tony b

No clue?

What are you planning on making? I have a pilsner cold crashing right now. Hoping to try it this weekend.

Fingers crossed, but it's stopped. If there is a silver lining after the derecho, it's that they cut out most of the damaged tree limbs near the power lines to restore the power, so we hopefully don't have to worry about the power going out.

Spoke too soon. Yesterday's dusting was just a teaser for today's heavy wet snow shower. And it's still coming down!

There's a shiny side? You obviously haven't seen mine lately! LOL!

Pre-dates me, Doc!

Ain't that the truth!

No worries, mate! I understood the joke. 😄

Nice pizzas!

Similar story here in the States. There's an "urban legend" that Massachusetts actually passed a law in prohibiting feeding prisoners in the jail lobster more than 3x a week, as more than that was deemed cruelty! Throw me in that briar patch, Brer Fox!

Because it was 7:30am when I took this picture, as I was making my morning coffee. I hadn't planned a cook that needed to start that early in the morning! Trust me, it takes a LOT more than this to keep me from using the KK and snow ain't it! Wind chills below Zero - yeah, that'll do it!

It's not even bloody Halloween yet!

I've always wanted to try Naan in the KK, but was a bit reluctant to start slapping dough on the inside of the lid, even if I did clean it off a bit. You might be on to something using the pizza steel. If you try it, please post to let us know how it works out?

Seems like ribs are the cook of the day. Last nice day for the week (we might actually see some snow flakes in the morning!), so a 1/2 rack of baby backs on the main grate, indirect, smoker pot of coffee wood and apple, initially at 250F, but it crept up to about 275F after about 2 1/2 hours. Why, DNK?? Didn't touch a thing and there's almost no wind. Rub was a mix of Eat This BBQ and Lane's Signature, with a dash of purple crack. Plated with my signature potato salad (yeah, it's that good!) and some Taiwanese street corn (oyster sauce, Gochujang, rice vinegar, Worcestershire sauce, sesame oil, and cilantro.)

I agree with @jonj. Never been a virtue in my book! LOL!

The KK makes an excellent pizza and breadmaking oven. Adding the rotisserie option opens up lots of other possibilities, as well. Things like shawarma and porchetta. The cold smoker attachment lets you do things like smoking fish, cheese, and nuts, as well as making your own bacon! The KK is a lot more than just a "low & slow BBQ" grill.

As a point of clarification, I did start my pizza cook out with the top vent open about 2 turns. Once the KK, with the pizza stone inside, got to about 300F, then I closed the vent down to where I thought it should be for the 450F target - about 3/4 open. I never pull the bottom vent out anymore. Over time, the rods get loose and you end up having to bend the tubes (never the rods!) to tighten things back up to prevent air inleaks that mess with your shutdowns. If I need extra air inflow, I pull the Guru plug out for "turbo" mode - ha, ha! I probably could have speeded this up some by lighting more charcoal at the beginning. I just did one large spot in the middle. Two medium spots, one on each side, would probably have worked better.

As @jonj said, there's more to it as a retrofit for older KKs. The newer ones have a separate port for the smoker, so you can use the smoke and the Guru (or similar) at the same time. This bracket is an upgrade for the newer smoker port. You can, if you're adventurous enough, install the second port in an older KK. Involves removing some tiles and boring a hole in the side of the KK, installing the new port tube and sealing it back up. And, as previously noted, the bent tube on the cold smoker needs to be replaced with the straight tube. It's all do-able, if you want to put in the effort and $$ for the upgrade.

As noted, there is a trick or two with using the Guru to keep air inflow sneaks from messing with your temperatures, especially on a windy day. Once your temps get above the target setting on the Guru, it's pretty well dead in the water at that point. That said, the best way to maintain control is let the Guru do all the work. The Pit Viper fan is more than adequate for the task. First, just barely bump the top vent off the seat - just until you see a bit of smoke emerge. If you start to see smoke escaping from the temperature probe hole (or anywhere else besides the top vent for that matter), bump the top vent a tad more until the side leak stops. The Guru has slightly pressurized the inside of the KK and the air needs to find somewhere to go - path of least resistance and all that. Second, there's a damper on the output side of the fan, choke that down to less than half open. This will minimize the air inflow during periods when the fan isn't running and prevent the temps from drifting up on you. This approach has worked well for me. YMMV

I just guess that we've never gotten around to putting them here. They are mostly scattered throughout the General Cooking thread. One of my favorite SE Asian dished to do on the KK is Satay. Who doesn't love "meat on a stick?" LOL! Just about every culture has their version of it. Yakitori cooks are also very popular here. A number of KK owners also own Konro's. As far as Asian foods in general - I've done Tandoori chicken a lot: as well as Korean Bulgogi ribs, Peking Duck, and Char Siu ribs. If Hawaiian counts - Kalua Pork Roasts. Yes, this Forum is pretty much BBQ-centric, but a lot of "world cuisines" are represented, too. African (Tekobo turned us all onto Nigerian Suya Pepper, which is one of my newfound favorites), Moroccan (yes, I've put my tagine on the KK), Middle Eastern, Caribbean (Cuban & Jamaican), South American (the Peruvian green sauce is my newest obsession!). If there's a specific dish/recipe that you're looking for, just ask away and I'm sure that someone on here will respond with their take on it.

Definitely get the Sunbrella cover for it. Good insurance policy. As far as customer service goes - you won't find better anywhere, by any company, than from Dennis. He's the "textbook example" of superlative customer service. You can contact him practically 24/7 (we don't think he actually sleeps! LOL!) and he's always there with answers to questions, helps solve problems and makes things "right." There's no "up sell" when talking to him about buying. He'll work with you to make sure that what you get is exactly what you want/need - size, tile style & color, accessories. Simply put - he's f-ing amazing!

https://bbqguru.com/ I bought my DigiQ-II for the old POSK and I've been using it ever since. I have replaced a couple of temperature probes, but no worse than any other temperature monitor. They hold up pretty well. I've have nothing but good things to say about mine. Like I said, I use it on all my longer cooks (over 4 hours). The KK has a port built in for the fan unit - so it's a "plug & play" application. When you buy whatever controller unit model you like, the fan is a separate purchase and you just get the one for the KK. There are other manufacturers of controllers/fans, but the Guru was pretty much the original (as far as I know) and Dennis has always worked with them to make them it super easy to adapt one to the KK.

It took me 3 1/2 hours to heat soak the pizza stone to 450F. Combo of large and medium chunks of charcoal. Top vent was 3/4 turn and bottom left vent was full open.

You must have had one of the early (Sacramento) POSKs to last that long? I had one of the 1st made in Indonesia (still much better than the later Mexi ones) and mine lasted a little over 8 before it began to have serious cracks and tile shedding. Back on topic - I ALWAYS use the Guru on a brisket cook. It just makes things easier and more reliable.

I'm doing pizza for dinner tonight. I just lit the KK and when it got going well (over 200F) I put in the pizza stone on the upper grate. I'll take note of the time it takes to reach 475F on the pizza stone (I have an IR thermometer).