Buttburner

I did this just the other day I setup the D&C rack with one half low the other high. 1/2 heat deflector under the high rack level with the lower rack. Basket divider in place, coals on the low rack side Started them on the low rack just to get some nice grill marks then finished them indirectly They were nice and juicy. Easy to dry them out cooking on high the whole time. But if you are careful that's a great way too! I also do my chicken breasts this way. Actually I am going to do some chicken for dinner this way tonight. I added

For kicks I just tried calling it. Its not going to get you anywhere, closed for "covid" geez They do mention information on warranty claims, maybe some of that would be of interest to you if you have not tried calling that number

Ok I did not see that you had filed a claim already with KJ and received confirmation on 9/12. I must have missed that. I see they have a phone number on their site. I will be calling it until I got an answer 1-800-489-1581

Thanks for clearing up the delivery issue. Makes sense If all else fails you have a warranty. File a warranty claim on your base issue.

The other thing I have to say about this is I would not have accepted delivery if it came to be in that condition with the box smashed like that. If I was not home when it arrived I would have called the trucking company when I got home and demanded they take it back. Unless you opened it all up while they were there and thought it looked ok at that point. From looking at the pic real close it looks like you opened up the top box, I see what looks like the delivery truck there in the street I know thats water under the bridge at this point...

they should send you a new base or if not give you a big discount on the whole thing Do they have a phone number that you can call and talk to someone about it? I mean have you talked to someone on the phone or is all been through emails? I do feel real lucky mine is a perfect as it can get. After seeing this and others I would probably not buy one off the internet if I was looking now. I would want to see it in person since like you said this stuff is next to impossible to send back.

Thanks. There was huge amount of fat on that point! I think I weighed 6-7lbs from the entire brisket. The brisket weighed about 16.75 lbs to start with

actually thats a good idea brisket makes excellent jerky either that or make stew out of it

Yeah thanks. I should have posted it here. Then I saw Marks thread. So I started commenting on that. Next thing I knew I was taking over his thread with my cook LOL Oh well...Here are some pics from my cook, I will skip the comments, most are self explanatory

Mine came out pretty good. Everyone loved it but I am a critic, I thought it was just a touch overcooked as the slices pulled apart too easily but at least it wasn't under-cooked. Thats a big blower you have. My Auber has the 6.5 cfm works just fine. I stayed rock solid at 225f all night, I bumped it up to 250 then 300 after about 10 am since it still was not probing and I thought it would have been done by then. No more 225f for me it just takes too long. I am a hot and fast guy normally (on my stickburner) next one I will try at 250f on the Joe Here is a pic before I

Hi Mark! I am doing about the same thing! I put mine on last night about 8 pm with a 230 pit temp using my Auber controller. As I type this its about 7:30 am the flat is 163 the point 176. I usually dont look at the temps of the meat but I got a new bluetooth thermo with 4 probes so I figured might as well play with it My bark is about set. I plan on wrapping in foil soon. Another thing I have never done. I usually use butcher paper but am trying something a little different. I am going pour come beef consomme around the edges of the meat when I wrap

Well after sending some quality time with my pit getting it ready for my big brisket cook tomorrow night I looked at this felt. I think it's just cosmetic. It looks real nice. If it wasn't there there would be just raw unfinished ceramic between the gasket and the band on the Cooker. With that said I would not be happy without it. We are talking about a brand new $2000 Cooker here. Not an old Cooker that has been around the block for a few years. I don't know the answer but that's my thoughts on it. Regards

Thanks. Counting down the hours now We are eating around 5 pm Sunday so thinking about starting Sat night around 6-8pm

no clue sorry

I understand what you are saying. When I first saw this felt on mine I thought it was kind of an odd thing to have there. Probably doesn't make any difference in the big picture.