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Does it have a roo detector 😂

Got my pay out from the insurance after my altercation with the roo . I decided to go Team Green a Ninja 1000 Sent from my SM-T835 using Tapatalk

Funny . I'm baking my Boston but .lol Sent from my SM-T835 using Tapatalk

I don’t. I believe there are a couple available in California right now, but it’s possible they’re not your color or size preference. You can check the website, or as all here know, you can call Dennis..he loves talking grills. Sent from my iPhone using Tapatalk

A balmy 19F today, but windy (windchill 5F). Might see a heat wave of breaking freezing on Monday. I have a rack of ribs in the on-deck circle, just in case!

I think he just means in the bottom of the basket, not under it

Let the roos be warned!

Sorry, I misunderstood. The issue with buying used is that it’s rare, and they hold their value, which means that you’ll pay a premium for a grill that doesn’t transfer its warranty. That said, there’s rarely a warranty issue with these grills. Good luck with your search, but I still recommend ordering a new one! Sent from my iPhone using Tapatalk

Damn, nice bike! I love the color. Be careful on that thing.

Indeed, Troble can point you in the right direction for great breweries in SD - there are plenty!

@jonj - sharp eye there!

Poor Tony is freezing his Boston butt off and you're wearing suntan lotion.

It’s snowing here 😖

Johnny that is great looking chuck! I will post some pics on Sunday. Hear are some pics of my first few cooks.

I usually cook my briskets at 275. I did a couple of chuck roasts a few days ago at 275 with my billows. I had my KK top vent open between 1/4 and 1/2 turn. I had all bottom vents closed other than the billows being in the guru port. I had the little yellow billows damper open about halfway. I had the basket splitter set up so that charcoal was only on the right side and the food on the left. I have a 42 not a 32. But this cook was very consistent for me. I light my fire with a looftlighter. I light about a baseball sized amount of charcoal. At the point that I light the fire, I already have the smokeX2 and the billows running. after lighting the baseball sized amount of charcoal, I close the lid and let the grill warm up to temp prior to putting the food on. in this case I didn't wait all the way until the grate thermometer was reading 275 - it was close though and the thick white smoke had subsided letting me know we were getting nice blue smoke. (about 30 mins or so). The Billows kept it pegged within 5 degrees of 275 for the 3 or 4 hours these took to cook. One of my first cooks with my KK was brisket and if I were doing a brisket I might set up the grill the same as I did then. I might put foil across most of the lower grate and use the full firebox just to be sure that I had enough fuel so that no reloading was necessary. I think putting a few pieces of wood on the bottom of your firebox and then putting coal on top is a good approach. I have done this with the cook in the pictures in this post and with the pork cook above and I got plenty of smoke flavor and it was not acrid tasting in the food. About the fire meandering around in the firebox - don't overthink it. In a previous cook I noted that since the oxygen from the billows is going to be coming mostly on the right side of the grill, you still probably want to shade your brisket over to the left hand side of the KK when you're using the billows b/c the fire is going to tend to be closer to where the air is coming in. I'd light a baseball sized amount of charcoal on the right center of your firebox and go ahead and have your billows going. Put the food over to the left center of the KK 32 once the temp reaches close to your target. Just use foil on the lower grate and a drip pan underneath your food as your deflectors. Happy cooking.