5698k

Seems like I did a bird that size on my 19”, but it was pretty full. Sent from my iPad using Tapatalk

Stick yo your guns...pebble people are just jealous. Sent from my iPad using Tapatalk

And the top of the crate is a ramp for rolling it off the pallet. Sent from my iPhone using Tapatalk

I say keep using it. Sent from my iPad using Tapatalk

The new. The old is very old, before Dennis made the guru fan port standard. Sent from my iPad using Tapatalk

I sent the FireBoard back, it was terrible. I replaced it with a cyberq cloud, and it’s like the other cyberq units...solid. Sent from my iPhone using Tapatalk

https://www.amazon.com/Shop-Vac-5989400-gallon-Stainless-Vacuum/dp/B075MY3QMX/ref=sr_1_5?ie=UTF8&qid=1539967050&sr=8-5&keywords=shop+vac This is just one example. There are many sizes, and brands to suit anyone’s needs. The drywall bags are a must, the ash is way too fine for a regular filter. Sent from my iPad using Tapatalk

I use a shop vac with a drywall filter, gets the inside nice and clean. The lower draft door does come off, so it’s quite easy to sweep ash out that way. Sent from my iPhone using Tapatalk

I have a 23”, and a 19”, which roughly translates to a 32”, but not really. Like Tucker, the 23” was the biggest available when I bought mine. I believe a 32” would suit your needs, but there’s a lot of people that will tell you get the biggest one you can, you won’t be sorry. I’m a tile guy, but that’s truly personal preference, except for the fact that the bronze tiled ones cook the best. Sent from my iPad using Tapatalk

The other option is to just have some lump handy. Personally, I think you’re good. Sent from my iPhone using Tapatalk

Congrats on your grill! You’re gonna love it! Sent from my iPad using Tapatalk

Very nice! I tried an usuba, but I never got the hang of it. Sent from my iPad using Tapatalk

Who’s the knife manufacturer? I’ve been down the knife rabbit hole, and my curiosity never ends. Sent from my iPad using Tapatalk

Fresh reds with the scales left on, butter, liquid crab boil, and Tony’s. Waddya got? Redfish on the half shell. Sent from my iPhone using Tapatalk

Congrats on the 42! I can only imagine what a beast it must be. When you say stoker, I’m guessing you mean controller? Many will tell you you don’t need one, you don’t. That said, I love my cyberq, it gives incredible peace of mind, it allows you to be lazy on overnight cooks, and it scratches my gadget itch. Yes, I do recommend cyberq over the others. I haven’t used a flameboss, but I did try a fireboard, which requires an $80 adapter cable to use a fan. It didn’t maintain temps well at all, and I’ve been using my cyberq for years. Sent from my iPad using Tapatalk

It’s not now, John changed his mind. Sent from my iPhone using Tapatalk

As I stated in the other thread, congrats on your grill, but are you aware that this is the Komodo Kamado forum? Sent from my iPad using Tapatalk

Uhh, guys, while it’s great that you’re enjoying your new grills, are you aware that this is the Komodo Kamado forum? Sent from my iPad using Tapatalk

I believe you can. The two zone set up in the 23 will give the results you’re looking for easily. Sent from my iPhone using Tapatalk

Is your wife’s preference more or less done? The 23 is perfectly capable of zone cooking, especially if you’re just dealing with two steaks. The 32 does have some design features that make zone cooking easier if you’re cooking more proteins, so consider how much you’re likely to cook at a given time. Sent from my iPad using Tapatalk

The smoke is missing..[emoji41][emoji41] Sent from my iPad using Tapatalk

I had always heard you’re not supposed to change the name of a boat. Sent from my iPad using Tapatalk

Someone with one of his pos’s with missing tiles and cracked bodies should post a pic Sent from my iPhone using Tapatalk

If you put the brisket on before you go to bed, you’ll likely be past wrapping point by the time you get up. Temperature rise in a large protein cook isn’t linear, you’ll get to the stall point much more quickly than you think. Sent from my iPad using Tapatalk

If you’re going to wrap, 150°-155° is kinda early. Are you using foil? If you want bark, (I love bark), you really shouldn’t wrap until closer to 165°-170°. Wrapping also shortens cook time. I’m not trying to mess with your plan, but you have a prime brisket on a kk, have you considered no wrap? Just cook it straight through until it jiggles, roughly 200°. Sent from my iPhone using Tapatalk