jonj

Mine does not have the new threaded ports.

@Poochie, make careful note of how small @tekobo cut up the half block before putting it into the blender. It is hard to turn it into a sauce, but well worth the effort.

@PaulJ, if your ThermoWorks probe wire is 2mm (0.079"), it is larger than that of current ThermoWorks (0.065").

@PaulJ, I saw your post this morning (before full coffee awareness obtained), so I measured my 2016 KK23 probe port, plug, and a typical, current Thermoworks probe wire: KK Probe Port, Internal Diameter = 0.548" KK Probe Port Plug, Outside Diameter (near lip) = 0.551" ThermoWorks Probe Wire (current version) Outside Diameter = 0.065" I hope this helps. It seems to me your port internal diameter may be somewhat smaller than mine, especially if your port plug won't fit into it flush against the tiles. Also, I know ThermoWorks has reduced the outside diameter of their probes over the years, as I have some old probes which are a bit larger than the current versions (won't fit the modern clip holders). Jon

@PaulJ, I still use (and am happy with) the Signals/Billows combination when I have a long cook requiring low temperature control. It is not a gimmick, but a useful tool, at least for me. For short (6 hours or less, plus or minus) cooks like ribs, I just use the inherent stability of the KK and don't bother with the Billows. For brisket or pork shoulder, the Billows is always in use. As @Dono, @MacKenzie, and @tony b have already noted, there is no problem getting three food probes and one pit probe through the access hole, then opening the rubber plug to encompass the cables and inserting it into the access hole. You can carefully bend the right angle probes to about 60° to easily go through the hole, or just use straight probes. I did buy the ThermoWorks power bank to use with the Billows when it became available so I don't have to run an extension cable out to the KK.

On this Forum, the correct answer to the question of “which option” is always “both”!

Welcome to the group, Bill.

Friday night and the NFL Draft is in Kansas City. Time for Shrimp Tacos with Chipotle Aioli.

@Troble, I used olive oil spray followed by Gate's Hot-N-Spicy dry rub (Kansas City BBQ joint). I didn't have time for my normal routine as I bought the ribs at 1:00 and they were on the smoke (hickory) at 2:10.

Last weekend, some friends came to town for a birthday party and some music. The birthday girl wanted some baby back ribs from one of the local high-end BBQ places. This weekend, I made these. Much better, even if I say so myself.

Joining in with thanks for the amazing pictures of the food and art, @Troble! What a terrific trip!

new cooker???

Yay! Seems fixed!

Same here on Safari.

It's a date!

@Troble, @tekobo and I have already communicated and (I think) we're all good. (And yes, happy with the outcome)

I made chili with the sirloin steak I had grilled the day before in a last-minute decision. Mostly just to have something to do while waiting for the game to start. Only a finished picture this time.

A great story of perseverance!

Hi Bruce!

I use the ThermoWorks Signals/Billows/Battery pack combination when I use a controller and fan. I routinely use the Signals alone for temperature monitoring. I also use the ThermoWorks probes and temperature monitors for all indoor cooking, frying, sous vide, etc. as well so I just have one probe eco-system to deal with. The ThermoWorks probes are pretty tough. I've been using their stuff for well over a decade and my original probes still work. The Signals monitor/alarm is (I think) my 3rd or 4th ThermoWorks outdoor electronics temperature monitoring system, not because of failure but due to product improvements. I think with Signals they now have an electronic system which works well for the various low/slow and medium temperature types of outdoor cooking I do and has sufficient bells and whistles to meet my needs. I have no affiliation with ThermoWorks; I just like their stuff. Finally, heed the comments about needing the damper for the Billows fan, if you decide to go that way. It is an essential piece for using the Billows with a KK.

@Bunji, any update? How was the moving?

Kitchen is looking good, @Basher!

I suspect he sells to restaurants and distributors only given his status in the heritage farming and restaurant circles..

In a weird and negative twist on "eating local", the chickens in @David Chang's video are from the farm of Frank Reese (Good Shepard Poultry Ranch, Lindsborg, Kansas), which is about a 3 hour drive from me. However, to obtain one of his chickens for dinner, I would have to order it from New York, NY. Here is a Facebook link to a Kansas Public Broadcasting show about his farm: https://fb.watch/irFFlO-XzD/ and a link to his Good Shepard Conservancy: https://goodshepherdconservancy.org/about/ (the section on Meet The Birds showcases the scope of his project). [Since this is mostly about one farmer in a rural area outside one small town in the middle of Kansas in the middle of the United States, it may be of little interest to others. However, David kind of started it with his chicken video and now that I'm down in this rabbit (chicken?) hole, I thought I should invite the rest of you in with me.]

@jeffshoaf, my assumption is it is something similar to this DIY from the Anova web site: https://anovaculinary.com/blogs/blog/sous-vide-cooler-guide