BOC

Welcome! Looking forward to figuring out how to spend your money next. Sent from my iPhone using Tapatalk

Because it is an ongoing debate on here and some of us are probably enjoying the show 1883. PS: I am still on team beans but it did make me smile. https://www.instagram.com/reel/CaXab4xFfby/?utm_medium=copy_link Sent from my iPhone using Tapatalk

I did not end up buying since I just used the guru fan with my FireBoard, so I’m not 100%. When I was researching this before I was expecting to have to buy the ball valve adapter or nozzle adapter to make it work. It was one of the factors for why I just ended up getting a guru fan to operate with my FireBoard. Sent from my iPhone using Tapatalk

Picture of the ribs for good measure. Now off to enjoy a good food coma. Sent from my iPhone using Tapatalk

So far so good. Overnight brisket…check. Resting while its friends enjoy the KK sauna. Sent from my iPhone using Tapatalk

New kind of cook for me coming up this weekend. Delayed family Christmas because of COVID. Christmas rib tradition is 30+ years running, so I have ribs, brisket, roasted brussels and homemade mac and cheese planned. Nothing too fancy…Sounds normal right? Except Saturday will be a balmy -5 to -10 F. First time on the KK for a low and slow in those kind of temps. Wish me luck! Sent from my iPhone using Tapatalk

Those ribs are the perfect color! Hope they tasted as good as they look. Sent from my iPhone using Tapatalk

Looks good Dabble! I’d echo comments on the other chain, no need to chase the perfect temp. Internal matters most, and as long as you are within reasonable range it won’t change much for your cook (just slightly longer or faster). I’ve experienced the slow rise and slow decline before on cooks. I will not pretend that I have the answer, I usually just slightly adjust as needed similar to why you did. Only once has it really gotten away from me overnight, but that was due to the vent cover being ever so slightly open…I think it pulled out a bit when I was checking the bottom vent setting before I went to bed after it had been steady a couple of hours. The smallest crevice there can make a major difference…but you only make that mistake once. Sent from my iPhone using Tapatalk

Agree with your sentiments on pit viper vs pit bull. The stronger fan is not required. Based on grill size, I went for the more powerful version but it doesn’t really need to do much in actual practice. Sent from my iPhone using Tapatalk

For my brisket cooks on my 32”, I load up the charcoal basket full and light it in one spot in the middle. I stopped using a fan control regularly because I found my temperature actually stayed less consistent with a fan in, but I still use it if I’m headed out on the boat, running a couple errands or doing an overnight after an evening of too many cheers. Without the fan, I use the second to largest hole on the ride side vent on the bottom, and open the top about a quarter turn (adjust as you see temp settling or rising but it’s always close to a quarter turn). This keeps me about 235 at the main grate which is usually where my food sits. When using a fan, once it’s light and going, I close the bottom vents and the top vent is more like an eighth of a turn or even less. The top just bumped open enough so that the smoke has a enough room to escape and the fire can breath, but really letting the fan drive the temp by closing the bottom and just having the top open enough so the oxygen flows through. Both ways I have had great success, especially with brisket. Another recommendation is put the brisket on cold. I’ve found it helps with the smoke ring…no prod or data points o could share on it, just my observation that I’ve stuck with. Even though a smoke ring really doesn’t matter, who doesn’t love seeing one. To wrap or not wrap? I always used to wrap before my KK, my first couple of cooks I did but as I learned, I never wrap anymore unless I am only cooking a flat. If it is a full packer (which it almost always is) or the point, my goal is to not even open the lid until it’s to temp. This doesn’t always stay true because often times, I’ll be throwing on a rack of ribs or some chooks mid brisket cook, but it is how I approach it. Sent from my iPhone using Tapatalk

@Tekobo. Please send leftovers to Michigan. Sent from my iPhone using Tapatalk

Looks like the meat sweats to me. I get this sometimes. Only during a low and slow with the added wood smoke. And more often in winter when it is cold and I’m not using it as frequently. I think it just happens from the added condensation caused from the smoke not having anywhere to go. Sent from my iPhone using Tapatalk

