Cheesehead_Griller

Yes, Fireboard 2 Drive or Pro and a Pit Viper would be the best. I have the FB Pro and Pit Viper. Love it.

...its' never too late Thanks!

I ended up just brining the ham for two days instead of curing it. Sliced it up for soup and sandwiches. I requested the butcher leave the ham whole which was a mistake. Next time I'll have him quarter it to make the process a bit more manageable. Trying to work with a 20lb ham isn't all that easy.

I have a whole uncured ham from a pig we had butchered this past fall. I sawed it in half today so it is a bit more managable. Now, it's time to cure it. Do any of you have a good recipe and instructions for curing a ham? Should I be injecting the brine/cure into the meat? Any tips would be much appreciated. Thanks!

Look very nice. Good work!

Could you please post some pics of the grill itself and with some food on it? It would be nice to get a size perspective.

I have a 32" and don't regret the size at all. Even when cooking for larger groups it works so much better to have a separate grill versus trying to do everything on one. Go for the 32". Be sure to get the stainless side tables. The only MUST have accessory in my opinion.

If possible, just buy a BBQ Guru fan. Works perfectly with the Fireboard Drive / Pro. @C6Bill is right

Welcome to the club! I have had my 32 for two years now. Have done well over 150 cooks on it so far. Of all my grills/smokers, it's my most versatile. If I could only have one it would be my KK Best of luck to you my friend.

I have the best results by using a charcoal chimney to start my lump. I fill the basket 2/3 and top it off with the hot coals from the chimney. Note, I also struggled with finding the right lump. I tried the XL size and I think that was my trouble. I switched to Fogo in the black bag and have never looked back.

Anyone have a 22" they can show a few pics of? If I were to buy a new KK it would be a 22" TT. I'd love to have one on a cart so it would be a bit more mobile than my 32".

Chuck Roast Burnt Ends today during the blizzard!

😳

The footprint is too large. Ive considered it Imagine a KK in the center of this

I'm thinking something like this but after 10 doses of steroids Stainless platform, 2" tube for frame, large golf cart style wheels, etc.. Would be very nice.

I really want to find a way to transport and move my 32BB. I'd like to build some sort of frame structure for it to sit on/in with large golf cart sized wheels. My goal would be to load it on a trailer so I can take it places. With the basic wheels I don't feel comfortable moving it more than a few feet to clean around it. Unfortunately, a 19 table top in the back of the car won't work. I need to get my 32 up and moving

Yes, the Fireboard 2 Drive will work with your Pit Viper. The probes should work but I cannot vouch from personal experience.

I did some plate ribs for Thanksgiving. They were so delicious. One of my favorite bites in bbq. Those ribs don't have much marbling. Did they turn out good? They look good in the pics.

Clean it after a cook when the grease is warmer and pliable. It should come off.

Use ZEP cleaner. It works great. I'd be a bit reluctant to use a strong cleaner like Easy-off.

I have been watching their site for a discount. Seems like they just had a 20% not too long ago. I am using my Yeti now to hold briskets for a few hours. A holding oven will be one of my next purchases.

First off, keep it covered. That seems to be the most detrimental for the grout/tiles. Moisture gets behind or under the tiles and the freezes. Not good. As for cooking in the cold, I've cooked in -20F last year. No problem. I had an icicle forming from the condensation coming out of my bottom vent. Lol. In the winter I look most forward to using my KK. Nothing better than firing up the KK for an overnight cook during a wicked snow storm. Note, I do have my KK under a covered porch.

I do the same. However, I place a few chances of wood in my lump I light in the chimney as well as a few in the lump in the KK. I pour the coals over the entire basket versus the corner.

Just as stated above, you can see how consistent the Firebird keeps my KK as well. Notice the green bars on the bottom represent when the fan is running and at what percentage. I setup the KK before I went to bed. I woke up and noticed the fan was running quite a bit. I opened the top vent a to 1/4 turn from 1/8 open. You can see the fan barely ran after that.

For reference, I have a 32BB. I use either a sheet pan or foil as a heat deflector. Foil will not move on you. Note, if the meat is going to drop a lot you may want to put a pan on top of the foil to catch the drippings. For a six hour cook, I'd recommend using the basket splitter. For a long 12+ hour cook I'd recommend a full basket of lump. 1/4 or 1/2 for a short cook would be more than sufficient. Bottom vent should be open maybe the first notch or two. Not too much though to keep it at 225F.