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Very nicely. I started the cook about 11:00pm, left it alone overnight at about 200-225. Raised the heat to 240 early morning. Wrapped it in butcher paper when it hit 168 internal, stayed on the smoker for another few hours until it was probe tender about 200-205. Moist and smokey.

I have a question about adding the grout in the cleanup after the grout has sealed. what was the best method that you guys used to clean off the excess grout? I know the owners manual says to use water, but did you use a rag or did you apply it to a sponge to take off the excess grout? I also saw that the scotch brite pad that is included in the parts box upon delivery, but I did not know if I was supposed to use that to clean off extra grout as I didn’t want to scratch the tiles without asking the forum first. Thanks for your input.

What are your thoughts on the end result? How did the KK perform?

Looks real good I'll be making in tomorrow 😎

A mile high burger.

Kids requested pulled pork- made do with some boneless shoulder from the local organic supermarket…. It was no Boston Butt but still did the job!

Sliced.

Before wrapping.

Smoked a 9 pound prime brisket today. A little over 12 hours for the cook.

Awesome, David.

yeah they are pretty much like huge muffins. but enjoyable to eat in its entirety, and not just the muffin top..

They almost look like really big muffins lol

last holiday batch of the year..

You might want to reach out to @DennisLinkletter directly, I believe they have the 32's in stock in Nevada ?

Looking for a 32BB in Alameda, CA 94501

Sausage peppers and onions... thats a fine sandwich

Looks good to me 👍

Nothing too special but still delicious.

It had been awhile since i did beef ribs, but i was going to my sisters for diner I figured it was time for some. And a little steak just to be sure we had enough food lol

That looks great

I smoked / grilled a 7.5 pound turkey breast(s) for Thanksgiving. Kind of a strange cook as the outside temperature was in the 30°s F and getting the KK temperature up took longer than I anticipated*. I dry brined the breasts overnight then basted using melted butter with Simon & Garfunkel rub. I put it in the KK23 with apple wood chunks while the temp climbed from 200° to 320°F over about an hour, then cooked it for another hour and 15 minutes to 159°F beast temperature. Rested for 20 minutes before carving. I used the new ThermoWorks RFX wireless probes / RFX Gateway just to try them out and also used them to control the Billows fan (again, just for fun). The RFX stuff worked very well, but the ThermoWorks app had each probe and the pit on a separate screen, which is different than when using the wired Signals system. They all show up on one screen but to adjust the individual device (probe/pit) settings means clicking on its own screen then returning to the "all devices" screen. It turned out to not be a big deal; just different. Very good connectivity. I'll probably reserve the RFX for those occasions when wireless probes are beneficial or when I need more probes than the 4 available on Signals. The turkey turned out great, very moist, tender, and with excellent flavor (according to those eating), so I was pleased with the results. Turkey with and without probes: Plated with potatoes, dressing, Brussels Sprouts, and green beans; accompanied with a 2019 DuMOL Finn Pinot Noir. *The temperature issue was my fault because I had the Billows fan choked down too much. I had last used it for a long 225° smoke and didn't adjust its damper so I wasn't getting sufficient volume of air to get the KK up to 325° quickly with the cold external temperature. Lesson learned.

Spinning a chook.