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THANK YOU!!! I bought a home with one installed, and didn’t know how to se this up. I do now! Thank you!!

What happens when you have the little beads in your line?

So if you do need to add charcoal, you need to take everything out??? That would be a messy and hot paon in the a**!

How do you figure out the in and out. Mine is labeled hot water cold water

Such a hypocrite. You eat meat, how can you find eating lamb offensive. What difference does age make? Such a silly comment.

What is the correct position the bypass?

My PPM came back at 427PPM. How do I calculate where to set the Hardness value. Any help would be appreciated. Where did you come up with dividing by 17.1? I have a Well If I do the calculation you used I divided 427PPM by 17.1 and came up with a setting number of 24.970 or I would say its 25. Is that the number I program into the unit? Thank you!

Good video, thanks for posting. Do you know how to turn of "Salt Saver"? I am not in CA and don't want it on. The manual does not address turning it off.

what is the black hose coming out of the water softener looks like it's coming out of the tank? it looks like it's about 12" from the top. thanks

Not a very good video. The author is not very informative. Started out okay, but went downhill from there. Long blank stretches were weird. The actual section on the Kamado grill was too thin to make use of. Doesn't cover how long to cook. Doesn't show the crumb of the pie when done. Too bad. I think his intentions were good, but this isn't the video to watch if you want to learn how to make pizza on the grill.

Hey Bro, thanks. Smoking mine right now.

I wanna try this so bad. I think imma try this week. I will just keep it wrapped up and inject it will some garlic herb butter or something

When you had to tighten the adapters after turning the water on and seeing that it was leaking, did you have to take the clips off to tighten or just shut off water? I have same problem with a very slow drip and don't want to ruin the whole install. Thanks.

Woe!!!...u butchered that brisket !

I made this last week on my KJ Classic II. The only thing I did to adjust the recipe was to add garlic to the seasoning mix. I used granulated garlic that I got at Costco. The result was absolutely delicious.

how good is the thermometer on the grill?

Would have loved to see the copper removal and connecting the Shark Bite and also removing the older softener. But thanks for this.

Woah nice grill dude

What derp finds lamb morally offensive? surprised you're even married to a woman

Can I ask why did you put a teflon tape on a rubber gasket fitting?

Can you link the connectors you used

Hey man quick question how do you adjust the hinge when it’s not holding the position of the dome? Like opening it and it closes back instead of keeping that position

Thanks

Eating baby animals????? I find it morally offensive!!!! You make all of us laugh dude, unbelievable stupid new "man"

I do not see your Motorized shutoff valve installed on one of the adapters???

Is your Louisiana a 24 or 22?

Can you drop a link to that thermometer?

Bart - helpful thanks... FYI - you shouldnt sand the copper pipe when using a shark-bite fitting... the o-ring seals on the smooth surface of the pipe, you may have been lucky here, but its not a recommended practice.

Is the water out from the wall pipeline connected to the inlet valve on the water softener? Please explain to me. My plumber connected the water out pipeline to the outline valve on A.O. Smith Water Softener. Is it right?

This GE softener looks identical to the Rheem unit sold at Home Depot...

Where did u get the water softener

Bart this Commentary was off the hook brother absolutely awesome!!!

Why can’t we just use the heat deflector as the pizza stone it’s the same material as a stone and it gets good and hot for a nice Neapolitan style crust ?

At what position do you keep the bottom vent open? Tia!!

Do you have to recharge if you change water hardness level?

THANK YOU. Helpful and to the point.

What was the cook time on these. Nice vid

Did it last the entire grill session? I made a brisket last night first time and wondered the same!

Did you explore buying one of those fan attachments for temp control like the EGG Genius or the Kamado Joe iKamand?

Once the temp is archived do I need to add additional coals for a 24 hr slow cook?

What's with thee pockets of blank video? Am I missing something?

Hello There, nice video, what should be the temperature at the dial of KJ through out the cooking?

Just something I found on my first cook with the new grill, if you cover the top and bottom vents it will putout the flame. It was a little hot so I adjusted it too much and cut off all the oxygen. didn't realize these things were that air tight.

Again, Bart, you are so right (3:30) ... I was having that problem. I wanted to cure it at a lower temp, like 250 / 300. But, damn, it kept going up to 400+. But, I had to keep opening the big lid where it wouldn't get too freaking hot. So, I didn't realize that you have to just barely open it. Yeah, I even tried to cut them both down (when it was 300-ish, later on), but when I did and shut the lid, then it climbed to 400 in no time. So, yeah, I think you have to "baby-step it", just like you said.

Damn, Bruh, you have a WORLD-CLASS intro, Bart. Man, already impressing. HITTING THAT SUB BUTTON ... Now !!!

Damn, video came at the right time. I just got my LG from Costco. I had been wanting one last few months, but I couldn't get it because I was in a fracture boot. So, I had to FUCKING WAIT until I could safely get it home, assemble it, and start to cook. So, 8 weeks and then 3 more of physical therapy, and I'm better enough to get one. Well, went down this week and grabbed one. Had it in car for 3 or 4 days -- as it rained in Houston and I tried to find someone to help me get it out; no one volunteered, so wife & I just did it ourselves. Assembled on Sat (7-10-2021) and then did my curing on Sun (today). And, wow, it's hard to start -- if you dont' have a wax tinder bundle; you sure the FREAK can't do it with wadded up newspapers or napkins, or it wouldn't stay lit for me with that lump charcoal. But, I did my curing today, and mine kept having the Temp jump up REAL QUICK to 400+. I didn't want to go that hot, as I was slowly wanting to break it in. So, I am searching now on YT, so I hope your video will help me. And, yeah, please, do Cooks on YT, and I'll sub. These Kamado's are gonna be big time search items.

Can you give me a parts list plz thx a lot

Thanks for the video, I've had the same issues with keeping the heat down so will try this when I eventually get brave enough to cook some big meats. One thing I have found is that my dome temperature is around 100°F under the temperature at the grill. Has anyone else found this?

Can’t wait to try this just got my Louisiana grill . Hello from 🏴󠁧󠁢󠁳󠁣󠁴󠁿

Where did you find the shark bite adapter?