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The way I have done it (both the Classic and JR) was to loosen both the bottom and top bands to the point you can push the dome down to meet the base and then re-tighten. Just be careful and not over loosen to the point the hinge pulls free

I used this FB even after I received my replacement for almost a year before I changed it out with no problems

Its probably back ordered, In the past when something like this happened to me I would follow up with a email asking for a status update on the case number and they would usually get back with in a couple days. As far as your firebox goes you can keep using it till it falls apart completely

It can be done but its a pain in the #%%, You need to get an Akorn gasket and remove all the clips then attach it with hi temp silicone.

I have both and both of them have weaknesses and strengths, Soapstone is easier to clean and it retains heat much better than the C.I, but its heavy, Fragile and takes for ever to heat up and yes I support mine with the X rack even tho it doesn't say so just because I have seen too many of them crack The CI will last for ever if you maintain the seasoning on it and it heats up quickly. With that said I prefer cooking on the Soapstone

I gave up on KJ fixing this problem but I never filed a claim for this issue also because I thought it was petty, It is a smoker and things happen that I don't believe the manufacturer is responsible. With that said I finally went back to the smokeware cap, I wasn't happy the first time i tried them but IMO the new ones are better quality and so far so good

Heres a How to calibrate video if it is off

Mine has warped on both the Classic and Big Joe and its a non issue, the weight of the D&C holds it down. I wouldn't worry about it

I have had my Classic 1 for 4 years now and it has been rock solid, the only warranty claim I have filed on it was for the Firebox, other then that I have changed the gasket once, No need for any hacks just loosen the bands and the hinge get the dome to sit flat and re-tighten and you should be good to go

Between work and my commute i leave at 4:15am and return anywhere between 4:30 pm and 5:30 and I cook on my Kamado's at least 3 weekdays a week, What I do is have my kamado filled and ready the night before and have my wife lite it while im on the road so its good and hot when I get home, What makes this possible is having multiple Kamado's (Big Joe, Classic and Jr.) I try to keep cocks under an hour so Im usually cooking things like Burgers, Brats, Tri-Tips, Chops, Steaks or Taco's

The cover I bought is the Grill Dome small cover, It fits perfect. Picture shown I got off FB but is exactly what I have https://www.amazon.com/dp/B004JF60DS/?coliid=I2HCWZPB7B6O57&colid=3O1P5476JZKXI&psc=1&ref_=lv_ov_lig_dp_it

Green beans work too

At this point get a rib rack but for future cooks you might look into getting the XL rig from the Ceramic grill store, you can get up to 9 racks of ribs lay flat

350 till the internal temp hits 125 then I let it stand for 20 min, as far as the time goes I really dont keep track of that but I think it was around 2 hours