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Nice buns, son! (Sorry, just had to say it! LOL) Very nice day yesterday, so Gin & Tonic on the deck while I made some nice steak kabobs. I like to separate the different ingredients based on how they cook. Too often if you try and put everything together on one skewer, some pieces get overcooked or undercooked. The steak was marinated in chimichurri. Veggies got oiled and sprinkled with Lane's Q-Nami. Direct with mesquite wood for smoke. Plated with some farro with goat cheese, basil and oil-cured black olives.

I’ve been working from home today which allowed me the time to bake some sourdough and also make one of my favourites, pork belly bao buns. Sent from my iPhone using Tapatalk

Saw the SBB42 today in black matte pebbles and it’s gorgeous. I’m seriously torn. I hope I sleep tonight. Sent from my iPhone using Tapatalk

Steak is done a little over cooked because I got busy with the kids and some home renovations.

Congratulations! i was lucky enough to get to see the 42 when i was at Dennis's place in Bali late last year. That thing really is a beast in terms of real estate and the design is simply amazing! Where abouts are you based? Are you in the US and get to get your grill relatively quickly, or do you have all the fun ahead of tracking various ships as it wings its way to you? Id love to see the unboxing, burn in and first cook pics when it arrives.

Let the Better Half decide and all will be wonderful in Retired'ville !!!!!

Really nice looking KK! If not for the obvious superiority of olive & gold, matte black pebble would be my first choice.

SSgt93, are you still counting your pennies trying to get to sleep after seeing the SBB42 in black matte pebbles?

Well after days of deliberating on color, I finally ordered the SBB42.... in matte black pebble. I want to thank everyone on here who gave advice. Don’t hate me if you were rooting for cobalt blue pebble! Lol. Now the wait for delivery. Oh, I did order a blue cover though lol. And yes, the alcohol does work..... in moderation.

I'll add 'Remove the evidence of forum collusion' as point 4 then shall I? Thanks for the advice along the way. 😎

Yes, peer pressure at its best. Or rather, those who are easily led, are. 🐑 😃

I'll introduce you to my wife once she gets over the hangover. 😎 Appreciate your advice and comments Tony. 👊

Temperature control is all about airflow and is mostly dominated by the top vent opening. You will get comfortable with how much to open the top vent for a given temperature as you cook on it, as it is very repeatable. The bottom vents only need to be open as much to allow enough air in to support combustion, which usually isn't much. For your 250F target, the top vent should have been barely off the seat. Also, you don't need to light a bunch of charcoal for a low & slow either - a tennis ball sized fire is enough. Lastly, patience! There is a lot of material to warm up, so it's going to take some time. And "don't chase the temperatures!" If you overshoot your target temperature by a little (50F), don't sweat it and try to tweak the grill to an exact temperature, it's not that critical. Most folks get the hang of it after a couple of cooks. Hang in there!

This is what I'm planning. I anticipate a width of 30 inches would fit the rotisserie. Either way the grill will be here before works starts on the kitchen so there will be time to measure and re-measure.

I have read that as well and appreciate the info. The owner of the SBB42 I saw yesterday in matte black pebble also waxes it.

I would go with the cobalt blue of course i am partial to that color lol I can only attest for my cooker but if you dont use soft rags sponges ect yes you will get light small scratches nothing that cant buff out the tiles are very shiny when you clean it or when you get it new it and the light hits it it looks like a mirror so again just use soft rags sponges ect treat it like a expensive car ect

Alimac, what a wonderful day you are having, all those perfect "Goodies" Tony, great day for cooking, and it seems you were well rewarded, tasty tasty.

Many of us here clean the tiles with Zep 505 and a magic eraser sponge. If you want it to shine, use a bit of car wax to polish afterwards with a damp chamois.

Either one will be better than not having one.. Sent from my iPad using Tapatalk

We had a massive storm come through last night which made sure I was awake in the early hours. I’m so torn on color but know I would be happy with either. After seeing the matte black yesterday I am in love though. I rubbed my hands all over it like it was a genie bottle! The stainless and black just screams BBQ to me and goes with any setting (we will probably move in the near future). On the other hand, the cobalt blue will look great by the pool, but we may not have a pool at the next place (but we probably will, or a lake... maybe both). But I don’t want to try to match at the same time. Reading several posts about how easy the cobalt blue scratches and the extra maintenance needed has me worried. I will clean my grill but I don’t want to have to treat the finish like a Ferrari either. I’m so torn.... I’m sure I would be happy with either but really fell for the matte black yesterday. [emoji2373] Sent from my iPhone using Tapatalk

That's one of my favorites that you make too!

