5698k

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

I don't think you should use a torch. Just use a vice to starighten the enough to pass through. I'm not sure about your device, but I can pass my plugs through from the grill side. <br /> <br /> <br /> Robert

I saw that when he posted it, kinda my inspiration! Sent from my iPhone using Tapatalk

By the time the stall hits, you've gotten all the smoke flavor you're gonna get. The stall is actually the perfect time to wrap, if you're going to. <br /> <br /> <br /> Robert

Thanks Tony! These are thoughts I'm looking for!<br /> <br /> <br /> Robert

The gas burners are 35k each. <br /> <br /> <br /> Robert

Ok guys, I'm building a new house, and obviously, an outdoor kitchen. I already plan on the usual suspects, kk, bge, dual gas burner for boiling/frying, fridge, sink, but does anyone have a gotta have item, or maybe a don't bother item, or any tips or suggestions? My patio is 16'x22', I'm planning on using one 16' side for the actual kitchen. I would love any help!

I did a method in which the steaks were coated completely in salt for about an hour, washed, then cooked. If you're cooking shoe leather, this will tenderize it. If you have a good piece of beef, it will be flavorless mush. <br /> <br /> <br /> Robert

Just add the salt a few minutes before your cook. Its the high heat process that will give the flavor. The 30 second direct flame will have the carmelizing effect on the salt, as well as the meat. <br /> <br /> <br /> Robert

I'm assuming you've vented your kk. Get it hot, 700°+. Use the lower grill, not the reversible one. Sea salt, a bit more than you might think, pepper only. For 1.5" thick steaks, medium rare, 3 minutes lid closed, 30 seconds lid open. Flip, repeat, you're done. <br /> <br /> <br /> Robert

This is why time per pound doesn't work. When a four pound roast takes roughly as long as an eight pounder, the math doesn't work. This has been my experience also. Sounds like you're doing great, keep grillin!! <br /> <br /> <br /> Robert

Platesetter=heat deflector. The rest pretty much the same. <br /> <br /> <br /> Robert

I am completely confident in the kk's ability to maintain a constant temperature when set properly. I am also a huge fan of the guru's ability to control temperature very precisely. It will also make precise, fast adjustments as needed. The guru definitely is a great tool to use with your kk.<br /> <br /> <br /> Robert

The smoke ring is a chemical reaction, don't get too hung up on it. Did it taste good?? Thats all that matters!!<br /> <br /> <br /> Robert

Thats why I don't get the reverse sear. You still have to get your grill really hot, so why not just get it cooked in 6-7 minutes, and eat!<br /> <br /> <br /> Robert

Have you vented your grill yet? I'll assume you have. Get it to 700° or better, Lower grill. For medium rare, 1.5" thick steaks, 3 minutes lid down, 30 seconds lid up, flip, repeat. This will adjust slightly depending on your desired internal temp, grill temp, and steak thickness. Personally, I like salt and pepper only, but do whatever you like. <br /> <br /> <br /> Robert

Reference the forum on both, particularly chicken, but there will be lots of info on both. I'm really particular about my steaks though, how do you like yours?<br /> <br /> <br /> Robert