5698k

I typically use foil, works fine.. Sent from my iPad using Tapatalk

Don’t let anyone tell you differently, KK’s are in a class of their own..your idea to have parties and experiment is the best, find what you like! Sent from my iPad using Tapatalk

The KK is so well insulated, and so efficient, that once it’s heat soaked, at least at lower temperatures, there will be little difference in temperatures in various parts of the grill. I use a guru controller, and regularly the guru and the dome gauge are in sync. Either way, just be consistent.. Sent from my iPhone using Tapatalk

Either plan is fine, but you do want to finish early. A brisket wrapped in foil, then a a towel, then a cooler, (FTC), will stay hot for hours. I’ve cooked low/slo, and hot and fast, no real difference in in result. That said, 250°+ is more consistent time wise, because below that, the length of the stall is much less consistent. Sent from my iPad using Tapatalk

Keep them whole.. Sent from my iPad using Tapatalk

Yeah, this one is gonna be fun... Sent from my iPad using Tapatalk

Congratulations! You have now begun the transition to the dark side.. Sent from my iPad using Tapatalk

Congratulations, you’ll soon find that there’s nothing like cooking on a KK! Sent from my iPad using Tapatalk

I give it a 7-8 out of 10. My first brisket in a while..but I am my own worst critic. Sent from my iPhone using Tapatalk

I never get tired of seeing prime brisket on my KK. I’m using a dry coffee cardamom rub. Sent from my iPad using Tapatalk

I’ve never had an issue getting my grill to temp..except when I used charcoal that had a lot of fines. I dump my charcoal, but if a particular bag has a lot of dust, I stop using it. KK’s don’t need to be as hands on, their insulating qualities make your cooking life so much easier. Bottom line..good airflow, good charcoal, your KK will do exactly what you want. Sent from my iPad using Tapatalk

I believe anyone who’s dealt with Dennis would agree..I know I do. Sent from my iPhone using Tapatalk

That’s not really true. Always fill your basket to the brim. Air+fuel=heat. If you control the airflow properly, your temperature will stay consistent. Perhaps you’re lighting too much coal in the first place? Even with a controller, you have to restrict airflow with the top vent..the controller only adds air, it can’t take it away if the temperature gets too high. Sent from my iPad using Tapatalk

I’ve been using controllers for years..and love them. They’re not necessary at all, the kk will hold temperature perfectly by itself, but the controllers let me sleep better. Currently I’m using an ultraq, but there are several quality units available. I prefer the WiFi units, it scratches my techie itch. Sent from my iPad using Tapatalk

If you had a smolder, there’s air getting in. Make sure the obvious are all completely closed, and make sure your bottom vent hasn’t wiggled out a bit, and if you have the rear vent, make sure it hasn’t opened a bit. Sent from my iPad using Tapatalk

Yeah, you’re right, I was trying to make a joke..yet another failed attempt.. Sent from my iPhone using Tapatalk

Wait..how do you cook them in a vac seal bag? Sent from my iPad using Tapatalk

If I go below 1k grit, it’s to do repair work, or some thinning behind the edge, that’s it. For general sharpening, I start at 1k, and up from there. Sent from my iPad using Tapatalk

I have a work sharp device myself, but I don’t use it on my “good” knives for that reason. I use my ts Prof for them. I like getting a true mirror edge, even though some prefer an edge with some tooth to it. I use the belt sharpener on my less expensive knives because it is fast, in some cases faster because some steels don’t do well with stones. Sent from my iPad using Tapatalk

The other nice thing about this unit is that you can adjust the sharpening angle. Sent from my iPad using Tapatalk

What knives did you use? Sent from my iPad using Tapatalk

I’m curious to see the grates, I can’t imagine how they could be damaged. Congratulations! You have a helluva cooker! Sent from my iPad using Tapatalk

I have to think the kk will drastically out perform the joe because of the same reason..the kk will maintain high heat with less airflow, which I believe will be more even, and flavorful...that’s my story, I’m stickin with it. Sent from my iPad using Tapatalk

You’re definitely well ahead of the curve! The kk will only make you better with all of the advantages you mentioned about it. Don’t let anyone tell you that the grill doesn’t make that much difference. I just recently got my kks back after a year and a half, in the meantime cooking on a traeger, a Weber, and the occasional egg a friend’s house. The kk stands alone. Pics are required on delivery, and welcome to kk cooking! Sent from my iPad using Tapatalk

https://www.amazon.com/HUMBEE-Chef-Stainless-Serrated-Professional/dp/B08D3C3ZWS/ref=sr_1_17?crid=EWLMEQVTK09P&dchild=1&keywords=bread+knife+12+inch+serrated&qid=1611608173&sprefix=Bread+knife%2Caps%2C200&sr=8-17 Something like this.. Sent from my iPad using Tapatalk