Wobster

Wow, sorry I missed this. I had it built by AZ BBQ. I did add in firebrick https://www.azbbqgrills.com

Thanks Tony, I actually just ordered a Santa Maria Style/Argentinian Grill that I would use it on. Just trying to find where I heard about it.

A little off topic but I swear I saw it here and can’t find it on a search. I figured you are all into lots of BBQ things so this may be the best place to ask! I am looking for a Rodizio style device. I can find the Carson and El Charro versions but I can’t find the one that was mentioned. I feel like it wasn’t just stainless bug rather had some colored metal in it and may have done up to 9 skewers. It sits on a heat source and can be used over multiple heat sources. I will link to one that I can find but if anyone knows of others please let me know, TIA https://carsonrodizio.com/products/kit?variant=32352864665665&currency=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&srsltid=ASuE1wQ4F1smBI0TuOHBKgAhxz79XPmfxjyIhPXHXturX-bpY58Ja0vvYXw

Welcome to the group. I also lurked for quite a while before buying. With your experience level I am really looking forward to seeing what comes out of your KK. There is a small learning curve but after that the sky is the limit! Congratulations!

Are there available power convertors? I use one here in the US to run a rotisserie that I bought from the UK (for a KJ jr). Possibly the reverse situation is possible?

It looks a lot (in many ways) like a Japanese Donabe. I’ve not seen one exactly like this, and if it is a donabe it may not be of Japanese origin. The best resource I know of (I own a donabe that I bought from them) is Toiro Los Angeles If you are still seeking an answer you might try them?

@Basher which Santa Maria/Argentine grill is that? I have been looking for one and having trouble deciding.

I’m a little late to this but after curing…I usually hot smoke at 225° to 150° IT. Many cold smoke for up to 24hrs (usually in 8 hr sessions) which I may try now that I have the cold smoke attachment for my KK (though to cold smoke, as you may know, you have to keep the temperature below 90°. Here in AZ that makes cold smoking impossible many months out of the year). Then refrigerate for a few days for the smoke to “mellow” before slicing.

I cheated and used a forklift to move my crated 32BB but your plan seems reasonable. the Crate is heavy and FYI once you remove the top the crate is less stable.

No, that’s why I’m confused about the deluxe part too. I wanted the rotisserie splitter either way but I agree and am a bit unclear.

That looks pretty darn nice!

Vito’s Poolish based recipe is what I do as my standard dough now for use in my pizza oven. In my hands, with Caputo Pizzeria (Blue) it gives a great result. I haven’t done this in a home oven but looks like something I should try when I’m not feeling like firing up the big oven! Was it “sawft and crounchy”? 🤣 I love Vito’s enthusiasm

Could the new “deluxe” one refer to the rotisserie splitter for the 32” (just ordered one) as mentioned previously?

Also a Thermoworks user. I find the straight probes better than the ones with a bend for passing through the probe ports

Looks great! I’m drooling at the photos!