C6Bill

@McdddyI use them for veggies with a double bottom tray and just the wire rack for chicken wings. It is so easy to just rotate the wire rack for the wings. Then i crisp them at the end by just moving them directly over the fire. 👍

I doubt it, he hadn’t visited this site in over a month. If he did get it I’m thinking he would have a lot of questions on repairing it lol

They sure look good !!!!

1) I dont think Flameboss does a good job on the lid open detection, but there is a setting to lengthen the time the fan stays off buried in their menu. I'd stick with the fireboard, it seems to do a better job of that, but that is just my opinion. My main issue with flameboss was their probes. I really liked the product other than the probes. But i think fireboard is a better product. 2) Just remember if you are using a controller close that bottom vent, if that is open at all while using a controller you will have trouble maintaining a consistent temp. I did it once just from force of habit, opened the bottom vent for 235 and then setup the controller and walked away, couldnt figure out why my temp wouldnt settle down until i went back and looked and saw what i had done lol 3) Ditch them both until you learn your vent control, do a short low and slow with ribs during the day so you can master the vents, they are really easy on the KK so you'll have a real good idea after one cook without a controller. I just took pics of the vent settings for future reference until i had it figured out.

Good point on the damper David

If you are using a controller make sure those bottom vents are closed and never touch them. When you go to wrap the ribs open the lid snd take the ribs out and immediately close the lid. Once wrapped open the lid and put them back in and close that lid. After I do that I always close my top vent about an 8th of a turn. Then walk away. Hope that helps

Lee was nothing here 👍

Booooooo

That is horrible !!!! Stay safe !!!

Meat Church is always my go to when trying something for the first time. Matt usually keeps it simple. He also has plenty of video's out there. https://www.meatchurch.com/blogs/recipes/brisket-burnt-ends

You guys are killing me with all this beef !!!! I can't do steak until the stitches come out, it wasn't the easiest tooth to get out lol

Now i have to search and get the recipe, that looked really good !!!!

I'll wait for the audio book lol

No cooking here, had a tooth pulled and need the stitches out before solid food goes in again But my lady friend was nice enough to make me this tomato basil pie for the holiday

Looftlighter for everything i do in the KK, weber chimney for the Weber kettle.

Pork belly brisket !!!!!! Talk to us Robert, we need details !!!!!

👻

@Cheesehead_Griller Thats a great looking bark, looks delicious !!!!! Did you use the off set first for a heavier smoke on the cook ? Just curious.

And the ribs

It can’t be summer without corn !!!! But I managed to do some cooking this weekend. Started with a pair of butts for a birthday cookout. 17 pounds of pork and some bread of course. And then today a friend requested some ribs for a lunch they were throwing. So if I was making ribs for someone else I might as well make some for me too 😁 The ribs are still resting. It was a busy week, I did a few Senior Yearbook photo shoots and Thursday night went to see Bruce Springsteen in Foxborough, great show 👍👍👍

If I found a restaurant that made fries that well I would be a regular !!!!

Thanks David, I ordered one from Fireboard and one from Thermoworks. I’ll start using the Thermoworks as soon as it gets here, I love their products

Is there a company out there that makes a decent probe ? I switched from FlameBoss to Fireboard because I was sick of buying new probes every half a dozen cooks. Now on my 10th cook with the Fireboard the pit temp just dropped to 77 and the fan of course went to 100% and within minutes my dome temp was well over 300. I pulled that probe out and cleaned it and it seemed to work fine after. So fast forward to my 11th cook with it and it does the same thing. I just pulled it out and put my spare food probe in as the pit temp probe to get through tonight’s cook. And I have a rib cook to do Sunday too so I hope this gets me through these two cooks as I have a lot of things going on this weekend. Looks like the Bellows might be up next.

Looking forward to seeing that

Well done !!!!! And not the bad kind of well done, the good kind