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It a couple hours there will be turkey sandwiches I'll update with the turkey pics in a couple hours

I’m oncall at work this week, so had to go in this morning… and this is where I really love the KK. Rubbed up a 2kg pork neck last night before bed. Lit the KK when leaving for work at 7:45am, chucked the pork on when I returned a few hours later. Cooked 3hr at 285F before wrapping in foil, then other 2 hours before a 3hr rest. Dinner for the family for the next couple of nights sorted, even though I’m working the weekend. Lovely.

bread and chicken i used steam bars but with a small kk, i don’t think you need steam. just don’t bake so hot the skin cauterizes..

In follow up to a recent post I wanted to start a new Thread related to the newer Duck Hanger accessory. As the title says….let’s use this for “All Things Duck Hanger related” Cheers, * Duck Hanger for different size KK’s - There seems to be questions on how well suited some accessories are for different size grills * Techniques / tips- on set up and use * Recipes ….etc

I use the new Meater + and have 2 They work ok but sometimes drop out (for example last night on a Pork butt cook, only one of the two was reading). I am likely going to buy the new Thermoworks one and give it a try

I use ThermoWorks RFX and the Billows temperature controller. I used the Billows a lot when I first got the kk, but once I got a handle on controlling the temperature via airflow, don’t use it anymore. I use the RFX temperature probes all the time to monitor the food temperature and love the RFX system. Sent from my iPhone using Tapatalk

Fireboard Pro 2 with their wireless probe, BBQ Guru fan, matter of fact I am just about to stick it in a turkey. I'm going to spin it Is their user interface great ? NO, i don't think it is but the controller works really well. If I was starting from scratch I'd go thermoworks because their wired probes are great and I have heard really good things about their newest controller/fan setup.

I use ThermoWorks Signals controller for wired (4 probe capacity) and the new RFX system for wireless (except for temperature probe). Both work fine. Used the Signals yesterday, in fact. Both work with the ThermoWorks Billows fan.

I use a flame boss, it works nicely, plus it also uses the guru fan. One thing I’ll mention is that guru controllers have gotten a terrible reputation as of late, it’s actually why I switched to the flame boss..I realize they’re owned by the same company. No experience with wireless probes, but I’ve heard good things about thermoworks. Sent from my iPad using Tapatalk

The FireBoard is nice, especially with their new wireless probes. I agree using a different fan may be easier, I had to hack together an adapter for it using a Thermoworks Universal Billows Mounting Kit (TX-1611X-M3) and a Dremel, but it works great.

I have a FireBoard 2 Pro, which works well with my 21". I got the pro because it uses thermocouples, which I prefer for the broader temperature range and I believe to be more durable. I'm using it with a BBQ Guru Pit Viper fan, because it fits into that handy port. I replaced the Tel-True thermometer on my KK with a thermocouple probe. Even if I am not controlling with the FireBoard, being able to easily save a log of what was going on during a cook has been a wonderful learning tool. I also have several Combustion V1 thermometers. As a geek type, I find them to be a lot of fun. The prediction feature is iffy for low & slow, but works well when grilling. I haven't had any connection problems. They do present a lot of information in their app, maybe too much for someone who only wants to be told when things are done. Again, being able to save a log is great. Their customer support has been very good. Combustion is supposed to be releasing a totally wireless controller soon. They have had some teething problems with their products, so I don't know if I would want to be the first one on the block to get one. It is not clear yet if the sensor part will be long enough to work with the thickness of a KK.

Ended the weekend with another nice cook of stuffed jalapenos, local corn, and chicken. Made bruschetta with a tomato off my plant. plated with some homemade potato salad.

Last night's cook. Got another batch of jalapenos from a friend, so more stuffed ones, along with shishitoes from my plants, local corn, au gratin potatoes and a nice flat iron. plated with a nice glass of cab.

I just dropped my duck temp from 375 to 350 and we thought the fat rendered better. I might try 325 next time. We like duck

Did a tamarind duck on the kk today. I found a marinade on the internet and then mopped it every 15 minutes with a tamarind mop sauce that accompanied the marinade recipe. I hung it on the hanger in the grill that was set at 400°. We had company and all thought it was moist and delicious. Next time I’m going to try it at 375 and let it go a little longer. What are your thoughts, would lower temperature reduce the charring, or would the longer cooking time increase it? Sent from my iPad using Tapatalk

Best part of summer - local corn, peppers from a friend's garden, and a nice steak. Plus, not shown is the salad with cherry tomatoes from my plant.