August 2023 - "Great Giveaway" FOUR Sweepstakes Winners!

[Clawbear57]

Just some screws. I maybe able to find some here. Thanks I'll let you know if need something.

[Allon]

Congratulations to the Winners!!!

Spared again!

[Jim White]

Congrats again, James. It’s a beauty! Wishing you and yours a happy and healthy holiday season.

[Huskee]

Are you missing any items that were supposed to be included? Do you need our help?

[Clawbear57]

Well It's finally happened. I got it put together and did the burn in. Thanks Amazing Ribs for picking my name. Thanks to Weber for the smart grill even though all the hardware wasn't in the box.

[Knyenhui]

Looking forward to seeing your new setup.

[Knyenhui]

Haha. You’re just a little late, but if you hurry over now you can get a leftover tri-tip sandwich 😜

[Dakotapilot]

Thanks for the pics! The try-tips look scrumptious!! What time do you want us all to come over?

[Alan Brice]

Me too! Clawbear57 but its All good!

[Clawbear57]

Knyenhui thanks for pics.of your new toy. I'm still watching for mine.

[Alan Brice]

Many times I am busy n forget photos.

[smokenoob]

yes, my tri tip usually takes 45-60 min at 225°, then about 5 min to sear 😁

[Knyenhui]

So the first cook mostly went well. Setting up the Broil King Keg 5000 was easy. I used the Fireboard 2 Drive + Pit Viper to get the pit to 225 to cook up some SRF tri-tips. I also purchased the BGE conveggtor to diffuse the heat.

I cooked them to medium rare and then seared on my gas grill. ( I know I also bring the BKK up to temp to sear, but I wanted to keep things simple for the first cook)

I expected the tri-tips to take about 1hour 45mins based on reading other posts. Unfortunately for me it only took about 1 hour for the tri-tips to be at temp. (maybe the wagyu cooks faster..?) I had guests over and was a bit caught off guard by this so I forgot to get the after shot. Here are some setup and before shots. I'll have to do a better job next time with remembering to get the shot of the result.

The shots of the vents are mostly to remind myself where things ended up to stabilize at 225. They're a bit more closed than I expected. I was worried I would snuff out the fire, but didn't have any issues.

[fillirican]

How exciting! I can't wait for the pics from the first cook.

[Alan Brice]

Very Nice! Waiting for your review. No Grand Champ as of yet.