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It’s been 30 days since the 32BB was delivered. It’s been fun learning and experimenting with the KK. Thanks to everyone who gives advice and encouragement on the KK forum. Today was a first for me. I finally have developed the trust to leave the KK at home alone for 3 hours while it slow cooked baby back pork ribs at 250 degrees. The KK held constant. I cooked them for a total of 6 hours using Rockwood lump charcoal and cheery wood for smoke. I never opened the lid for 6 hours. The ribs were amazing, no leftovers.

Well the prawns and Lamb chops turned out great on go the prawns . The foil you may ask I wanted to keep the flavours seperate..on goes the Lamb chops the marinade was epic yum. . Looking good..both are ready ..time to mix the prawns with Dee's salad ..and plated .. Sent from my SM-T835 using Tapatalk

It was a rainy cold day here so I took the easy way out and made a smoked meat sandwich with chips. Used the air fryer for the chips.

Patent is pending

Nice delicious looking sandwich Mac. Home made chips also? Silly me of course they are homemade.

I was given a new smoked onion salt by my son in law whom acquired it from the manufacturer he designs the product containers for. I applied the salt to both the salmon and the steak. For the steak I ground the salt into a fine powder and applied that with some cracked pepper. The salmon recieved this salt as in it's chunky form with a few additions. I used my meater for gauging the steak doneness as demonstrated. That was the left hand model, I also have a right hand model. Last pic without the flash and thanks for lookin

Next thing you know you’ll be giving it the keys to your car.

Don't I wish.[emoji16]

Great looking sandwich MacKenzie. Any Au jus to go with it?

Very interesting. Particularly the fact that you started the cook from frozen. One to experiment with methnks.

Excellent looking venison. I'd eat that!

Probably because it's too complex a concept for most of the lay public to grasp. Wet-bulb temperature (WBT) is the temperature read by a thermometer covered in water-soaked cloth (wet-bulb thermometer) over which air is passed. At 100% relative humidity, the wet-bulb temperature is equal to the air temperature (dry-bulb temperature) and it is lower at lower humidity. It is defined as the temperature of a parcel of air cooled to saturation (100% relative humidity) by the evaporation of water into it, with the latent heat supplied by the parcel. A wet-bulb thermometer indicates a temperature close to the true (thermodynamic) wet-bulb temperature. The wet-bulb temperature is the lowest temperature that can be reached under current ambient conditions by the evaporation of water only.

No left overs? Healthy appetites one and all. Comfortable feeling ain't it

Yes tony b I am using the heat deflector that Dennis sent. I will give it a try next time just with the drip pan. As for the setting on the guru, I learned a long time ago that for low temp cooks should not open the damper more than a 1/4. Tekobo, I only use the guru on overnight cooks because it lets me sleep easy with no concerns about what's happening with the grill. Any other cooks that occur during day hours, I set the top and bottom vents and just glance at the grill thermometer every couple of hours or so.

Ha. I don't know if you Americans also use the expression "giving it the finger". Looks like you are giving the MEATER the finger. And with justification, looking at how well your cook turned out.

What the man said!! Cheers Mate!

@glx - You mentioned "heat deflector" - are you using the heavy ceramic one that came with your KK? If so, don't! It's part of what's driving your initial heat-up time to excess for no good reason. Even Dennis doesn't advocate using it. Just put the drip pan or even just some aluminum foil on the lower grate; works as effectively as a heat deflector (you're mainly trying to block the direct infrared heat from the coals) and doesn't take much to heat up along with the rest of the KK. Also good advice from Alohapiggy, especially in windy conditions. I have a 23" with a DigiQ-II and never open the fan damper more than 1/2, will drop it down to 1/4 open if it's really windy. Let us know how the brisket comes out. Pictures, please (we're into food porn here on this site!)

Can almost taste it, lean & mahogany in color, eye candy

Now I have a hankerin’ for lamb!

Have a happy Aussie Day guys!

Good to see you holding the tradition for Australia Day Aussie. Here is the original add that generated a massive swing across majority groups to eat more lamb. After all, AUSTRALIA was carried on the sheep’s back for 100 years. Sent from my iPhone using Tapatalk

Here is the finished venison. 1.5 hours in smoke, sous vide overnight at 52c, then finished on a grill. It melted. Other mixed beef and pork too- Smoked over hickory. Sent from my iPhone using Tapatalk

My wife made Zuppa Toscana soup Friday night. The kids asked for a KK pizza to go along with the soup. It made a great meal. I will try to get permission from Hannah to post the soup recipe. It’s always a family favorite.

I guess the obsession took over from cold tony. Well done. Here is the venison oiled, spiced and going on. Oh, and that’s a prime beef rump going on too. Cleaning out the shed in prep for backyard Reno and found some chunks of a Acerola Cherry that I’d stored a few years ago. It smells delish. Sent from my iPhone using Tapatalk

After almost a week of freezing rain and snow, I finally got a break in the weather to fire up the KK for dinner! I had a piece of picanha in the freezer, so onto the KK it went after getting a generous rub of flaked salt, freshly ground pepper and some garlic seasoning. Lower grate, direct, over coffee charcoal, with mesquite and coffee wood chunks, Dome around 400F. Plated with a nice side salad, crusty bread, smashed roasted potatoes and sautéed mushrooms! Up close and personal!