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4 hours at 200 then seared at 550. 4 bones...

I agree with Tyrus. I see that you were asking questions about the EVO elsewhere on the forum @Troble. For the types of things you might want to do on a gas BBQ an EVO might provide a fun alternative solution. Your garden design looks great @Basher. It took me a while to find the BBQ on the drawing. Looking forward to seeing the photos when you get going. This made me laugh. Yes the KK cooks perfectly. I am the weak link who gets it wrong on occasion. There is room for error and things to learn, don't you worry!

@Tyrus thanks for that reply I totally agree. I personally like the “challenge” that cooking with my WSM presented and I liked spending time late at night by myself tinkering with the air vents....I was looking forward to the challenge of using a stick burner. the fact that the KK cooks so perfectly was a negative to me initially, but I got over that @Basher thank you for sharing your plans that looks great. I will snap some photos of our yard this weekend so you can see the “before” picture. We got space but it’s never been planned out correctly and the main point of this project is to build my dream outdoor kitchen and make the space more conducive for hosting as well as reducing water usage.

Hello All my name is Troy and I’m in the process of getting a 32 KK cobalt blue pebble....I’m originally born and raised in San Diego and lived here my whole life except for the one year in 2007 where I sold all my possessions and traveled around the world by myself and found much inspiration from the food and culture I experienced on my trip my parents lived in the house I grew up in for 40 years and my wife and I moved into it 5 years ago. Being in San Diego I’m very lucky to have incredible weather, produce and seafood and I cook outside at least 4-5x/week. We have a natural gas fire magic grill that we inherited along with a killer double side burner that I use for wok cooking my wife’s favorite Peruvian recipes (she’s from Peru). I also purchased a 22.5 WSM about two years I ago and I’ve mastered brisket cooking on that thing and I mostly make brisket, pork butt, whole roasted chickens (with Peruvian green sauce), baby back ribs, whole turkey, and I’ve messed around with a few tri tips. But my wife says I’m obsessed with my cooking.....reading this forum for the last 4 days it looks like I might’ve found the right group to hang out with We recently contracted with a landscape designer who should be submitting our design for review around New Years and we’re doing a massive backyard remodel to help unlock the potential of our backyard. this deadline has forced me to make a decision on my smoker and while I was originally thinking I wanted to get a lone star grill so I could do true Texas BBQ with real wood I decided on the KK because it’s the best and because of the versatility. I already cook so many different types of food and I really want to make pizza with my 4 & 2 year old girls as they grow up. Heres a quick rundown of what I’ll be cooking Brisket, ribs, chicken, pizza, bread, corn bread, buttermilk biscuits, Moroccan clay pot, gyro and my “holy grail” adobada tacos (I saw how you guys have been doing gyros meat and I think I could do the same thing with pork shoulder/adobada rub. I tried it once in my WSM and it looked good tasted good, people loved it but it wasn’t authentic to me.....I was toying around with getting a true Trompo on my gas grill to do Adobada/gyro but I think this can be accomplished with a KK/diffuser I have a few questions.... 1. I never cooked seafood in my WSM because I didn’t want to have my meat taste like fish. I’d like to cook whole fish on my KK and I cook salmon weekly on my gas grill with a plank. Is there any concern with cooking seafood in the KK and having the fish stench cross contaminate? 2. Is the rotisserie that comes with the KK sufficient if I want to roast pork shoulder adobada style? Or do I need an Octofork? How would one go about getting a diffuser to fit my 32? 3. What other accessories are “must have”? I’m gonna get the cold smoker...do you need an extra charcoal basket? What it used for? I’m also leaning towards getting the basket splitter/reducer 4. I think I’ll need to invest in some cast iron pots for the KK I can see myself cooking risottos, chili and chicken soup low and slow on that thing is there a preferred brand of cast iron? 5. Where does one find the yakitori grill or the thing basket that could hold a whole fish? I want to cook whole fish as well as grill octopus on the KK 6. I’m planning on constructing a small gas grill with fridge and side burner for quick cooking if needed I’m sure I’ll use the KK 80% of the tine but sometimes I need to grill up some chicken real quick for quesadillas for my kids and like I said I have been using my gas grill for my salmon in the past. Is is sacrilegious you have a gas grill with my KK? My KK won’t be in the US till February and my backyard won’t be done till May so I got lots of time to research but any ideas on how to integrate this thing into a backyard would be appreciated. When it’s all said it done it’s gonna be great. My parents were there 40 years and I plan to be there 40 years with my KK so we’re doing it right. anything I’m forgetting? I’m really excited to be part of this community, you guys seem to really take care of each other and are passionate about your cooking Troy

