Cheesehead_Griller

Something isn't right. Is there an issue with the gaskets? 

Welcome to the group! I look forward to seeing your setup. I have a 32" but strongly considered the 22" Beast on a mobile cart. Any ETA for delivery?

@David Chang Look no further....

https://jvrinc.com/shop-all-products/vacseries/jvr-vac100/vac100-chamber-vacuum-sealer

I have one and love it. I was looking at the same brand you have and decided to step up a bit. So glad I did. 

Does anyone have a pic of the current design for the 32? There is no picture not he site. I'd like the see if there have been any changes. Thanks! 

My experience was similar to Nakedwiz regarding pellets. I didn't think the smoke flavor seemed very "natural" with the pellets. I also noticed the creosote coming out of the smoke generator. (Note, I was using Lumberjack Competition Blend pellets.) I am going to pick up some wood chips and try those. I'm hoping those provide a better flavor profile. I wish I could make the chips a bit smaller so they burn better. My only concern about chips is what others have stated about their troubles keeping them lit. 

Great idea! I must ask, what is with the tape on the side of your grill? 

I highly recommend the Fireboard Pro. It has a large battery for the overnight cooks running the fan. Big display. Easy app. I also have added a few of Thermowork's probes. Best of all world in my opinion. 

Same as above. I do indirect heat with my 32BB when I do bacon. I add the wood chunks in with the lump when I fill the basket. I use the basket divider with the end and one extra plate; roughly 50%. I fill that portion up completely. I aim for a dome temp of 225F as well. 

I tried a bag of this over the past weekend. I noticed the smell was a bit off. Didn't seem "natural" as claimed on the bag. The smell was just a bit off. I did like the steady temps but I can't get past the smell. There was also a ton of ash. 

@Poochie What is your go-to lump now? 

On 1/14/2023 at 3:53 PM, Wobster said:

Could the new “deluxe” one refer to the rotisserie splitter for the 32” (just ordered one) as mentioned previously? 

Yes, it is. 

58 minutes ago, David Chang said:

@Cheesehead_Griller i have fb pro and had one thermocouple break. wires came out, tried to reseat but didn't work. i switched to thermoworks. better quality thermocouple probes and more selection for all types of uses.

I appreciate the feedback. I’m glad to hear it’s not just me. I will be placing my order with Thermoworks. 

I have had my Fireboard 2 Pro for about six months now. I feel as if my use is moderate. Two days ago the ambient probe died as I fired up the KK for an overnight cook. Perfect timing. Then, yesterday I did two chickens and used both food probes. My wife went to remove the probes from the chickens and the wire broke. It broke about an inch from the probe and came apart. I understand that probes don't last forever but only six months of moderate use seems a bit short. 

My question is do I buy probes from Fireboard or do I upgrade to Thermoworks K-Type probes? Does anyone have experience with both manufactures K-Type probes? Anyone else with Fireboard probes experience the same issues I have? 

I have a brand new unopened set of these knives. Looking to get $220 which includes US shipping. 
 

Very nice man! Looks like you used every feature it has. Enjoy  

Very nice. Much needed accessory. Looking forward to more info on pricing and availability. 

I cooked a brisket over the weekend for a friend of mine home from Guam. He is serving with the USAF there. When he comes home I always try to make something special. It was 0F for the entire cook. Turned out fantastic! 
 

So, I'm struggling to pull myself out of the "meat slicer" rabbit hole. I need help!! We have two children (5 & 2), so we go through a lot of meat and will only go through more in the future. I recently bought a vac sealer and sous vide. Both have been a great addition. With our 5 year-old in school we are going through a lot of lunch meat. I've been thinking a meat slicer would be a nice addition to the kitchen. I've thought about making our own lunch meat along with a variety of other uses. 

My main concern is cleaning. I was thinking of either a 10" or 12" unit. I'm open to paying up a bit to get a unit that's easy to clean. I've looked at the Beswood, Avantco, Hobart, etc.  Based on the info above, meat slicers don't get much love. 

@TyrusHow are you liking your Beswood? Do you have any regrets? 

I'd like to try to make some jerky in my 32KK this winter too. I'm following to see how to do so. I'm considering using my controller & fan to keep it at 170ish. 

Welcome! 

@MacKenzie Looks delicious!

We just received our hog from the butcher. I look forward to cooking the rib roasts. This is our first time buying a whole pig. So, this will be out first time cooking alternative cuts of pork. I know the KK can do its part. The question is, can I......? 

On 4/17/2022 at 6:29 PM, tony b said:

Yep, FOGO uses quebracho wood, which has a very distinct flavor. 

 

I will be doing a leg of lamb next week for Thanksgiving. I only have FOGO lump at the moment. Which do you prefer to use when cooking lamb on the KK? 

Very nice! Welcome to the community. Good luck with finding a perfect resting spot. Once you do, you will enjoy using it. I have had my BB32 for about 8 months now. Absolutely love it. We cook on it numerous times a week. Regardless of weather. 

2 hours ago, remi said:

Both of my brothers and their wives are staying with us this weekend- given restrictions in Australia over the last 2 years this is the first time any of them have had a KK experience.

A large bag of meat was picked up today…

Bistecca Fiorentina was on the menu tonight, with a spicy green apple (papaya) style salad.

Ribs and pork butt coming up for Sunday lunch, I may never need to eat again.

Enjoy the time with the family and good luck with the cook! 

On 11/20/2021 at 1:39 PM, MacKenzie said:

I dry brine mine for 7 days and then do 3 soak outs, each for 2 hours and that takes care of the saltiness.

Can you please describe your "soak out" process?

And the pics…