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Maybe soon enough people will know what a KK is, and they’ll quit asking “is that like a green egg?” Sent from my iPhone using Tapatalk

Cooked up an early NYE dinner today. I followed Myron Mixon’s porterhouse recipe and grilled it on the lowest grate in my KK and paired it with lobster tails that we did in the oven. Mind blown! There’s a reason Myron is a barbecue champion! Sent from my iPad using Tapatalk

If I had a dollar for everytime someone said that to me I'd buy a second KK lol

Just had my annual ‘boys night’ for some friends, and cracked out a brisket and some ribs with roast potatoes, coleslaw, espresso bbq sauce, smoky salsa, horseradish cream and pickles. Given it was dinner, I got things on early in the day and cooked at 285F. The brisket was interesting as it was a bit smaller at 4.2kg, and it powered through without much of a stall in 7hrs, so had a long rest before serving. Slightly sore head this morning, but an excellent night.

Then I won’t mention the duck breasts that may have been cooked yesterday lol

Should be in about 8-9 weeks at our current rate! My head is spinning to think 200k viewers watched the full 25 minutes! I can't imagine this will not drive crazy sales in the spring..

C6Bill, you know better than that, you ate before taking the pix. Next year you are getting a lump of coal in your stalking if you keep this up!

You will have to take my word for this but there were ribs in there lol

Looks great Remi! Sent from my iPhone using Tapatalk

I got a response from Combustion support today: "We've seen this issue on a few grill models where the stock probe length isn't ideal. The good news is we're actively producing longer and shorter probe options to fit different configurations. We expect to have those options available to share soon. [...] In the meantime, your workaround of removing the metal backing plate and insulation should work. The probe should still read correctly with limited penetration since the sensor is at the tip. Just be careful with the stability since you can't clamp it inside." Chris also posted some pics over on Reddit showing the 3D-printed stainless steel prototypes. I'm very happy they're working on a longer probe!

i wonder if this works for $7 USD..😅 the probes are wired and connect to the display. still a short stem thermometer.

That's crazy. Being a young tech enthusiast I bought all of the gizmos and gadgets for my KK when I first started. Meater, Firebird 2 Pro, Thermapen, K-Type Dome probe, etc. In the ned, they just added more stress than they were worth. I HATE cords and the most reliable tech I used were the wired probes. In the end, I sold all of it and am back to the basics of my KK. Fill the basket full of lump, light a chimney of lump, pout it on, set the vents, and away it goes. I sleep 100X better and my cooking is 0% stress. Prior, I was checking the data, adjusting the probes, removing probes to wrap or mess with the meats, and it all just became such a pain int he ass. Furthermore, I live in Wisconsin so it gets cold as hell and most of these gadgets are all China junk and don't hold a charge or become so brittle when I cook at it's below 0F. In full transparency, I do use two RFX probes and those are handy at times. I had my growing pains with those as I had a few bad probes that needed to be replaced. The ones I have now work great but I try my best not to use them. Thermapen One for the win. It's the only BBQ gadget I can't live without after all of that.

What a wonderful way to start the year. The Komodo Kamado Basics video just hit One Million Views! 210K of them watched the full 25 minutes.. I'm thrilled..

Giant Grill Gauge: https://combustion.inc/pages/giant-grill-gauge

That would be great !!!!

SteveL, lovely steak dinner, mouthwatering.👍👍

Thx Tyrus. It is my cute grillfriend in any weather! And I agree on the restaurant comment too. I’m working harder now on presentation. Sent from my iPhone using Tapatalk

I’m not familiar with GGG. As I’ve said previously, I rarely use the RFX ambient probe as it’s been months. I rely on the Tel-Tru that Dennis includes with the unit. I’ve noticed some drop off in temp accuracy with that too, but have started taking it out every 3 months or so, cleaning the carbon off of the probe with SOS pads, and recalibrating it in boiling water. The accuracy of the dome temperature is close enough for everything I cook. I monitor the actual meat with an RFX wireless probe and have had perfect results every time. As Dennis has said on here as well as his videos, once you get the airflow down, you don’t need the gadgets and that makes sense to me. Sent from my iPad using Tapatalk

Here's an incense burner that'll make you look twice. I enjoy the odor/scent incense imparts to a room, so over the years I've collected a few incense holders of unique design to pleasantly aid the eye with a sense of calmness smoke offers. My niece seeing my collection thought I needed a piece to match the smoking elements in house and yard, but with a twist. The piece incorporates a downdraft design allowing the smoke to escape from different areas mimicing a realistic interpretation. Although I found it unusually distant as compared to my traditional Japanese holders, I do believe it has a place. However, with as much enjoyment incense smoke contributes to your well being, still nothing beats the smell of a brisket slow cooking in the back yard.

Well i'm thinking i need to go find a steak now lol

We usually have something fancy for New Years, and this year I purchased some lovely scotch fillet from a legendary Melbourne butcher who is about to retire- had him slice them nice and thick for a reverse sear. It was also a chance to debut the RFX probes I received for Christmas, and to make a first stab at a Bernaise sauce. All in all a great success. Happy New Year!