All Activity

That's crazy. Being a young tech enthusiast I bought all of the gizmos and gadgets for my KK when I first started. Meater, Firebird 2 Pro, Thermapen, K-Type Dome probe, etc. In the ned, they just added more stress than they were worth. I HATE cords and the most reliable tech I used were the wired probes. In the end, I sold all of it and am back to the basics of my KK. Fill the basket full of lump, light a chimney of lump, pout it on, set the vents, and away it goes. I sleep 100X better and my cooking is 0% stress. Prior, I was checking the data, adjusting the probes, removing probes to wrap or mess with the meats, and it all just became such a pain int he ass. Furthermore, I live in Wisconsin so it gets cold as hell and most of these gadgets are all China junk and don't hold a charge or become so brittle when I cook at it's below 0F. In full transparency, I do use two RFX probes and those are handy at times. I had my growing pains with those as I had a few bad probes that needed to be replaced. The ones I have now work great but I try my best not to use them. Thermapen One for the win. It's the only BBQ gadget I can't live without after all of that.

i was enthused and still am if they provide the probe for kk users, but the prices are insane..

Just heard from combustion support: ”We have seen on a few models that a longer or shorter probe option than is provided stock would be a good fit for some customers. We are actively producing a couple of options which we expect to be able to share in the beginning of February. I will add your name to a list.” Fingers crossed.

If I had a dollar for everytime someone said that to me I'd buy a second KK lol

Giant Grill Gauge: https://combustion.inc/pages/giant-grill-gauge

Maybe soon enough people will know what a KK is, and they’ll quit asking “is that like a green egg?” Sent from my iPhone using Tapatalk

Then I won’t mention the duck breasts that may have been cooked yesterday lol

That would be great !!!!

Should be in about 8-9 weeks at our current rate! My head is spinning to think 200k viewers watched the full 25 minutes! I can't imagine this will not drive crazy sales in the spring..

Check out Chefstemp, they’re advertising a dome thermometer replacement, that is a battery powered controller, and/or wireless probes, with a base unit that, independently can control a fan. The disappointing thing to me is that while everything control wise is wireless, the fan still needs external power. A friend just bought a system, so I’ll have real results fairly soon. Sent from my iPad using Tapatalk

What is GGG? Sent from my iPad using Tapatalk

SteveL, lovely steak dinner, mouthwatering.👍👍

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 !!!!