesn't have much to do with smoke. I suggest you take your cook from the fridge to the grill, spritzing occasionally if a pink ring is your goal. To me, if they taste good, it's a success. Tony, typically, I'm not a foiler, but if the slab is decidedly different from one end to the other, foiling may be the answer. 6 1/2 hrs at 250° seems a bit long, but you're the one doing it, so use your instincts, and let us know your results! Fyi, beef ribs are an Achilles heel of mine. Sent from my iPad using Tapatalk

Yes I still use the stone, but any deflection will work. You do need some type of deflector for lo/slo's. Sent from my iPad using Tapatalk

For instance, you're doing ribs, which take max 5 hrs. The kk is so efficient, a half basket is more than enough, now you haven't exposed half the charcoal to fire. There are many ways the splitter can be useful. Sent from my iPad using Tapatalk

Another thought, if Dennis believed a water pan would help, he'd design one for kks!! Sent from my iPad using Tapatalk

I think the variable is customs, which seems logical. Is yours on the way, or sitting in Indonesia? Sent from my iPad using Tapatalk

Well.... Sent from my iPad using Tapatalk

You're lookin roughly 6 weeks I'm afraid. Sent from my iPad using Tapatalk

He also soaks his wood chips. Bobby is a great chef, but not an expert q er! Sent from my iPad using Tapatalk

Looks pretty slick to me! Sent from my iPad using Tapatalk

What size are you looking at? Is there a significant other involved? If so, Ya might let him/her/them give some help. Other than that, the color choice is all yours, the differences are only cosmetic. I have bronze by the way. Sent from my iPad using Tapatalk

Ok, that's really cool.... Sent from my iPad using Tapatalk

Let her pick the color and tell her it's hers. Let her name it, do whatever you need to do. Sent from my iPad using Tapatalk

Kk's come with a two piece fire ring, and the charcoal basket itself is 3/8" stainless. I've had mine at close to 950° dome many times, never a problem. The simple fact is, over engineered is a correct description for these grills. The common problems that you see with all other grills are non existant with kks. Check this forum for a thread where Dennis used a hi heat probe and measured grate temps vs dome. The results were surprising. Long story short, I'll never need more than 700° dome for a steak. Sent from my iPad using Tapatalk

There's a lot of kk experience here, but it's just a bit quieter. Ask questions as you like, and I also recommend you give Dennis a call whenever you really want a kk education. Sent from my iPad using Tapatalk

I have never used the door, I would be fine with a solid grate with north/south orientation. Robert

What firmware version do you have? Sent from my iPad using Tapatalk

This is the hard part. Your entries into the guru wifi set up have to be exact, case sensitive, everything. Go over everything very carefully, and be exact. Robert

Turkey gumbo will be the same as chicken. Sent from my iPad using Tapatalk

I can't imagine how you feel, but I'm glad you're enjoying your beautiful grill. Great cook, grill on! Robert