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Finally got the Grout and was able to finish the patching. Learned a few things. The Grout is not like household tile grout. It is more like the texture of wood glue. Smooth, not sandy. Used a blunt syringe, but I think one with a needle would have worked better. Used a wooden paint stir stick to push in the grout. The tiles are too small to use a rubber trowel. Used a Dremel with a grout removal bit to remove the old grout in spots. Used the slowest speed, which was more accurate Good to start with the cracks on the feet first. My first few patches took a lot more time to clean up. Once I got the feel for it, it was cleaner. A few unknows. : Now that the tube is open, what is the shelf life of this un-used grout. What is the drying time? 24 hours seems dry, but do I need to heat up the Kamado, to set the grout?

Not sure how much longer the local corn is going to be available, so trying to get it as often as possible. Grilled pork tenderloin and cherry peppers. AL pouch is spuds and onions. Ate indoors, as it's turned cool here. Thankfully it's warmer this coming week.

Spur of the Moment Cook. It's hard to cook meat in the kitchen with a KK sitting idle in the ODK. I had a pound of lean ground pork that needed to be cooked. Wasn't looking forward to it as I thought it might be more greasy than I'd like. Any made a little meat loaf and put it on the KK. Pixs not great but the meatloaf was very tasty. Plated.

They seem to have colored slightly. Perhaps from embarrassment when the lid was unexpectedly opened?

I'd eat that! 😋

Looks great !!!

Unreal. Best steak I've ever seen. Magazine-quality.

I know what I'm kking soon.

Simple ribs and wings cook on my "portable" KK Passed the bend test and then sauced. Wings. Naked.

Another great cook on the KK tonight. Did BBQ chicken, I marinated in a maple bourbon mop sauce, then sprinkled with a bbq seasoning. I cooked it on the hanger at 325° and it came out with crispy skin, but oh so juicy meat. I also cooked Twice Baked Potatoes with bacon bits, cheddar, and the same bbq seasoning. Both came out delicious! The skin was still a little charred, but deliciously crispy so I think it actually was better at a lower temperature of 325 vs 400. It took longer to cook, but was worth it. Sent from my iPad using Tapatalk

@Dennis -- Tri-Tip... your California roots are showing!

party ribs

Brisket, mashed potatoes & corn bread

Go on hunch? Go on lunch? Anything like this is the "art of seeing". You're gauging his ability to observe and react. General intelligence can lead to both great BBQ and excellent plumbing.

Is it wrong to choose a plumber because he's got a side business as a BBQ caterer? The plate of ribs he just dropped by say it's the best reason to choose him.

I have the Combustion probs and do like them very much. I haven't used them much but have had no problems what so ever with them. I believe they are a little thinner than the ThermoWorks RFX and that was a consideration for me.

I use the new Meater + and have 2 They work ok but sometimes drop out (for example last night on a Pork butt cook, only one of the two was reading). I am likely going to buy the new Thermoworks one and give it a try

I use ThermoWorks RFX and the Billows temperature controller. I used the Billows a lot when I first got the kk, but once I got a handle on controlling the temperature via airflow, don’t use it anymore. I use the RFX temperature probes all the time to monitor the food temperature and love the RFX system. Sent from my iPhone using Tapatalk

It a couple hours there will be turkey sandwiches I'll update with the turkey pics in a couple hours

Fireboard Pro 2 with their wireless probe, BBQ Guru fan, matter of fact I am just about to stick it in a turkey. I'm going to spin it Is their user interface great ? NO, i don't think it is but the controller works really well. If I was starting from scratch I'd go thermoworks because their wired probes are great and I have heard really good things about their newest controller/fan setup.

I use ThermoWorks Signals controller for wired (4 probe capacity) and the new RFX system for wireless (except for temperature probe). Both work fine. Used the Signals yesterday, in fact. Both work with the ThermoWorks Billows fan.

I use a flame boss, it works nicely, plus it also uses the guru fan. One thing I’ll mention is that guru controllers have gotten a terrible reputation as of late, it’s actually why I switched to the flame boss..I realize they’re owned by the same company. No experience with wireless probes, but I’ve heard good things about thermoworks. Sent from my iPad using Tapatalk

bread and chicken i used steam bars but with a small kk, i don’t think you need steam. just don’t bake so hot the skin cauterizes..

I’m oncall at work this week, so had to go in this morning… and this is where I really love the KK. Rubbed up a 2kg pork neck last night before bed. Lit the KK when leaving for work at 7:45am, chucked the pork on when I returned a few hours later. Cooked 3hr at 285F before wrapping in foil, then other 2 hours before a 3hr rest. Dinner for the family for the next couple of nights sorted, even though I’m working the weekend. Lovely.

The FireBoard is nice, especially with their new wireless probes. I agree using a different fan may be easier, I had to hack together an adapter for it using a Thermoworks Universal Billows Mounting Kit (TX-1611X-M3) and a Dremel, but it works great.