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Perfect setting and glad to hear you experienced the same thing the rest of us have. It's a wonderful purchase and will last and last and last. The kids will be fighting over it. 😁

I've started my pork back ribs, looking forward to having them for dinner this evening. Dressed. On the KK.

Welcome to the Obsession! Looking forward to seeing your cooks. Forum Rule: No pictures, Didn't Happen!

Ive had a 23” since 2012, and i thought it was plenty, at the time it was the biggest offered. When i finally got a larger size, it didn’t feel big, the 23” felt small, strangely enough. I always encourage bigger is better, and I’ve never heard a regret for the sentiment. Beautiful grill, especially beautiful setting, and congratulations! Sent from my iPad using Tapatalk

Beautiful back yard and deck, would that be a teak or mahogany deck or something similar? Curious to know why on outside deck the boards aren't slightly spaced apart for rain, anyhow it is very nice.

Simple cheeseburgers here tonight- wagyu patties from a local butcher, cheddar melted on top, swipe of relish and some pickle on toasted brioche buns- so simple, so good. Some chicken satay and lamb skewers and veges to add some interest.

Any place where water might enter is a potential problem. Near the latch that small area you can hit with some grout and anything around the gasket areas use permatex high heat. Clean and vacum the areas first, the idea is to seal the area as you would when caulking an edge, you can use some grout or sealent along the back hinge area to smooth it out, it appears the gasket has worn some. Nothing appears deep and of a present danger, normal maintenance, it all looks minimal but it certainly wouldn't hurt to cover it up and wouldn't take long at all. It doesn't appear to be venting, just some loosening of matierial over the years

Hi all, I've had a BB32 Black Pebble finish for about 5 years now (see my very late intro post in the "Forum Members" thread today). I didn't receive a copy of the owners' manual with the BB, so have basically been winging it and dipping into the Komodo forum via the search engine for info on specific questions. You don't know what you don't know, so I never did the burn in, and since I've only been cooking low and slow, I've never seen any grout cracks or venting. I've recently discovered the BB cooks a mean pizza. Along with that has come venting and grout cracks. And now I know what the tube of grout is for. Anyway, I've filled a number of cracks in the grout between the pebbles easily enough, but during my examination of the egg (my kids call it the dinosaur egg) I've also found some possible cracks along the edges of stainless fittings and the sealing rings. It's possible that these have always been there as I didn't notice any gassing from these areas, but I'd be interested if anyone has knowledge of whether these are cracks that need some grout applied. Thanks, Paul.

I use the Thermoworks Signals with wired probes. I like it a lot, especially being able to view the cooking temp profiles on both the app and on a computer via the website after the fact. I struggle to remember approx cook times for different cuts and just reference back to the saved histories of prior cooks so I can time things correctly. I also really like cooking by internal meat temp. For long low temp cooks, especially in strong wind conditions (where temp can fluctuate with big wind) and/or overnight (where I can't be bothered waking up to check on things) I use Thermoworks' Billows fan connected to their battery and the Signals. It doesn't need AC with the battery and the Billows always keeps a rock steady 107 deg.C (my preferred low & slow temp). I did see that they brough out the wireless probes a while back (as per JonJ and SteveL's comments), but they didn't integrate with the Signals then so I didn't buy any. I will check again as wireless probes would be somewhat easier. I also have two Meater + probes (the single ones) and I've had a terrible time with dropouts and being unable to reconnect. They're great when they work, but that's only about 1 time in 10 in my experience. I've stoipped using them. Cheers, Paul.

