jonj

If you haven't yet seen it, here is video from Dennis comparing the main grate sizes among his KKs: Toward the end of video, you can see the 38" compared to the 42" and he removes the ends and center section of the 38". It doesn't precisely address your question, but may help.

Great job, @tekobo! Extra difficulty points awarded for getting it to come together on the 16!

Good luck! I'm sure it will all turn out great!

Looking good, @SteveL!

I hope @Tyrus, as a proper Braai-Master, you at least kept the tongs in your possession at all times! 😛

The little metal tab in the back, shown here:

@Braai-Q

Great news, @tony b!

@Troble, beautiful restaurants and presentations! Thanks for sharing.

That piggy has been with me for at least 71 years. I have an old photo of me in a diaper on a kitchen counter, having apparently climbed up there to get the piggy.

I think his conversion of C° to F° is wonky. I believe he wrapped them at 165°F and pulled them at 208°F (according to the graph). Pushing the KK up to 300°F for the last hour, then pulling the ribs at 208°F with the resulting carry-over temp from the 300° cook probably contributed to the dryness he mentions.

Yes, I have used it with the Billows, although Billows requires either using the 12V. power adapter or the ThermoWorks battery bank (I use this). The control cable from Billows plugs into the RFX Gateway and the power side plugs into one of the aforementioned power sources. To attach the Billows to the KK, use the ThermoWorks Universal Mounting Kit which fits exactly into the KK Guru port. https://www.thermoworks.com/billows-mounting-kit/

Very happy with the RFX. Meaters on the shelf.

Simple dinner last night: pork tenderloin with jerk spice, roasted carrots with brown sugar & honey glaze, mashed potatoes, and a 2012 DuMOL pinot noir.

A couple of long-time college friends were over for one's birthday dinner. I usually experiment with them so tried a total dinner cooked in the wood oven: roasted salmon with rosemary over lemon wedges, smashed potatoes (also with rosemary), and green beans. German chocolate cake for dessert Since I was outside cooking, I wasn't able to get any presentation shots. Only a couple of "after the swarm" shots when I finally fixed my plate. 🤣 It was a good dinner; I'll make it again.