tony b

Thinking about making a SMASH with Marris Otter and Loral hops. We'll see if it pans out.

First off, Welcome to the Obsession. As you can see, there's a lot of passion on this Forum. I'm a tile guy, but nothing wrong with pebbles (especially if your name is Bam-Bam! LOL!) You're going to be blown away by the upgrade from the BGE! The KK is a far superior cooker. You've just upped your game to the next level, automatically. Hoping that your delivery will be there in time for the Holiday feasts!

Wish that I had friends like that!

Glad to see another homebrewer on the Forum. There are a few of us here.

I've had the good fortune to meet a couple of folks from here in person, but haven't gotten to cook with anyone yet. It would be fun, I have no doubts! @Jon B. and I have been conspiring for years for him to come over to cook with me when he visits his sister here in town. Maybe one day?

If the 32" behaves similarly to my 23", your top vent was too open for the target temp that you were shooting for. On mine, 250F is about 1/8 turn off the seat. The bottom vents don't really control temperature, as long as you're not starving the fire of enough air to keep burning. Agree with @Syzygies - The double drip pan from Dennis would be the way to go if you want to keep the drippings. As long as your guest were enjoying the meat, you did a proper job! We've all had to learn from someone who went before us. That's one of the best things about this Forum - members willingness to share what they know and their "failures" as well.

Nope, it's the "preferred" lard for baking. It's basically melted down caul fat from around the kidneys. Milder flavor and softer texture.

My leaf lard arrived yesterday, so I'm eager to try Mad Scientist BBQ's trick on a rack of ribs. Pork Ribs Cooked Like Brisket | Mad Scientist BBQ - YouTube Thinking about firing up the cold smoker to smoke the lard and some more of the beef tallow, too.

Fire Big Blue up and show us what you're cooking!

Welcome to the Retirees Club! It's a great group of folks and I'm sure that you'll get the hang of it quickly!

Indeed! We certainly know how to spend other people's $$ on this Forum!

I've used the FiAir for years now. Love it! https://smile.amazon.com/gp/product/B00D5FS7HA But, alas, it's not available right now.

Welcome to the Obsession! Over time, you'll likely want to pick up the missing grates for your KK, as they will add a lot of flexibility to your cooking! Along with some other accessories like the pizza stone and basket splitter.

@Basher you have a special friendship indeed there, mate! Cherish it for as long as you both are breathing!

@jonj - take that Caesar salad to the next level - grill the romaine lettuce. Cut the head in half lengthwise, brush on some EVOO and place cut side down to grill until a light char develops. You will like the results!

Yes, I remember them well. Miss them a lot! I learned a great deal from their posts back in the day!

It all depends upon how "into" BBQ they are? If they are just casual cookers, then it's probably not going to register with them why the KK is a superior product, especially given the price tag.

I wish that I could decipher why photos sometimes post sideways?? No clue! The most likely explanation for your inability to ramp up the temps after the rib cook was that you were low on charcoal at that point. One of the mantras of this site is "You Can't Put Too Much Charcoal In The Basket!"

I lost Kipper at the end of 2020. He was 14 years old. The house is so empty without him around now.

Nicely done with the uncrating. The heavy heat deflectors make excellent pavers - you won't ever use them inside the KK for a cook. No one does, not even Dennis! For indirect cooks, just use the drip pan or a sheet of AL foil.

@remi - BRAVO for tackling a brisket right out of the gate. You pulled it off, regardless of the hiccups. You are correct in deciphering that your top vent setting was a bit high for a 300F target. A 1/2 turn on my 23" puts me around 350 - 375F.

Lovely grill and very sweet looking pooch!

Happy Fathers Day to all the Dads out there. Amazing cake, @DennisLinkletter! I know that it was difficult to actually cut it open, but I hope that it was as tasty as it is pretty!