5698k

Well, after a lot of work and frustration, here it is. I just got my 19" tabletop and noticed the latch is different, it doesn't hit your knuckles anymore!! Nicely done Dennis! Robert

Glad to seeya here CC! Maybe you can liven this site up a bit. Robert

A couple of 32's should do the trick... Robert

I have a bronze myself, congrats!!<br /> <br /> <br /> Robert

ZOWIE!<br /> <br /> <br /> Robert

Wow, thanks for that Dennis! I have the 200°-1000° tel-tru's in mine, and it's not unusual to see 800°+ dome. I'll keep mine down around 600°-650° from now on! Robert

Try over 600°, and for the last thirty seconds on each side, open the lid. That'll give you a really nice char!!<br /> <br /> <br /> Robert

How hot was your fire? Robert

You don't want the whole basket burning, just enough to get the amount of heat desired. On lo/slo's, it will surprise you as to how little coal you'll burn, as you have seen. It's a new concept, full basket of coal, but only enough lit to give the temp you want. <br /> <br /> <br /> Robert

When I use a guru, the top vent almost feels closed, a 1/4 turn is too much, 1/2 turn is way too much! Close the vent more, the guru will work nicely!!<br /> <br /> <br /> Robert

It's not on purpose, something to do with tapatalk on my ipad. <br /> <br /> <br /> Robert

Peach, maple, or other fruitwoods. Mesquite is strong, most would say no to it and pork. Personally, I'd do it. <br /> <br /> <br /> Robert

I heat mine without the stone or the grates, exactly as stated above. Placing the wood, then stone and grates, give the wood the burn off time needed to get to the clear stage. <br /> <br /> <br /> Robert

Use the deflector that came with the kk, placed on the coal basket handles. Put your drip pan on the lower grate, your protien on the main. <br /> <br /> <br /> Robert

Any thing is possible. <br /> <br /> <br /> Robert

I forgot to say that when the temp gets close t target, you'll need to close the top to keep the temp from climbing above your target!!<br /> <br /> <br /> Robert

This is my suggestion for newbies, or for anyone who's not in a hurry. It helps prevent overshoot, and takes about an hour to get to temp. If you have something that works, stick with it!<br /> <br /> <br /> Robert

The set up is pretty much the same for all cooks. Start with a full basket of coal, light an area tennis ball sized of less, close the lid. Open the bottom vent about 1/4" ish, the top a full turn ish. The temp comes up slowly, so be patient, it's kinda like steering a large ship. You don't want to overshoot, it's much harder to bring temps down. Every cook is easier as far as temp control, you'll get the hang of it quickly. <br /> <br /> Keep in mind, every time you put something in a heat soaked grill, your deflector, protien, cold grate, and so on, it takes time for the temp to respond, so again, be patient. <br /> <br /> <br /> Robert

Ya don't wanna know. It'll give major sticker shock!!

I did! I added som more s/p, some bbq sauce, and put back on at about 275° for 2hrs, stirring about every 30mins. They were delicious!Robert

I cooked at 235°, it ended up cooking for 11 hrs, it was probe tender at 199° internal. I trim my briskets a lot, so that cuts down on the time. I always cook to probe tender, I start testing around 190° ish, it's done when its done. The burnt ends were unbelieveably good, it's getting to where thats my favorite part!<br /> <br /> <br /> Robert

Zowie!!!!<br /> <br /> <br /> Robert

Here's the results, I' very pleased. <br /> <br /> <br /> Robert

I'm tryin a 12lb gold grade wagyu brisket. Trimmed a la Johnny Trigg, 50/50 salt and pepper.

This is my last money shot! Sent from my iPhone using Tapatalk