Leaderboard

I haven't made a meatloaf in ages so ....

It's here!!!!

The rubber plug with the hole for probles comes with a slit in it lengthwise so that you can get the probe wires into it.

I’m looking forward to @jonj response. Paul/ @jonj, I hope it’s alright to chime in here as I have the Signals/Billows setup as well. I’ve been using it for a couple of years and I use it every time I do a long cook. I couldn’t be happier with it!! And, I have had no trouble getting 3 probes in my 32BB, inserting one at a time. Although I did have to gently bend a couple of my angled probes slightly so they would make it through the port. I’ve not used any other type of setup, so I can’t compare it. I’ve always been partial to Thermoworks and they have great customer service, who you can actually speak to. The phone (Apple) app software works very well, while away from the house, as long as you can get a Wi-Fi signal to the Signals unit. 100% would purchase it again. Lastly, the Billows damper is a must with the KK to reduce some of the cfm airflow. It’s a $4 part that you can’t be without. thanks, don

I’m a big Smoking Dad bbq fan. He bought all four of the Smoke North stick burners. If I were in the market for one, I’d give their second gen smokers a serious look as well as Klose.

That’s exciting. Take plenty of pictures. Do you plan to proudly display the Komodo Kamado brace pieces on the crate?

Finally some real spring type weather here in the northeast so i had to make some chicken wings !!!!

Scored some big-ass beef brontosaurus ribs at CostCo. Did one rack yesterday. Trimmed up and rubbed with yellow mustard and Meat Church Holy Cow. On the KK for 6 hours at 250F (w/Guru), drip pan, smoker pot of post oak, coffee wood and apple chunks. Glad that I opted for the drip pan over just a sheet of AL foil, as these ribs rendered out a LOT of fat, despite me trimming off at least a pound or two before rubbing them. Plated, with the corn (from FL - not bad. I won't see local corn until late July) and homemade cole slaw that I "Mexi'ed" up for Cinco de Mayo (added some jalapeno and the dressing had some Tajin tossed in.) These things were huge and so rich that I didn't finish mine.