jonj

Beautiful outdoor space (more than just a kitchen). I appreciated the photo of the Appleton (a personal favorite).

To clarify, Meater did send me an announcement several months ago about buying the Meater+ charger which improves the range, which I did. I just haven’t had a need to use it since it arrived. I’m comfortable with my Smoke for most cooks which need close monitoring. I do think it is a good concept and will defer to those who have used the Meater+ as to its current range.

@Braii-Q My reason for obtaining a Meater was only for rotisserie cooking, as Tony notes. However, I was not impressed with the range on the original without leaving a secondary device at the grill, so I didn't use it in cooking. 

I use ThermoWorks Smoke (pre-Signals), and also Dots if needed (they use the same probes). Also used their ThermaQ before the Smoke came out. I need to upgrade to the Signals at some point.

I have an original Meater with the upgraded, "longer" range + base but haven't used it yet.

I was right there with him until he put ketchup (and no mustard) on the cheeseburger.  

1. You can always sell the 23 after you move if you truly don't end up needing it. 2. Probably more difficult to replace it if you've sold it and then end up regretting it. 3. You are probably already going to be using a moving van; what trouble is one more KK going to cause? 4. You can pack some your accessories in it during the move which don't fit into the 32. 5. There is definitely the pride of having two KKs in your ODK. 6. Since you are moving, it will certainly help with the introduction to your new neighbors. 7. Some might think slightly less of you (probably only a very few people and only slightly less at that, but of course, not me, no, certainly not) if you abandon a perfectly good 23 KK.

How do those reasons work for you? 

12 hours ago, 2Club said:

I was a little disappointed on my burn. Nothing happened. Just a few white spots, but the chicken was great.

Better to have a disappointing burn in than an exciting one, especially with a 32. That is a lot of tiles and grout.

As a Midwesterner as well, I prefer the competition bite style as Tony mentioned over the falling off the bone. No offense to others' preferences. Ribs can handle a variety of cooking methods and still be tasty.

Thanks Pequod. This is the review I have been waiting for since the announcement of the 23 warming grate. 

@tony b Did you receive the warming grate yet and if so, how do you like it? 

To me, other than just grill surface area (obviously), this ability is the main advantage of the 32 over the 23. 

Thanks for doing the experiment with the holey pan for the rest of us. I saw it on the web site and couldn't figure out how it would work better than the regular pans.

I've driven a few cars (rental cars when traveling) with this "feature" and found it to be, for me, very annoying.

Thanks for the two Trigger videos. I shop a fair bit at StewMac for luthier tools for my guitars and routinely check out their videos, but had not seen this one with Mark Erlewine (I have seen a lot with Dan). I was also surprised to find out about the sophistication of the electronics hidden within. Never would have guessed.

Deep Dish dot com is "The Official Site of the DJ duo, Dubfire and Sharam". From what I can see, I don't think they make pizza.

Did you mean RealDeepDish dot com instead?

Best wishes and thoughts while you recover.

7 hours ago, Jon B. said:

.this valued family antique is probably about 50 years old and is the reason I got a C in wood shop and started taking Home Economics courses.   

Only a C? You were robbed!

Agree with the compliments on the food. Thanks for the pics of the Lang in action. Nice.

On 3/24/2019 at 7:12 AM, MacKenzie said:

One more step closer to cheese burgers, I've got the cheese slices and I now have the buns.

I desperately wanted to reply "Nice buns" but thought it might be interpreted as rude.

I keep looking at those Lloyd pans. I'm still not sure but this certainly moved the needle closer to the tipping point. Nice cook and instructional photos.

Oddly enough, the Wordsmith magazine I received today had the plans (part one) to build one's own CNC Router. Of course, since it is from Wordsmith, the bed and gantry are made from wood. Part two, next month, will have the electronic controllers and wiring plans.

Pointy side up on the side tables. There are two sets of hooks underneath, one set for hanging horizontal; the other (toward the pointy end) for hanging vertical and flat against the KK.

I don't know about the rest of the party, but the food looks terrific!

I am looking forward to reports on the Niche Zero.

I am definitely following this story to the end. Don't forget some party pictures in addition to the final meat shots!