5698k

Maybe soon enough people will know what a KK is, and they’ll quit asking “is that like a green egg?” Sent from my iPhone using Tapatalk

Check out Chefstemp, they’re advertising a dome thermometer replacement, that is a battery powered controller, and/or wireless probes, with a base unit that, independently can control a fan. The disappointing thing to me is that while everything control wise is wireless, the fan still needs external power. A friend just bought a system, so I’ll have real results fairly soon. Sent from my iPad using Tapatalk

What is GGG? Sent from my iPad using Tapatalk

Congratulations Dennis! Sent from my iPad using Tapatalk

That’s where Dennis really thinks things through. I bought a 32 last year, and loved it. I did notice, that as i get older, lifting the grates on a 32, particularly when hot, is noticeable. Then i bought a 38. It has three piece grates, as does the 42. Between the split grates and the fire splitter, it’s super easy to manipulate everything. Sent from my iPad using Tapatalk

Beautiful looking cook! I have to agree that two cookers is a big advantage. It took me a while to get a cooker larger than the 23”, now it’s like where has this been all my life. Sent from my iPhone using Tapatalk

3 bone prime rib, bones on the bottom protecting the spinalis. The pan is 16” wide, the 38” just swallows it up. Mixed in the butter is thyme, rosemary, garlic, and black pepper. I dry brined it overnight. Merry Christmas everyone! Sent from my iPhone using Tapatalk

People look at the website and all they see is the 10k price for the 42. Ive recently tried to discuss that a fully loaded KJ is roughly $3500, and a kk23 is less than $1500 more, which to me is a much greater value. My point is i think you might discuss price points, and some specifics as to why they cost what they cost. Sent from my iPad using Tapatalk

There’s no doubt that end grain boards can be extremely beautiful, and definitely have a place in the kitchen and beyond, i have just found that for the vast majority of my kitchen prep, the Hi-Soft, Asahi, Hasegawa boards are my go to. They’re light enough to maneuver, but heavy enough to stay in place. Their surface can be repaired from every day use, keeping them sanitary. They have a soft feel under the blade, reducing fatigue when doing a lot of chopping, and as i said before, are the best I’ve found at preserving your edges. Sent from my iPad using Tapatalk

I really think you’re gonna like those.. Sent from my iPad using Tapatalk

I use Hi Soft, very similar to asahi, and i love them. I’m a bit of a knife snob, all my knives are carbon steel, with very fine, sharp edges. I sharpen at roughly 12* per side. My point is that even with these edges, these boards are great because they dont affect my edges at all. I can easily go a year between sharpenings, and even then, the edges are never damaged because of cutting surface. They’re also very sanitary, they dont gouge like other synthetics, which is where bacteria grow. They’re also very can be bleached or sanded, should the need ever arise. Sent from my iPad using Tapatalk

Ive had a 23” since 2012, and i thought it was plenty, at the time it was the biggest offered. When i finally got a larger size, it didn’t feel big, the 23” felt small, strangely enough. I always encourage bigger is better, and I’ve never heard a regret for the sentiment. Beautiful grill, especially beautiful setting, and congratulations! Sent from my iPad using Tapatalk

It was a large pot, about 4 gallons. I give an amount away, but fortunately, gumbo freezes beautifully, it’s actually better after frozen. It’s a tradition in this part of the world, one I’m proud to be a part of. Sent from my iPad using Tapatalk

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It’s that time of year… Sent from my iPhone using Tapatalk