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Sadly true. I remember going to a fine dining restaurant a few years back and my wife and I laughing about the lady at another table who was more intent on photographing each dish than she was on eating it. . . . Now I'm that person...taking pics of my own cooks...and posting them on the friggin' internet!

Maybe sell both and get a 42? Hmmm...I hear it comes with a goat.

We keep the KK's in the garage on rolling carts. Wheel them outside to cook. Last night it was raining, so I pulled the 16 TT to the opening of the garage but still under the overhang. Sort of half in and half out. Was setting up to smoke a chuck roast and the way the wind was blowing , all the smoke was coming back into the garage. I grabbed a small pedestal fan and pointed it at the vent cap to blow the smoke out of the garage. Before turning on the fan, the 16 was dialed in at 250*F and holding steady. After I turned on the fan, the dome temp rose to 350-360* within a few minutes. Thought it was interesting that the constant breeze from the fan across the vent cap increase the air flow thru the cooker and raised the dome temp over 100*. Ended up doing a hot & fast cook instead of a low & slow

A KK running at 250 is already in a very low flow (i.e., very small pressure differential) state. Even a modest wind across the cylinder would significantly increase the vacuum. I think that's what you saw here. If you did the same thing whilst running at 450, my guess is you'd see very little change in temp.

I just hope there isn't a quiz

Great thing about the Bernoulli effect is that the distance from the source doesn't matter. Only the velocity of the air across the surface. In this case, it doesn't even have to be a direct flow from the fan across the opening. The wind passing the cylinder supporting the vent cap will result in a local pressure drop that causes suction from the vent itself. It would look like this: https://en.wikipedia.org/wiki/Potential_flow_around_a_circular_cylinder [Why yes...I am a recovering fluid dynamicist...]

And someday our grandchildren will be combing through photo albums of everything we ate.

Just got confirmation shipment is on its way to my place . Yey. I love receiving parcels .lol Sent from my SM-T835 using Tapatalk

139F for 3.5 hours for thick, large, free range pork chops.

I thought I would try out soufflé on the KK and wondered how best to do it. As usual, if you look, someone, somewhere on the forum will have done what you are trying to do and will have documented it for your reading pleasure. Unusually, there was only one post. This one: @dstr8is an excellent reference and I don't have much to add. As I start with my soufflé experiments, it would be good to know if others have tried soufflé out in their KKs. Here is my first attempt. It was made with a sweet white miso base. I put them in the KK on a cold cast iron tray to avoid burning up the bottoms. They came out well after 13 minutes in the KK. I like how the reflected heat from the dome gave the soufflés a gently browned top. Might cook for slightly less time next time and I need to work at getting a more even rise. Will try running knife round the inside of each filled pot to see if that helps.

I have a Milwaukee shop blower, and I know that if I blast air across the damper top crack I can crank up the fire from the vacuum.. If I have too much ash and am concerned about stirring it up by blowing down into the base or thru the Guru port I use the dome vacuum technique.. I'm impatient and love my Milwaukee shop blower to expedite my burn..

Boy, that takes me back to college chemistry days (that's a long time ago now). Our suction in the lab was based on Bernoulli and Venturi effects, using running water as the fluid - that also means whatever was being pulled into the suction was also diluted in large volumes of water.

I have Eat Your Books. Makes cookbooks useful again.

lol! I still get surprised by my own pics sometimes when Dennis posts them on Instagram. I found myself drooling over a double-smoked ham he posted the other day. Took me a few hours to realize it was mine from last year...

I have the cyber Q and have never had an issue with their cloud system. The fan is variable speed and runs at 0% to 100% and anywhere in between. It does a really good job ramping up to temp and holding a flat line. Having said that, if the other features are a need for you, I wouldn't hesitate to get the smartfire. My cyberQ uses AC power and I don't carry my KK camping. It would be interesting to see their app. If it is easier to use or has extra features, that could pull me over.

ROFL

Bernoulli effect in action! Cool!

I agree with Pequod, sell both and get the SBB42. Then in the future when you move again Dennis May have the SSBB52 in production lol

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CyberQ Cloud arrived today. I had a touch of Marabu leftover in the Oval Jr so I'm running a test. Rock solid burn at 250* with only a +/- of 5*. I want to get this all tested and tried in the Oval Jr. Taking it on vacation to my sister's house on June 8th. When I get back from vacation I'll have the KK drilled and cold smoker ready. Then I'll play with that setup. @tony b the jump starter is for going on vacation with the Oval Jr. The KK's are sitting on my porch and I have plenty of electricity for that.

@tekobo my challenge would be to sort through the literal hundreds of cookbooks that I have to decide which ones to add to the account, which obviously means that I'd have to upgrade to the premium membership. Granted 2/3's of them are boxed away and seldom, if ever, consulted; but still, that remaining 1/3 would still constitute dozens of books to enter into the database. Plus, I'm sure that many of the more obscure ones wouldn't be in there anyway.

Well there is that old saying “it’s better to have it and not need than to need it and not have it” i bought the BB32 and have never regretted it. These cookers are not only great grills but works of art. No matter witch one you buy I guarantee you will love it. Good luck on your choice and welcome to the forum. Looking forward to uncrating and cooking pictures.

First pizzas on my new 32

Yup. That’s how I wound up with this screen name. Joined a forum and had to choose a name, so looked at my bookshelf and there was Moby Dick. Queequeg? Nah. Starbuck? Sounds too much like bad coffee. Pequod! Ahab’s ship! Adrift in search of a great white whale. Sounds about right.

Nothing better than that new KK smell...except the food that comes off of them!

Patek Phillipe watches are advertised with the strapline: "You are only looking after it for the next generation" You can take this in any number of directions: 1. Be generous and give it to one of your kids so they don't have to stumble through a lifetime of substandard grills. 2. Be cunning and tell each of your children that they will be getting KK1 or KK2 or yet to be bought KK3 in your will. Keep them keen and looking after you and your KKs in your old age. 3. Be frivolous, sell the KK and buy yourself a watch. The choice is yours.