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I use ThermoWorks Signals controller for wired (4 probe capacity) and the new RFX system for wireless (except for temperature probe). Both work fine. Used the Signals yesterday, in fact. Both work with the ThermoWorks Billows fan.

I use a flame boss, it works nicely, plus it also uses the guru fan. One thing I’ll mention is that guru controllers have gotten a terrible reputation as of late, it’s actually why I switched to the flame boss..I realize they’re owned by the same company. No experience with wireless probes, but I’ve heard good things about thermoworks. Sent from my iPad using Tapatalk

bread and chicken i used steam bars but with a small kk, i don’t think you need steam. just don’t bake so hot the skin cauterizes..

I’m oncall at work this week, so had to go in this morning… and this is where I really love the KK. Rubbed up a 2kg pork neck last night before bed. Lit the KK when leaving for work at 7:45am, chucked the pork on when I returned a few hours later. Cooked 3hr at 285F before wrapping in foil, then other 2 hours before a 3hr rest. Dinner for the family for the next couple of nights sorted, even though I’m working the weekend. Lovely.

The FireBoard is nice, especially with their new wireless probes. I agree using a different fan may be easier, I had to hack together an adapter for it using a Thermoworks Universal Billows Mounting Kit (TX-1611X-M3) and a Dremel, but it works great.

I have a FireBoard 2 Pro, which works well with my 21". I got the pro because it uses thermocouples, which I prefer for the broader temperature range and I believe to be more durable. I'm using it with a BBQ Guru Pit Viper fan, because it fits into that handy port. I replaced the Tel-True thermometer on my KK with a thermocouple probe. Even if I am not controlling with the FireBoard, being able to easily save a log of what was going on during a cook has been a wonderful learning tool. I also have several Combustion V1 thermometers. As a geek type, I find them to be a lot of fun. The prediction feature is iffy for low & slow, but works well when grilling. I haven't had any connection problems. They do present a lot of information in their app, maybe too much for someone who only wants to be told when things are done. Again, being able to save a log is great. Their customer support has been very good. Combustion is supposed to be releasing a totally wireless controller soon. They have had some teething problems with their products, so I don't know if I would want to be the first one on the block to get one. It is not clear yet if the sensor part will be long enough to work with the thickness of a KK.

I have a new customer who is hellbent on using a temperature controller. It's been many years since I've played with one. Does anybody have one they love? Also, wireless probes. I had the early Meater and could never get it to work. I'm sure the new ones are better. Does anybody have the Combustion probes? They look interesting.. Appreciate your feedback..

The polder tubes are threaded and have a stainless plug, and the silicone ones for the cables/wires.

In follow up to a recent post I wanted to start a new Thread related to the newer Duck Hanger accessory. As the title says….let’s use this for “All Things Duck Hanger related” Cheers, * Duck Hanger for different size KK’s - There seems to be questions on how well suited some accessories are for different size grills * Techniques / tips- on set up and use * Recipes ….etc

But it has real value in the recycle bin!

i use the clip on the dome because it serves even less purpose in the drawer..

@DennisLinkletter Did I see/read that the new KK's have a stainless threaded insert for the thermometer now?

I shed mine ages ago! It was a total PITA to deal with when removing the thermometer after cooks during winter weather.

Please throw that clip away; it is unnecessary. The thermometer won't fall out of the grill. It is used to hold the lip of a pot.

Ended the weekend with another nice cook of stuffed jalapenos, local corn, and chicken. Made bruschetta with a tomato off my plant. plated with some homemade potato salad.

Nicely done! Glad that it worked out well for you.

That looks great !!!!!

It was very good and breast was quite moist despite being cooked to a much higher temp than when I cook a breast alone in a cast iron pan.

Thanks for the feedback. Basically followed tony b’s advice. Sent from my iPhone using Tapatalk

@JDBBQ - the duck hanger has been popular lately (check those posts). Assuming that you don't have that piece of hardware, do you have the rotisserie for your KK? Otherwise, cook it like you'd do a whole chicken. You should prick the skin with a paring knife in several places on the bird to help render out the fat. Duck is much fattier than most chickens. Nothing beats crispy duck skin, so that's your target. Basic seasoning to start - S&P (white if you have it), garlic powder, onion powder. If you want traditional Chinese, add some cinnamon, nutmeg and coriander to mimic 5 spice powder. I prefer a more French style, with parsley, thyme and tarragon (think Herbes de Provence). Have fun with it and post pix of the finished bird!

Duck can be hit or miss with me, but this place in Beijing was incredible. Unfortunately when they opened up in Bryant Park, NYC it lost the magic. https://en.wikipedia.org/wiki/Da_Dong_Roast_Duck_Restaurant

I did some searching and didn't find any general instructions (forgive me if I missed it).... so here is my question..... Walking down the grocery aisle today, looking for dinner over next several days and looking for something new to try.... I bought a whole duck. I have never cooked one before (I have pan seared breasts and we enjoy those, but this is whole bird and would like to cook it on my 32" KK. Looking for advice / method / seasoning to try (I dont have any exotic rubs, just general spice cabinet spices). Anyone have a way of doing a duck they have liked? Thanks!

I think that’s a great idea. I’m uncertain how to set up a new stream though. Sent from my iPhone using Tapatalk

I’ve never used a drip pan with the hanger. Sent from my iPhone using Tapatalk