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Finally a chance to smoke Beef Plate Ribs. These are insanely rich and flavorful. Did these @ 275 for about 7 hrs. Kept smoke generator going most of the cook with Hickory chunks and coffe chunks .

A breakfeast sausage that just might be a keeper. So on a 1lb basis it'll be, 1lb ground pork, 1.5 tsp crushed sage, 1 tsp thyme, 1 tsp salt, 2tsp brown sugar, 3/4 tsp blk pepper, 1/4tsp red pepper flakes, 1/4tsp nutmeg, 1/4 cayenne or Tabasco as I substituted 6-7 good squirts for a 5.5 pork butt. Additionally you can add corriander 1/4tsp, 3 tsp maple syrup, 1/2tsp paprika. Fresh ingredients optional were 1/2 diced red pepper, chives and parsley. Fashion into balls, place on a sheet of cut wax paper with one on top and press with a plate to flatten. Two per vacum seal bag and freeze. Now I did cook these in a fry pan, however the KK or any charcoal grill will also do. Keep in mind the sage and thyme were dry, next time I'll use fresh and let the mix stand overnight in the frig, I anticipate an even better result.

Work the edge of a knife to clear and widen the area so you can get optimum penetration for a good seal. Nice a nd slow, don't be a Ninja.

I'm happy to report that my KK has been rehomed - it's served me well and I'm sure it's ready for another few decades of use!

@tekobo Our resident expert on multiples lol

The 32, 38, and 42" are the same grill with different center sections. The outside sections of the grates are the same on the 38 and 42; only the center section changes.

I feel that a 38 would give just enough to fit a small pig/lamb/goat on the spit but also reduced heat soak / charcoal usage for smaller cooks vs a 42. The effort to setup and or relocate (I’ve moved multiple continents with my 32”) would also be a bit less I would think.

It was a good intro into cooking on a ceramic grill at the time. I chose it because of the tiles and color options, as opposed to a BGE (boring!), the only other choice at the time. It was a good grill until it started to fall apart, as almost all of them did, due to poor material selections. Hence, the oft-used moniker, POSK (Piece of Sh!t Kamado). Plus, the owner (RJ) was more of a con-man than grill manufacturer - would take people's money for grills and accessories then not deliver, plus wouldn't stand behind them once they started falling apart. And if you complained too much on their forum, you would get banned. It actually became a badge of honor to get banned there. Someone started a separate website for folks to bitch about the company and to post pics of their grills cracking and shedding tiles in large sections. Dennis actually moved into their old manufacturing plant in Indonesia (RJ had skipped town by then and went to Mexico) and hired many of the laid-off workers. He upgraded the materials and improved the design immensely. Many of us older POSK owners became KK owners.

If I know if is going to be a lot of dripping like for pork butts i put something like a stainless serving tray or a cookie sheet under the foil, just to be safe, you don't want to accidentally dump a bunch of drippings into your KK.

Following up on my curiousity deal to David Chang I made approx 5lbs of Boerewors with a 50/50 blend of pork and beef. The ingredients were a bit different from a conventional sausage, this one had some unusual additions as worstershire sauce, apple cider vinegar, cloves, corriander & nutmeg, to name a few giving the sausage a unique tangy flavor, but in a good way with a desire to keep reaching for another slice. I did toss in some red pepper, half a Jalepeno and parsley all for color, and almost tossed some in red pepper flakes, had the jar in my hand, but figured straying to far from an original recipe might not be a good thing, besides the wife complains if it's too hot. The meat was prepared on my offset running 200-225 for 2 1/2 hrs to 160 internal using cherry and oak. I know the traditional way is over an open fire, however this method always turns out a nice product and for a few hours I get to feed and work a fire, now that's entertainment.

Well, I dodged the proverbial bullet—at least the 32% one for 90 days. I will still get hit with a 10% at the end of this month, which still hurts, but I won't be losing money and need to reevaluate everything. ARGH.

The grout is hard and gets flexible when heated... I never suggest removing existing grout and recommend filling tears/cracks from the bottom up. Best to clean up before it dries.

Doug from the Naked Whiz and a very early supporter of Komodo Kamado, does the best BBQ product reviews online. I always suggest starting there. https://nakedwhiz.com/productreviews/ultraq/ultraq-1.htm#features

I have the ThermoWorks system so bought the RFX / Gateway when released. I used two probes on a turkey last month. Excellent connectivity and accurate readings (compared to a manual probe). The screen is a little different than the Signals screen I usually use but once I used it a bit, it was fine. I was satisfied with the system enough to order two more probes (4 total) during the initial period. I like that I can use them with my other ThermoWorks devices at the same time. The probes have a IP69K water resistance rating so I would assume dishwasher use would be okay, but I haven't specifically checked (I just hand wash my probes). The only negative I have found so far is each probe counts as one "device" in the ThermoWorks app, which has a free use limit of 6 at a time (the app's device limit is unlimited with a paid subscription). However, removing and adding back devices from the app is very easy. I do have two Meater units (the original and a 2nd generation); I never use them.

I upgrades from a Meater+ to the Meater Block several years ago and have been reasonably happy with it; my only complaints is that the ambient (pit) temperature measurement is generally low and the wooden case, while definitely attractive, isn't really very tough. I knocked the block off a table onto concrete while prepping for a grilling session and cracked the wooden battery cover in half and now have to tape it together and onto the body of the block. The software has some handy features but the predictive stuff is a bit gimmicky. I'll probably switch over to the new Thermoworks version at some point; I'm a bit fan of their products but them probably be a bit of time to get bugs and issues worked out. Their probes don't include an ambient sensor; they say their testing shows the food acts as a heat sink and prevents accurate ambient temperature measurements. Instead, their base units include a wired probe to monitor the ambient temperature; that doesn't really help with open fire rotisserie cooks but I found that the meater ambient and old style dual mechanical thermometers don't really work for that either - get both measure the ambient way too low (I assume due to the time when pointed away from the fire). I'd really like one of these that displays the temperature on the base station as well as in their apps (like Thermoworks Signals wired thermometer) even if i have to set up the alerts, etc. In the app.

I have used the Meater brand for almost 2 years and love the Block!! Will be upgrading to the newest Pro very soon as I’m thoroughly sold on the brand. The app is also awesome! And although not strictly unique to Meater (Pro), any probe I can throw in the dishwasher is a huge plus. I really like Thermapens and looked at the new RFX. I’m not convinced and will be sticking with Meater.