Cheesehead_Griller

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.

I've had my KK for a bit over a year now. Temp control was something I stressed about when I began my journey. I was guilty of the whole "temp chasing" by making adjustments continuously. Using either just the vents or a temp controller, I learned one thing. Lesson learned is that the top vent only needs to be opened 1/8 of a turn to keep temps at or below 250F. I was opening it 1/4 or 1/2 and would experience temp runs like you have. Additionally, I no longer use Fogo XL or large charcoal like that. Basic Fogo is my go-to and I've had much more consistent temps.

So, after a year of using my weed burner to light the lump I've made a change. I now use a XL sized chimney to start the lump. Once it's glowing hot I pour it over the unlit lump in the KK. Let it take off fir a bit and then set my damper. I didn't like the lump popping and flying back in my face. Not to mention the heat, smoke, and gas from the lump. I find the chimney to be a much easier solution.

This is so cool! Good luck!

Negative. It's a traditional flow Texas style offset. Just a 24x48. Nothing too big.

Yes, smoked it on the offset first.

I cooked a brisket over the weekend. I smoked it at 225F for four hours on the offset and then to the KK. I left it on the KK for 9 hours. It was ready at 8 AM at which time I put it in the cooler. We ate it for lunch. Was very good. I'll be doing that method again. IMG_2201.mov

Dennis and I are working on a solution. The prototype should've arrived to the USA in July. Due to Dennis injury, I have not reached out to discuss. Stay tuned.

Best of luck Dennis! Godspeed in your recovery!

No, my chamber vac requires the bag and contents be inside the chamber. I can't use it like you described. My recommendation is to buy some extra oil, filter, and bags. Don't waste your money on the small steel container set. If you can swing it buy the 3 gallon seal container. You can seal mason jars, marinate large chunks of meat, etc. I will be buying the 3 gallon container very soon.

I was a bit intimidated by an oil pump vac sealer. I just didn't want more shit to maintain. However, the performance metrics were so much better I took the plunge. So happy I did. The only drawback is the chamber size. I can't fit a full rack of ribs in mine. I borrowed my neighbors food saver to seal a rack of ribs this past weekend. That thing was junk. Another perk of the JVR Vac100 is the serviceability like others said. So easy to change the oil and access any part of the machine.

I have the JVR Vac100 and love it. Use it ALL the time. I would highly recommend it.

Nice! I'm glad it is up and running for you.

Damn, I was hoping the software reset would fix it. Let us know what Fireboard says. As an owner, I'm interested to see how they handle warranty / customer service issues.

https://docs.fireboard.io/troubleshooting/powertest.html#:~:text=To troubleshoot any potential power,should then start up normally.

Can you do a factory reset? If it is caused by a software issue with the BMS maybe that will fix it. The only variable we can try to change is software. If it is hardware you are SOL. My only other recommendation would be to change the wall plug / power supply.

Are you using the OEM wall adapter and cord?

Look beautiful! Good job.

Beautiful! Enjoy that Big Bad

This will not be my last KK

We are moving and I have to sell the 32. I'm disappointed but a fantastic housing opportunity came up that we couldn't pass. I have the following accessories for it: Baking Stone Cold Smoker Rotisserie Cradle 2 Covers - One for tables on and one for tables off Basket Divider Stainless Steel Tables Let me know if you are interested and we can work out a price. I'm located 20 miles south of Green Bay.