tony b

It all depends upon how "into" BBQ they are? If they are just casual cookers, then it's probably not going to register with them why the KK is a superior product, especially given the price tag.

I wish that I could decipher why photos sometimes post sideways?? No clue! The most likely explanation for your inability to ramp up the temps after the rib cook was that you were low on charcoal at that point. One of the mantras of this site is "You Can't Put Too Much Charcoal In The Basket!"

I lost Kipper at the end of 2020. He was 14 years old. The house is so empty without him around now.

Nicely done with the uncrating. The heavy heat deflectors make excellent pavers - you won't ever use them inside the KK for a cook. No one does, not even Dennis! For indirect cooks, just use the drip pan or a sheet of AL foil.

@remi - BRAVO for tackling a brisket right out of the gate. You pulled it off, regardless of the hiccups. You are correct in deciphering that your top vent setting was a bit high for a 300F target. A 1/2 turn on my 23" puts me around 350 - 375F.

Lovely grill and very sweet looking pooch!

Happy Fathers Day to all the Dads out there. Amazing cake, @DennisLinkletter! I know that it was difficult to actually cut it open, but I hope that it was as tasty as it is pretty!

INDEED!

That poor BGE looks so pathetic next to that massive 32" KK!

post some pics, please!

@tekobo and @Troble both recently did one. Check out their posts about it.

I'm a big fan of Yardbird - my "go to" for chicken. Never had an issue with it dripping off on a rotisserie cook and I often inject my chickens with Butchers BBQ marinade. You must have had a very fatty bird? For crispy skin, you need to hit it with high heat at the end of the cook. I typically cook my chicken around 325F for 45 minutes and then ramp up to 375 - 400F for the last 15-20 minutes to crisp the skin.

That's just how it behaves. It will do the same thing if you heat it up without the grates and once you put them in, the temperature will drop noticeably. You're just adding cooler mass inside and it absorbs the heat, so the air temperature drops.

Great cook! But please unshackle your KK! 🤣 btw - autumn nebula square tiles do cook the best!! Just sayin'

Good luck. No help here on the splitter question - I have a 23" KK.

I use this gadget. It works very well. Uses 3 AAA batteries. They last for quite a number of cooks. https://smile.amazon.com/gp/product/B00D5FS7HA But, unfortunately, Amazon says that it's not available right now. No luck on Ebay either. 😢

With your side-to-side only basket splitter, I'd definitely take it out and go full basket with a drip pan like @Basher said.

Very nice grill! You're going to have immense fun with that!

Good plan.

It's been one of mine for many years. And I do try to live by it.

You're more that 3/4 of the way there - already have the plywood sheets and the burley dudes to help. Not sure about that bobcat looking gizmo for moving it though. IF you do decide to strap it to the bobcat - do NOT run the strap through the handle. It's not load bearing and you can damage the latch.

Well, live and learn. I just went and took a picture of mine and it's vastly different than the ones in your picture. Yours must be specially made for use with the side tables. Mine has a solid plate on the back that you attached directly to the grill using the hex bolts.

The curved end should be up and against the side wall.