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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 !!!!!!’

While my 1st paella turned out tasty, i didn't quite get the soccarat. The rice was brown on the bottom, but not crispy. Had hungry guests to feed.

I did another rib cook last evening. Used the 16 inch KK. Cooked 4.5 hours at 250F The 16inch KK was rock solid for the entire cook. 😁 Ribs are ready to fall off the bone. Underside. Plated with some roast potatoes and roasted red onion which turned purple.🙃 I know you can't tell from these pixs but the ribs were wonderful. 🥰

Half grate, foil under. Temp 400 ish for one hour 5 min. It was a big chicken, 6.5 lbs !!!!

How did you cook it - rotisserie, top grate, etc.? Looks perfect!

C6Bill, WOW🥰

I forgot to take pics while it was cooking but here is the final result 😁

I did ribs for one, me, today. Found these at the bottom of the freezer (There is more.) from 2023 so I thought I'd better cook them. 😀 They might have been old but I thoroughly enjoyed them. I got the KK a little hot 330F for the first hour but shut the vents down so only a crack still open and ended up doing most of the cook at 260F.

Made a rack of St Louis on the KK tonight but this was more about fitting tops on the old sewing machine bases that have been taking up space in the garage. The smaller thicker top was completed a year ago and the wider thinner top was just completed. Seems my thickness planer had a mind of it's own and severely damaged the wider top. I managed to save it but matching thicknesses were out of reach. Wood was reclaimed Douglas Fir from an old ice house built 1853 in New Bedford Mass, one treated with UV Poly urethane and the other was a water base UV Poly. The ribs were good, used BRDSLR's BBQ sauce, my second batch. One of these will stand by my KK and the other by another as sturdy workhorses.

Made these for World Cup final. Meant to posted Sando pics but forgot to take them pulled pork turned out great

I have both smoker and gas not great but good alternative live in florida and if no alternative…no other choice so, i love our KK, and use it

A nice grilled dinner. Suya pepper beef skewers, cheesy spuds in beef tallow (an omage to RFK, Jr), local corn.

I went through all of the old ones I had around the house, i found one that was the right size but it didn't work when I spliced it on. I see that Thermoworks has an adaptor that looks like it could work with the Fireboard fan. If I ever have an issue with the new fan I might try that combination. I emailed Fireboard again asking if they had or plan to make an adaptor for a BBQ Guru size port but they didn't reply.

There are a lot of variants in those barrel connectors, but I would think about cannibalizing one of those wall wart power supplies. Make sure you get the polarity right, you wouldn't wan the fan to run backwards!

Actually it was just the connector giving out right at the stress relief. If I could get the proper size connector I could just splice it on and have myself a good spare 😁

Thanks for you comment gcb, This time it was just a simple rub with garlic powder, some hot paprika mixed with a chicken rub that someone sent me. You really don't need much when doing it on the KK. Stay tuned, another cook could happen.😀🤞