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My routine setup for using pit probes through the Tel-Tru dome hole is to set a "stop" on the probe using an alligator clip. (I now use those things hippies used to use to smoke joints, to smoke meats.) This has the advantage of never exposing the probe cable to high temperatures, easing stabilizing the KK for making bread. I'm familiar with the standard advice that a pit probe should be near the meat, but that advice is cooker-agnostic. In my experience there can be a large discrepancy at first between dome temp and grill temp, but they converge as the KK stabilizes because the KK is so well insulated. Limiting the dome temp is a better way to keep the fire from overshooting; in a way the dome temp is the actual temperature, and asking the KK to maintain a flat pit temp near the grill is asking the fire to supply an initial surge so the dome temp can swing high. Of course there's an overshoot risk. Controlling the dome temp is simply a different flight path for getting to your destination, and one I'm happy with. For low & slow barbecue, the meat stays colder longer, absorbing more of the clean smoke from my "smoke pot" (my other hippy to meat transition) before we reach cruising altitude. Dave's not here! (I think he's in back, at the cooker.) So I'd be very happy with a dome controller; that's what I already do. And I'm rather unhappy with my newest controller from that legacy company, so I'm ready to move on. Based on that experience, my biggest concern is how well the MeatNet™ Cloud works. My $30 Leviton Smart Switch in the garage updates its app instantly when I use the physical switch, so we know IT competence isn't a "class" thing. My legacy controller (cloud or bluetooth) will blithely lie that 20 minute old data is current, with no visual indication that my phone is failing to update. I so wish there were hardware episodes of Squid Game for AI to watch. I'd be happy to be the human on the ground, filming a YouTube video where sledge hammer meets product. Anyhow, I've seen little difference between having the tip of the probe barely protrude and having it dangle well inside. One gets predictable cooks either way. Numbers are arbitrary (and this is coming from a mathematician).

I used the steel on top of the pizza stone. More heat mass = less recovery time.

Thanks Dennis! Quick question -- only a steel on the top grate? Or include the KK stone on the main grate too? Thanks again!

LOL I did not notice the date!

This is from 2012 so i'm not sure we are going to get a finished pic, unless he's still cooking it lol

if by tweaking, then making a longer stem just to satisfy 4 or 5 curious kk users will probably never happen…

Based on what they have published so far, I estimated only 6mm or so of the probe would extend into a KK. I don't think they ever did the tweak Chris mentioned.

their customer service got back to me on my questions. "The sensor tube for the GGG is 4mm x 86mm (0.16 x 3.39”)" this is a very short thermometer stem compared to the 5 inch tel-tru on the kk..

Thank you very much!

there are camping gear and baking shops concentrated in kwun tong sometimes carry wood chips, but it's still easier to order on amazon. if smoking pellets, they don't exist in hk. it's amazon only. i have tried to make pizza on the kk, but now mainly bake in an effeuno for single pies. it's not cost/time/fuel effecient to run a kk just to make one pizza. and you can't really do neopolitan or contemporary style in a kamado. yeah, Nova's is the Ooni shop. the beverage wholesaler i think is right across the street. i personally make my own pizza dough, so i don't bother buying it. Rossi's on Thai alley may sell pizza dough. He's also the only guy in town who does retail bbq (smoked), but I've never tried his food. there used to be a lot of western meat shops in SK town but they all closed. you gotta go to Aunew Food. It's the best place in town for chilled beef at the moment.

Nice one and thanks for the comprehensive food sourcing tips. Tai Sun was where I got the wood chips Have you done any pizzas in your KK? I got some amazing dough from Novas Pizzeria on See Chueng the other day. Super friendly owner called James — loves to chat and will happily give lessons on how to roll and spin it. Sells Ooni ovens too. They need 24 hours notice to prepare it fresh and then it's still good a week or so later if kept in freezer. Raymond's Deli also has it frozen but not back in stock until August and wasn't quite as good as Novas'. Going back for more this weekend so will check out the beverage wholesaler when I'm there ..... I'm not in town either. Bit further down toward First Beach

Please post the image again.. I can't see it.

