Leaderboard

I think his conversion of C° to F° is wonky. I believe he wrapped them at 165°F and pulled them at 208°F (according to the graph). Pushing the KK up to 300°F for the last hour, then pulling the ribs at 208°F with the resulting carry-over temp from the 300° cook probably contributed to the dryness he mentions.

Yes, I have used it with the Billows, although Billows requires either using the 12V. power adapter or the ThermoWorks battery bank (I use this). The control cable from Billows plugs into the RFX Gateway and the power side plugs into one of the aforementioned power sources. To attach the Billows to the KK, use the ThermoWorks Universal Mounting Kit which fits exactly into the KK Guru port. https://www.thermoworks.com/billows-mounting-kit/

First tri-tip of the season. Also the first run of my fancy new Thermoworks RFX. Always knew Thermoworks would produce a Meater™️ alternative, and when they did it would blow everything else away. RFX can be used during sear, frying, etc. Keeping the probe in during sear is sweeeeet. Smoke indirect over low (225) heat until 110 internal, then sear to about 120. Perfect medium rare. Oh and…the tri-tip was awesome too.

Simple dinner last night: pork tenderloin with jerk spice, roasted carrots with brown sugar & honey glaze, mashed potatoes, and a 2012 DuMOL pinot noir.

Friends round for lunch today. So I knocked out my favourite type of steak- Bistecca Fiorentina. Two dry aged giants, 1kg each. Served with no kneed bread, and various salads. Hamburgers sausages and chicken satay for the kids. Everyone happy.

Don't wait, every car has a trunk brother and a back seat....it's just down the street

Well Braindoc they're pruning the orchards about now getting ready for spring and for $80.00 I bought this crate of apple wood. Mind you now this wood is green (fresh off the tree) and a fork truck had to put it in the bed of my truck. Here's some pics to give you an idea of the quantity vs pre bagged. Now if I was to use this as chunks in the KK you could say it's pretty close to a lifetime supply. Earlier this week I bought seasoned limbs enough to fill a cardboard orange crate for $20, that'll tide me over until I cut these into smaller pieces for seasoning. Where there's a will, there's a way.

Please don't tell me you slaughter the flying pigs !!!! 🥴