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@remithat porchetta looks perfect! I'm envious, as I've never had one come out looking nearly that nice!

I have many straight up pics of it. I just thought it looked great among the blooming flowers. It’s a beautiful addition to my patio setting. Sent from my iPad using Tapatalk

That's the best pic you could do? Looks like you are trying to hide the KK.

Looks good 👍

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My lady friend asked for a turkey sandwich the other day

Looks delicious Remi! Sent from my iPad using Tapatalk

Beautiful cook. 👍👍 I can almost taste it. 🤩

Short notice dinner plans last night resulted in a 3.3kg porchetta on the roti. Good times.

I suggest you don't do anything. That black jacket of oil and smoke protects the material from moisture. Cement is hydroscopic, but the oil in the walls makes it hydrophobic..

You are good to go on a daytime batch of ribs.

Looks delicious! Sent from my iPad using Tapatalk

That’s fantastic! Sent from my iPad using Tapatalk

I saw your pic in the other thread you started. I replied to that one, you are fine. I'd also suggest watching a lot of the instructional videos here on the site, Dennis makes the process really simple.

The grill is absolutely fine. But two things, there is no need to be cooking ribs overnight. And I wouldn't suggest using the lower grate, the main grate is perfect for ribs. Try this. Four hours at 250 then wrap in foil and cook for another hour. You can adjust from there 👍

I have the MEATER block probes and wired ThermoWorks probes. I only use MEATER probes for rotisserie cooks. They work fine but they need to be pushed so deep into the food that for small cooks they can be impractical.

^^^ And if you really want to turn lemons into lemonade —have pizza ready to throw in when it’s clean and at temp!

If you’re concerned, get a hot fire going, about 600*, and let her rip. Hotter isn’t really necessary. If you’re up to it, let it burn a basket of coal completely. It’ll be clean enough after that. Sent from my iPad using Tapatalk

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Ugh! The Komodo was a bit low 190-200 when I set at the usual 225 settings for smoking So I left the intake the same but opened the damper up... and after 30 mins was 225... Put ribs on and went to bed last night And woke up to black burnt to a crisp ribs and grill at 400 !! Grill is super black inside You think after I take everything out and clean it I can cook again ? My fear is the burnt stench is caked inside Not sure if ok to cook again Or if there is something more I am supposed to do?

Fun fact: The one in the background is actually the cake, the foreground is a decoy

Wow, this cake looks absolutely beautiful and delicious! I had a very similar one made for my anniversary—it was incredibly tasty and made our special day even more enjoyable. I still remember that I ordered it from Delicia Bakery. The price was very reasonable, and the quality was truly exceptional.

I keep my FireBoaord turned on even when I'm controlling manually. I like to have a log of what I did and what happened as a result, so I can learn a little bit along the way, without having to actually pay much attention in the moment.

I felt similarly to Cheesehead Griller when I bought mine. I went from a gas grill to a KK and was uncertain about temp control. I bought the ThermoWorks RFX system with their Billows fan controller. I probably used the Billows for the first ten cooks and haven’t used it since. I find the KK very easy to to get to temperature and keep it there. As Dennis has said, once you get it to temperature it stays there. I do use the RFX temperature Gateway and probes for internal meat temperature and have had no problems. I have called ThermoWorks customer support a couple of times and they have been very helpful. Sent from my iPad using Tapatalk