Cheesehead_Griller

Watching this makes me want to buy a wood fired oven. Damn, this forum is beginning to cost me a LOT of money.

I tried to upload the clip. Obviously, it didn’t work. What movie file types can be uploaded?

IMG_8184.MOV

So cool!! I wish Joe would’ve spoke about the KK a bit more. Sounded like he enjoyed it.

Why is it so hard to get good results cooking pizza in the KK? I ordered the bread stone in hopes of cooking pizzas on my KK.

Did the pallet jack roll across those plastic sheets fairly easily?

Very nice!

Check your Private Messages.

Way to go! Looks good on that cart. Good luck with your first cook!

Wow, that's a great idea. I"ll grab a spring so when my KK arrives I can assemble it that way.

I'm considering the Fireboard 2 Drive as well. I'm curious to know which fan you used. I'm thinking about ordering the BBQ Guru Bull or Viper. I like the Bull because it's all metal but others said it's a bit too powerful. The Viper is plastic but more appropriate for the BB32. I'll probably just go with the Viper and see how it goes.

Straps are the best! Find those that go over your shoulder and it will be even easier.

Looks awesome! I can't wait for that day

Keep your Guru blower and just upgrade the controller s the others have said.

Looks very nice!

Damn, nice bike! I love the color. Be careful on that thing.

I appreciate the detailed review. I have not placed an order for anything yet. Been still debating what I need and what I do not need. The only reason I would go with the Pro version to reach the higher temps is to leave the proves in the steak while searing a steak. I have through about this endlessly and I think I'm going with the basic Firebird 2 Drive. If I sear a steak over the coals I'll just wing it. I can figure it out over time without the need for a thermometer to finish it. I was considering the less powerful fan after reading the recommendation to close the port so much. I will take your recommendation and go with the smaller one.

I do in fact live in the great state of Wisconsin. Not too far from Green Bay. I am stoked to get it!

Great questions! As a soon to be owner of a BB32 I'm looking forward to hearing others input. I plan to smoke my first ever brisket on my KK once I get it. I have so much to learn!

Does a KK ever crack due to moisture retention and expansion when it gets cold?

I look forward to the pics and hearing how the results are.

Must've been his first cook or close to it with the chicken. You can see the lid is pretty dark int he last pic. What is under the bacon?

I appreciate the detailed explanation. Very helpful. Do you wish you would've went with a 32 to be between the 42 and the 23 that you are eyeing If I recall, you originally ordered a 32, right? (Sorry for a little sidetrack to the OP)

He has me thinking.... The folks on here are not helping my with spending

I need one of these! Can you please share a few more pictures? I’m going to see if a friend of mine can fabricate it for me. Thanks in advance!