ckreef

Totally kewl use for the Solo Stove. 

6 minutes ago, Jon B. said:

Sweet addition!!!!!  Need to hire you for my sheet metal change to the Yukon fire grate!

Unfortunately I'm not that skilled so I can't take credit for it. A member on Guru did that for me. I'm going to have him make a slip on cover for my Konro grill sometime soon. 

An upgrade for the Solo Stove Bonfire - a stainless steel cover  for when it's time for bed and you're somewhere that requires your fire to be attended or put out. Also would keep the rain out if that's an impending problem. 

Comes with a nice steamer top.

Not sure when it'll get its maiden voyage. Going away this weekend so it might have to wait for the following weekend. 

Yea I'm a sucker for ceramic pans

Great start. 

8 hours ago, HokieBen said:

It sounds like @ckreef has the original meater, I’ve read about all the issues reported with the first model. I’ve been using the meater + version and I love it, great results and really easy to use. Love that I don’t have to worry about wires hanging all over the grill. 
 

I’ve used it with long 12+ hour brisket cooks, quick high temp steak cooks (below 500 F) and stuff in between, always great results. 
 

I love that I can monitor from my phone too, using the cloud feature. I can be at the store or at a friends and keep an eye on my slow cook at home. 
 

Just my two cents, works great for me. 

I have a Meater+. Long story short I was a very early backer in the Kickstarter. The Kickstarter could be described as a disaster at best so I settled for their offer of 2 Meater+ units. 

My opinion is tainted but still if you're willing to deal with wires, Thermoworks has much better units. 

@GeorgeFromOz  no worries you'll get your procedure figured out before too long.

I can usually have my KK preheated and ready to go in 60-90 minutes depending on the temp I'm going for. I like to preheat my wood fired oven for 3 hours or more. Sometimes I think I'm doing something wrong with the WFO. 

1 hour ago, AJR said:

 

BTW - Meatstick has a new, smaller wireless probe on Kickstarter.  I'm hesitant to go the Kickstarter route though, because who knows when I'll ever get it?

 

Don't even get me started ranting about the Meater Kickstarter. That was my first Kickstarter adventure. It was such a disaster I'll never do another Kickstarter again. When my Meater dies I would never, ever buy another one to replace it. I consider it the worst out of 6 different temperature monitors I've owned (or still own). It is a very niche gadget (rotisserie). It does that really well, for anything else there's something better. 

Wasting a beer on a chicken that's considered alcohol abuse

I have a wireless Meater. It defiantly works for certain applications. Anything from Thermoworks is good for wired. They have lower end units and high end units. I also have and like the high end units that use the k-type probes but that's just me and I have a specific application that can only be met with k-type probe. 

Great looking pizza.

I really love Lloyd Pans. I also really like that dough recipe. As you found out you just got to figure out the right amount of dough for your pan. For stretching into the pan, the trick is to let the dough come to room temperature for about 3 hours. Poke stretch it then cover and rest 15 minutes or so. Repeat 3 or 4 times and it'll eventually fill the pan. Did you get one of the tops for your pan?. If not you might want to consider getting one. It makes the cover and rest process way easier than trying to use Saran wrap. 

Looking good on the KK.

Prometheus and Cassiopeia

Good looking pizzas. 

I think everyone missed the obvious solution. But another KK. One for the top and one for the bottom

I suspect the top vent was to far open. I rarely go above 2 turns on the top vent. 

Think of this like trying to preheat an oven. If you leave the door cracked open it'll preheat but you're loosing so much air out the cracked door it'll take forever. Although that's a sort of extreme example the theory is still the same. 

Trap the heat in the Kamado. Better than trying to heat the backyard. 

Great looking KK. Glad getting it in place went smooth. 

35 minutes ago, Lance said:

@ckreef so you're saying the floor of the 16 is very thick taking the place of the fire box in the bigger units? So therefore the side walls of the 16TT can hold it's own as far as the high heat concerned?

I'm not sure about the floor. It's the sides down in the firebox region.

On bigger KK's you have a body and two separate firebox pieces that wedge down into the body in the firebox region making an extra thick firebox.

On a 16 it's one unit that incorporates a thicker bottom area of the body to make a firebox. There isn't sperate firebox pieces. 

Both these picture show the firebox region just below the back serial number plate. 

19" with 2 firebox pieces that get wedged down in the body. Once set down in there, you are to never attempt to remove them. They basically become one unit. 

This the 16. No sperate pieces. That bottom lip is where the lump basket sits. 

There is nothing to be concerned about. Both methods work fine for their respective sizes. If Dennis would have made separate firebox pieces in the 16 there would be very little room left for lump. I've had the 16 for a few years now with over 500 cooks on it. The 19 I've had for a couple less years and I'm probably just now getting up to 500 cooks on it. 

The plate on the 16 lump basket is a heat shield for the lower vent and does the same job as the vent shield in the bigger units. Also notice in the 16 version there isn't a separate fire box. The bottom of the grill is thicker incorporating the firebox in the main body. The bigger KK's have a separate set of firebox pieces that fit inside the Komodo base. 

27 minutes ago, Pequod said:

On the other hand, one more grill is adding only 10% to the total. Why, that’s hardly anything at all! 😏

There's another grill or two I've been eyeing. If you can convince Mrs skreef of your idea I'm sure I can carve another spot out in the BBQ garden. 

Good luck

I started with a 16" TT then bought a 19" TT. I love them both and use them all the time. I've never owned a BGE. With that said if I was to do this all over again I would go 19" TT then a 32".

Doing over for me is not an option. I'm out of space and depending on how I count them, I'm currently at 10 grills. Mrs skreef would most likely kill me if I bought another grill. 

Here are a few more pictures. 

A 19" TT sitting next to a 16" TT

Brunswick Stew in the 16.

Steaks on a Lodge CI griddle in the 16"

4 hours ago, tekobo said:

 

Pssst @ckreef, @Wingman505.  See that meat slicer in the background in the first shot?  You know you want one.  

Eeekkk don't do me like that - LOL 

For me it's more of a space issue. If I can ever get that solved a slicer would be nice along with a vacuum chamber sealer. 

+1 for pellets. Just buy high end pellets not the cheap crap. 

2 hours ago, tekobo said:

Here is a whole new rabbit hole for you to go down Charles: buy a decent meat slicer and buy whole cured cuts.  The cured cuts store almost indefinitely if you vacuum pack them each time you finish with them and, sliced fresh, the meat always tastes better.  And you are saving the world from silly waxed paper liners!  Win win.  

(with my ears plugged) I'm not listening - na, na, na, na

LOL