jonj

Very nice setup!

What @tony b said.

Thanks for the tip @tony b. I haven't had pieces this big before. I'll give the band saw a try. On the plus side, I will only lose 3/64" to the kerf instead of 1/8". I'll count that as money in my pocket, given the cost of the wood.  🤣

Just received my pimento wood from Fruita. The chunks are decent sized and will require reduction before use. Happy to have it but 5 pounds of wood chunks really isn't very much wood. . . 🙁

On the other hand, it's the only source and they do include 5 pounds of pimento leaves.

On 9/4/2025 at 1:52 AM, tekobo said:

Wings. Naked.

They seem to have colored slightly. Perhaps from embarrassment when the lid was unexpectedly opened?

I use ThermoWorks Signals controller for wired (4 probe capacity) and the new RFX system for wireless (except for temperature probe). Both work fine. Used the Signals yesterday, in fact. Both work with the ThermoWorks Billows fan.

I used the steel on top of the pizza stone. More heat mass = less recovery time.

That's the ticket, @tony b!

Before I got a wood-burning pizza oven, I used @tony b's technique in the KK: 550°F dome, heat-soak for an hour, pizza stone on the top grate (later I used the pizza stone topped with a baking steel, which enabled a bit more leoparding on the bottom without burning the top), and let the KK recover about 8-10 minutes between pizza launches. I made mostly NY-style or Chicago deep dish. One can't (or at least I couldn't) make a true Neapolitan on a KK. Or maybe because I was unwilling to risk running my KK at 900°F. 00 flour doesn't work as well below 750°F.

As Tony said, you have to match the dough / flour to the temperature you plan to use. As I remember, large lump charcoal made it easier to achieve and maintain the temp. I have a KK23 so the KK32 may be a little different. 

I just ordered some. Yes, expensive but the only game in town.

That's what I thought as well, but he seems to have reconsidered / come to his senses.

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:

22 hours ago, Tyrus said:

Intriguing, the S. African by Tekebo would surely know more about this cuisine...his name begins with a B as I try to recall, it'll come to me after I hit send.

@Braai-Q

Great news, @tony b!

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

18 hours ago, C6Bill said:

Kind of cruel making the piggy watch you eat that 🫣

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.