Same. I create the same effect with foil currently, so having a more proper approach to it is of interest. Sent from my iPhone using Tapatalk

My input…I have both the spit and the basket. I use the spit a lot more. The basket has its purposes too but if you are between one or the other, your gut is probably correct. Go with the spit. If you have the cold smoker you will use it. If you don’t you may not miss it much. Depends 1) if you plan to actually cold smoke anything. And 2) how do you like your setup for actual smoking. It can be great for smoking on low and slow cooks too, especially if you want a lot of wood smoke flavor. I use it off and on for hot smokes depending, but I tend to go with the smoker pot for those but that is just preference. The cold smoker does a good job with the right size wood or pellets too. Sent from my iPhone using Tapatalk

Some people never learn [emoji23] Sent from my iPhone using Tapatalk

Thanks Dennis. I did see that they made their way onto your website now. https://komodokamado.com/products/32-ultimate-duck-hanger?_pos=1&_sid=85219ca7b&_ss=r Sent from my iPhone using Tapatalk

@Troble That looks magnificent! Sent from my iPhone using Tapatalk

[mention=3675]johnnymnemonic[/mention] this time around, I did a wet brine for 24hrs. Pulled, rinsed and patted dry. Sprayed with some duck fat spray and rubbed with Kosmos Dirty bird and let them smoke with the ribs at about 235 until up to temp. Before the cook, I let them sit for 2 hours on the counter to get to room temp which tends to server as my air dry. Usually I’d crank up the heat or throw them under the broiler for a few minutes after as well, but this time it wasn’t needed. Original pic was mid cook, below is what it looked like at the end after cutting it for service. Good birds. Sent from my iPhone using Tapatalk

Christmas rib tradition continues. Plus a couple of yard birds for good measure. Sent from my iPhone using Tapatalk

Good add Tony B. I didn’t touch on the KK vents at all, I was just talking the fan damper itself. What you stated is true for me as well. Just a crack open on the top hat of the KK. Once I get it going I usually adjust the bottom vent to be the big hole on the right or a quarter on the left max. Sent from my iPhone using Tapatalk

Yes to your question on the 3 and it isn’t really a problem I need to sort. I have I grill as well, so I have my options. I mostly went FireBoard for water resistance, battery life and Wifi connectivity. Very happy with it. I just thought I’d use the high temp probes more than I have. I keep my damper about 50% closed. Give it a few test runs though. Sent from my iPhone using Tapatalk

In hind site, I probably would have gone for the Drive because of the limited ports in the Pro. But I do like that I can use it for a sear, especially handy with a tomahawk steak. And I haven’t really needed that many different probes but on maybe one occasion where I had 3 different types of proteins going at once. Once you get it, one starters note. Close the damper door on the pit Bull. You won’t want it all the way open, it will cause you to go over temp because it’s just too much air if not dampened. Sent from my iPhone using Tapatalk

I have a FireBoard pro and a I just use a pit Bull fan from bbq guru. I have a 32, if any smaller I’d have just gone with the pit viper. Works great. You could buy the FireBoard fan too, you’d just need the circle adapter so it fits in the guru port on the kk. Sent from my iPhone using Tapatalk

And that his how you dress a pulled pork sandwich [mention=18]tony b[/mention]. Sent from my iPhone using Tapatalk

I second this. Since the 32 doesn’t let you do the same with the basket splitter, the last couple of times I’ve used the roto, I’ve used foil to “act” as a front to back basket splitter. The charcoal will pretty much stay in place on the back without the foil, but I use the foil to keep the airflow blocked in the area the charcoal is not so that it travels through where I want it instead of where there is no fire. It’s not perfect or as nice as the basket splitter, but it does a decent enough job. Sent from my iPhone using Tapatalk