Poochie

I didn't take photos because it was one delivery dude and me hauling stuff. It came in two crates because the lid was in its own crate. The dude unbolted one crate while I undid the other. This was done so he could help me put the lid on. He was a real big help so I greased his palm generously. Well...I had to...he didn't have change for a dollar. Anyway, he leaves happy and now I get to put everything together, which I love to do. New style basket splitter, new style rotisserie basket...all good surprises today. Two boxes of coffee char thrown in for the fun of it. The build quality can't be beat and I look forward to "burning it in" tomorrow. If any of you fret about rolling the smoker off the pallet...don't. This is my second one but it was just as easy as the first one. The pallet is CLEARLY marked with a sticker at the bottom that essentially says "roll the sucker off on this side." See? You can't mess up. There are two bolts by each leg at the bottom that you remove first thing. Then you lift the crate off. Super easy. And last but not least, the top of the pallet is the ramp you use to roll the smoker off the pallet. Aunt Bee could do it. As most people already know, Dennis is a top notch guy to deal with. He'll do anything within reason to keep a customer happy. Dennis never gets tired of talking to potential buyers or owner that don't understand something. If any of you are on the fence about buying one of these cookers, you can't really imagine how over-engineered and heavy duty every part of this smoker is. Spend the money, cry once and then you'll have something to give the grandkids one day. They're probably spoiled brats anyway. Some of these photos are grates and heat deflectors in a cabinet I have in my shop. The dog is more spoiled than the grandkids.

I almost forgot, it's pouring down rain.

As a matter of fact, it's still shows to be delivered Monday Feb 7th. The delivery guy just called and said they'd be here in an hour and a half. So if you guys have one coming, you shouldn't really believe what they say online. Anyway, the shop is cleared out and I'm waiting on him. I do plan to bribe him to help me move it and to help me get the 192 pound lid on. I'll let you know how it goes in another thread on here.

You have a pretty good neighbor. I'm sure you didn't want the job but it's hard to refuse once you're paid in advance. The bottom line is that all those brands of charcoal are more than good and you'll have a great time burning every bag down to ashes!

It hit 68 degrees and Wednesday it'll be 75. So "this time" I wasn't kidding! I have a ZZ Top concert shirt too that'll go on today I'm sure.

And I was wearing my Paul McCartney short sleeve concert shirt today.

It doesn't look like it'll fit the Fireboard blower. I'm sure each company that makes these controllers make sure the other guy's stuff doesn't fit. The main unit of the Fireboard 2 Drive and Pro have a place to plug in a 12volt fan no matter where it's from.

I agree. I did more research and you do need the nozzle adapter that's $30. The fan/blower is $60. So I can spend $90 or use a Guru fan that I already have. A brand new Guru fan is $50 and they last a long time.

I have the original Fireboard and a BBQ Guru fan. I'm selling it to get a Fireboard 2 and the Fireboard fan. Does anyone here have both the Fireboard 2 and the Fireboard fan? If you do, did you need to buy anything extra to make the fan fit the KK? I know it has a rectangular opening on the fan, but it says it includes adapters.

Contacted the shipping company today (per Dennis) and they said I should have it by February 9th. If not, give them a call. So things are looking good right now.

I just got the link for my 32" if you want that too

Welcome to the group!

Great looking ribs, Tony. I need to try that Dizzy Dust. Did you buy it locally or mail order?

The trim job does look like you were mad at it, but the final results are all that matters. Good brisket and everyone was happy.

Hey Dabble, the only thing I would do differently is when I saw the temperature at 240, I would have gone to bed. We’re talking 15 degrees over your desired temp. Great tasting and juicy is all that matters!

I ordered mine in October and will get it this month. So yeah, you're safe ordering it now

Tony stood in line at Academy and it seemed like forever to do all the paperwork and get it approved for the sale of a pistol he wanted. Finally it's all done and he can go the register to pay for it. He's thinking that this should go quick and the'll be home shortly. Tony puts the box with the pistol in front of the cashier and she's tells him the price. He goes to pay for it and the cashier says "strip down!!" Tony is thinking "what the heck? Is this part of buying a pistol?" But he does as the cashier asks him just to get out of the store While Tony is removing his britches, the cashier starts laughing along with the other customers in line. Tony doesn't thinks it's funny at all and finally removes his socks as the last thing. The cashier finally catchers her breath and says "No, I was trying to tell you the strip goes down on your credit card"

I just ordered it from Amazon because I can get it tomorrow. Tony will be proud.

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

I use a pit viper fan with a Fireboard 1 and it does the job. Fireboard is the best controller/temp reader I've ever used. And I've had a bunch of 'em.

Great looking food, Dabble. Looks like we'll be getting advice from you!

There will be a learning curve with the new KK. It's easy to want to keep fiddling with the vent settings (chasing temperature) but you have to do a little of that to find the sweet spot. I have a 21" KK now and soon to get a 32". I know I'll be relearning vent settings all over again. But that's half the fun.

You'll get a lot of different ideas on this subject. Many members use a pit controller to keep a steady temperature and some play it by ear and adjust the top and bottom vent. You'll get just as many replies in the beef category so don't worry about your post not being seen. We read them all. But this will be a great place to put pictures of your brisket and tell us how you mastered controlling the temperature!

Come on down here. It's almost crawfish season again.

Time to move to Cajun country, Tony. Don't worry, even though everyone North of I10 is considered a Yankee around here, we'll let you in. 😀