jonj

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?

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.

Only a C? You were robbed!

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

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!

Okay, now that is truly worthy of an “out of control” flag!

Okay, MacKenzie. Amazon just dropped off my IMS E61 Precision Group Shower Screen so I had to try it out. For @Sharky, this now makes the third tweak to my R58 (red Cafelat Silicone gasket, VST basket and aforementioned shower screen). I just had the best shot I have made with this machine. I'm very happy right now (and wide awake). Thanks MacKenzie!

Like others here, I bought the original Meater. Very disappointed in the range so it has been in the box ever since. Finally, the company provided a Meater+ “upgrade” option to the original Meater crowd to purchase a new Meater+ charger and range extender at a discount. I just received mine this week but won’t try it until the weather improves. I am hopeful the extended range will work in my situation. Typically I use the Thermoworks Smoke for remote monitoring since I already have lots of probes (really, LOTS of probes) from my various Thermoworks devices. But, as Tony notes, the Meater is the only thing which will work on a rotisserie.