tony b

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.

The results speak for themselves! Well done!

Give the Wagyu beef tallow a go, too! The 2nd batch that I did in the cold smoker turned out so much better than my 1st try at it. Can't wait to try it out on a steak! https://smile.amazon.com/gp/product/B0881XTCR3

My plain old DigiQ-II came through like a champ today. No back talk. Sometimes simpler is better. My stereo amp and pre-amp have tubes in them!

Nicely done!

Great cooks everyone! Happy 4th of July!! So, being the classic BBQ holiday here in the US, it was baby back ribs, potato salad and corn. BUT, the ribs were a new experiment - 2 different experiments actually. I cut the baby back rack in half. Dry rubbed both with mustard and Dizzy Pig. After 90 minutes, I sprayed both pieces every 30 minutes with a brew of apple juice, apple cider vinegar, bourbon, sage, marjoram, thyme, cumin and S&P. I used the cheapo coffee maker that I bought on Amazon Prime Day, like I'd seen in YouTube BBQ videos. The herbs and spices go in the basket with a paper filter and the liquids go in the tank and you brew it just like coffee. Once it cools, then it goes into a spray bottle. With an hour left, I smeared some of the smoked lard on the pink butcher paper and wrapped the one half rack. Didn't do anything more to it until the end. The unwrapped rack got spritzed every 30 minutes until the end. Both came out really good. Hard to say which technique worked better - each has its own benefit and I will be using both techniques in the future. And Yes, there are pictures to prove that it did, indeed, happen! First, yesterday I cold smoked some of the Wagyu beef tallow and the pork leaf lard using the cold smoker with apple and cherry wood pellets. Smoked for 4 hours. Beef on the left, pork on the right. You can see the smoke around the outside. The pork just barely melted (it's in the 90s here). Both came out AMAZING! Can't wait to use the Wagyu on some steaks and chuck roasts! Ribs on the grill. Indirect, 250F with the Guru. smoker pot with hickory and apple wood chunks. Plated with some of my brew (English Pale Ale). The wrapped ribs were falling off the bone with a nice mouthfeel from the extra fat. The unwrapped/extra spray ribs had a nice crust and were moist. Just about to fall off the bone tender. Flip a coin - it was a toss up as to my favorite!

Awesome!

If you make Syz's smoker pot, the keys are 3 small holes in the bottom (mine are 3/32"). Folks have messed theirs up by either drilling too many holes or too big holes. The idea is to starve the wood inside of oxygen, so it smolders and not actually burns. This is the exact same process as how charcoal is made. You will be surprised to find that after your cook is over, the wood inside is actually charcoal now. The other key trick is the holes go in the bottom, not the lid. You want the smoke to go back into the hot coals to burn off some of the volatiles that don't produce "good smoke." I just used mine today for a rib cook.

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!