5698k

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

When using the guru, the bottom vent should be closed, and the top less than 1/4 turn open. The fan should do all the work, and cycle pretty constantly. Make sure your fan dampener is wide open also. For your grill to still be at 250° the next day, something was open. Did you close the lower vent? Make sure both lower doors are pushed closed also. Beautiful roast! If this is your first kk cook, I can't wait to see what's next!! Sent from my iPad using Tapatalk

Welcome Paul, I look forward to seeing what a pro can do on a kk. It's already impressive the things some "novices" do! Please post pics! Sent from my iPad using Tapatalk

I love the bronze. Start cooking, post pics, ask questions, it's what we do. Sent from my iPad using Tapatalk

Well, not to hijack, and only because Dennis mentioned this in our last conversation, but, Adam Perry Lang mentioned this, one way to get a charred flavor is to crush a bit of charcoal and sprinkle it on like a seasoning, carbon is carbon. Sent from my iPad using Tapatalk

I know! I know! Sent from my iPad using Tapatalk

👽👽👽👽👽 Sent from my iPad using Tapatalk

Looks to me like you should be giving advice instead of asking for it! Sent from my iPad using Tapatalk

Yeah, people bend them with no problem, but my plugs fit through inside out. Sent from my iPad using Tapatalk

Wilbur, are you aware that there is a hole in the body of your grill to feed probes through? Sent from my iPad using Tapatalk