tony b

Welcome to the Obsession. I'm sure that you are going to be more than pleased with your new 23" KK once you see it and start cooking amazing food on it. And don't forget those all important uncrating pictures when it arrives!

Opa! Where's the Ouzo??

Bravo! The rest of this treatise is making my brain hurt! The one thing to note about both of these devices is that even when the fan is not running, there is still airflow through the unit into the KK. That's why @Syzygies discussion on the addition of the damper on the fan unit is important. Like I said, on a windy day, you can get enough vacuum drag across the top hat to draw too much air into the KK and you'll lose temperature control from the fan unit. I've had it happen to me before. I usually set the Guru fan damper at least 50% close, will go even lower if it's a windy day.

I have a local guy for sausages, so it never occurred to me to order those from them. But, good to know.

Discovered AB at my 1st (and so far, only) GABF back in the early 90s. I still have the AB t-shirt that I bought there (doesn't fit anymore - LOL!)

I'm a BIG fan of Porter Road. Love that they do the esoteric cuts of beef that others don't do. Love me a Bavette or Denver steak. One of the few places where you can get a whole Picanha. The downside is that they are getting so popular, especially during the pandemic when more folks were cooking at home instead of going out, that it's difficult to get some of the more popular cuts at times. You can sign up to be notified when they have something you want back in stock, but you'd better be quick on the draw when you get the email notice or you'll miss out.

Tried something different last night for dinner. I injected a chicken breast with Trader Joe's Dragon Sauce and let it marinate for about an hour in the fridge. Just before going on the KK, rubbed it with Slap Yo Daddy. On the main grate, 325F with cherry wood chunks. Plated with roasted potatoes with Peruvian green crack sauce, and sauteed green beans and mushrooms. I did like the TJ's Dragon Sauce injection. A nice change of pace from my usual injection of Frank's hot sauce.

I'd have been heading for the 19th hole way before then! LOL

It's usually called the 2nd (or 3rd) KK in the family! LOL I have to say that I'm pretty much a St Louis rib guy (bang for the buck). I occasionally do baby backs (when they're on sale.) I rarely wet sauce ribs, but I will do it for baby backs.

Nope, especially since Sam Adams is the 4th largest brewer by volume in the US. Add Lagunitas to that list too. There 2nd brewery in Chicago is MASSIVE. Sierra Nevada has a lovely 2nd location in Asheville, NC. I've been to several of the Stone breweries - I like the one in Napa Valley. Maybe one day I'll get to the one in Berlin!

Most KK owners will say that you don't NEED a temperature controller device (there are several out there on the market that work on a KK - I personally own a BBQ Guru) to make great food on a KK. Once you learn the top vent settings for a given temperature, it's pretty rock steady. Windy conditions can sometimes mess with things, but otherwise, it's a "set it and forget it" situation. The controllers just add some peace of mind, especially if you're doing an overnight cook. This statement baffled me. It can't be a closed system. The combustion air has to exit somewhere, or you're going to pressurize the system to the point where it's either going to leak out somewhere uncontrollably, or it's going to put out the fire because the external fan can't overcome the internal pressure and the airflow stops. One of the nice features of many of the controllers is that they can recognize when the lid is opened and don't try and overcompensate for the sudden drop in temperature by running the fan too long, causing an overshoot. The downside of these controllers is that once you overshoot the temperature, they cease to work - they just shutdown. IF you're lucky and the temperature does drop back down into the control band, you're good, but that usually means the fire is going out and you hope that the controller catches it before it goes completely out.

@ckreef - did a charcoal comparison series of tests. Look for that thread. I really doubt that current KK owners based their decisions to buy one to save money on charcoal. It would take a LOT of bags of charcoal to justify the cost difference between a KK and the others. It's all about the quality of the grill's construction, the superlative customer service from Dennis, and the great food that you're able to cook on one compared to other styles of grills, ceramic or otherwise. You rarely hear any "buyer's remorse" on this Forum.

Nice view! It would make it hard for me to concentrate on my game.

@jonj - as the old sayin' goes - If it ain't broke, don't try to fix it! Back when I got started on this journey on the old POSK Forum (in the beginning it was pretty awesome like here - won't go any further about how it ended!), folks raved about ribs done with the 3/2/1 method. I tried it a few times, but it never wow'ed me like it did other folks. I almost never wrap ribs anymore, only briskets in pink butcher paper.

I think that we be me! @Paul - sorry, forgot to wish everyone a Happy 4/20 day yesterday!

I remember my first "craft" beer (they weren't called that back then) - it was an Anchor Steam on tap at a bar in San Jose, CA back in '78. I was hooked from the get go!

Sorry, not a fan. I don't FB, Tweet, Instagram, Tic-Toc, etc. either. This forum and a couple of others are as much "social media" as I do.

We skated by over here - no snow or flurries, just cold. Hard freeze warnings out tonight. Glad that I haven't planted anything outdoors yet!

Good to experiment before the "big event." But, control the number of variables that you change each time; otherwise, it's hard to do a post-mortem and figure out what worked and what didn't?

I didn't - LOL! In fact, I went to a "geek school" (Ga Tech) and we put dry ice in our grain punches to evaporate out the water, leaving an actual higher alcohol content by volume (ABV) and it turned the punch into slushies! Putting higher education to practical use!

I was going to make a joke about "BBQ-ing in the Bone Yard!" Seemed fitting for ribs! 🤣

You just didn't know it. It's naturally occurring in a lot of foods, like mushrooms, aged parmesan cheese and soy sauce - can you say "umami?"

Nice trailer! Sad about the ruined tire though. That sucks! 😢

Country style pork rib marinated in Shio Koji and Dinosaur BBQ Wango Tango. Direct, main grate, peach wood, 325F. Plated with orzo with homemade pesto (grew the basil, too) and sauteed green beans & shallots, with a side salad.