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Now we will all start cooking pizza again. Thanks Troble. This time it was all my own food. A crayfish tail grilled with grilled radicchio lettuce aka Lennox hastie style with a squirt of olive oil and salt. The little tommies were tossed on the grill at the end. I grilled the cray at high direct heat flesh down and nude( nothing on it), then flipped it over and placed at a higher level( cooler) and drizzled melted butter with a fresh ground herb and spice mix and also chopped dill and let it slowly cook in the shell. I’ve cooked a few of these now and this method is definitely best. Each tail has about 750 grams of flesh( that’s 1.7lb) Sent from my iPhone using Tapatalk

Now you’re just showing off @Basher but it looks amazing! haven’t made pizza in awhile. 1/2 cheese & 1/2 pepperoni, pepperoni. And mushroom, green bell pepper & black olive pizza brushed the crust with olive oil and sprinkled sea salt after and that really takes the pizza up a notch served with Cesar salad

22lb brisket and 6 racks of baby backs. Plenty of room for more. Happy Fourth of July to those on this side of the pond. Sent from my iPhone using Tapatalk

Hmmm, takes 3 tiled KKs to replace 2 pebbled KKs, Dennis may be on to something

Amazing- Matte Black Tile for the win!

Good one.

Oh so close... if only you'd gone for Matt Black Tile😉

Tee hee. Just a bit of needle. Pebble folk think tiles are all wrong and tile folk think they are the best. I started off with two pebble KKs, sold them and moved on to three tile KKs. They all cook great but I have to say.... tiles are the best!

Yes tony, Mac, I do have great friends. Another friend dropped in this afternoon with this 40 day dry aged T bone steak to cook. So we had a few rums and grazed on turf and surf. Still experimenting with this. Sent from my iPhone using Tapatalk

A few months ago I finally bought a ThermoWorks Signals / Billows setup. Needing to clear the freezer of a 19 pound package of pork butt (which was taking up a lot of space) and having house guests to help eat it, I decided to try an overnight cook using the controller / fan to check it out. After three days of thawing, I separated and trimmed the two bone-in butts. I marinaded one overnight with Wicker's Marinade, then rubbed with Wicker's dry rub. The other I rubbed with a 50-50 mix of KC Butt Spice and Bad Byron's Butt Rub, using duck fat as a binder. Butt Number Two (number one was very similar in size and fat content): KC Butt Spice/Bad Byron's Butt Rub over duck fat binder: Both were refrigerated until placed into the KK23, set at 225° and heat soaked for 1.5 hours. The double drip pan was used and smoke wood was a mix of cherry and apple wood chunks. The meat (33.5°F) was added to the KK at 8:00 pm (which was under a tarp as we were expected to have 2 - 4 inches of rain over to coming 24 hours). Adding 19 lbs of cold pork to pulled the smoker temperature down to about 140° and it took about 1.5 hours to get back to 225° with the Billows fan (I had choked it down for the KK using the accessory damper since the Billows cfm is ridiculously high for a KK). Billows fit into the KK Guru port using the Billows accessory snout: Billows damper setting I used to tame the cfm (via inspection mirror), which turned out about right: Since dinner was not to be until 23 hours later, I decided to not wrap the butts at the stall, but to instead see how the KK/Signals/Billows setup worked for a long cook (without any intervention on my part). Plus, I didn't want to get up at 0' Dark Thirty to wrap them. Butts at 45 minutes in: Left (green probe) is Wicker's Marinade; Right (yellow probe + toothpick) is KC/BB dry rub The Billows overshot the 225° setting in the initial push to return the KK to temperature by only 10°, then was within 5° of the set 225° temperature throughout the 19.5 hours of the cook. I was very impressed with the consistency. Here is the graph at 9:00 am, 13 hours into the cook (the slight dip in pit temp at 6:00 am was to check the results after the overnight smoke): Temperature readings at 13 hours: The butts continued to leisurely accrue internal temperature throughout the day, reaching high 190°s by around 2:00 pm, at which time I bumped the set temp up to 250° to get a bit more temperature differential to push the butts to 203°, which was to be my pull target. The Wicker's butt reached 204° at 3:10 pm (19 hours in the smoker) while the KC/BB butt reached 203° at 3:30 pm (19.5 hours). They were wrapped in foil and a towel, then placed in a cooler for a three hour rest until dinner. I didn't get any photos of the finished butts in the KK as it was pouring rain then and the activity was a bit frantic. Here are the results. Left is KC/Bad Byron Rub; Right is Wicker's Marinade & Rub: Partially chunked up / pre-pulled. Notice the internal color difference between the dry rub (left) and marinade (right - more intense and deeper into the meat) versions. Bark was about the same on both. These are not the entire butts; just the amount for dinner (19 lbs of pork butt is A LOT of pork butt...). Plated at 7:00 pm, 23 hours after the meat was placed into the KK: In summary, I found the KK/Signals/Billows combination to be very satisfactory. It was my first use of a controller & fan combination and while I probably won't use it often, I will likely use it for future brisket and pork butt overnight cooks. I will probably do the normal butcher paper wrap to cut down the time in the future as well (I typically do so but wanted to experiment with the new gear). There was no lack of moisture in the pork without the butcher paper crutch. I was impressed with the low temperature variation of the Signals / Billows combination after the system stabilized. With the large cfm of the Billows, I was concerned it might repeatedly overshoot the set temperature but this was not the case. Other than the first return to temperature after the cold meat was added to the KK, the temperature variation was 5° or less. I set the Billows diffuser to almost closed, and fortunately it seemed to be about right. The KK was miserly with the use of its charcoal (FOGO Super Premium - large chunks). I started with a full basket and 1.5 hour heat soak, then a 19.5 hour cook at 225°, followed by a run up to 350° for 2.5 hours waiting to grill the corn and mushroom. At the end, I still have over one-half basket of charcoal left. As I have mentioned before, I am not a huge fan of pulled pork but this certainly was a moist and tasty result. Between the marinade and dry rub versions, I preferred the marinade version. As for the guests, the preference was evenly split between the two butts among the carnivores (the vegetarian had no opinion about the pork, but pronounced the EVO/Balsamic grilled portobello to be superior).

