5698k

Which guru did you get? They all work, it's like autopilot! Sent from my iPhone using Tapatalk

Thats how I was taught to play!<br /> <br /> <br /> Robert

They look perfect to me, I love a good bark! What was your cook temp.?<br /> <br /> <br /> Robert

Wow, Hector, that looks great!<br /> <br /> <br /> Robert

Great! Glad things went well for you! It's always fun to hear success stories. <br /> <br /> <br /> Robert

Unless your guests are used to mesquite, probably coco char. Ground beef will absorb a lot of smoke. <br /> <br /> <br /> Robert

I would use the main grate, around 450° ish. Some flare ups are ok, you'll get a good flavor. Doing that many though, make it easy on yourself. Sent from my iPad using Tapatalk

I used the lower grate, not the reversible one, cooked at 800°. A total of 8 minutes from pan to pan, rested only as long as it took to remove from the grill, fix a plate, and pour a glass of wine. I really believe, when it comes to steaks, simpler is better. Room temp, reverse sear, resting, aren't part of my steak vocabulary. <br /> <br /> <br /> Robert

Some prime ribeyes, 1.5" thick, salt and pepper only. 3 minutes/side lid closed, 30 seconds/side lid open. Twice baked potatoes, good red wine, relaxing dinner.

Sorry, a 1 1/4" steak<br /> <br /> <br /> Robert

Meathead did a demonstration on "room temp". He took a 1/14" thick strip out of the fridge, an measured the internal temp at 38°. After an hour at room temp, internal temp was 40°. I think I get better external results from a "cold" steak anyway. <br /> <br /> <br /> Robert

Resting is definitely over rated! 😋<br /> <br /> <br /> Robert

As usual, Dennis continues to impress!<br /> <br /> <br /> Robert

I use the shopvac with the drywall filter. Its a bag that fits over the intake in the vac canister. I have it ready to go, so when I shake the charcoal basket, the vac gets all of that dust. My particular vac is a 12 gallon, but the drywall filters are made for all sizes. <br /> <br /> <br /> Robert

You have a very heavy grill with lots of thermal mass that has to be warmed up also. For any type of controlled temperature cook, light a small amount, crack your vents, an be patient! I'm talking an hour minimum! You're right to think it's better to not have to bring temps down, you'll be constantly chasing. When you learn what vent settings give you X temp, you'll light, walk away, and be good to go. <br /> <br /> I always considered a full turn as 360°.<br /> <br /> <br /> Robert

I agree, thats too much difference. I'm curious as to whats causing it. Sent from my iPad using Tapatalk

You won't have flare ups on this grill, until you open the lid, and even then it probably won't happen. The basket splitter is your choice, it's just whether you care to use it. 400° sounds good for cooking chickens, it sounds like you have a good plan. <br /> <br /> <br /> Robert

Babybacks it is...<br /> <br /> <br /> Robert

It looks like you have a good approach, I have no experience with this cut either! Good luck, and please let us know, regardless of results, pics also please!<br /> <br /> <br /> Robert

Ted, did you get your cabinet drawers etal locally, or did you order them. If you ordered, from where?<br /> <br /> <br /> Robert

Its also used to secure the thermometer to the kk. Its placed on the shaft from inside the lid. Its not totally necessary. <br /> <br /> <br /> Robert

Congrats on your cooker!! For someone with little charcoal experience with charcoal cooking, you've managed to get the finest charcoal cooker available. Kamado grills are a bit different in the lighting process, in that you always start with a full basket of charcoal, light only a small amount, unless you're going for very high temps, set your vents and be patient. Very patient. I give myself at least an hour or more to get to temp, sometimes more! As you found out, it's hard to bring temps back down. I guess for me, I had to get used to the fact that with the kk, your optimum cooking window is almost unlimited, whereas on a conventional charcoal grill, that window is pretty small. I think it's great that you jumped right in, and started having fun, I can think of no better advice than that, have fun! This forum is full of folks more than willing to share experiences, and offer help if you like, you're in for a great time! Sent from my iPad using Tapatalk

It just so happens that I got new probes in today for my guru. It specifically says on the package, "Do not expose probes to direct heat exceeding 500°, or permant damage will occur."<br /> <br /> <br /> Robert

I haven't used the bge in a while, but when I have large groups, I do the serious cooking on the kk, and do burgers, wings, dogs etal on the egg. <br /> <br /> <br /> Robert

That gives me a lot of great info. I've got the kk, and the bge. I'm adding a side burner, 60k btu, fridge, storage, hot and cold water sink, granite counter tops, fans, power and so on. I'm building the house as we speak, and the outdoor kitchen is roughly laid out. Things like grill locations, counter levels, and so on are still being thought about. The kitchen itself is going to be along a 16ft edge of the patio,i'm just not really sure of grill placement. On one hand, I want the kk centered. On the other, I want it far left to use the grill hangars, but this would make the bge more central, aarrgghh! I promise pics, I guessing May before it takes shape. Any other thoughts are welcome! Sent from my iPhone using Tapatalk