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As far as the coco char goes its run it's course as Dennis is no longer making it. As it's too expensive for him to make and ship!!

Thanks NapDog!! I think I may try to seperate the lump by size depending on my cook. As low and slow needs larger lump and fast and hot could use smaller lump. But I guess we are all on the same road to mastering temps and fire management.

For remote monitoring of the dome temp, (low temp cooks only), I drill 2 holes in a wine cork. I push the cork onto the end of the dome probe, and a (thermoworks) probe goes in the other. I run the cable back and out of top vent. If you need any help, just send me a California Cab or Zin, and I will send you back the cork with holes in it.

Thanks 5698k for the advice on the setting the temperatures. Will definitely will try that setting for under 350. And also thank you to C6BILL, Mackenzie and Tony b for the well wishes .As far as which cooks better Squares or Pebbles I may have to tell my wife the forum has spoken and said I need to by a Pebble KK for a very important scientific experiment the forum is depending on me!!!!! I'll keep you posted!!

Ahh... we all remember delivery day. So happy for you. RE: Adjusting the intake and vent. Nothing to stress over, but the other component of air flow not to overlook is the fire basket. The lump in the photo above looks good. But as you get to the bottom of the bag the smaller pieces will pack tighter and restrict air flow just like the intake does. So if your settings seem to vary more than you expect, it could be that. For a low and slow cook with coco-char (which always leaves a lot of space for airflow), I have my intake open not much more than a quarter slot. With lump it seems to vary between 1 to 2 0'clock for me.

Welcome to the Obsession! Looks like you're off to a good start. Keep posting! I hear yah about the weather. Last night was my 1st cook of 2026. January was just brutal cold here. Finally getting above freezing.

C6Bill is just trying to make you feel better because he has tiles too, deep down he knows he should have gotten the pebbles.😁

Beautiful setup and cooks.

Beautiful grill, congratulations! For cooks under 350ish, ya really dont need to fiddle with the lower vent, just pick a hole and leave it. The top vent will control from there. For 225ish for instance, maybe 1/4 turn off closed. Small adjustments and patience is what works. You’ll soon learn what works for a given temp range. Sent from my iPad using Tapatalk

Congrats !!!!! And you got tiles, wise choice, everyone knows they cook way better than pebbles 😂

That’s a nice graph, but why lol

Here are the results of my first attempt at measuring the differences in temperature measurements at different distances from the inside of the dome. This was a fairly short cook, so it doesn't really show how the plots may converge. There was more difference than I expected, considering the small distances involved. I stopped because the temperature was getting close to the limit of the part of the thermometer that is supposed to be inserted into food. The the sudden changes in the grate probe readings at 146 and 160 are due to taking some salmon on and off the grill.

First few cooks on my new 32" KK. So far so good!! Just trying to learn how to adjust the intake and damper so temps don't get out of control!! A challange in itself. All the advice that I have been getting here in the Forum has been a great help and much appreciated. Also my countless calls to Dennis have been most helpful. I must say that Dennis is an incredible owner and businessman as well as a man of great integrity, hard working and honest as the day is long!!!!. He truly goes above and beyond. Looking forward to more cooks as soon as the snow and cold lets up. It's Been 2 weeks now with below 0 wind chills and 14'' of snow . Nothing melting and crazy wind. Hope to post more pictures soon. Looking forward to taking this journey with you all. IMG_3579.mov

Excellent. It finally got above freezing here, so it's grilling time! First time firing up the KK in 2026! Fat pork chop and asparagus. Plated with curry rice and side salad with miso dressing.

Well as it was Super Bowl Sunday I had to make chili. But I did something different this year, smoked pork instead of brisket. It was a hit, all portioned out and delivered to friends and family along with some bread and cornbread,

The best roast beast is rare, sliced thin piled high on an onion bun, topped with BBQ sauce and Mayo. At least that's what they do up on the north shore here in Massachusetts at several Roast Beef shops. It's a staple some people get in the car and travel miles to for a fix of roast beef pleasure. I didn't make the sandwich but you get the point. Two top round cuts, smoke cooked slow at 225 with the deflector for 2 and 1/2 hrs there about probing at 130-135, given a nice rest and then sliced and portioned out in freezer vacum seal bags. You can also use bottom round, but I find the top round a cleaner presentation. Easy cook, choose your own beef rub.

Tyrus, very nice. I have had my eye on that unit for quite a while. I feel the need to look a little closer after seeing your post, it all looks delicious. Steve

Cooked a nice lamb rack this afternoon, with roasted potatoes, and a cucumber tomato salad. Enjoy the super bowl, may your team win Enjoy Steve

Yeah, not nearly as many bottles and cans as I would have expected from MacKenzie! 🤣 🥂

Looking at that front door it appears a bit suspicious as a credibility.

Tyrus, I do have a wood fired pizza oven in the ODK but I doubt I could get enough wood in it to bake a pizza these days. Brrrrrrr.

WOW, good for you Tony.

We finally broke above freezing today - first time in weeks. They say we could see upper 50s on Monday! WOO, HOO!!

Who doesn't like pizza. I work around mine and really don't notice the heat, then again it's always been under 32F so far. Quite the expense I thought for both, then taking into consideration for the optional gas drive at $100, it became on the cusp. I was thinking of the Gozney seriously too, I didn't buy it beacause it wasn't as portable weighing over 100lbs and was only a gas unit. Hey, if you want the outside pleasure Mac, your gonna have to run out a cord or pull out the generator....anyhow best of luck with it.

I bought the Ooni Volt 2 for indoor kitchen pizza- Works like a charm, doesn't heat up the kitchen either, I thought it would but I guess because it is so well insulated that it very very slowly looses it's heat.