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Thx Tyrus. It is my cute grillfriend in any weather! And I agree on the restaurant comment too. I’m working harder now on presentation. Sent from my iPhone using Tapatalk

Great pics and paired well. When you can prepare a steak as well as any restaurant at home you have to ask yourself if taking a chance at a restaurant is worth the effort. The 23 looks handsome in the snowy setting.

Cooked up an early NYE dinner today. I followed Myron Mixon’s porterhouse recipe and grilled it on the lowest grate in my KK and paired it with lobster tails that we did in the oven. Mind blown! There’s a reason Myron is a barbecue champion! Sent from my iPad using Tapatalk

I’m not familiar with GGG. As I’ve said previously, I rarely use the RFX ambient probe as it’s been months. I rely on the Tel-Tru that Dennis includes with the unit. I’ve noticed some drop off in temp accuracy with that too, but have started taking it out every 3 months or so, cleaning the carbon off of the probe with SOS pads, and recalibrating it in boiling water. The accuracy of the dome temperature is close enough for everything I cook. I monitor the actual meat with an RFX wireless probe and have had perfect results every time. As Dennis has said on here as well as his videos, once you get the airflow down, you don’t need the gadgets and that makes sense to me. Sent from my iPad using Tapatalk

C6Bill, you know better than that, you ate before taking the pix. Next year you are getting a lump of coal in your stalking if you keep this up!

My read of their web site is that one can control their fan using either the big dome probe, or the air end of their wireless meat probe. Pick your poison: They're coming out with a longer dome probe that will actually clear our 2" thick dome with a margin to get good readings. Yet there's plenty of well-intended advice that near the meat is the correct place to control a pit. Thermoworks counters that "near the meat" is living in its own bubble, less accurate than a separate grill-level probe. Presumably if one believes this, one can set a second meat probe on a grill clip, and use that instead to control the fan. In short, one could put together a working system from GGG now, not waiting for their longer dome probe to reach market. I'm a broken record here: It's simplistic to reduce the complex system of a BBQ pit to a single number. It's a reality that current fan controllers are designed to key a single number. I can back my car into the driveway using any of three mirrors. I can control a cook using any of three probe locations.

The GGG is a dome probe with a display that interacts with the predictive wireless thermometers. Combustion disagrees with Thermoworks, claiming that they are measuring within the "vapor cloud" surrounding the meat which is supposed to be the temperature that the meat actually "feels". This kind of capability hasn't been around very long, so there isn't much online consensus on how to use this new information. I think of it as more data to have fun with.

Yes, after further checking, the fat section around the probe is 3/8" and our hole is 1/2". This clearly works. (I've had other probes where the bend kept them from going through that direction.) I'm now getting to the less positive reviews online, giving me pause. GGG is also in the running.

I don't understand this comment. I use these air probes all the time via the KK probe port. I don't try to push the plug through the hole from the inside; I insert the actual probe through the hole from the outside. I must be missing something. 😕

I'm very tempted to go all in on Thermoworks, for monitoring and fan control. What are the gotchas? I'm used to reading pit temp through the dome, but that requires a longer than 2" probe. Their Pro-Series® Air Probe has a fat right angle plug that won't fit through the KK probe port, and there's no way I'm going ghetto and creating a gasket leak. I know the well-intended advice to measure by the grill, not by the dome, but these are all single numbers that sketch a complex system that converges. I can fly the cook either way. GGG has a wireless pit probe capability, giving them the apparent edge here. Thermoworks claims this reading is thrown off by the meat. Again, I'd counter one can fly the cook using any reading one understands. I don't give a hoot whether a physicist would get all upset if I said I liked to cook low & slow based on 250 F air near the meat, because the "true" pit temp is higher. There's no "true" here.

You will have to take my word for this but there were ribs in there lol

Now lets get another Mil !!!!

Congratulations Dennis! Sent from my iPad using Tapatalk

What a wonderful way to start the year. The Komodo Kamado Basics video just hit One Million Views! 210K of them watched the full 25 minutes.. I'm thrilled..

Wow. Great halloween decoration

I love the rfx and use it all the time. Sent from my iPad using Tapatalk

Yep- I received a 4-probe Thermoworks RFX system with a Billows fan for Christmas- have managed without for 5 years. But am looking forward to fiddling a bit regardless!

Twisted? Hmm, is that a good thing or a bad thing? Would you prefer I drop a steak over it and use it as a smoker?

I'll be, if that don't beat all. Makes sense, you can't even lie or your going to get caught. Not that I was trying to pull a fast one, but they are helpful...even sometime when you don't want them to be. I remember Steve Raichlen doing a shoulder clod {the whole beast} on an offset, it was a long cook, then again it was ginormous. It still must leave you wondering, "what the hell happened."

AI (our new family dog) says its a beef clod heart.

🤣

Dude, that's just twisted!

You know Syzygies deja vous, I recently popped a roast out of the freezer unlabeled and was wondering the same. My curious eye seems to think that it's a Chuck roast, has the cut & shape, grain and color, similar and in the same neighborhood. You can eliminate the flat, it has the markings and some orentation of being the point in the raw, but I'm leaning towards a tender chuck roast having seen something similar recently at the market and just purchased. Well, if your disappointed in the texture hold your head up high on appearance and a fabulous bark. I'm thinking a packaging mishandle, label or the new butcher on the block, happens to us all, don't despair and be thankful it wasn't bear. It might yet remain a mystery, however we can definitely rule out rib eye and tenderloin. When in doubt, ask the family dog...they gotta nose for these things.

Definitely a great marble going on there and a nice finish. Finding a new butcher...too bad, someone that's done you right so many times. There's always mail order, but that can get expensive, best of luck Remi and a safe and Happy New Year to all.