this is too weird. i've been living in sai kung or over 5 years. not in-town but near silverstrand. in that case, Tai Sun Canvas Awning in SK town definitely has wood chips. for lump charcoal in town besides Fusion, in See Chueng Street (cafe alley in sai kung), there is a beverage wholesaler that i've seen carry 50kg+ lump charcoal in these white bags. i've never sought to buy it myself but i think it's worth asking. i don't know the exact address, but if you look for a beverage wholeseller, you can't miss it on that little street. for meats in sai kung, there is a new shop on the corner of mcdonalds called Aunew Food +852 6061 9147. They sell a lot of nice sub-primals from australia. and since their opening, they are really cheap for chilled beef. if you go there, ask them to join their whatsapp group. beyond that, like packer briskets, whole bone in rib-eye racks, you will need to buy from restaurant suppliers like angliss. i have a few contacts if you want. however they need to ship to business addresses and you may need to present a BR. if you fancy japanese a4/a5, they are easily bought in frozen meat shops or this online shops.. for salmon, i only buy ora king salmon from a facebook shop called mode de vie. it only comes chilled direct from New Zealand. and general fish and seafood, i go to the boat pier in sai kung, nothing beats local caught and live. i don't remember much about my delivery besides paying some fees to the agent and truck delivery. it may have been easier for me to send it to my office, and then moving it up a flight of stairs at home was a PITA..

Shipped it direct from Bali via LCL. Ended up using VHK Logistic as the agent in HK. First agent recommended by KK (Pacific Star) declined job saying they don't deliver to my area — I'm in Sai Kung. VHK were going to decline too. But was able to get KK to get their agent to push an intermediary in Singapore to apply some pressure. Bit of hassle but got there in the end. Cost a small fortune and if I'd known earlier would have upgraded to a Big Bad or Goldilocks as won't be bringing a second in like that. How did you get yours here? Thanks for the tips on lump. Only moved to HK recently so still working out what stocks what. It had been hard to find it listed online and the speciality stores I visited only had briquettes. 30kg arrived from Amazon this morning more on the way And same regarding chips. Got some Weber ones for now but will take your advcie try some different varieties from Amazon. Funny you mention the Japanese storage cabins ... I have one and it's great I got my short rib from Shek Kee in Sai Kung. 3.5kg for $700. No idea if that's good value. WhatsApp order ahead on 9321 9982 for market price. His whole salmon fillet looks awesome and am going to ask what else he can do for me. Photos of the menu below. All frozen though ...

did you ship the KK from the US or have it shipped direct from Bali? lump is available in larger supermarkets in HK. park & shop, wellcome, they are of indonesia orgin, mostly. its fine to use. wood chips, order this on amazon. but you will also see them sold in shops that sell weber branded grills. if you see a shop that sells outdoor japanese storage cabins, they will probably carry weber products including chips. sai kung has a on the main road. horizon plaza in ap lei chau has shops that sells grill accessories.. wood chips, chunks, firewood, charcoal are cheap and abundant on taobao if you can navigate it and arrange the shipping. small propane bottles for torches may be available in an LPG gas shop. my problem is not really the consumables, but acquiring meats for western style bbq. we don't have costco and the wet market butchers don't deal with western cuts.

I have been wondering how many of us there are Was a real experience getting the thing delivered over my fence Now the struggle for good supplies begins ... - Lump, trying a few from Amazon - Wood chips, some Weber ones for now - Propane gas canister for Bernzomatic torch, no luck finding this yet Any friendly tips?

Thank you We are safe, and we are fed This was my first ever grill on my KK23 (and first ever grill on any kamado in fact): 3.5 pound beef short rib, 220-250F indirect, KK smoke generator, 5.5 hours & 1 hour rest Only had time to get briquettes before the storm but am happy with the result. Have some lump arriving today kk23hk-004.mp4

Raising the bar!! Now this site needs a "Bas A$$" emoji.

WOW! We're not worthy!! I've cooked in some bad weather before, but never a hurricane! Stay safe!!

oh wow, a fellow kk owner from hk...

Has anyone had success smoking a beef shank

00:20 - Category 8 typhoon alert. Shops closed 07:20 - Category 9 typhoon alert. Public transport closed 09:20 - Category 1 hurricane alert. Kamado closed 15:20 - Kamado will re-open Juxtaposition of smoke eddying calmly while tree branches are struggling to stay attached a few feet away kk23hk-001.mp4 kk23hk-002.mp4

Everything you mentioned and @C6Bill pointed out, can easily be repaired/replaced. I didn't see the charcoal basket. If you don't have one, that can be replaced as well. Good luck and please post pictures once you get it up and running again!

Congrats !!!! I would suggest giving Dennis a call. You might want to buy a spares kit that would have the grout and maybe some spare pebbles to fill in the missing ones. I think you are also missing the wooden handle on the lower vent. It also looks like someone dropped it at some point from the bent latch but that isn’t a big deal. Anyways, good luck and welcome to the world 0f KK cooking