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This finally gets completed tomorrow. Only the pool fencing to be completed and a bit more cleaning up. Cooking some lambs tongues in the KK tonight. Smoke roasted, then boiled in the camp oven with a mix of herbs Sent from my iPhone using Tapatalk

Tonight was a lovely thick cut pork chop, with corn on the cob and roasted garlic couscous; a nice salad to finish things off. Grill @ 325F, with peach wood (what else??) on the main grate. Pork chop rubbed with Peach seasoning and Maple Cider rubs, with a dash of Maple Sugar crystals tossed in (nice combo!) Plated! This corn was pretty good, but I just can't wait for the local corn to come in!!! But, that's at least a month away. 😪

The KK is Amazing

Troble you make my cooks sound boring. Here’s the lamb tongues cooking away. I have to say that stock smells, and tastes delicious. Once peeled I’ve added coriander, olive oil, red wine vinegar and a little of my fermented chillie This is the last of the under rated cuts of meat, be it lamb, beef, pork. Oh I meant to say that was smoked with a wedge of blackbutt. Sent from my iPhone using Tapatalk

@tony b you’re chicken dish looks amazing as always. Can you enlighten me on why you love peach wood so much? I’ve only used it once and found it to be just ok nothing special but would love an education I’m gearing up to fulfill a grilling dream of mine and am going to do pork adobada tacos on the spit this Friday using this recipe as a template

My 32 actually rolls much easier than my 23. My KK’s are also on the edge of the patio. I use these: https://smile.amazon.com/gp/product/B07215FC8N/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&psc=1

I have been waiting since May 8th despite the fact that mine was ready stock in CA. I think the coffe char is the holdup, but I haven't really received status updates. We're not impatient, more so excited, and anxiously awaiting the shipment email. I bought 15 bags of coffee char and 15 boxes of coco char with the 23" Ultimate. Im super excited to try those coals. I know I'll end up stashing them for special cooks, lol.

All good Ben, no such thing as a silly question, only silly answers! Correct me if I’m wrong@DennisLinkletter but the burn in part of the process has been greatly reduced. I remember speaking to Dennis when I bought mine, and he said they were using a new process to adhere the “grout” that meant the burn in process would be a lot less eventful, mine literally had about 3-4 pebbles raise slightly, then I pushed them back in whilst it cooled, and that was it. Hopefully some owners that have done the burn in / have more info can comment on how there’s went with the newer KK’s? Sent from my iPhone using Tapatalk

Thanks for the quick replies! That makes me feel better. Once I get my hands on it I'll probably realize that might have been a silly question but I've read a few times how you can roll them around fairly easily so I thought I'd ask the experts. What's the best topic to use to read up on the burn in? Never had to do this before so reading up on what to expect seems like a good idea with pushing tiles back in place etc.

The 32 definitely takes some weight behind it to get it moving. I’m a 110kg guy, I have to really lean into the 32 and rock it a few times, whilst throwing all my weight at it to get it moving, once it’s rolling, it’s easy to keep moving, but not initially. Sent from my iPhone using Tapatalk

Congrats Ben. You’ve made an amazing choice in the BB32! I made the same choice, nearly two years ago now, and have loved every single minute of ownership. Make sure you book the day off, or chuck a sickie on delivery day. Take your time to uncrate the beast, the whole experience is absolutely amazing!!! Here’s some pics to get you excited, and a bit of what to expect. As good as these are, nothing will prepare your for seeing your grill in person!! Please please remember to take some good pics, I get immense pleasure looking back on my delivery day experience, and we all absolutely love seeing them on here too! Sent from my iPhone using Tapatalk

Hey guys, Just had a conversation with Dennis and pulled the trigger on the BB32 I’ve been eye ball’n for the past month or so. Super excited and ready to see the thing in person! I’ve been cooking on Vision kamados for the past 8 years or so and my dad was a BGE guy so I’ve always loved that platform. Discovered there was this new level and have been reading and lurking on the forum for weeks now. Very helpful info for the decision making process for sure. Initially I was sold on the 23”, but as I read and thought more the 32” made more and more sense. Anyway, I feel like I know many of you already from all the posts. Dennis estimated 5-7 days to be delivered from Cali to Virginia Beach so I’m on that long wait that seems like forever. I’m sure I’ll have questions for the group, looking forward to the journey!

