myself888 Posted May 2, 2010 Report Posted May 2, 2010 We just received our gas burner for the KK and hooked it up to our natural gas line that previously supplied our stainless gas grill. We've already had the grill up to 400* in test mode (took about 45mins). I plan to place the heat deflector in the middle area of the grill and cook a honey whole wheat sandwich bread. I'm using a standard loaf pan on the main grate. Anyone out there cooking in a KK with natural gas? Any advice you can provide regarding connection, air flow, max temperature ranges, etc. will be appreciated. My concerns are sufficient air to the flame and avoiding soot and gas flavors. How far should the bottom damper be open? How high should the top hat be open? I want to ensure air flow but don't want to lose all my heat.
