Wingman505

Yep, between 1000 and 1400. 😊

Congratulations Ben! I can't wait to see photos! Do you have help scheduled to move it to its final resting place? I hired movers for my BB. I'm going to enlist help from a couple of friends and neighbors to move the 23. Do you have your route planned? I couldn't bring the first delivery through the house, but I plan to on Friday. I've been prepping by clearing space in the garage for the coal, etc.

I reverse seared this small one for my wife and I. I should have trimmed that fat off. The carryover cook can ruin your cook if you let it. This was before the sear:

Do you use a steel or stone when making pizza? I was thinking I should use the pan as a deflector when using the steel, but not the stone? I haven’t received my steel yet as they’re on back order.

This has inspired me to use mine in this manner as well as a water pan during brisket and pork shoulder cooks. It really is the perfect heat deflector as it’s shape matches the KK so well. Do you all use water pans during long cooks? I did during my first brisket on the KK and water was literally dripping from the top cap. It was crazy. I don’t know how necessary it was on a KK, but I figured it couldn’t hurt.

The threaded SS are removed when using probes. You remove them, then use the silicone plug as normal. You can see the Threaded SS ones in AJR's photo set within his delivery thread. I think the improvements are the SS are more secure when not using probes and they reduce another unwanted air intake path when probes aren’t in use.

Also, another design change concerning the 23" is the stainless steel threaded plugs for the probes. They used to be silicone plugs, but are now the SS and you insert a plug when the probe is in place. Dennis is improving design all the time.

I just end up using bbq gloves and the handles. I see how they could be handy for the half grate for sure.

I second the lack of grate grabber use, lol. I mistakenly ordered a second set too. 😄

That looks perfect my friend. 😊. If the latch is freely hanging when the lid is open, it should catch the first position and not compress the gasket. The second push position slightly compresses the gasket and locks it down. I think it looks good to go. IMG_0122.MOV IMG_0121.MOV

Like @Troble, Saturday night is turning in to pizza night with the kids. 😊

Take a couple of good pics and upload them @AJR a couple of shots that show the latch and the cam would be good.

You will want the warming grate for 2-level 2 zone cooking, and as the name suggests, warming. 😊 The teak tables are incredibly well built. I did a bonehead move and very slightly split one of the wood planks a quarter inch. I had a woodworking buddy of mine secure and shim the wood for a couple of days. Looks good as new, but I had to order a replacement despite Dennis’ encouragement not to. My OCD couldn’t handle knowing it was there. If I could go back I’d have ordered the smoke generator for both of my KKs, but I too built one of @Syzygies smoke pots and it works amazingly well. He stated his wife won’t let him smoke food without it, and I have to agree with that wholeheartedly. Also, I did not follow the advice of many forum members and neglected to purchase a second basket. Big mistake. It’s a PITA moving the coal aside when reducing the basket, and it’d be nice to have different types of coal in each basket. I could use one basket with coco char for low and slow cooks, and the basket with the splitter for 2-zone and searing. Good luck with your purchase. Dennis makes it easy and painless. Just try to be patient awaiting it’s arrival... That’s easier said than done!

Dennis sends them with a Tel-Tru with a higher range. Did you swap it out? You can see the TT box on his palette. 😊

I’d bring it down to 550. Is that the thermometer that came with it?

Me too. I’m exactly the same. I love Sonax, Adams, Auto Finesse. I use GTechniq coatings, have 7 polishers (Multiple Rupes, Flex 3401VRG, Flex Rotary), etc. I have a full closet dedicated to my chemicals so they avoid light, heat, etc. 😊. Welcome!

@HokieBen, what does the tracking say now? 😊

I agree. I already installed them on the BB and I will right away when Hestia arrives. 😊

I also see Scangrip lights... do you do automotive detailing?

Beautiful house, beautiful yard, beautiful KK! I can’t wait to see photos of your cooks!

This looks like a grill owned by someone who takes care of his things @Antonio Colmenares. I know you’ve cooked quite a bit.. looks like a shiny new penny. We recognize our own, lol. I clean mine after every big cook, and sometimes in between!

Mighty Fine!

Always a pleasure seeing what you’re cooking @tony b

Latest Thermapen from Thermoworks (currently MK4) - absolutely necessary tool i agree with @ckreef, I really like Thermoworks products for wired units. I recently purchases a MEATER+ and have yet to receive it.

Lol. What’s crazy is it doesn’t take anything special. I didn’t inject or brine. I coated in oil and Holy Voodoo from Meat Church. Cooked until 158 degrees internal anticipating a little carryover cooking. @Christinelynn cut breast meat from the chicken and squeezed it... a stream of clear liquid flowed from the meat. It was the juiciest chicken we’ve ever had. I can’t wait for you two to get your KKs. 😊 I initially bought the BB as I felt blessed she sanctioned the purchase at all. I had cooked my last brisket on our XL BGE and scorched the bottom in places as the plate setter design is terrible and allows too much direct in three places. She knew how disappointed I was. I read so many posts concerning g BGE owners engineering their own fixes to the direct heat issue. I had enough. I wanted to ensure I had the real estate to cook anything I’d ever want to. The BB provides that, but I have to admit I think the 23” will be utilized more often. It has the room to cook for the two of us and our boys. It will require less coal to cook the items we’re likely to cook regularly. It still has the cooking area to smoke a lot of food. I think it may be the best looking grill/smoker if the bunch too.