I think it pairs nicely with pork. It's a milder smoke than apple or cherry. I will use apple on larger pork cuts like butts and full racks of ribs. Cherry is pretty much for poultry, but I have used it on some pork cooks. I have some fruit based dry rubs - cherry and peach, that I try and match the wood with the rub, like in this pork chop cook.

Yes, that is exactly the size I use. One 4-pack is enough to chock two of the wheels on each of my KKs.

No locking castors but the weight, especially with a 32, provides lots of inertia. I have a 23 and while it moves easily once in motion, getting the motion started takes some effort. Those with a 32 can add information as needed. And yes, welcome to our not-so-little clubhouse!

I'll absolutely take/post pics. Thanks @alimac23 for sharing those great shots, love the pebbles. I was going back and forth between pebbles and tiles, probably can't go wrong either way. As soon as I have the delivery day set I'll definitely plan on taking the day to soak it all in. I believe I'm pretty lucky in the fact that I have a very level driveway that has a nice level concrete path all the way around to the back where the beast will live. I'm a little nervous about getting it off the wooden block initially and then down the crate top/ramp. Once I'm past that I think I'm pretty home free. Quick question I'm wondering about. I hear how easy these are to roll around, which is great, but are you able to lock the casters in place? I'm planning on having this at the edge of my back concrete pool deck area. I don't want someone accidentally pushing it and it falling off the edge of the pool deck (about 4-5 inches where concrete meets grass). I want to make sure once it's in place it'll stay there because I know it'll be drawing attention from friends that have no idea what they're seeing.

Got the gun working. For those who are curious Main came in several parts bottom Top (with handle labelled "hot") Main body (metallic cylinder) Smoking port (Thicker tube with mesh) Aquarium pump adapter To assemble Twist lock the bottom to the body Place the smoking port through the larger hole in the bracket about 3" from the bottom and into the body mesh side down. This is also locked in place on the back wall with a twist Screw the pump adapter into the nut on the back side of the body attach the pump tubing to the adapter I did not light mine as I need to get a extension cord for the pump but it looks "right" to me. I follow with some pics when I'm sure its working P

I’ve never heard of al pastor Troble until now. We have a Lebanese influence here and would call that kebab. Maybe not correct in the Lebanese tradition, however, that seems to be how we dance. Thank you Mac. We are only trying to keep up with you. BTW Troble, your wife is clever. [emoji847] Sent from my iPhone using Tapatalk

Tony, Troble and Basher, you guys are cooking up a storm.

Beautiful!!!!!

I have not received shipping confirmation yet. My grill is in stock in the CA warehouse so a week out per Dennis’ guess. Didn’t order any charcoal, this is what I picked up: - Charcoal basket splitter (talked to Dennis and got a cool surprise. The splitter for the BB32 is now the same design as the 42 so it’s now even more flexible) - Side tables with stainless tops - Wide grill cover Figured that was enough damage for now. There’s other accessories I’ll definitely be adding down the road.

This is the color I selected, I really wanted the most orange grill I could get. My vision was orange and I even have a mini orange vision, kind of a college school color thing.

Welcome to the Obsession! Can't wait to see the pics of your KK on uncrating! While you have previous experience with similar style grills (which will actually be helpful making the transition), prepare to be blown away once yours arrives! Not only is the build quality superior to anything that you've seen before, the actual cooking products that you're about to experience will be nothing like what you've tasted before! Not hyperbole - FACT!

I can’t comprehend that photo tony. Humans aren’t built to live through that! [emoji3063] Sent from my iPhone using Tapatalk

Inspired by Troble's shawarma cook. Mine was pre-marinated from Trader Joes - really good! But, unfortunately, no Pliny to go with it? 😪 Direct, main grate, 325F, hickory wood chunks. Plated with a nice Greek salad w/simple lemon juice dressing; warm pita w/sumac and parsley; yogurt sauce of lemon juice, fresh garlic, dill, parsley and sumac. With my favorite summer wine - vinho verde.

Nice results. Would have liked to seen a picture of it cooking in the KK. Dennis uses them in the Instagram account. @Longhorn203 - only device of it's kind on the market. Not perfect, but it works well enough most of the time. I'd recommend the MEATER + over the basic model. It has better range.

Nice, already ordered. Thanks @Pequod

You have nailed that Antonio. Nicely cooked Sent from my iPhone using Tapatalk

Brilliant idea. Thanks Pequod. I use something similar for my wife's piano.

