tony b

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!

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!