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After 6 years of wanting a KK, I finally pulled the trigger. Sold the Yoder ys640 pellet grill and my Louisiana Grill kamado for this upgrade. Just did my first cook tonight: baby back ribs. Overshot 225⁰ and was chasing temps afterwards...gotta better learn the top vent positioning, but am excited to learn. Cheers!

Welcome to The Obsession! Best way to learn temp control. Fill up the basket with coals, Light a small spot, Open the top vent 1/4 turn and bottom vent just barely open (pinkie). Sit back with a cooler of your favorite adult beverage and watch the temp. Once stabalized, make a note of it, bump the top vent another 1/4 turn and have another beverage. Again, once stabalized, take notes, bump the top vent again and maybe open the bottom a bit more. Keep doing this until the dome reaches maybe 450F, as almost all your cooks will be below that temperature (except the burn-in and doing pizzas). The vent position/temperature correlation is very repeatable, assuming you have enough charcoal in the basket. Secondly, DON"T CHASE THE TEMPERATURE! If the KK is heat soaked, you're not going to be able to lower the temperature easily if you overshoot your target. Also, it's BBQ, not rocket science. Plus/Minus 50F off your target is nothing. Just roll with it. You won't notice any difference in the results, only the cooking time might be slightly affected. Good Luck, Post Pictures of that all-important virgin cook!

As my "partner in crime" battling the spammers, I'll give you a PASS on the No Pic, Didn't Happen rule.

This weeks local crop share had an abundance of fresh fall related items that went well in my KK slow cooker. Adding all the ingredients into a deep tray along side a marinated tender chuck roast all wrapped in foil and time prepared a hearty tasty meal.

This! The top vent open 1/4 on my Big Bad is also about 225-250 and 1/2 is about 300 with the bottom vent open enough to fit a finger in it.

Congrats !!!! 225 is only about a 1/4 turn of the top vent with the bottom vent only being open enough to get your little finger in there. Dennis has some good videos on that, i'll see if i can find the links This will get you a good temp for ribs And this one is everything you need to know about the 32

I forgot to take pics while cooking as these are done so hot and fast but for my first time having this i have to say it was really good !!!!

Just remember, any time you ask for tips you'll get a lot of them and you'll need to figure out which ones work for you. That's why BBQ forums are full of references to Try-Tips. I'll see myself out...

For all kinds of beef, salt, pepper, garlic is hard to beat. Brisket is always best low and slow, i like anywhere between 225-275. Steaks I like to cook hot and fast, direct. 600-650, lower grate, 3ish minutes per side for a 1.5” ribeye. Sent from my iPad using Tapatalk

I'm a gadget guy so I like using my FireBoard and Pulse, but the ThermoWorks RFX came out just after I committed and I may have chosen them if I had to buy new today. Still, with a decent UI both for local access, web, and phone the FireBoard is pretty nice compared to my previous Stoker (now out of business) where I had to build my own web UI.