jonj

Very nice work, Tucker.

On 1/22/2026 at 4:27 PM, Syzygies said:

And I forgot that the split port plug had a split (duh!) because I rarely use it.

Now I understand!  😉

1 hour ago, Syzygies said:

Their Pro-Series® Air Probe has a fat right angle plug that won't fit through the KK probe port, and there's no way I'm going ghetto and creating a gasket leak.

I don't understand this comment. I use these air probes all the time via the KK probe port. I don't try to push the plug through the hole from the inside; I insert the actual probe through the hole from the outside. I must be missing something. 😕

So sorry for your loss.

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.