5698k

There’s bronze tiles, and there’s everything else. Sent from my iPad using Tapatalk

I have a 19 and a 23. I use the 19 primarily for grilling because larger cuts are pretty tight, or won’t fit. If this is your only grill, I recommend bigger. Sent from my iPad using Tapatalk

I’ve inquired about it, and I believe Dennis is willing, but the size of the tiles is a factor also. Call Dennis, I think that’s your best option. Sent from my iPad using Tapatalk

Well, the tiles might be ceramic, but that’s it. Sent from my iPad using Tapatalk

Depends on cook temp, but at 225°, I’d think closer to 7. I don’t have any problems cooking hotter to speed it up though. Sent from my iPhone using Tapatalk

Cook it like a brisket. SPG, cook naked until roughly 170° internal, wrap if you like, and cook until roughly 205° internal, but more importantly probe tender. Sent from my iPhone using Tapatalk

Definitely not a KK. Sent from my iPad using Tapatalk

Just some ribs..first cook with the new gasket! Sent from my iPhone using Tapatalk

Bottom line..I’m waiting for Dennis to get his shipping issues worked out..there’s nothing better than coco char… Sent from my iPad using Tapatalk

I have a bag of jealous devil, haven’t used any yet, and have never tried the kJ brand. I have used the other three, and I’m in agreement with his assessment. Sent from my iPad using Tapatalk

Are you free hand sharpening? If so, it could be nothing more than the way you happen to hold the cleaver compared to others. I don’t believe it’s the stones necessarily, I use shapton glass on all my Japanese knives with excellent results. Sent from my iPad using Tapatalk

Yeah, I did the same. I didn’t realize VG 10 was so hard..I guess that’s why knife makers use it! Sent from my iPad using Tapatalk

I checked out the website, and it claimed a hardness of 58-60 HRC. This will be much harder than your stainless blades. If you use a sharpening angle of 12°-15°, you’ll have a very nice cutting tool that will hold an edge for quite some time. I highly recommend you use only quality edge grain, or synthetic cutting boards, and stay away from bones. It likely seemed easier to sharpen because the harder steel burrs, instead of rolling back and forth, making it harder to actually create an edge. Get a jewelers type magnifying glass and you can see what’s happening while you’re sharpening, or check out you tube..just make sure you’re watching someone using stones. Sent from my iPad using Tapatalk

Sent from my iPad using Tapatalk

I’m not crazy about the table clamp set up. Sent from my iPhone using Tapatalk

What I did was use a Dixie type paper plate, the type with the waxy side. Top hat shaft through the middle of the plate, wax side towards the gasket, use the top hat for pressure..hold the plate to prevent spinning. Sent from my iPad using Tapatalk

How bad is your current gasket? I didn’t replace mine until it literally came off. If you choose to change your gasket, there are a number of threads on the subject, but if you can’t find one, I’ll be happy to explain how I did mine. Sent from my iPad using Tapatalk

Asahi are great boards, but I personally use hi soft..no particular reason… Sent from my iPad using Tapatalk

I’m “in” to hi end knives you might say..and the short story is that the preferred boards tend to be end grain, hinoki, and hi soft, which is a synthetic. There are many reasons to go with various types of boards, but with sharp, often expensive knives, what’s best for the blade is typically the priority. Sent from my iPad using Tapatalk

I haven’t used one, but from what I understand chamber sealers are the deal. I think they’re starting in the $1200 range. Sent from my iPhone using Tapatalk

One tiny detail, Dennis sells covers made specifically for kks, so don’t let the uncovered area stop you!! Sent from my iPhone using Tapatalk

The point of the pot is to get “clean” smoke. When you put your chunks directly into the fire, there’s the period of time that you get “dirty” smoke. Sent from my iPad using Tapatalk

First and foremost, as to all your questions about are kks that good..yes they are, and then some. There’s not much of a used market, buyers simply don’t get rid of them. Secondly, the warranty doesn’t transfer, but it’s actually fairly rare that that’s an issue. The other issue is that when used ones do appear, the value holds up really well, so it’s unlikely you’ll find a “deal” on a used one. Kks don’t lose tiles, if you’ve seen pics of large patches missing, it’s either a damaged grill, a grill that got moisture under the grout and freezing occurred, typically from not being covered, and most commonly, it’s not even a kk, but likely a Richard Johnson Kamado, which is a story in itself. I highly recommend biting the bullet and ordering a new one from Dennis, because all new grills come with him, almost literally. He’ll help you with a used one, but it’s not the same. Sent from my iPad using Tapatalk

No worries, it’s a cosmetic coating used to cover the inner material that’s not very attractive..it’ll soon be black as you continue to cook. Sent from my iPad using Tapatalk

You want the smoke to pass through the fire, it somewhat cleans it. Keep in mind that you’re getting clean smoke now, and not the acrid stuff you might be used to. Dennis put it best..if the smoke burns your eyes, you don’t want to cook with it. Sent from my iPad using Tapatalk