Perfect solution, thanks @Pequod!!! I'll order these up today so that I have them in hand when the grill arrives.

Looking forward to pixs of the grand finale.

I agree with all the kudos posts, incredible job! I know it was a lot of work but seems like it was all worth it now looking at the finished product. Enjoy it!!!

That looks amazing, Basher. Congratulations!

That is gorgeous! You must be very pleased with the result!

@Basher “you make my cooks look boring” he says as he’s grilling lamb tongues! Who even does that? Nobody in my neck of the woods. I’ll take your word on it for now. I’m sure it was delicious you seem to always nail your cooks as for my adobada. It is quite literally my favorite piece of Mexican cuisine to eat. Mind you I don’t even eat them in San Diego, there are maybe a handful of spots that do it right but I literally drive down to the border (8 miles) park my car, walk across the border, go get some adobada tacos (at least 5 can be up to 7) eat those, then walk back over the border, get my car and drive home. Round trip usually 90-120 minutes. The Tijuana style adobada tacos is legendary. When I first began dreaming of my outdoor kitchen I thought the essential cooking devices were a offset wood smoker, my power burner side burner, gas grill, wood fired pizza oven and a Trompo. A trompo is how one cooks authentic al pastor. My wife correctly told me I was F’ing crazy and ultimately that’s how I got her to agree to let me get my Big Bad KK. It was cheaper than getting all those separate things. So being able to finally cook al pastor at home, authentically will be something I love and have dreamed about. Hopefully I don’t a screw it up. https://en.m.wikipedia.org/wiki/Al_pastor

Thanks @Pequod!!! I knew you were a fellow Virginian! I read plenty of your posts where you mentioned you’d consider selling one of yours. The thought crossed my mind to ask if you were still open to that! I really like the two you have. Tell your daughter Go Hokies for me! You too @BIGSHEP!!! I’m hoping by this time next week I have pics of the new family member to share, can’t wait.

I did the exact same thing. I ordered a 23” then we reconsidered and called Dennis to change the order to a 32BB. I ended up buying an Ultimate weeks later after we cooked on the BB a few times. Please throw some pictures up when it arrives so we may see it!

I grew up in the Southern part of the USA as a kid and then moved to CA after college, before being transferred here (IA), so trust me on this one, the climate transition was not an easy one for me! I remember the first time it hit 80F below Zero wind chill (the static temperature was a mere -35F) - my 2nd winter here; I thought I was going to die!! But, after 38 years here, I've almost acclimated!

Yes, I try to "brine" the corn before grilling. I soak them in the husks, in a heavily salted water solution for a couple of hours, at least, before grilling. I think it makes a difference. YMMV

Looks good tony. Do you soak your cob in water before cooking it like this? Sent from my iPhone using Tapatalk

Welcome Ben and congrats on the decision to invest. I’m looking forward to seeing your unpacking and also your favourite cooks. What colour did you choose? Sent from my iPhone using Tapatalk

From the Blackstone Griddle Facebook cooking forum.......so glad our forum is not like this. Did make me chuckle though...........

Simple cook tonight. Deboned, skin on chicken breasts dry brined, then skin side down on the direct side. Once browned, flipped into a pan of melted butter and basil for basting and braising on the indirect side.

Pecan-crusted pork tenderloin pinwheels with Carolina mustard sauce from my very good friend [in my dreams] Chris Lilly. Strips of swine tenderloin rolled up with bacon, crusted with ground pecans. A hint of hickory smoke to take it over the top. Fantastic. Soooooooey!

@Christinelynn and I made a roasted spatchcock chicken with a cast iron filled with potatoes and onions. All seasoned with salt, pepper, and garlic and smoked with pecan wood.. We placed the cast iron pan below the chicken to catch drippings. The potatoes are horrible for you, but taste amazing. We weren’t going to post this because we smoked the spine for use in stock and it’s in the picture. The chicken still had about 40 minutes of cooking left when this was taken.

Pizza tonight yum.... Sent from my SM-T835 using Tapatalk

Hot Italian sausages and rosemary roasted potatoes.

Spit fired rotisserie chicken schwarma pita wraps with carrots, cucumbers and homemade Tadziki & fresh Mediterranean salad

Simple porkchop cook last night. Cajun seasoning. Direct. Main Grate. 325F. Peach wood chunks. Side dish of pasta, cuke/tomato salad, crusty bread and a nice fruity Rose.

Today’s loaf.