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My initial plan today was the burn in but it looked like a rainy day and I didn't think it would be a good idea to vent it in the rain. So I headed to Costco and picked up some baby back ribs and a couple of chickens. Ribs today and chickens tomorrow. I had 3 racks and seasoned the first one with slap yo daddy all purpose rub and the other 2 with killer hogs "The BBQ rub". The first rack came off at 5 hours and the rest at 5.5 hours. On all my other grills, I would typically spritz them with apple juice/cider vinegar about every 30 minutes. Sometimes I would wrap for 1.5-2 hours as well. For these, I didn't open the lid until 4 hours to check for doneness which I did every 30 minutes afterwards until done. I was surprised to see they still looked very moist on the surface. On previous grills, they always looked dry. The finished product was really good. Nice and moist as I had hoped and really the best tasting ribs I can remember that I made (and that is quite a few racks). There was also something about the texture that was heads above what I have made before. They had a nice smoky taste but nothing overpowering at all. I think I preferred the slay yo daddy rubbed ribs over the others. Here are a some pics. I also have some questions regarding issues bringing the kk to temp. I know it is user issue but would like to know where I went wrong. Please see below after the pics. The above pic as after 4 hours. Looking good. I planned on cooking the ribs at 235-240 as I usually do on my other grills. I loaded a full basket with royal oak and lit it in 3 places. I had the lower damper cracked about 3-4 mm at the widest and the upper vent 1/2 turn. After about 30 minutes, I was only up to about 160. I opened the lower damper about double what it had been and another full turn on the top. After about another 30 minutes, I was up to about 210. I opened the top another half turn and finally after about 1:45 from the beginning, I hit 235. I closed the top down to about half a turn open and it seemed to be staying. About half an hour later, I loaded the ribs and the temp dropped back to 210 again and stayed there. I started going through the process again and got it up to 240 where it seemed like it wanted to stay for about 2 hours. Then it jumped about 15 degrees around 4 hours into the cook. I wasn't too concerned and at this point, I was pretty much back to the settings where I started. It continued to rise a little and was about 270 when I took the last two racks off. I wanted to take a practice run after I finished to take it up to about 375. I opened the bottom vent fully open and opened the top vent as far as it would go; slightly less than 6 turns. I left it that way for about 45 minutes but 330 was as high as it would go. What say you?

Sorry about being absent from the forum lately. Miss Jean has me doing lots in preparation for the change to Mrs Geo on July 23d. Also had family reunion on Jean's side of family, and planning a trip to Iowa for my family reunion in early July. On that trip, Miss Jean will get to meet the sisters of my deceased wife. Should be a great trip. But I digress... This IS a forum about KK cooking! Made some Baby Back Ribs to take when we visited family recently. When they got them, the ribs were 2-days old. They must have still been edible... They sent me this picture as a "Thank You". The KK is making me a popular guy!!!