5698k

Triangles, for a round pizza that would go in a square box.. Sent from my iPad using Tapatalk

I ventured into the pizza oven game, this is a St. Louis style pizza, very thin, no yeast. Sent from my iPhone using Tapatalk

Get some new knobs and nobody can tell it from band new!! Sent from my iPhone using Tapatalk

Yummy!! Sent from my iPhone using Tapatalk

This is my second one, if I see any more I’m getting it. They’re labeled as American Wagyu. Sent from my iPhone using Tapatalk

275° for about 9.5 hours. It was 17lbs pre trimmed. Jealous Devil lump, coffee wood smoke from smoke generator. It was 202° internal when I pulled, let it rest uncovered until it cooled to 170°, then wrapped and held in a warming oven for three hours. The reason for three hours was we were ready to eat. The longer the hold, the better as long as the temp is about 150°. These briskets aren’t a regular stock item, I’ve seen them twice and are only a dollar per pound more than prime. It was vacuum sealed, and I wet aged it for 45 days…no particular reason for 45. Sent from my iPhone using Tapatalk

American Wagyu brisket from Costco, coffee wood smoke, coffee cardamom rub. This was a good one. Sent from my iPad using Tapatalk

It’s well known that French bread in New Orleans is special…how did yours turn out? Sent from my iPad using Tapatalk

Kiln dried wood is really too dry for smoking. To get good smoke, wood needs to be x% moisture, and kiln dried is much drier. Sent from my iPad using Tapatalk

Dayum!!! Sent from my iPad using Tapatalk

Yummy!! Sent from my iPad using Tapatalk

Put me down for team tile.. Sent from my iPhone using Tapatalk

Beautiful grill, congratulations! For cooks under 350ish, ya really dont need to fiddle with the lower vent, just pick a hole and leave it. The top vent will control from there. For 225ish for instance, maybe 1/4 turn off closed. Small adjustments and patience is what works. You’ll soon learn what works for a given temp range. Sent from my iPad using Tapatalk

Maybe you can get a pic of your grill covered in snow with the thermometer sitting at 350… Sent from my iPad using Tapatalk

Congratulations on your new grill! Start a new thread and post some pics…we love seeing grills in their new homes. Sent from my iPad using Tapatalk

Sent from my iPad using Tapatalk On at 7:00AM central. Dry brine over nite, SPG, not gonna wrap.

I’d like to suggest that Dennis makes a video detailing the un crating, and unpacking process. There’s a couple of videos out there, but none with the detail and quality similar to the basics video. I saw one where the owner literally took a sawsall to the crate. I realize instructions come once the grill is purchased, but i think some may be intimidated before that happens. I actually got my 38 off the pallet with one other person. Sent from my iPad using Tapatalk

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