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I just took delivery of my new grill. I got it uncrated and placed on the deck. I had 12 people over this weekend for a pool party. The new one wasn't ready yet so I used my old original Kamado. We did two pork butts, two dozen brats and dogs and a few chickens. The new grill looks so nice and clean I might not fire it up for a while!

Once they pass the quick Q+A, how about an essay question, something like: Compare and contrast the effects of direct and indirect cooking with a focus on conduction, convection, and radiation. Bonus points awarded for calculating the heat transfer rate in each scenario. Be sure to show your calculations for each including full formulas used to derive answers. Granted, they can bypass all of this if they know the secret phrase “I have cash and will pay the full asking price!”

Yes, Netflix seem to be pushing the taco show quite hard at the moment. We have watched the first couple of episodes. What I found remarkable was how one of varieties of taco meat is what we call a doner here in the UK. Our local kebab shop makes their own chicken doner, piling marinated boneless chicken thighs on top of each other to make a tower of deliciousness. Texan friend is due back from the US soon with some soft corn tortillas. I think I might pop down to the kebab shop for some of their doner and simulate a late night drunken snack in my own home.

This morning I found another treasure at the bottom of the freezer and it wasn't fish. It turned out to be chicken and garlic sausages from 2015. WOW. I decided to make patties with the sausage meat and do a Mac & Cheese. Everything was cooked on the KK and the MAc & Cheese was browned under the stove broiler. I did add 3 or 4 Thai hot chili peppers to the mac & cheese, that turned out to be a nice touch. Plated.

Feeding Laurie's church today. Four pork butts in bourbon sauce, pot beans, cole slaw. Dry rub was California and Guajillo chiles, salt, pepper, and pimenton. We'll serve butt mixed with sauce on buns (sloppy joe style). I used dry ice to chill the six quarts of bourbon sauce, from a liter of bourbon. Fun play break (the dog was concerned) but next time I'll stick to conventional ice. I thought this main grill mound of four butts was being clever, and I'd do it again, but it has unintended consequences. That's more thermal mass on the main grill than I'm used to, causing a greater disparity between a pit probe reading anchored to that grill, and a pit probe reading through the Tel-Tru dome hole. More reliable to just cook with the dome hole, and make adjustments as needed. Also, the mound has a greater "effective mass" than a single ten pound butt, and so it cooks slower. 19 hours at 225 F is not enough. Though, as I've said before, I think the "disintegrating rope" standard for pulled pork is a scam, and I've never had decent pulled pork commercially in the Carolinas. I'd rather undershoot, than dry out the butts this way. Mine are more work to pull, but I like the juicy, tender result. Still, I'll move up from 225 F to somewhere near the recently more popular 275 F next year, and we'll figure out how to adjust the timing. The pot clamped for travel is the 22 quart Optio Sauce Pot 3095, our favorite big pot. There's a shorter version, but too short to cook four pounds of pot beans. After a brief hard boil, the beans simmered overnight in a 240 F oven.

I made chilli con carne tonight which we had with a baked potato. I’m absolutely loving the purple crack on everything at the moment, the new batch tastes so fresh! Sent from my iPhone using Tapatalk

@tekobo, I am trying to eliminate those awful outdated treasures. Trying not to buy much until I eat more of what's in the freezer. I hope those chicken sausages were the last of the old stuff. Here's breakfast, maybe that will inspire your lunch. LOL

True. I should replace that question with, “what is purple crack?”

Syzygies, for a minute I thought you had reinvented the pressure cooker.

Took advantage of the break in temperatures yesterday to get to have dinner on the deck, which I hadn't been able to tolerate for almost 2 weeks! Uncle Dougie's marinated chicken with zucchini kabobs and leftover polenta (it's on a grill mat and it still wanted to run off and into the fire!) Cooked direct on the main grate @ 350F. Plated with a nice chenin blanc/viognier blend and a nice salad.

I didn't read that entire article but...... Lately I've been doing different low-n-slow tests using my CyberQ, a Primo Oval Jr and different brands of lump. What I'm finding so far is how stable the temperature runs has to do with the type of lump and the size of the pieces. My guess is that's true across all controllers. I still have 4 more tests to run (out of 10 total) before I'm really willing to make a conclusion. Also with a controller if it fluctuates plus or minus 10* or so who cares as long as it properly recovers.

Before I started on my KK journey and joined this forum, the only item on the list that I knew was no 2 and that was because I had lived in Australia. @PequodI'll bet that you didn't know what a chook was until the likes of @Aussie Ora you to the term. Thinking we are all schmucks until we are not.

