Cheesehead_Griller

I also have a Fireboard 2 Pro and a Pit Viper Fan. Works flawless. Once I get the new Fireboard Pulse, it will be almost wire free except for the Fan to the Fireboard 2 Pro. I HATE wires.

Very nice! I love my 32BB. I did a big cook of "Over the Top Chili" this past weekend on it. Turned out amazing. The best part, I left and went to Costco and the KK just kept doing it's thing

Shoulder looks fantastic! I agree completely. The KK adjusted properly paired with a Fireboard and a fan is about a rock solid as it gets. I am shocked at the temp control. I live in WI and even when it's crazy cold I get the same consistent results. I just sold my Meater Bock to fund the purchase of the new Fireboard Pulse probes. No more wires and they can control the fan I'm so pumped. I love my Fireboard just hate cords.

Beautiful!

It is. But, with as little stress as possible. @Mcdddy With a bit of patience and practice you will dial it in. Start with some easy pieces of meat like port butt/shoulders that you can't really mess up. After a few tweaks to your current process you will get it figured out. You may want to journal your cooks. I did and made pics of both top and bottom vent settings. My wife can grab the book and use the KK based on my notes

The goal is not to have to use a Fireboard

Good eye One rack was considerably smaller so it finished a bit sooner and was pulled.

We had our Labor Day block party a few weeks ago. My contribution was 4 racks of spare ribs and 2 chickens. Turned out fantastic!

So, this may go against the consensus of this thread but it has worked very well for me. In my early KK days I also struggled with consistent burning which resulted in wide temp swings. One problem was using too large of lump. I used to use the Fogo XL which is way too large in my opinion. I now exclusively use Fogo Premium (Black bag) which has smaller pieces of lump. As for starting the lump, I gave up on using a torch inside my KK. I tended to get a lot of popping of the lump which caused burning pieces to fly out of the KK. Furthermore, I didn't feel as if the lighting from the top with a torch was very effective. I dreaded taking the torch out, getting the propane tank, lighting multiple times, putting it away, et.c I stopped and switched to the method described below. I started using a chimney to light my lump. I fill the chimney with lump and place a few pieces of cherry or oak in with it. I use a fire starter under the chimney and walk away for 10-15 minutes. Once it's hot and there are flames coming out of the top, I pour it over the lump in my KK. I use a small metal tool to level the boring coals evenly across my basket. Depending on my cook, I adjust the vents differently. If it's going to be a hot cook, I open the vents and let the KK heat soak a bit. Then close them down. Be careful because the temp can run away quickly. If it's a low and slow cook, I set the vents where they need to be and let the KK do its thing. After about 20-30 minutes the KK is to the desired temp. Since I've switched to this method, my lump burs even from top to bottom and left to right. I can get 20+ hours no problem. I'm so confident in my method I no longer use my Fireboard and fan. (I hate wires so figuring out this new method has been such a stress relief.) Put it this way, the last time I did an overnight brisket cook I woke up and forgot I had a piece of meat on the KK. In the past, I would've slept with one eye open because the temps would swing so wildly. I hope this helps!

Just be sure the shim doesn't apply pressure to the tiles. As long as it stays on the stainless you should be fine. When I was buying my KK someone advised me to get the stainless steel side tables. I was hesitant at first due to the additional cost. However, it was one of the best decision I made when buying my KK. Whenever I see someone posting about buying a KK, I always suggest the stainless steel side tables. So worth it

I have a pork butt in my refrigerator that needs to go on in the next day or so. I recently sold my offset, to a "little" bigger one, so all I have now is my KK. I'm going to try a technique like yours on this pork butt to do a comparison. I'll report back.

Congrats on your new KK! Can't wait to see your cooks on it. That A5 brisket should be amazing

I am tempted to try one, probably two :), as well. I love my Fireboard 2 Pro. I just hate the wires.

They listened….. https://www.fireboard.com/pulse/

So cool that the mill is still operational.