I'm a 12 year green egger. I have had my eyes on the KK for years. I finally put in my order for a BB32 yesterday. Thanks to Dennis and all you helpful forum posters for your words. I am looking forward to receiving mine in late October, early November, according to my conversation with Dennis yesterday. -John Atlanta, GA

Troble, gotta love those pizza cooks.

And I had the fire going for a total of 6 and a half hours yet the KK hardly burned any of the coco char !!!!!I I swear it only burned a tiny amount of fuel and I was running at 300 degrees

@Troble, I just finished dinner but I'm sure I could squeeze in a couple of slices and some salad if it was in front of me! Yum!

Johnny I’m looking forward to seeing those cured meat photos and understanding how you go about this. Sent from my iPhone using Tapatalk

Got a huge list of things I want to cook on this thing @Basher. On my egg, my standbys are pork butts, brisket, and ribs. I also love doing chicken for the family just on normal nights, etc. I also love to do pheasants and turkeys. As this thing will arrive by thanksgiving a turkey sounds like it will be one of the first few cooks I do. One thing I have been wanting to try is curing some beef and smoking some homemade pastrami, or this other recipe my grandmother used to do called "hunter's round". It's basically got sugar, salt, saltpeter, nutmeg, ground cloves. (rub the meat, refrigerate, and turn it every day for 14 days), then her recipe is to use a sirloin tip or bottom round roast. boil the roast after it is done aging/curing. I was thinking take some brisket or a big hunk of chuck instead of the sirloin tip or bottom round and do the same recipe. At the end, wash off the roast and rub it again light on the salt, minus the saltpeter and smoke it on the KK instead of boiling it.

Congratulations on the retirement! I thought I was being bold cooking a brisket for one of my first cooks, but you took it to a whole different level with that pig! Great looking cook and I like the idea of the sundae. One of the BBQ food trucks near me does a BBQ sundae with pulled pork on the bottom, then slaw, baked beans and repeats so there are two layers. They top with a hush puppy and some cracklin' and it's served in a plastic mason jar. Yours looks delicious and probably a lot easier to eat in a bowl!

A generous friend gifted this beautiful wet aged wagyu rib fillet. I’ve spent the last week 2000kms( 1200 miles) away with 20 friends in The Barossa Valley over indulging in wine and fine food. The company was superb. After fasting all day, I whipped this Thai Beef salad up this evening. As mentioned previously, the secret is in the dressing. Garlic, ginger, chilli, fish sauce, lime, lemon, tamarind. Gin lime n soda to quench the meal. Sent from my iPhone using Tapatalk

@jonj, that is a LOT of pork. Glad the cook went well and thank you for the blow by blow account of how the kit performed. As always, I am tempted by the prospect of shiny new things but I know I am unlikely to really need this as I do not do long low and slows very often. I will bow deeply in gratitude for this expose and step smartly away from the “add to cart” button.