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It was really nice out yesterday so while I worked on a pro just in the front yard I cooked some ribs out back 😁

Mannnnn those ribs look super good. I'll be they were delicious!

If you are curious about the unboxing, I did take a video of the most beautiful color/tile combo: the Cobalt blue pebble!!!

yeah i run a fb 2 pro and guru fan. but looking back, i don't think i've ever had a successful brisket or pork smoke that i was happy with eating. they are cuts i rarely buy because it's expensive in hk and we need a ton of people to consume it. but i really need to master low and slow before hot and fast..

I forgot to say I brined them overnight. But 4 to 6 hours would do the trick.

Thank you !!!!

2 chickens on the rotisserie. This setup started b/c people don't like the smell/taste of drippings burning up in the fire. To combat this, you split the basket. The drippings mostly go toward the front b/c the rotisserie is spinning in that direction. What's not straightforward about the setup is just taking the basket splitter components apart and using them a bit differently. The divider plates would normally slide on rods. The rods have been removed. The divider plates normally fit into the grooves of the steel oval side plates. With this, the divider plates are moved out a little wider. The steel oval pieces (instead of resting on the basket) are actually resting on the ceramic firebox above, and on the tops of the divider plates. Anyway it is pretty easy to do. You just need something to hold the divider plate up at a right angle in the center. McJudsten used a deeper oblong pan with sides that were closer to 90 degrees. I had a rectangle pan, but it was too wide and not deep enough. So I used a loaf pan and then rested an aluminum pan on top that I bent so that one side would support the divider plate at a right angle. Anyway if you're willing to fiddle for a few minutes you'll find something that works.

Blocking it with foil as shown in the latest pics should get the job done 👍

I tried another experiment using a thinner typical store bought pizza stone that I already had and held the KK at a steady 450 degrees. Once the stone was 450, I put the pizza on and cooked it for around 12-14 minutes. The top cooked just fine and the crust was crispy. I used half 00 flour and half bread flour. I can't make a round pizza if my life depended on it. That pizza has a lot of pepperoni on it hiding under some goat cheese and mozzarella.

I just saw your pork chops poochie, you don’t take a back seat to anyone lol

The members of this forum have some incredible cooking talent. Milling your own grain, homemade curry, different pizza and bread cooks. I used to think I could cook...and I've owned a cafe before...but you youngsters put me to shame. Beautiful food on display here.

My Thermoworks Signals got an update this morning; the update included open lid detection. The detection worked very well with my gravity feed smoker this morning.

@tekobo I believe that color was only on the rotisserie. My last few cooks with chicken I have not done rotisserie but that is likely coming soon. I got an itch for Peruvian chicken and I’m finally home for 3 weeks after traveling 8 straight weeks

Good job MacKenzie. I was worried about you since you've been so quiet. Great looking meal! Tony, air fryer?? MacKenzie getting ready to use her KK (in full uniform)

Great minds, @MacKenzie. I did wings last night, too. But, I did mine in the airfryer. Still a bit nippy out here. BUT, tomorrow turns the tide and we're in the 50s everyday going forward, with some 60F days tossed in along the way. So, I plan to toss some chicken thighs (or something) on the KK for dinner tomorrow.

The MEATER+ is much better. They upgraded me for free when they introduced the Plus version. Folks seem to like the Block version. I just didn't need 4 probes.

Finally some warmish weather. I decided to make the most of it with a KK wing cook. Yummie. Steamed some cabbage then charred it a little. It was wonderful to be cooking in the ODK. 😍

Common problem. Your "shutdown procedure" should always include 2 things, once you know the fire is out ( dome temperature drop of at least 50F) - 1) bump the top vent off its seat and, 2) move the lid latch to the 1st position to take the pressure off your gasket. The easiest fix for this is to heat up the top vent from underneath - use a torch, put a charcoal chimney of lit coals on the top grate, etc. One big thing - DON'T use anything to leverage (torque) the top vent "ears" - you can break them off. Once the top vent heats up a bit, try to open it with just your hands, it should be easier. Good Luck!

I vented my KK but I didn't re-grout yet. I assume it's OK to heat the bad boy up again and let it get nice and warm and then put on some grout. Got nice dry weather next few days.

My understanding is even if one is new, it is still a good idea to do a burn in just to make 10000% sure everything is set and vented. I've got a 42" coming (hopefully this week as long as the shipping company can set an appointment) and even though it is part of the newest of the new batch I'll still be doing a burn in just in case.