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I have a Milwaukee shop blower, and I know that if I blast air across the damper top crack I can crank up the fire from the vacuum.. If I have too much ash and am concerned about stirring it up by blowing down into the base or thru the Guru port I use the dome vacuum technique.. I'm impatient and love my Milwaukee shop blower to expedite my burn..

You have to try this lasagna recipe. Celeriac is a root vegetable that is relatively low in carbohydrate and here I was able to replace pasta and flour with celeriac to make a gluten free lasagna. I used this vegetarian recipe (https://thepassionatecook.typepad.com/thepassionatecook/2004/06/celeriac_lasagn.html) for inspiration but added in the usual mince in tomato sauce to make this super tasty meat version. First the ugly bit. You can buy nice pretty celeriac from supermarkets but I had a couple left over, still growing in the garden, from the batch I planted last summer. I had run out of ideas about how to use them when I thought about lasagna and went searching on the internet for a recipe. So, here is my rather sad looking over wintered celeriac. Reminded me of the grandad on the Simpsons. Cleaned up. Sorry, didn't photograph this stage properly but, having cut the clean central lump into a rectangle, I cubed the offcuts and put them in to boil. I sliced the rectangle into lasagna "sheets" using a mandolin. Here is the lasagna with layers of mince and sliced celeriac. And this is a magical stage. The Husband whizzed up the boiled chunks in the Vitamix with cream and nutmeg. It made a beautiful smooth spread that looked and tasted just like bechamel. Baked for about half an hour with cheese on top. Super delicious and much lighter to eat than a traditional pasta lasagna. Don't tell nonna!

I thought I would try out soufflé on the KK and wondered how best to do it. As usual, if you look, someone, somewhere on the forum will have done what you are trying to do and will have documented it for your reading pleasure. Unusually, there was only one post. This one: @dstr8is an excellent reference and I don't have much to add. As I start with my soufflé experiments, it would be good to know if others have tried soufflé out in their KKs. Here is my first attempt. It was made with a sweet white miso base. I put them in the KK on a cold cast iron tray to avoid burning up the bottoms. They came out well after 13 minutes in the KK. I like how the reflected heat from the dome gave the soufflés a gently browned top. Might cook for slightly less time next time and I need to work at getting a more even rise. Will try running knife round the inside of each filled pot to see if that helps.

No idle threat here. I promise @Pequod, if you buy a 42 I will make sure you get a goat to go with it.

Can't believe it's already been two years since I shipped a container of charcoal.. We shipped a container yesterday.. I could not be more pleased. ETA CA . June 15th So that's two containers on the way.. One coco char and the other coffee lump.

This version just might fatten him up. I am looking forward to the coming season and hoping that Wentz isn't eating lasagna.

I just hope there isn't a quiz

We keep the KK's in the garage on rolling carts. Wheel them outside to cook. Last night it was raining, so I pulled the 16 TT to the opening of the garage but still under the overhang. Sort of half in and half out. Was setting up to smoke a chuck roast and the way the wind was blowing , all the smoke was coming back into the garage. I grabbed a small pedestal fan and pointed it at the vent cap to blow the smoke out of the garage. Before turning on the fan, the 16 was dialed in at 250*F and holding steady. After I turned on the fan, the dome temp rose to 350-360* within a few minutes. Thought it was interesting that the constant breeze from the fan across the vent cap increase the air flow thru the cooker and raised the dome temp over 100*. Ended up doing a hot & fast cook instead of a low & slow

Thought I’d share a favourite table I’ve used. All woods can be found in Australia and plenty in other countries. i highly recommend exploring different timbers. As a rule of thumb, stay away from soft woods, especially sappy trees like pine and mango.

Where I'm intending to go, a goat would fit right in.

Yes, Lodge. I love Lodge cast iron gear. I used it because I did want some bottom heat but not too much. I hadn't thought of using it for a pizza though. Good thinking Batman, worth a try to see how it works.

Very tasty looking.

Nicley done looks like they puffed up nicley Sent from my SM-T835 using Tapatalk

Typical it's closed on Monday! 🤬🤦‍♂️ I will make a note of those recommendations. Never been to Leeds, gone through it a million times on my way to somewhere else. Mangal Ockabasi on Arcola Street will have to remain my favourite Turkish in London. They've never turned me away and they're open Monday. 🤣

Tom Brady eats this all the time, welll, you know the rest. Yum

Like the looks of those. Tell me, was the cast iron preferable over the pizza stone for this application for any particular reason or just on hand. Wonder how that flat of cast iron would do with a pizza. Lodge?

The pressure is mounting.

Looking grrreat.

Oh my!

Also as a new CyberQ Cloud user, I can vouch that the pit viper fan opening is large enough to run the temperature to at least 250 degrees F without the fan running. I am going to do as others have suggested and close the damper on the Guru fan at least half way and just crack the upper KK damper, with the bottom KK damper closed.

I got my CyberQ yesterday and gave it a 6 hour test last night. At 250* it held with +/- 4* tollarance. More than acceptable. I do believe how much it varies will depend on how dense the lump you used is and where the grate probe is located compared to the fire. (that will hold true regardless of controller) 5v would be slightly more convenient. With that said I did purchase a relatively small car jump starter for when the CyberQ goes on vacation. I'm quite certain with a good bit of research I could have bought a much smaller 12v supply. CyberQ having a bunch of extra wires (that's what it sounds like they were implying) is just not true. They all have a power cord, a pit probe, and at least one food probe. The CyberQ has only one extra wire, fan power. The CyberQ does not have Bluetooth - that is true. What it does have is three different modes of operation: 1) stand alone using the built in screen/menus. 2) wifi hot spot. No router/cloud needed. Your smart device will connect directly to the unit through a web browser. They say range is about 50'. I didn't test the range. 3) full connection through a router to the cloud software. Worked well for me without dropping off. One of the biggest advantages to the CyberQ (although not really for KK users) is it has multiple adapters for a large selection of grills/smokers. Also has a larger fan option when you want to use it on a really LG grill/smoker. With all that said if the Smartfire fan plugs straight into the KK Guru port you probably can't go wrong with either unit.

Great thing about the Bernoulli effect is that the distance from the source doesn't matter. Only the velocity of the air across the surface. In this case, it doesn't even have to be a direct flow from the fan across the opening. The wind passing the cylinder supporting the vent cap will result in a local pressure drop that causes suction from the vent itself. It would look like this: https://en.wikipedia.org/wiki/Potential_flow_around_a_circular_cylinder [Why yes...I am a recovering fluid dynamicist...]

I agree with Pequod, sell both and get the SBB42. Then in the future when you move again Dennis May have the SSBB52 in production lol

Just got confirmation shipment is on its way to my place . Yey. I love receiving parcels .lol Sent from my SM-T835 using Tapatalk

Well there is that old saying “it’s better to have it and not need than to need it and not have it” i bought the BB32 and have never regretted it. These cookers are not only great grills but works of art. No matter witch one you buy I guarantee you will love it. Good luck on your choice and welcome to the forum. Looking forward to uncrating and cooking pictures.

Stumbled across this video and thought it was pretty kewl.

I snuck that video in over at the Guru on the disguise of a sanitation (washing hands) mention. I just liked seeing the SBB in action.

Build a patio problem solved lol it still blows my mind how many yanks stand out in the rain great for all year round cooking Outback Kamado Bar and Grill