5698k

Re: Christmas Pork I did. Sent from my iPad using Tapatalk HD

Re: Christmas Pork Patron? Sent from my iPad using Tapatalk HD

Re: KOSHER SALT VS. SEA SALT C'mon guys!! We fork out what it takes to get the single finest grill available in the world and gripe about the price of salt?? Sent from my iPad using Tapatalk HD

Re: Christmas Pork Once you try Macallan, or Balvienie, you'll be hooked!! Sent from my iPad using Tapatalk HD

Re: Indirect with the Drip Pan When I wrapped the lower grill with foil, it acted like a deflector, so I would guess a pan would do the same. Sent from my iPad using Tapatalk HD

Re: New here You won't be disappointed, or have buyers regret! When I got mine, I was as happy with this purchase as any other I can remember!!!! I still am, because I'm really havin' a great time using this baby!! Sent from my iPad using Tapatalk HD

Re: Lid open or closed? If the technique ever got really dialed in, it wouldn't be as fun! Sent from my iPad using Tapatalk HD

Re: Lid open or closed? I cook my steaks, the old fashioned way, lid closed, normal sear. I saw a video recently where two chefs, cut two ribeyes off the same slab, one normal sear, one reverse. The result was, and they both agreed, the reverse was a bit more tender, the normal better flavor. With a dome temp of 700deg. or better, its just too easy to cook steaks on the lower grill, timing them for your preferred temp., and enjoying your meal. I'm sure there are plenty of different opinions, but I really love my steaks, and thats what works best for me! Sent from my iPad using Tapatalk HD

Re: Hello from OHIO Well, I tried the torch. Looks like the looftlighter will gather dust now. The torch is really nice! Sent from my iPad using Tapatalk HD

Re: Can't put it out! The guru port would, but I don't think the probe port would have much effect. Sent from my iPad using Tapatalk HD

Re: Can't put it out! Are both of your draft doors pushed closed? Be careful about the tophat, you obviously know about that. What kind of charcoal are you using? It's important to use quality stuff. Coco char? It's well worth the investment. This baby holds heat for an incredibly long time. On a low temp cook, "cooled down" won't happen for +\- 6 hrs. On a 700 deg. cook, I shut it down at 8:00 pm, at 7:00 am, I still had 150 deg. Sent from my iPad using Tapatalk HD

Re: New here Ditto on the coco char. It's all i use, except for whatever wood I use for flavor. It is really great stuff! Sent from my iPad using Tapatalk HD

Re: New here I had an xl bge for a year before I got my kk. Since the KK arrived, I haven't removed the cover from the bge. The KK is vastly superior in every way. If you are seriously considering one of these grills, take advantage of the current price while you can, you won't be dissapointed. If you do wait, the KK is still a great value at the increased price. Sent from my iPad using Tapatalk HD

Re: Gen 2.6~New Prices posted.. Gen 2.2 prices until Dec 1st Everybody needs to make a living, if anything, Dennis, you have been lenient on your prices! Sent from my iPad using Tapatalk HD

Re: Set up help Give yourself plenty of time to heatsoak, don't get in a hurry. Remember, you now have a grill that doesnt blink at days of fire without refill, so light it a couple of hours in advance! Sent from my iPad using Tapatalk HD

Re: Turkey help I'm with LarryR. 300-400 deg. is fine for bird. Takeing it off at about 165 deg. Internal temp is whats important. Play with rubs or marinades, thats the flavor in a bird. Sent from my iPad using Tapatalk HD

Re: New Owner So this is literally just a propane torch a plumber would use?

Re: New Owner I still like my looftlighter! Sent from my iPad using Tapatalk HD

Re: KK Arrived Today!! What a beauty! Of course, I'm partial, I have a bronze myself. Congrats, and have fun! Sent from my iPad using Tapatalk HD

Re: New Owner Apologies! I didn't say congratulations!! Sent from my iPad using Tapatalk HD

Re: New Owner The best thing for a beginner is pork butt. I suggest you get some kind of remote thermometer, preferably one that monitors both dome and meat temp. I say this because the first time I did one, the hour and a half per pound rule was out the window. The kk is so well sealed, with airflow so controlled, the stall took forever to get past. Trust your meat temps, cook to no less than 200 deg., rest for 45 min,. Useing a grill temp of 225 deg., this will take about 14-16 hrs. Use whatever rub you like, there are lot available online you make yourself, or buy a premix. Sent from my iPad using Tapatalk

Re: Would you buy a used BGE XL for $700 ? Its still better than any conventional grill, which are a pain when you get used to a ceramic.

Re: KK Stability I can't say it won't mar the cedar deck, in fact, I bet it would. Do you have a spot where it could live permantly? These things are quite weatherproof, and a cover from johnnyboy is very reasonable! Sent from my iPad using Tapatalk HD

Re: New Member, New KK Coming. How will I move it? If you have two pieces of plywood, that will make things much easier, possibly just two of you to move it. Taking the dome off definitely helps. Sent from my iPad using Tapatalk HD

Re: Just ordered a KK, new to forum Good choice on the bronze!! I love mine. Did you order some coco char? The stuff is great. Dennis suggests using it for low and slow, personally, I love the consistancy of it, and use it for everything. There are some very knowlegeable folks on this forum, so any questions should be answerable. If all else fails, experiment! Sent from my iPad using Tapatalk HD