jonj

@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.

Good story

Another great looking feast!

I ordered some peach wood today. Not surprisingly, it seemed several of their other woods were out of stock.

@Tyrus, I read through your post again this morning. Having not yet had breakfast, it made me hungry for a pastrami sandwich (why not?). Once again, great cook!

Congratulations to the Eagles fans here. They were the much better team yesterday.

I won't say good luck, but hope for a good game. Go Taylor's Boyfriend's Team! And yes, I think Frank's Red Hot and blue cheese make the perfect wings.

This!

Like @tony b, I took the opportunity of unseasonably temperate weather yesterday to use the KK23 for some baby back ribs. Nothing unusual, just my normal recipe. Plated with bbq beans and slaw, sauce on the side: A good Groundhog Day.

I have the ThermoWorks system so bought the RFX / Gateway when released. I used two probes on a turkey last month. Excellent connectivity and accurate readings (compared to a manual probe). The screen is a little different than the Signals screen I usually use but once I used it a bit, it was fine. I was satisfied with the system enough to order two more probes (4 total) during the initial period. I like that I can use them with my other ThermoWorks devices at the same time. The probes have a IP69K water resistance rating so I would assume dishwasher use would be okay, but I haven't specifically checked (I just hand wash my probes). The only negative I have found so far is each probe counts as one "device" in the ThermoWorks app, which has a free use limit of 6 at a time (the app's device limit is unlimited with a paid subscription). However, removing and adding back devices from the app is very easy. I do have two Meater units (the original and a 2nd generation); I never use them.

tiles or pebbles?

This must be the year for Christmas Rib Roast. Smoked (apple & cherry) a smaller (4 pound trimmed) boneless rib roast this year at 200°F, then seared for 7 minutes total at 450°F. Covered and held until it reached 128°F. Served with farm-style green beans, three cheese potatoes, and a 2008 Spottswoode Cabernet.

I smoked / grilled a 7.5 pound turkey breast(s) for Thanksgiving. Kind of a strange cook as the outside temperature was in the 30°s F and getting the KK temperature up took longer than I anticipated*. I dry brined the breasts overnight then basted using melted butter with Simon & Garfunkel rub. I put it in the KK23 with apple wood chunks while the temp climbed from 200° to 320°F over about an hour, then cooked it for another hour and 15 minutes to 159°F beast temperature. Rested for 20 minutes before carving. I used the new ThermoWorks RFX wireless probes / RFX Gateway just to try them out and also used them to control the Billows fan (again, just for fun). The RFX stuff worked very well, but the ThermoWorks app had each probe and the pit on a separate screen, which is different than when using the wired Signals system. They all show up on one screen but to adjust the individual device (probe/pit) settings means clicking on its own screen then returning to the "all devices" screen. It turned out to not be a big deal; just different. Very good connectivity. I'll probably reserve the RFX for those occasions when wireless probes are beneficial or when I need more probes than the 4 available on Signals. The turkey turned out great, very moist, tender, and with excellent flavor (according to those eating), so I was pleased with the results. Turkey with and without probes: Plated with potatoes, dressing, Brussels Sprouts, and green beans; accompanied with a 2019 DuMOL Finn Pinot Noir. *The temperature issue was my fault because I had the Billows fan choked down too much. I had last used it for a long 225° smoke and didn't adjust its damper so I wasn't getting sufficient volume of air to get the KK up to 325° quickly with the cold external temperature. Lesson learned.

Nice teamwork! Happy birthday to Sharky!

I very much agree with @5698k on this. No offense intended to anyone, but I've been smoking baby back and St. Louis-style ribs on various devices for 40 years and have yet to wrap them (except to keep them warm after the cook). I'm sure the 3-2-1 and 2-2-1 methods work for folks, and indeed may work well, but I've never felt the need to use them. YMMV. 🙂

I’m in the ThermoWorks ecosystem for probes so I use Signals and the Billows fan. Have had no problems with it. I have a set of the wireless probes on order, which integrate in the ThermoWorks app with Signals and Billows fan control.

I’m using one of those Singer bases under my router table.

Duck fat, yum!

Beautiful work. I especially like the attention to the grain patterns throughout the piece. Do I see a little craftsman mark above the top shelf in the upper right?