Hi all, I was just posting a few other things regarding our BB32 and scrolling through some other posts, and I came across the Forum Members section. Even though I've read many posts on the forum and gleaned a lot of info over the past 5 years, I've never come across the new owners' posts on this thread. So, I figured I'd write a very late intro. We have a BB32 black pebble that we've had now for about 5 years, ever since we built a new house on an island called Waiheke (pronounced Y-heck-ee) in the Hauraki Gulf of New Zealand, about 30 min.s ferry ride from downtown Auckland. First photo is the BB sitting on its new home deck. We built the deck to specifically take the weight of the BB, so that we can position it where-ever we want, by decreasing the spacing of the joists and stringers and beefing up their size. Hopefully we won't end up with the BB falling through the deck one day. When choosing the BB I involved my wife from day 1. She agreed to the model and chose the colour and pebble vs tile. Then it turned up and she said: "holy crap, I didn't agree to something that size", so it's just as well that Dennis doesn't have photos that put the size in true perspective, otherwise I'd never have bought it. Then, after I figured out how to cook on it, she said: "I'm really glad that you bought it". And now, after 5 years, she wouldn't trade it for anything. Our two kids (6 and 9 years) call it the dinosaur egg. We've mostly cooked low & slow stuff on it: lamb shoulder (a New Zealand speciality), pork ribs, whole beef oyster blade (which I think rivals brisket), whole beef OP ribs, rotisserie chickens, etc. She also cooks sides beautifully: whole corn, baked potatoes, asparagus, etc I've just started doing pizzas on it, finally after 5 years. It cooks beautiful pizza, and 2 at a time, which is great for the kids. The second photo is our setup for pizza, cooked at about 280 deg.C (540 F). Our kitchen oven maxes at 280 also, but the BB cooks the pizza much better at that temp. I would like to thank Dennis and his crew for advice and support over these 5 years: Dennis has always responded promptly to my email questions. Also, thanks to the members of this forum who have shared info that has been very helpful to me over these years. Now that I'm reasonably versed in some areas of cooking on a Komodo I'll try to chip in knowledge for others where I think it'll be helpful. Cheers, and happy cooking. Paul.

Just looking to see if anyone on the forum has a 21” Supreme grill with the Duck Hanger accessory? If yes can you send pictures as Im considering ordering this accessory. Curious to see how many hangers it has and if there is room for a drip pan with the lowest rack position. Thanks

Exactly. I do hope it was a noticeable thing, them ribs were truly good. Thanks for cropping the picture, didn't want any competition.

Looks really tasty. 😁👍👍

Today I combined a good Italian marinara with a Tomato jelly and made a finishing sauce for a rack of ribs and then covered it all with mozzarella. I've made ribs every which way from Sunday using various rubs and sauces but I wanted something different. Now I had my doubts, but after I combined the two and heated them on the stove I knew they belonged together. You can vary the amount of jelly if you want for the marinara to come through more in the end or sweeten it to your liking....it's all good. Rubbed the ribs with meat church Gospel rub and sat them overnight in the frig. I did a wrap during the cook and used the sauce which had thickened after it sat and cooled for some time, then I spread a good thick coat on the ribs when the ribs were close to coming off. The sauce stayed in place, didn't run off the edges, they also set well with heat, then add the cheese to melt. Let the ribs cool some before you slice to keep everything entact and looking good.

This pic was 4 hours in, I wrapped it 3 hours ago. It should be done soon and the finished product 😁

I just ate and that brisket is making me hungry again! Excellent job!

Remi, you nailed that dinner. 😁 👍👍

I have a brisket thawing in the fridge right now, your's looks great !!!!

We had a public holiday here today/ and had old friends over for lunch. 7kg brisket, cooked for 11.5hrs, 4hr rest. Meat church holy cow. Plenty of sides- smashed roast potatoes, no-kneed bread, coleslaw, espresso BBQ sauce, horseradish cream, spicy smoked salsa. Very happy guests, and very happy me!

No, I just make an appropriate fire, no splitter. I do own two charcoal baskets, which facilitates saving extruded coconut fuel in place, swapping in other charcoal for e.g. a pizza or bread cook. I store the other basket on a "box store" terra cotta plant saucer.

@SyzygiesI recently bought a double bottom drip pan for my 32" and I just got it. I got it with the intent to use as a heat deflector and I see you do the same. Because of airflow, do you still use the splitter cooking low and slow when using the drip pan?

It was a large pot, about 4 gallons. I give an amount away, but fortunately, gumbo freezes beautifully, it’s actually better after frozen. It’s a tradition in this part of the world, one I’m proud to be a part of. Sent from my iPad using Tapatalk

Coming from the northeast and having a good chowder cross my eyes generally tells what to look for. I'm not from the south, but those two pics show a distinctive quality a chowder here would need, however worlds apart in taste and prep. It sure looks good, do you freeze the remainder or have an abundance of friends?......That was some pot!

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