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Nachos for dinner, finally. Dipped in real sour cream.

I'm shocked that the POSK still has almost all of its tiles, being that old! Glad you decided to bypass this one. Smart move - coming from a previous POSK owner.

Since I officially placed my order for a 32" Cobolt Blue KK, I figured I should introduce myself. Canadian living in Delaware, backyard hack who enjoys cooking, cars, and golf. Started with a Brinkmann electric drum style smoker that I used for 10 years (had 2 over that time). Graduated to a Weber Smoky Mountain, and a Weber Summit gas grill for 4 years. Then replaced Smoky Mountain with a Kamado Joe Big Joe for 2.5 years Now replaced Summit with a Lynx 54" Pro grill on NG Just (today) sold KJ and bought a Traeger Ironwood, so I have something to at least smoke on with while I wait for the 32" KK. Had a Traeger 7 years ago (for 3 weeks) but only had a small deck and wife said we didn't have room for 2 bbqs so it had to go. Great for a few things but terrible for sear and hi temp cooking. End result will be a 32"KK, my Lynx, Traeger, and adding a Lynx 30" griddle. Yes most will say, I may not use anything but my KK after I have one, but the Traeger makes some amazing chicken that I dont have to babysit, and the 1000F sear burner on the Lynx is nice to have when doing a reverse sear on another unit. There are only 2 of us but I do enjoy mixing different processes and eating a fine steak or smoked food. Looking forward to experimenting with the KK (yes I bought 15 cases of cocochar at the same time).

I've done something similar in the past but this time I decided to make a pancake and waffle syrup/topping. Simple ingredients including some pure Canadian mapple syrup sent to me by a friend from Canada. (Thank You @MacKenzie) I started by grilling some peaches in two batches. When they come off the grill put them in a bowl and cover with cellophane. Letting them steam and cool down in a covered bowl makes it easier to peel off the skin. Peel then chop the peaches. About to make 5 cups of peach puree. Add the peach puree, mapple syrup, sugar, lemon juice and a little water. Bring to a rolling boil then simmer for 5 minutes. Water bath can for 20 minutes. Let cool over night. Sunday morning breakfast.

I have a PK360 and it is a fun grill. My dad had an ol' school PK and it is still alive after 45+ years of use and in the hands of a cousin . I use mine mostly for high heat quick cooks - grilling steaks, chops and the like. I am thinking of adding a KK now to round out my collection including the PK and several other grills. Wish I were closer to you and I might take one of yours off your hands.

Mac that looks sooo good! Making my mouth water yum yum yum yum.

Sorry for your loss Bruce. Our prayers are with you.

Sorry to hear that you could not make it on time Bruce .my thoughts are with you and your daughter Sent from my SM-T835 using Tapatalk

That looks great Mac. That is one loaded nacho dish!

Thanks to all my KK forum family for you thoughts and prayers. Bless all of you

I’m so sorry to hear of your loss Bruce, thinking of you and your family in this sad time. Sent from my iPhone using Tapatalk

My son has a new ThermoWorks Signals/Billows setup on a Primo XL. I made an adapter to fit the Billows fan to the Primo and he used the setup this weekend. I loaned my son a tachometer and asked him to do some blower speed tests. He reported back that the Signals controller appears to operating the fan "on/off" and he confirmed constant speed when on. The speed info he gathered confirmed the fan was getting 12 volts. In the way of additional background, I have a Billows fan that I bought for possibly using in another application (stick burner). The ThermoWorks claim that it is 46 CFM caught my attention and I bought one. I tested the fan to get data on power and rpm at various voltages. So yes, I have a fan speed curve plus power data. A few observations/assumptions about the Billows fan: The fan appears to be operated/switched by the Signals controller at 12 vdc. It is "on and off" as needed. Answering a question in this thread earlier: Yes, the Signals controller sees the fan and indicates that on its display. The fan is fed power via USB-C cord. This makes it a bit difficult to adapt the fan to another controller using barrel connectors (e.g. FireBoard, Guru). This also makes it difficult to adapt another fan to the Signals controller. I do not believe the fan is anywhere close to the 46 cfm claimed by ThermoWorks. It is more likely in the range of 15 to 18 cfm. This is based on power consumption data I took. That said, the fan is still quite capable and is more than adequate for most applications. Based on what I have learned here on this forum, the fan's output is certainly larger than is required for a Komodo Kamado. If I were using it on any decent kamado, I would want to throttle the output by a slide valve or other means. (I am going to put a reducer in the exit of my son's fan for his Primo application). As already identified here in this thread, mounting a Billows fan on a KK needs an adapter. BTW, adaptation of the FireBoard fan to the KK is the same problem. In anticipation of possibly getting a KK myself, I can't help but tinker with this idea and gin up something.

Aussie the rib king good to see you back. That’s a fine looking diner.

So I thought I would post a couple of picture of the 3 chickens in the 32” rotisserie craddle. As Dennis said these fit nicely in the cradle. These were about 5.0 to 5.5 lbs each. Cooked them with the Huli Huli recipe from the Meathead cookbook. A couple of other comments related to this thread. I ordered and received the CyberQ Cloud this last week. I did one experiment cook for bratwurst and really only used the Pit probe just to control the temperature and it went great. When making the rotisserie chickens I also tried to use it hear and had some problems getting to temperature.....I think this is likely operative error and my learning curve. I also received my cold KK smoker on Friday. Since we had company all weekend I just opened the box today and did a trial run of smoking only...no food. Based on some other threads related to the cold smoker I put some cherry wood pellets up to about the vent holes...I then soaked a small handful of apple pellets in Stroh Rum (very strong stuff) hit it with the lighter.....let it go about 3-5 minutes....set the pump air on high...let it go another few minutes and then added more pellets to the hopper.....it worked like a charm. Think I’m going to make a Pastrami next weekend and tryout the CyberQ and cold smoker at the same time!!!