Dono

Congrats Johnny!!! I hope you love yours as much as I’m loving my BB32 with “tiles” 😉 Absolutely zero regrets here! I agree with Jeffshoaf on the advantages of the probe thermometers. I’m chiming in……I have been using the ThermoWorks Signals. I read a lot about some previous software bugs, but they seem to have that all figured out. I’ve not experienced any issues with mine. It’s helpful having 4 ports too. One for the grill temp, one for the billows, and 2 for probe thermometers, or for some other similar configuration. And I really like that I can run to the store or to a game and monitor the cook. Needs a smartphone and app, but worth it for me. An added recommendation are a couple of probe cable extensions and the silicone probe spools. The temp controller I use is the ThermoWorks Billows. "it's definitely completely unnecessary on the KK b/c it holds the temp so well"…the KKs do hold their temps incredibly well, but I think the temp controller has a purpose on long cooks particularly for overnight. I do recommend buyers getting an adjustable damper for this particular brand. It’s a $2 option. The KKs are so efficient, you need to be able to dial down the amount of air intake. The universal mounting kit fits a little snug, but does work in the KK port. A little veg oil helps it to glide in. And I can’t say enough about the ThermoWorks Mk4 instant read thermometer….wouldn’t be without it. The Meater + is in my future. Think they are really good for shorter cooks. And an absolute must if using a rotisserie. Well hope you have many great cooks! Share some pics of the delivery and the cooks with us. So a going off issue question for everyone……how do you get the @username in the light blue bubble? Just curious. I’m not a veteran forum user.

LOL! Well your correct about most of the post Forrest. Tiles not so sure. They are all great in MHO.

Wishing you luck. I’m sure it will be awesome!

Looking good! Congratulations. The chicken looks amazing.

I have a Signals and have been enjoying it a lot. I think they’ve managed to get the earlier software bugs worked out. My daughter and son in law law gave me a Billows for Father’s Day. I’m looking forward to trying it. Thanks for the play by play Jon. Helps to know what to expect. Oh, and your cook looks wonderful.

Really nice and congratulations!! Double down on what Mac said. Looking forward to seeing the cook. Enjoy.

😢

I also use the Weber paraffin starters, a Benzomatic torch lighter, and an old hair dryer that I believe Dennis recommended. It works for me.

I saw that too braindoc….about the close out. It’s a really good price. I am liking my Mk4 and my Signals. I’ve had my classic Thermapen for 15+ years and it’s still going strong. Pretty curious about the “big announcement.”

Looks like a great meal!!! Enjoy your KK and nice work getting uncrated and set up.

Fine style!!

Hahaha…..tiles!!!

Ditto.

Well, if you or anyone else interpreted that from my post, it was never my intention to imply a design flaw, Dennis. I just didn’t want to be setting the beautiful teak table tops you created on the concrete while I pulled those brackets off for storing them. I have no other convenient place to set them during that process. It just happens to work better for me and was just personal preference. Thanks for clarifying. 😊

Used a grinding wheel, but I’m sure a hack saw would work.

I was also confused by theses brackets Tom. In my case, I have a 32 BB, I wanted to leave the side tables in the down position hanging from the mounting brackets when I was not using them. But these brackets prevented me from doing that because the shorter hooked ends were to long and interfered with the table hanging hooks. So basically, I could either use these brackets or store the side tables down, but couldn’t do both. So I cut the shorter hooked ends down to 1 1/2” and bent them up slightly to keep things from sliding off. Now I’m able to have a little extra utensil storage space and store my tables. Incidentally, I used a little of the dense foam that was in the shipping crate and cut a couple of pieces to put behind the bracket to keep the metal off the tiles. I notched each piece so the metal would seat itself to keep it from falling off. Guess I’ll just slip it off when I do high heat cooks.

Second that. Delicious!

Agree Forrest that beef ribs out do brisket, also imho. So rich and full of beef flavor. Great cook!

Congrats! Very nice looking KK.

Awesome!

Looks great!

Sounds like a very successful cook. Congrats

He clicks with me too tony. And not to change topic, but his pulled pork video is great. He does the same finger poke on the rendered fat cap as well. And my rest was 4 hours. Several things on his approach work well. I tried his pork butt cook for a family gathering and it was a HUGE success Served the pork with his coleslaw and mustard sauce recipes.....both were excellent. I’m eager to try the brisket video.

Welcome aboard and congrats Lila. I’m really new and have only done a few cooks on my 32BB since I received it 3 weeks ago. I admit I was just a little apprehensive at first about the whole purchase. But I can say without hesitation, I am thrilled I took the plunge. The advice you get on this forum from so many gracious owners is so helpful. Pretty sure you will be blown away. Looking forward to pics.

I second what Troble said. Time is a brisket’s friend. Although I’ve not tried my coffee wood yet, I’m a huge fan of post oak mixed with a little bit of pecan for brisket. Salt and pepper is on point. Best of luck.