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If you do have to calibrate, I'm guessing it'll be the tel tru. Rob

I know I'm a little late, but sometimes the guru probe can end up too close, or touching the protien, and that can give errant readings. The good news is butts really don't care. Cook until 205° internal, you'll be fine. Rob

http://barbecuebible.com/2015/01/20/3-2-1-method-ribs/ I don't like foiled ribs. It adds difficulty to your cook, and makes them mushy to me. Rob

Gotta love da bronze!! Rob

No pan necessary. I actually have moisture dripping from my lower vent on many occasions. Rob

It might be a bit smaller goat.. Rob

Bosceaux says to Halfsmoke....."you're getting verrry sleepy....."! Rob

You can always try some different coal to get a smokier profile. (Obviously). This does two things. First it shows how easy it is to cook on a KK. Second, it shows how little flavor the coco char imparts into the flavor. Time to get more wood chunks and experiment! Go ahead and get the second grill and save yourself the agony. Rob

Beautiful Tony!! Happy birthday!! Rob

Could that many people be looking for Labor Day sales? Rob

Seems like not too long ago we were talking about the drip pan that comes with the grills, and Dennis said it was a serving tray. Anybody else remember that? Rob

That goat needs to be cooked just a bit more. Rob

The smoke pot is a game changer for me too. BTW, that grill is entirely too clean, but I see. You're doing what you can, keep it up!! Rob

Geek is good! Rob

Bosceaux gives excellent advice, it can't be argued with. That said, I love my cyberq. Rob

I do. I only use the top vent to change airflow, and even that's fairly rare. You want the fan to run, or cycle regularly. If it's not running, there's too much natural airflow, and your temps will climb. On the other end, don't be afraid to really close the top a good bit if necessary, I never have mine more than 1/4 open, usually more closed than that. Rob

I use a guru regularly on my 23 with the fan damper open, so on the 32, I would imagine it would be fine. Your first instinct was correct, let the grill heat soak, because you added a lot of cold stuff to the mix. I only adjust the top when trying to get heat back up after adding protiens, keep the variables down. Sometimes when the guru is working particularly hard to get to temp, it can overshoot a bit, just unplug and re power to reset. There are settings to play with but I'm not sure if that's necessary yet. I recommend you light in just one spot, set the guru, close the lid, top no more than 1/4 turn, and let it heat, I like to give an hour at temp before protiens if possible. Everything really looks good, it's just a matter of getting used to things. Rob

I think you should use it as a joke.....when you have friends over for some q...have the little guy smoking away!!! Rob

I've never tried to attach the guru directly to the grill, not even sure if it's possible! Maybe just get a lawn chair or something to set it on. Rob

Looks like you and your grill are getting alone just fine!! Rob

First, with the latch closed, push down on the handle, and if there is any movement, it needs to be adjusted. Second, the top vent needs to be snug, but not tight, you should only need one hand to close it. Third, your gap in the lower vent could very well be your culprit, these vents need to be checked regularly, they can work open, and over time, ash can build and prevent a good closure. An easy check is light a fire, add smoking wood, and once you get good smoke, close everything and see where smoke is coming out. These grills take time to cool, but the fire should be out, overnite should be completely cool. Rob

I use the main grate. Rob

I don't think the number has been reached. Whenever the white coats show up, they end up staring too. Rob

I'm with Bosceaux, red is a great color for a planter. Rob

Fire that beauty up!! Rob