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Look up coffee cardamom rub on this forum, or google it. I don't do the oil part. I like the 275°, but I don't think that's critical either. Cook it to 190° ish, and start probing. It'll probably go closer to 200° ish, but when it probes like buttah, it's done!! Sent from my iPhone using Tapatalk

Sorry I didn't get back to you earlier, but I'm glad the butt worked out. This is a point of discussion, but I cook fat cap down on both pork and beef. I think you get a better bark, and the fat down protects the meat. The fat doesn't baste, because the moisture is expanding inside and being forced out, the meat isn't soaking moisture in. There are many who cook fat up, with great results. Now go after the brisket, no fear!! Sent from my iPhone using Tapatalk

I have a number of people why they should pay so much more for a kk. Now you know. I tell them that when you get one, you'll get it. I do understand though, its a lot of money for a grill, but I' never heard of anyone regretting the purchase one it arrives. Congrats, and pics please!<br /> <br /> <br /> Robert

Kamados in general, KK's in particular, are much moister environments than any other type of cooker, so additional sources of moisture aren't needed. Spritzing is ok if you're trying to get a lot of flavor in the bark. A lot of pork rubs have a good bit of brown sugar in them, this gives great bark also. I use yellow mustard on pork of all kinds as a base to help with bark also, but there are those that say it's unnecessary. <br /> <br /> When you try a pork butt, try rubbing it heavily with your rub of choice, cook at a higher temp than 225°, I like 275°, and cook to 205° internal, not one degree less, and see what you think. I'll bet you'll be pleased. Keep it simple at first, then play around. Let the kk do the work. <br /> <br /> <br /> Robert

Something else to remember, meats that require long cooks are usually underdone if they're dry. Until all the fat is rendered, which is usually around 200° internal, the meat is dry, but at that magic moment, when it all happens, you have moist and tender! Sent from my iPhone using Tapatalk

Dont't worry about lbs/hour, its very confusing. Its done when its done. The thing I've done is up my cook temp to 275°, and then do what ever you like. 225° is not the holy grail of slow cooking, so don't get hung on it. I don't foil, but I have heard that Aaron Franklin uses butcher paper. Supposedly it helps with tenderization without sacrificing bark. Mostly, don't time yourself. Sent from my iPhone using Tapatalk

I keep my pit viper 10cm wide open, then I close the top to where you just feel the gasket start to touch. My fire comes up quickly, no overshoot, never more than +/- 2° swing. <br /> <br /> <br /> Robert

I have a 23", and use the 10 cfm pit viper. This will probably work with all kk's, unless you're getting a 32", then maybe a 25 cfm, but that may be a question for Dennis, or the guru people, or maybe a current 32" owner already using a guru. Robert

You're gonna love it! There is a bit of a learning curve, so feel free to ask questions, and as always, Dennis is your very best source of information. Robert

I do love my cyber q wifi. While it's not necessary, it takes the guesswork out of lighting, and maintaining a fire. Plus I love the tech aspect of it. Robert

Uhh, what he said!! Robert

Light your fire this afternoon, give yourself PLENTY of time to stablize, that way you're not chasing a specific temp all over the place. Robert

I light my fire in the middle, and maybe light a bit more coal? Robert

My first reaction is to ask, why are you letting your fire get so hot just to put it out? Have you cleaned out your ash recently? Light your fire as stated, but set the bottom vent at the one quarter size opening, the top vent no more than 1/2 turn. Let the fire come up slowly, when the temp gets about where you want it, close the top to about 1/4 turn. Make fine adjustments with the top vent. Be patient!! Robert

I assume you have a komodo kamado? If so, the previous instructions should work, also it helps to start with a full load of fresh charcoal to get full temp. Have you cleaned out the ash? This could be blocking incoming air. Could your charcoal have gotten wet? Fire killer. Clean grill, good coal, air, you'll have fire. Robert

They're gone for some reason. I saw them there until today. Robert

Happy Thanksgiving Dennis! Robert

You're startin' off with the big bang. The best grill, and a really cool controller, get ready to have lots of cooking fun!!! Robert

Which guru did you get? It really doesn't matter, I'm just curious. I've found with mine, I don't close the fan damper, but close the top vent more than you would believe. This will change a bit as you use yours, but mostly be aware the the grill will over shoot easily, and, as stated, it's very hard to bring back down. Once you get the hang of it, set it and forget it becomes very real. Sent from my iPad using Tapatalk

Try e mailing Dennis directly. I've ordered several items off the website recently, no problems. What issues are you having? Not that I can do anything, just curious! Robert

While I do like bbq guru products, their customer sevice is nothing of the sort. Others have bent their probes with success, and, as I said, I feed mine plug first from the inside. Whichever you decide, will work. Robert

Just keep feeding them plug first. Its the only way I've ever done it, even with a hot grill. Robert

Re: Latch Position Close your lid very gently, and see if you feel two positions. On a new grill, the difference is noticible. Robert

Re: Ash Deflector I'm unfamiliar with the 32. I would think that ash/heat deflector are one in the same. Call or e mail Dennis, then you'll know for sure. Robert

Re: Inaugural cook experience questions I think a chimney full would be about right. Watch your temps, i think 400 ish would be close. You can then bring it up to high temps after you finish cooking. There are no silly questions. Anyone who doesn't ask is the idiot. Robert