What does everyone do with the pallet cover? I made a house for the kids.

Grill has been sitting at 550 for 5 hours, and steaks just went on.

Now we can all relax and we'll all sleep well tonight. KKC at it's best.

He beat me to the punch. I could tell is was a big hazy IPA (or a really bad wheat beer - LOL!) It's a very distinctive style because of the "milk shake" aspect to them.

Favorite photo of the day, the BGE knows retirement is imminent!

You only say that because you haven't experienced a pebble cooker.

Hello fellow forum members (and specifically KK owners)!, Dennis sent a note recently about a SBB42 in the Bay Area that needed a new home after a photo shoot. Being a KK owner for 3 years (23" Ultimate) and loving every minute I get to spend with something on the grill, I decided a while back that I would need a 32 Bad Boy. Well as owners on the forum know, occasionally opportunity to purchase a lightly used grill arises. I saw Dennis post the 42 SBB from his recent photo shoot and I thought an extra 10 inches could come in handy. Of course reason eventually overtook emotion and I realized you'd have to be slightly insane to go to San Francisco, a city built on steep hills with ridiculously small streets..... Doesn't that SBB actually weigh in at about 3/4 of a ton? Yea, it does. I passed on the offer. Whew, that was a close one... Well, after sleeping on this idea for a few days, and bidding a catering gig for a Luau near my home, I realized that cooking a whole pig seal the deal. I decided to cook a small 30lb pig on my 23 Ultimate and have some friends over for dinner to do a practice run on a whole animal, albeit a small animal. I cooked the pig in two pieces; even a 30lb Pig was too big for the 23. The cook went perfectly; hindquarters on the lower grill and the head and forequarters above via the top grate with longest legs down. It was delicious! Now I realize that if you were paying me to provide a whole pig, you'd want it presented whole, not cut in half with the drippings from the head basting the hindquarters below. Am I right or am I right? As luck would have it, the 42SBB in SF was still available and the photographer was finished with his work, so the SBB was either going back to Carson, CA or some lucky soul was going to SF to pick it up and take it home. I made a call, discussed the situation with both Dennis. He encouraged me to give it more thought stating that 3 guys moved his across his yard and down 3 steps without issue. Mind you he told me that they were not big guys, just smart…! With Dennis assessment and complete confidence that this was replicable in SF I contacted the photographer and we assessed the location. He seemed bullish on our ability to recover the KK successfully and even offered assistance. (He did mention that his wife was eager to have the beast removed from her backyard) Since everyone thought we could do this, I began designing a transport solution using my 5 x 10 Landscape trailer. Equipped with a few 2x4's and hardware, I constructed a bracing system for the SBB using the 2x4 pockets on the side of my trailer, then purchased a 1-ton Strap 'come-a-long' from Home Depot ($27). I figured that if I could keep the KK trapped in timber and I strapped the feet to the wooden floor of my trailer, I could transport the KK and use my ramp and the come-a-long for loading/unloading. Simple, right? Sorry that I didn't get a shots of loading / Unloading, all hands were required on deck! Every once in a while, everything goes right and this happened to be one of those times! Below are some photos of my trailer, the KK in situ at the photographers home, the KK loaded and braced and finally the successfully unloaded beautiful Cobalt Blue Super Bad Boy at my home. The 23 Ultimate seems a little jealous of his larger sibling, but there are plenty of cooks for all! The moral of this tale is that should you ever need to move a KK, it may seem like you need an army, but a little consultation and the help of a few friends and some mechanical advantage, and you too can do this! I will be cooking on this unit all week and will share some photos of those cooks later on. I think my next purchase will be more Coco char as soon as Dennis figures out how to get it stateside!

You are definitely going to want the rotisserie setup. If for nothing more than to cook chicken. Rotisserie chicken on a KK is as good as chicken can get. I need another cook or two planned out for the weekend. Sons home from college for a few days and rotisserie chicken sounds like a good idea.

Sunbrella is a great material and Dennis makes the nicest covers I've seen. Here's mine

Welcome and congratulations on your find! Here's a picture of my 23" KK with the sunbrella cover on. It call it a burqa for obvious reasons!