UTVol

HAHA....I was thinking the same thing. Let us know how the it all shook out.

Looks awesome! Well done!

I want to be like you when I grow up!

Ditto

Welcome aboard! I think (someone can correct me) the cheapest model in your links is the oldest KJ and doesnt come with the D&C system. Additionally, the side tables and handle are wood not the hard plastic. The KJ in the 2nd link comes with the D&C and the plastic handles and side tables. And the last one on the list, classic II, has the previous upgrades along with the upgraded hinge which allows the lid to float, the gasket upgrade, firebox upgrade, and the top vent upgrade. I'm not as familiar with the differences between the first and second grill listed so if anyone else has some additional information on what changed, please feel free to chime in. Hope that helps a bit!

My backyard sits in a wind tunnel and getting the grill up to temp is aided by the wind, that's the plus. I think John mentioned temp fluctuations which is true. I've had to turn my grill so the vents face either away or at 90 degrees to the wind, I cant recall. In any case you can play with that and figure out what works for you in the event you want to skip on the temp controller. Welcome aboard and looking forward to seeing some great Hawaiian cooks!

That looks awesome!!

+1. I will go through a bag of less dense wood of the same weight as a dense bag of wood much quicker.

That looks awesome! I may have to track down one of the restaurants that do this. Nice cook John!

All good advice so far but one additional thing to mention, each grill is slightly different and unique, so factor that in as well. For what its worth, I cant hold 225 unless the bottom vent has a tiny opening. My gasket is shot and that's part of my problem but despite that, it will hold as long as I dont open the lid. It doesnt take much which is why our grills are so efficient. Just be patient and play with it. Spend a weekend with some beer, light a fire, time the spacing between adjustments, make a log, and experiment. Its worth the $3 in lump for you to get some experience fiddling and tweaking your grill.

I think its called Chicken Fajita Rub...I found it works great on both chicken and beef.

That looks amazing!

Awesome cook!

Welcome aboard!

Awesome cooks! Tell your helper to keep up the great work!