Big Bad 32 Dark Autumn Gold Flake for sale due to life throwing in a monkey wrench in at a very inconvenient time. I purchased this cooker November 2018 and have maybe 20 cooks on it or less. It does provide some awesome meals. All new prices were: Big Bad 32 Dark Autumn Gold Flake $5,900 32 BB Basket splitter $ 180 32 BB Baking/Pizza stone $ 112 Stainless & Teak grate grabbers $ 40 Sunbrella Walnut Brown cover $ 230 Shipping $ 345 My total investment $6,807 This cooker has always been on a covered patio with the Sunbrella cover on it plus covered by yet another cover. Yes, that is overkill but both the outside of the cooker and cover are clean. My location is just outside of Waxahachie Texas, 75167. About 40 miles south of Dallas. Asking $5,500. Buyer is to arrange for any shipping if needed. Thank you for looking. ( Hopefully the pics posted ok )

Hi All, So next week is the big day. My Big Bad 32 will finally arrive after year of looking(and saving ). The last 6-8 weeks it has been in transport and now is is finally time. I have been reading a lot on the forum and it has been a great source of information. Thanks to all for sharing it help the process. I look forward to joining the club and hopefully make great food. Br. Lars

@Troble - a bit early, but Welcome to the Obsession. A couple of things to add to what the others have offered for advice. #2 - rotisserie is a "must have" in my book. One Grill is where you get the motor and they have lots of basket accessories, too, so I'm sure that you can find what you are looking for there. I was an early purchaser of the OktoForks - almost never use them anymore - not a fan. I have cut myself on them too many times and also had issues with food falling off them into the fire. If I have to tie the food onto them to prevent this, what's the point? - stick with a basket and regular tine forks. #3 - in addition to the rotisserie and cold smoker, the pizza stone is a must have (assuming that you plan to do pizzas and breads). The extra charcoal basket makes it easier to swap out when you want to use the basket splitter for smaller cooks. #5 - See #2 - they have lots of options for grilling baskets that will hold a whole fish.

Cheers Bruce I love my ribs .I love Ora for the simple fact it holds a constant temp and retains the moisture. So I don't have to piss fart around wrapping and adding water pan's and all that other stuff . Lol Sent from my SM-T835 using Tapatalk

Very similar to building a kegerator out of a chest freezer. Two things go watch out for: 1. Freon lines, before drilling make sure you know where they are so you don't drill through one and ruin the "fridge", same for any cord keepers. 2. Grommets for the holes, don't want those power cords to get cut through with the vibrations from the "fridge" turning off and on. While the expanding foam "should" lock down the cords, I'm a better safe than sorry kind of guy. Seemed a little strange to drill the hole so high on the side, but for an instructional video, makes it easier to see what is going on, also could be avoiding the freon lines. If I were going to do this, I would probably come at it from lower down and would also ensure that none of the power cords were laying on the bottom of the fridge in case of liquid spills.

Aussie mate back to cooking rids. Like I have said before Aussie is the rib master. They look yummy and I like that salad also

Mac thanks for reminding me about the cheese. I’ve been meaning to cold smoke some of this. Put a little purple crack and pepper on one, and ground chilli on another. I’ve found with some other foods, the cold smoke flavour changes significantly after about 10 days- it mellows nicely. Anyone else found this or maybe it’s just the oak that I’ve mostly been using? This definitely happened with my tea and also the rock salt I smoked. They both get better left to age in a sealed jar. Trying some cumin seeds tonight for something new. Sent from my iPhone using Tapatalk

Had a nice flat iron steak for dinner last night. Direct, on lower grate, with mesquite chunks. Pulled an "Aussie" by mixing together several rubs, plus a healthy dose of purple crack for good measure. Plated with a 2x baked spud and a load of mushrooms.