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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.

Well i'm thinking i need to go find a steak now lol

We usually have something fancy for New Years, and this year I purchased some lovely scotch fillet from a legendary Melbourne butcher who is about to retire- had him slice them nice and thick for a reverse sear. It was also a chance to debut the RFX probes I received for Christmas, and to make a first stab at a Bernaise sauce. All in all a great success. Happy New Year!

As is an annual tradition, I planned a brisket for a dear friend's birthday party. After I'd sourced the meat, she canceled. No party, everyone had the flu.

 Marin Sun Farms at Rockridge Market Hall confidently told me this would be a great brisket. The cautionary tale I had in mind: In Think Like a Chef, Tom Colicchio has a stellar recipe for braised beef cheek. I tried this with a California beef cheek, and it was like Charlie Chaplin’s stewed boot. We figured organic cattle smile too much. The cautionary tale I should have had in mind: Berkeley Bowl once tried to sell me a cyrovac pork shoulder. The symmetry was unsettling. I realized still in the store that it was a pair of pork butts. I was being a clod, thinking more of the first story than the second, and didn’t react to the unusual shape. I’ve never seen a brisket this tall and squat. I got one thing right: Rather than going to Las Montañas for generic chiles, I just used up my hoard of chiles from Boonville Barn Collective, and ordered more. Best rub I’ve ever made. I never would have made the party; after eleven hours at 275 F this meat was nowhere near done. An Akaushi Wagyu brisket this size would have needed 8 to 10 hours. Slicing a hunk off the end for dinner, the flavor was great, but no collagen or marbling to suggest further cooking would help. And it didn’t look at all like brisket. No deckle. So I parsed the rest into pieces to use as an ingredient various ways. Chinese noodles? Hash? I’m thinking Borscht. I’m guessing this was a legendary cut that I’ve never been able to find before, that was sold to me by accident. I’ll hold back my guess in hopes others will weigh in.

I'm disappointed with myself that I bought a BBQ Guru UltraQ. The web app was so broken I stopped trying to use it. The phone app displays stale information without labeling it as such, which is inexcusable. My meat probes stopped working, and I can't bring myself to waste money trying to figure out if it's the probe or the UltraQ. Effectively it's an attractive bright display, where one changes settings such as target temp using their phone app. Sometimes restarting the app and power cycling the UltraQ is necessary for changes to take. I once loved BBQ Guru. I now believe they're giving "stupid country hicks" a bad name. They have to already know this. They're never getting another penny from me. It's great news that longer GGG probes are coming. I'm confused. My emails with them describe their probes as 3", and I measure my 23 Ultimate KK as having a 2" wall. 1" sticking out in my experience is plenty. Are GGG measuring wrong? Do other KK owners have thicker walls?

I just found a drawer full of old Maverick and Oregon scientific temperature probes from 10 or maybe more years ago. They probably still have old corroded batteries in them. I just pitched them. For the time being, it’s all Thermoworks all the time!

Here's an incense burner that'll make you look twice. I enjoy the odor/scent incense imparts to a room, so over the years I've collected a few incense holders of unique design to pleasantly aid the eye with a sense of calmness smoke offers. My niece seeing my collection thought I needed a piece to match the smoking elements in house and yard, but with a twist. The piece incorporates a downdraft design allowing the smoke to escape from different areas mimicing a realistic interpretation. Although I found it unusually distant as compared to my traditional Japanese holders, I do believe it has a place. However, with as much enjoyment incense smoke contributes to your well being, still nothing beats the smell of a brisket slow cooking in the back yard.

Picanha on the roti to celebrate an unusually warm 70 degree December day in St Louis.

Wow, what great cooks those were, Tekobo, mouth watering dinner. 👍👍A special mention to the potatoes, the colour- perfection.😍

That's neat!