Pequod

Personally, I use the Aramaru. Definitely gets hot enough and at a reasonable price...for binchotan anyway.

My old Kamado Joe came with a busted therm. I had similar issues. It happens. Finally figured it out using the techniques suggested above.

@lemisfits - I may have missed it, but have you confirmed that your temp reading is correct? Compared with different thermometers? Put the KK therm in boiling water, etc? Don’t mean to offend by suggesting the obvious, but just in case... Would be good to rule out busted therm as the culprit.

Been messing around with einkorn lately. This loaf is about 20% fresh milled einkorn. Makes for a sticky dough, but great flavor! Was just about to order some Turkey Red and Red Fife wheat berries and noted the red fife discussion here. Anyone worked with fresh milled Turkey Red?

Agree with @bgrant3406. Prefer boxes for stacking in the garage.

I have a 23 kind of half-heartedly for sale in Fairfax Station, just in case you’re interested. I also have a 32. If you’re interested in seeing either up close just let me know, regardless of interest in the kinda for sale 23.

The newer 32's have two ports -- one for the cold smoker and one for the guru. You can definitely do both at once. Just confirm with Dennis that the KK you order has both and you'll be good to go.

Rotisserie spit rod, baking stone, sunbrella cover.

Most likely will be the case, but still need a block for them to put it on. So would like to know more about the size and materials of said block -- 1,000 lbs is a lot of weight, especially over bumpy roads!

Can I ask what sort of block you used and how you got it on said block? Also, what sort of vehicle you transported it in? My reason for asking is that I have two KK's (23 and 32) that will be moving to my new home 2 hours from here in February. I had pondered selling these, but am now convinced I want both of them moving with me.

Ridiculously great deal. Would never ever sell mine for that little. Ever.

Dang!

Woohoo! Welcome Steve and Zeus!

This video is making the rounds over at Amazing Ribs. Thought I’d share it here too. Seriously awesome. She could give @MacKenzie a run for her money (Kidding! Just kidding!).

Daughter is heading back to Virginia Tech today. This loaf is going with her as a reminder not to loaf [rimshot!].

Didn't say it was likely, just that it *could* be the case. Far more likely is that I keep both and add a PK for portability.

Oak and hickory are best used sparingly, IMO. Like many, I started my smoking "career" not knowing any better and over-smoking everything with oak and hickory. Less is more. Coffee lump charcoal is far and away my favorite. The flavor it imparts is subtle, but sublime. Can't recommend it highly enough.

Are you in Richmond, VA? I have a KK for sale in Fairfax, VA if interested, but not likely in the same price range as that POSK... Edit: Found the POSK listing in Richmond. Definitely not a KK, and definitely not in the price range as my listing...

Love it!

My first was in stock. Then when I was looking to add the 32 Dennis proactively sent me pics of grills that looked like a match. My 32 turned out to be at sea, in transit to the stateside warehouse. Just a short wait and it was on a truck to the east coast.

If you haven't already, call Dennis. He often has more grills in the color you want available than what is shown on the website. He will send you pics, and can most definitely tell you how long to build if need be.

After 3 hours of braising. Shredded and ready for a nice crusty bun.

First you smoke a chuckie to about 165. Used Dizzy Pig Red Eye Express on this one. Then you put it on a bed of peppers, onions, Worcestershire, and Guinness extra stout. Cover with foil then back on the KK at 350’ish for another 3 hours. Stay tuned for PSB (Pepper Stout Beef)...

Crumb pic on the bread. And a quick cherry tomato bruschetta thanks to this morning’s farmers’ market and some fresh pressed Chilean picual olive oil.

Last night some Mediterranean'ish Souflima. Today another loaf in my Challenger Bread Pan. This time with a bit of Einkorn in addition to my usual hard red wheat, spelt and rye blend. The souflima is pork tenderloin medallions marinated in olive oil, lemon juice, garlic, and Dizzy Pig Mediterranean'ish. Obviously served with fresh tzatziki and homemade pita's.