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Our new Cobalt Blue BB32 arrived 03/16 and got it set up that evening. Had to cook the next day. First Boston Butt, 8 pounds, cooked at 275 so we could eat that evening. It was the best bbq one guest had ever had. We did the burn in yesterday, total of 9 hours, temperature to 650-700 F for about four hours, and went well. There was no reason to waste the heat so we made a couple of homemade pizzas near the end of the burn. Very tasty. It will get even better from here with experience, but it is hard to believe it can get much better

Spring is here, according to the calendar but the ground is all white here and about to get a little more white tomorrow, here comes the 4th nor'easter in a row. Just put me in the mood to get the grill out.;) Plated with some frozen veggies from last summer.

Can't wait to see what you crank out on your KK. Whatever it is, "You'll get the chance to put the knife in" Sorry, I can't help but to think in Pink Floyd lyrics when I see your posts - and Animals is one of my favorite albums of all time.

Nice chops! I hear yah! They say we might get from 3" - 8" Friday night/Saturday morning, depending on where the rain/snow divide line falls across the state. Spring, my ass!!

Here, here!!! One of Gilmore's best guitar solos is in Dogs. IMHO

Hi All, Been a while since I posted. Have been lurking and admiring all the awesome cooking pictures. Late year year, we decided to get rid of my vegetable patch and chooks and replace it with a pool and outdoor entertainment area. We thought that the KK deserved an area of it's own. Pictures of chook pen followed by Norbert El Drac's new home follows. I promise the chooks were not harmed in the process I do owe Dennis a review write up as it's been a good 6 month since we have purchased it. We have been using the KK on the weekends. I used the rotisserie cradle for the first time on the weekend. Took me a while to work it out but thanks to the forum managed to unstick the left hand side so I could fit the cradle in. I actually need to cut the rod going into the motor as it's too long. Managed to get some wood clamps to hold the motor to get me through the cook this time. That was Saturday. Sunday was pizza and I also made some bread. Didn't take any pics of the weekend cook. A couple of weeks ago we had family over from Seattle. I hear the Americans like to super size their food so I cooked a 4.5kg boston butt, 5 baby back ribs and a near 3kg tomahawk. Wifey did a whole heaps of salads... we did have some left overs but it was a good cook up. Time it so the KK was going all night and day. Great fun! Sorry for the heavy amount of pictures.

Yummy porkchops @MacKenzie.. Do love the mix veggies.

That looks super delicious. Talking about Tzatziki Sauce I love that stuff. I make the one with dill.. So good. Great cook @MacKenzie

Your cooks always looks so good. We need to do some Ribs. Hadn't done them in a while.

There should be a new symbol for KK-induced-happiness. Looking forward to seeing Her Blueness.

A spatchcocked chicken will be delicious and it will be moist. Everything cooks better on the KK.

I believe you ..that's the best way Sent from my E6810 using Tapatalk

I think a spatchcocked chicken. I don't think I can break it in until Friday, which is killing me, but I'm a bit overwhelmed with the various ways to use the grill levels and options of heat deflector vs. basket divider, etc., that the extra day of time to look and ponder may be useful to prepare me for that first time. In the end I will use this wonderful bit of work in every way possible, so it's just a matter of what to try first. I'll probably do ribs this weekend also, but it will be time to do the burn-in by Sunday so I can start doing steaks, pizza, and other high, fast cooks. Had to rush this little update, but I will post pictures tomorrow. I'm so happy.

I went to the school of trial and error. LOL

Where did you learn to cook like a chef Sent from my E6810 using Tapatalk

Nothing like diving right in!! Sent from my iPhone using Tapatalk

Nice pies! Yep, only gonna get better from here!!!

Geez Paul, don't want to be the bad guy...maybe you should check your antiperspirant....jist sayin

Beautiful cook. I’d eat ribs five times a week if I could. Sent from my iPhone using Tapatalk

A butcher in walking distance is great. Good looking wings. Funny thing that I just finished eating wings I cooked on Gossamer myself. I did the traditional franks hot sauce, garlic, and butter. Sent from my iPad using Tapatalk

And, the weather forecast for next week isn't looking too spiffy for outdoor cooking either!