jonj

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.

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.

9 hours ago, tony b said:

I wish that I could still get pimento wood chunks for doing jerk chicken. I only have a few pieces left. 

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.