Cheesehead_Griller

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.

Good luck with the sale! You were my inspiration to buy a KK. I'm bummed to see you sell it for "clicks".

Looks great! It will look even better with a KK under it

If you place the KK a bit more to one side versus the other then you could get by with 12" of extra. If you want it centered I think it may be a bit too tight for ease of use.

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. IMG_0418.MOV

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?

Yes, it is.

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?