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It really is the easiest kamado when it comes to temp control. Whatever works best for you is the best method

I felt I needed a fan and controller in the beginning of my KK journey. I needed the comfort that I could sleep all night and not worry about the KK or meat. However, the cords, electronics, etc. seemed to cause more stress. In the beginning, I also had issues with consistent burning lump in long cooks. I started filling my charcoal basket with lump as well as a chimney. I let the chimney coals get ripping hot and then poured them over the charcoal basket. I've NEVER had any issues since. I now do this method to assure I have a solid coal base to keep the KK going for a long time. I now sleep like a baby during overnight cooks. In fact, the last one I did I almost forgot I had something on the KK when I woke up. Lol. One other drawback of a fan was that it blew ash all over inside the KK.

I believe he has a 23 as he was looking for a new latch a few weeks ago. @bbqking103

I don't use a controller often, just for overnight cooks, especially if it snows. And as already mentioned, if i spend $200 on a chunk of meat I will sleep fine with the Fireboard handling the temps. I'm over 60 so i'll be up at least once in the middle of the night to hit the bathroom and it is nice being able to just take a peek at the phone and see how my cook is going and not have to even think about going outside. No issues with connectivity for me but i don't think i have ever tried the Pulse with a foil wrap, I use butcher paper for wrapping. Maybe I'll give that a try just to see how it works.

I'm unsure what size grill you have, but if it has wheels.. It's always easier to roll them.

I'm almost there, but I like to sleep through overnight cooks. One can nail 225 F manually "most of the time" and sleep through the night, but "most of the time" doesn't cut it when 50 people are depending on the result, or the brisket cost $120. I like to measure my pit temp by sticking my probe through the TelTru dome thermometer hole. This is contrary to most advice, but it doesn't matter as long as one is consistent and understands one's cooks. The dome runs hotter till the KK stabilizes, so this yields a more gentle approach to cruising altitude. And I can set 450 F for bread without heat damage to the probe wire. So yes, my lesson has been to not overreach, just use a feedback loop without embarrassment to set my pit temp.

I've tried the Fireboard Pulse as well as the Thermoworks RFX. Both had issues and didn't come close to the "specs" listed on their site. I ended up sending both units back. Fireboard Pulse - I liked these the best paired with my Fireboard 2 Pro. The App and Controller work flawlessly. Of my two units, one died. They replaced it without issues. The replacement unit didn't work so I ended up sending them both back. The "ambient" sensor was certainly off compared to the true ambient temp in the pit. The only other downside to the Pulse was the weight of the ambient sensor. It had to be placed strategically in the protein due to the depth of the sensor. This could cause issues in some situations. Thermoworks RFX - I bought the two pack of the RFX units. The small size of these probes was awesome. Fit in any piece of protein without issue. However, one of my units wouldn't hold a charge. I was shocked at this next revelation. I setup the RFX through the Thermoworks app using the "Anonymous" login. When I spoke to the Thermoworks customer service guy and provided my unit ID he could see my name, location, and all the other details. This was NOT COOL in my opinion. I struggled with these RFX units holding a charge for the length of time stated by Thermoworks. I changed all of the settings Thermoworks suggested with no beneficial results. I ended up deleting the app and sending the RFX back for a refund. One additional consideration, these do not work through tinfoil. I could get them to connect to the RFX unit through my KK and 3/8" offset but not through tinfoil. In the end, I decided to sell my Fireboard 2 Pro, Pit Viper Fan, and all of there electronic cooking equipment. I'm done. I bought my KK to not deal with controllers, extension cords, etc. I wanted something simplistic and reliable. Adding these electronics just creates more headaches. It's so much better not having all the "stuff" when I relax and smoke some meat over the weekends.

I really wish I'd never bought my UltraQ. I've been a BBQ Guru fan since they were the best option, which was apparently long ago. That mechanical dial thingy, then two DigiQs, and now (for some reason, the DigiQs both work) the UltraQ. I love how I can mount the UltraQ on my garage wall, and see the pit temp from far away. One would think I bought the UltraQ so my phone would tell me the pit temp from far away? Even after deleting ShareMyCook and standing right next to the UtraQ, the phone will show stale data while lying about the update time. This is inexcusably stupid. It's not rocket science to handle messages so that one never falsely depends on stale data. I want a warning if my actual data is more than a minute old, not a lie. I should only see that warning when I'm out of bluetooth range. For those of us good at programming computers, it comes as a surprise how well or badly such apps work. My ceiling fan app is unpredictable, from an upscale company. I always thought of Leviton as generic box store stuff, but their smart switches are bomb-proof. One can stand in the garage and manually flip a switch while my wife watches the Leviton phone app in the house, and the new state shows instantly. From this perspective, whomever BBQ Guru hired are the dumb kids in the class. My various AI consoles tell me people think more highly of FireBoard products. The kicker for me was intermittent connectivity for my meat probe, in any UltraQ meat port. AI tells me this could be the probe (out of warranty) or the UltraQ (still under warranty). I just don't have time for this, I'd rather pay top dollar for something that just works. Wireless probes? Huh. For now, given that I'm this close to offering my UltraQ here for $25, I decided that for $25 I'd buy it as a pit temp monitor and fan controller with a nice display. So I'm keeping it, but one further failure and I trash it, move on.

Just an FYI, if you tag him it should send him a notification @Desert Dave @bbqking103

Not that I have ever seen but as far as grout is concerned It doesn't last forever so if needed it is always best to just buy a new tube.

I'll go see if i can find my notes but I did this one for my first day of retirement 4 years ago. It was great, I bought it without the head. I tried one with the head still attached and it was really creepy lol I will say this, I think if i do it again I will finish on the upper rack with skin side up for a few hours for a crispier skin.

I would ping Dennis on the method you are referring to. I recall seeing photos of two guys using 2x4's and rope tied to each leg individually moving the base. But, if you have a cement pathway, is it not wide enough to roll the KK sideways on it? Or you can buy 3 sheets of plywood and leap frog the plywood sheets as you roll the KK on them.

Can anyone provide any tips and pictures on smoking a pig? I have a 32 BB

I was wondering if there was a Used accessories section on this forum. Like some extra tubes of grout they want to sell? Or used rotisseries, etc... Stuff that people are not using but want to keep out of landfills...Just curious.

Hi Desert Dave, Is this still available today 6/23/2025?

I have discovered that putting a pan of water in the KK will drop the temp pretty quickly, at least if it hasn't been heat-soaked for too long.

Yesterday I decided it was time to do some pork ribs. Lit the KK and shortly there after unexpected company arrived. In all the commotion I forgot about checking the KK temp. It was 425F and time was wasting. I needed to get the ribs on so they'd be done before bedtime. I put the ribs on and shut dome vents down to almost closed. By the time 5 hours had pasted the temp was now about 225F. We all know the last thing one wants to do is overheat a KK, it takes forever to get the temp down. I was dreading opening the KK. Surprise my ribs weren't burnt to a crisp. There's still hope for a nice dinner. I will admit the ribs were a little dry but the KK flavour more than made up for that. Plated with a baked potatoe with taragon, butternut squash and the first radish of the season.

@JDBBQ - that steak looks wonderful. 👍👍

thanks:)

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Flannery Porterhouse ! Yum Sent from my iPhone using Tapatalk

I remember that too, it was the same kind of straps used by movers.

Does anyone have a picture of how to use tie-down straps and two pieces of lumber to move a Kamado bottom and Kamado top? I remember seeing one on this forum a while back.

@jonj - Yep, only game in town, as far as I know.

I just got 20 lb of coffee wood from Dennis If you call the shipping price is much easier to justify lol