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I vacuum seal mine, too. I have several maintenance items to do, gasket replacement and some regrouting. Was waiting for our heat wave to end before tackling them.

First, you don’t want to be putting cold beef in. Let the beef warm up a little before throwing it in the KK. For briskets I’ll take them out of the fridge before going out to start my fire. And I usually do a good 3 hour heat soak before a low and slow. As far as fitting them you could put two on the main grate and one on the upper grate above them You don’t really need three probes, I’m not a fan of MEATER, they always disconnect on me. Thermoworks has a new wireless setup that people seem to love. Get a Thermopen One for checking them and move them around as needed. Thermoworks also has a good controller/fan combo that is really popular, Billows. Fireboard is also popular. I did not like my Fireboard pro when I first got it, I was seriously overthinking it by trying to setup Programs, once I just set a temp and alarms I really like it. if you can’t get cocochar just get the best you can find locally. I’ve been using B&B as it is what I have access to, it is fine. As far as wood the KK coffee wood chunks is great for beef, or Texas Post Oak from FruitaWood. I don’t know where you read those things about controllers but I’m sorry, that just isn’t the case. That is just my opinion so take it for what it’s worth. I use one on every low and slow. If setup properly they are a great tool that will make your life easier. I’m not as young as I used to be, I like to sleep at night. Depending on the size of the briskets you are probably looking at a 10 to 13 hour cook. And factor in at least a 4 to 6 hour rest (FTC) So think about starting the fire around 9 PM, get it stable at 235 degrees, briskets on at midnight. Wrap at 8 or 9 AM and finished between noon and 1 PM. Then into the cooler. And honestly I would get all of this stuff together asap and throw a couple pork butts in and have a practice cook. Pork butts are really hard to screw up. Briskets are easy to screw up and they are not cheap. Hope that helps.

G'day all, Cooking 3 whole briskets on my 32" Big Bad for a 6pm Saturday 19 September service — biggest single cook I've lined up on it (only ever done one at a time before). Starting basically bare-bones: stock main grate, no thermometer, no charcoal or wood on hand yet. Hoping to get the kit sorted well before I light anything, rather than find gaps on the day with a fixed serve time to hit. A few things I could use a steer on: Cooker behaviour, 3 briskets vs 1 — does that much extra thermal mass make it steadier once it settles, or slower to recover from any dip? Does it take noticeably longer to come up to temp with that much cold meat going in? Anything that surprised you going from one brisket to a full load? Fitting three in — main grate alone, or would you use the half/warming grate to keep them from touching? Is a drip pan + foil enough for indirect with this much meat above it, or worth a ceramic heat deflector for a load this size? Thermometer — I've got none at all right now. Assuming I want dome temp plus a probe per brisket, so I can catch one lagging early against the deadline rather than find out too late. What's working well for people — built-in Tel-Tru plus something like a Meater Plus for the meat side, or other gear you'd recommend? Charcoal and wood — still reaching for Dennis's cocochar for a cook this size, and roughly how much for 3 briskets over a long cook? Chunks or chips, and what wood, for beef specifically? Fan controller, worth it here? — I've seen the threads warning these can fight themselves or burn charcoal faster than needed on a KK, with no real upside on a single-brisket cook. Does a hard deadline and 3 briskets change that, or still skip it? Appreciate any input — happy to be told I'm overthinking a bit of this. Cheers, George

I have it priced on FB marketplace for 2,000.00 IMG_1734.mov

As summer is winding down a little it was time to clean things up. Get ready for all the fall cooking. I tend to do a lot of cooking during football season And a couple years ago I had to open the grout that came with my BB32 and i decided to vac seal it to see if it would still be useful down the road. It still feels nice and soft in the tube so if I do ever need to do a repair this could still be usable

Time for another cookout at the neighbors, i whipped up some appetizers lol

I think more are needed! I think one showing how to uncrate would be useful. I saw one YouTuber tag a sawsall to the crate… Sent from my iPad using Tapatalk

Thrilled my YouTube video got 200K views in the first year.. Mind blown it received 4 million in the second year!

Such a beautiful day, it needed a nice steak !!!

No worries, the pics you posted are good ones!

It’s been a while since I made ribs, so I threw a few racks in yesterday. They did not disappoint, forgot to take more pics after, sorry 🫣

What are you hoping to get for the grill?

Welcome to The Obsession (as we call it). Post pictures of your KK and some of your cooks.

Hello, I'm and 22 inch Blue tile unit. I've been enjoying BBQ Komodo's for 6 months, I live in Tampa near the AIRPORT. JOHN ANNIS [email protected]

As I said, I figured this out. The fat part on the probe end does fit through the KK probe port, once one removes the split port plug. Then slip the plug over the cable, and reinsert.

Here's 2 ideas and one that you might not like. Remover the rubber plug and slice half of it. That way the wire will fit and the plug gets in place. They only work if you want the probe to be near the food. Use the fan port to insert the wire and then insert the blower. My blower even fits better with the wire. Now if you want the Gateway controller to be a ways off based on where you have the metal clip and the data wire might not be long enough. The other idea is use the port with rubber gasket and again the wire might not be long enough. Both suggestion might need and extension for the wire. I don't have a source but I'm sure Amazon does. I'll need one and I'll post the item number.

I'm a new member of what keeps Dennis happy. I have several of the controllers but I like the ThermoWorks the best. The fan works well and I guess that's the most important part of the system. I have the 22 inch and several of the Komo Joe's with built in display and fan. I wish I had a system that had many probes. Trying to decide which of the many temps would be hard. Maybe the system could collect the temps and select how your doing. Im in Tampa and retired.If there are more Florida members let connect. John Annis

Very nice leg of lamb. Round 2 of paella came out OK. Seafood this time. Challenge was a major t-storm roared through during cooking. High wind gusts, buckets of rain, and they set off the tornado ssirens. Hence no cooking pictures. I did get a little soccarat around the edges, but not on the bottom. Guest did like the final results.

One of my favorite cooks. Bone in leg of lamb, Mediterranean salad & dirty rice

Hello everyone, I will regretfully be selling my Ultimate 23” with a brand new repaired cap on it that I am getting back from KK tomorrow, also has a new lid spring from KK. I am curious what the forum thinks I should be asking for it. I also have a sunbrella cover from KK and other items. Thoughts?

As they say TonyB, practice makes perfect! Post pics! Sent from my iPad using Tapatalk

Nicely done, Steve. We also had sangria - white variety - peaches, white grapes, and strawberries in moscato, topped off with Cava. I get another try at the paella this Friday for out-of-town guests. This one will be seafood. Hoping that I've gained enough experience to get the soccarat this time?

Had some neighbors over for a Spanish themed paella dinner that turned out great. Made paella with chorizo, scallops, shrimp, and clams. Also made homemade gazpacho and sangria that were great accompaniments! Fun night! Sent from my iPad using Tapatalk

Looks good to me !!!!!!’