Pequod

Wow, that is awesome!

This is what I use as well. I have two Baking Steel griddles. The round one is perfect for a 23” KK.

If I’m not using Dennis’ Coffeewood lump, I like Fogo. You can get by with Royal Oak, though. I’ll use RO on occasion, but it tends to be more sooty and smoky when first lit.

The point is only for piercing meat. You take the point off before inserting in the rotisserie sockets on the KK. The straight shaft should have come with your KK, possibly in the parts box. Contact Dennis if you didn't get it. My 23 came with a shaft, but it was missing from my 32.

Yes, just heat deflectors. The only time I’ve used mine is as a surrogate basket splitter. When I have a full basket of coals, but want only half of the basket producing high direct heat, removing half of the coals and inserting the basket splitter can be a hassle. So instead I’ll sometimes light one half and then put deflectors over the other half in case the fire moves that direction. Poor man’s (or lazy man’s) basket splitter.

Haven't looked into Meater in awhile. Last I checked people that pre-ordered 20 years ago are starting to get single probes, and blocks will ship around Sept. 2040. True? Maybe exaggerating just a tad... Does anyone have an update on shipping status for both single probes and blocks?

Nice looking cook. For a second there I thought I’d wandered into a trailer for an Alien sequel.

Happy Thanksgiving, y’all! Got my turkey doing what turkeys do best on the KK.

Welcome aboard from the other side of the beltway!

Salmon is one of my favorite KK cooks, and it’s hard to beat Sockeye. Great looking cook!

Absolutely perfect cook. Beautiful edge to edge medium rare. Nicely done!

Another vac sucker here.

@DennisLinkletter, have you posted those photos and measurements anywhere? Can I suggest a sticky post on moving a KK with this info? Is the box the same for both the 23 and 32?

Congrats! Beautiful setting. Where abouts you be in Tejas? Have been down that way a lot for work lately, so may be stopping by for a meal.

You chose wisely. Welcome aboard!

Oh..if you've ordered, send @DennisLinkletter an email to be added to the owner's area. Other tips and advice there.

There is a one-time burn in process detailed in the owner's manual Dennis will send you by email. Not a BGE user, but had a Kamado Joe. Night and day difference. You'll see. Use whatever lump you're used to. No issues. Dennis' charcoals are on another level if you can get them. The BB32 is ultra flexible, so configuration depends on what you mean by "standard" grilling. If you want two-zone, perfect for reverse sear, then I use the half grate on top and lowest level for the sear. Can't do that easily on a BGE. If you want to direct grill for longer times, like chicken or pork tenderloin, then I'll use the top grate direct.

If your ground is mostly level, best not to overthink it. Just get the plywood sheets and start rolling. I overthought movement of my 23" (mostly due to the grade). Even went so far as to call in-home, hourly movers. They quoted me $1,000 to bubble wrap it, then lift the KK into my backyard with four burly men. I pointed out it has wheels. NOPE! Bubble wrap and four burly men is the only way, they claimed. Anything else is UNSAFE. Obviously, I couldn't help but laugh out loud on the phone, raising protests and choice words from the other end. For the 23" -- one Army ROTC, myself, and two sheets of plywood got it done...SAFELY.

Welcome aboard from the Northern part of the Commonwealth. A KK (or two!) would be a great way to celebrate retirement after all your years of service.

Is the ground level or nearly so? If so, the common technique is to leapfrog with sheets of plywood, rolling it gradually. If there is a grade involved, as there was in my case, then the proper technique is to augment the leapfrog with four Army ROTC cadets from a nearby university, cooking them a steak dinner as their reward.

Chicago style is biscuit like crust with uncooked sauce. Papa Del's is a much thicker bread-like crust with a cooked sauce and roughly double the toppings.

Papa Del's inspired (NOT Chicago style) deep dish. A little more work to do on the crust, but the sauce is now spot on.

From what I've read, 2.4 GHz is the only option. It simply needs to be within 300' of the Smoke and able to connect to the router.

All wireless. It connects to your Smoke via its short range (300') wireless protocol, and also wirelessly connects to your router at 2.4 GHz, bridging your Smoke to the internet so that you can monitor it by app on your phone from anywhere.

And now a fix has been issued. Somehow the account I created on setup needed some sort of "fixing," but Thermoworks was super responsive. Everything works now! Can't wait to use it on a real Cook soon. I got the case and was also a bit disappointed. Not quite as roomy as I'd hoped.