Resident mathematician here. Any pit controller (BBQ Guru, Billows, ...) is implementing a classic feedback mechanism: proportional–integral–derivative controller If your fan is always on at 200 F, always off at 240 F, and on part of the time in between, proportionate to the pit temperature, then your pit will stabilize at some temperature between 200 F and 240 F. Where? It depends on everything. Same as a hiker climbing a mountain, and a hiker descending a mountain, they have to cross paths somewhere. Not necessarily at the halfway point, just somewhere along the trail. Suppose that you want to stabilize at exactly 220 F? The PID mechanism learns the system it's controlling, and adjusts the fan rate to nudge where your pit stabilizes. Every pit is different. It doesn't matter, the PID mechanism figures it out. I have several sizes of fans for my BBQ Guru. It doesn't matter, the PID mechanism figures it out. Here we get abstract. Abstraction is easy, it's forgetting part of a problem that turns out to be irrelevant. Here, your PID controller sees the effect of turning a system on and off at regular intervals, as measured by the pit thermometer. It has no clue what your pit looks like. It has no clue what your fan looks like. It sees a system, as a black box that it controls. Where am I going with this? If the Signals fan output is 12V like all standard computer case fans, then it can control any fan you like, such as a BBQ Guru fan that happens to perfectly fit the existing Guru port in our KKs. There are several complications here. First, there are two flavors of fan control: On/off, and pulse code modulation. In other words, one could run a fan faster or slower as needed, rather than cycling it on and off. The BBQ Guru fan doesn't support this. Can anyone who has a Billows tell us? Does it run at a variable rate, or does it cycle on and off? Second, we have a cabling problem. The Billows connects via a USB-C cable to the fan adapter. Now, frequently USB-C is used merely for charging, in which case we need to splice the appropriate wires on a USB-C cable to make something a Guru fan can plug into. Billows Replacement Fan Adapter (Single) Third, the Signals needs to recognize that a Billows is attached. Here, hopefully it actually detects the fan adapter. Can anyone who has a Billows play with this? Does Signals "see" a Billows attached when the fan adapter is attached, but the Billows itself is not? I'm not hopeful here. Many devices can tell when a USB cable is successful. We're talking a ten cent circuit, to insure that the Signals handshakes with the Billows via the adapter. If they engineered this way, then we can't swap in our fan of choice. If the handshaking is only with the adapter, then swapping in our fan of choice will be easy. The PID mechanism doesn't care, it sees a black box.

Well here I am at subway having breakfast and looking all your wonderful looking food. Mac, that is a breakfast fit for champions. Alimac that chili looks yummy never heard of chili over a potato before hummmmm that’s food for thought. Lol

BGrant is starting to sound like Stygies lol

Thnaks, jonj. I do love a good breakfast and in the summer when the garden is producing it is easy to have a nice breakfast.

Engineer here. @Syzygies for the win. Spot on. I see a lot of people on a lot of forums getting bent out of shape by this fan being 100 or 0, and that one being better because it is variable. Doesn’t matter. It all comes down to airflow, and PID figures that out for you.

If they don't know what a chook is refuse entry .Lol. throw roadkill chook in that will get them thinking Sent from my SM-T835 using Tapatalk

Two things to stop Mac. First stop posting mouth watering photos of food that interfere with my breakfast. Second, stop hoarding food. Next time you find a fish or sausage at the bottom of your freezer from more than two years ago, you have my permission to chuck it. I want you stay alive and I don't really mind if you ignore my first rule.

So those radishes will grow big and tasty lol

Thanks, Bruce. The heat wave is going going gone. What a difference. We had a ton of rain so everything is well watered.:)

As always it looks yummy. Glad to hear the heat wave is letting up some.

Tony, that does not sound like any fun, our heat wave is breaking, pour down rain at the moment, the garden will be well watered.

True. Seems to be stumping the folks at Amazing Ribs. SAD!

You might "stump the chump" with #2! Maybe that one should become the "tie breaker" question - lol!

Note the "No Shmucks" clause in my Craigslist posting. I'm thinking I might need a qualifying quiz for prospective buyers before I let them take it. 1. What is a reverse sear? 2. What is a chook? 3. What is "the stall"? 4. Lump or briquettes? 5. What is two-zone cooking? Must score 100% or you are, in fact, a shmuck.

Another Meater cook, easy peasy. I pulled my bolted spinach and managed to get enough for one last tasty feast. Ready to grill. I think I had a sprinkling of garlic, purple crack, pepper and thyme. On the grill. Done. Plated.

I watched a series about tacos on Netflix and got the taste for some. The pork went on at 4.30 this morning and I made a batch of tortillas this evening so they were nice and fresh, everything was good except for the bottles taco sauce / salsa, that’s getting made from scratch next time too. Sent from my iPhone using Tapatalk

Now that I have had it for a couple weeks and made a few things...its really impressive how much better this cooker is than the Traeger that I had before. Temp control is simple...almost too simple. My favorite food so far is Turkey and I don't really like Turkey. I spatchcocked a 12pounder and cooked it direct with a light spice at about 300. Smoky, juicy Turkey. Beef ribs are slow cooking tonight at 250 and smell yummy. I am really happy I jumped in and got the KK.

yep, the $300 jokes wins that easy. Do you remember their joke about the two budgies sitting on a perch and one turns to the other and says, " do you smell fish?" My kids groan when I tell this joke. That makes me laugh. Then they tell me that I shouldn't laugh at my own jokes.... which makes me laugh even more..... then they tell me, " just because I'm laughing it doesn't make the joke funnier.... then I'm howling at them them while they roll their eyes.... I try to explain that I'm laughing at their reaction.... but at 12 and 13, they don't get it. I love being a dad! lol

Yep - this is the one from San Francisco