tony b

Close enough for Government work! Don't sweat being off a little and definitely don't "chase the temperature" by constantly fiddling with the top vent.

A Happy Ending to this initially sad tale!

Everyone has their own style! It's what makes this so much fun! Many of us use Syz's smoker pot and are very happy with it. YMMV A good source for wood chunks is Fruita Woods. Lots of variety in both types of wood and sizes of chunks. My "go to." One thing about your method that will change with your KK - dump the water pan - won't need it. The KK is so efficient in airflow that your foods don't dry out. If you still like to spritz your ribs/butts/briskets, etc., you can, just to impart some flavor and get a bit more smoky flavor, but you won't need it to keep the meat moist.

So tonight's dinner has cooking pics, for the skeptical among you! 😝 Smoked wings, with another ear of corn for elotes, and a nice slab of grilling cheese for an app! And because it was National French Fry day (I bet you didn't know that?), I did a nice batch in the air fryer, with a nice side of jalapeno mayo. Beer is from a local brewery run by one of my homebrewing club buddies.

Yeah, what @Jadeite said!

Looks like they came out just fine. As we've all learned on our BBQ journey, there's more than one way to smoke a cat! LOL!

$172 - WOW!

Pics of the pizza look good. My only thought was to 2nd what you said about making sure the stone is well heated before you cook. Do you have an IR thermometer? It's a great way to check the stone's temperature.

Nicely done! I'm on the other end of the scale. No grill pics, just one plated one. Grilled chicken breasts for tostada's. Grilled the poblano for the salsa. The corn that I got at the market the other day was Meh, so tonight I grilled an ear for Elotes. Nailed it! A couple of margaritas to go with it sealed the deal! Gorgeous evening to eat outside, too!

HURRAY!! Now if England can pull off the upset and beat Italy today in the Euro - what an amazing weekend it would be!

I have a 23" so I can't help with the setup question, but as far as cooking goes - chicken indirect heat on the main grate level at 350F to roast, when almost done, ramp up the KK to 400F to help crisp up the skin. Then, grill the flanken ribs direct on a lower grate about 90 secs on each side should do it. You just want to get a nice char on the outside, as they will cook very quickly and get tough. Good Luck!

Postcard perfect!

Very nice. Now get to cooking!

Interesting top vent on that one? No tiles? New design?

I live in Iowa and we have some pretty harsh winters. I have had a cover for my KK since almost the beginning. No worries about the weather.

Unless you're a catering business, or the Old Lady in the shoe with a lot of family to feed, the 42" is way overkill. You're going to be able to do everything that you want on the 32".

@Snake Plissken - rocking that bahn mi sandwich! Looks sensational. @Basher - ruining that beautiful steak sandwich with beets - eww! 😝

Success would depend upon the stability of the dough not drooping through the grate. Maybe like a flatbread style?

I 2nd what Robert says. Just bite the bullet and get a new one. You could be waiting a very long time for a used 32 to come on the market and there's no guarantee that the owner would ship it to you - you would probably have to arrange shipping yourself or go pick it up.

I use Grolsch style bottles for my mead. You can buy them at just about any beermaking supply store or on Amazon, so you don't have to buy a beer that you don't like just to get these bottles. Look for "flip top" or "swing top" bottles.

Like @jeffshoaf said, it's just peace of mind. I've owned a Guru (DigiQ-II - no silly WiFi app!) for longer than I've owned my KK. Just used it this weekend for a rib cook. My deck is elevated and there sometimes a good breeze between my house and the neighbors, so I've had temperature control issues before on longer cooks. The Guru solves that, especially once you learn to close down the output damper. I backed the Meater during its Kickstarter campaign. They have since upgraded me to a Meater+ when it came out to improve the connectivity. Only way to monitor a rotisserie cook, as it has NO WIRES. That was the reason that I backed it. If I'm using the Guru, then I'm using their probes (grill and meat), but if I'm not use it (or the Meater) then I like the Maverick XR-50. A HUGE upgrade over their older models. Another thought - the cold smoker is a nice accessory if you want to get into that. Others have used it in parallel with a temperature cook to add extra smoke. I use Syzergies smoker pot (used it on the rib cook this weekend.) I did use the cold smoker this weekend to smoke some Wagyu beef tallow and some pork leaf lard to experiment with on some cooks - including the rib cook on Sunday. I've smoked cheese, nuts, salmon and even malted barley (I'm a homebrewer) with it, so it does have its uses.

@johnnymnemonic Get ready to be seriously impressed with the quality of food coming off your KK over the Egg. Game changing!

Yeah, it's normal for that to flake off - no worries. btw - Dennis doesn't recommend high heat cleaning cycles. 725F is pretty high, even for a pizza cook. Just some advice going forward.