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First Cook... Fantastic!!! Super easy to get going. Used the splitter, but put a little too much charcoal as i was hoping to keep it at 250, but it stayed around 290. Regardless pulled it off earlier and results were great. Used Dennis’ wood chips, and the smoke flavor was great!

Edison bulbs and surround sound were installed today. Also purchased outdoor dining table and barstools since last update. Just waiting on chez lounges and umbrellas to finish but those wont be here till end of July. as of today I can now live stream music, shows and anything else on the Apple TV in surround sound from my hot tub while I cook on my KK....very excited

I’m really happy with my Big Bad 32

Here are some daytime shots. We got a nice teaK table And I found this cool contraption to walk mount the hose for easy cleaning and maintenance. Wife is getting candles, table runners, plates etc and as I mentioned before lounges and umbrellas won’t be here till july. I bought a receiver so I could create 3 different “zones” for the speakers. 2 for the TV, 2 for the pool & hot tub and 2 for the BBQ area that way I don’t have to have the whole yard bumping if I’m only in one area. Tested it out last night and was able to crank it without disrupting my family inside or the neighbors gotta hide all these speaker wires today

Thanks Tony. I was pretty happy last night watching my Phish concert in surround sound from my pool and hot tub. It’s literally exactly what I dreamed of doing 5 years ago. Being able to cook pizzas and now do al pastor/adobada is just what I always wanted. The last piece is installing all our citrus trees and planting the vegetable garden but I’m waiting till we tent the house for termites before planting. And we’re waiting to tent the house till we replace the roof. Supposed to get permits from the City hopefully today so that solar/roof/battery/EV chargers project will kick off soon it’ll all be ready for when you come through for the brewers convention don’t you worry 😀

@Basher - that steak looks AMAZING!! Aussie, King of the Beefies! Got hit by a drive-by from Cristobal yesterday (still raining today), so no grilling. Took the opportunity to whip up some seafood jambalaya - crawfish, shrimp, with andouille. Plated with a nice side salad and hushpuppies in the airfryer.

Hey all, First post! After many years of looking, I finally pulled the trigger and got the Bronze 32 BB delivered to San Diego today. Pictures attached. Everything about the delivery was first class, and the ramp provided was great. It took about an hour from crate being dropped off to get the 32 into it's spot in the backyard (daisy chained two 4x8' plywood). Rolled super easily on the plywood. Can't thank you enough for building a truly world class product Dennis! Best, Bryan

Tony that rice dish would do me, I can smell it. Troble for this forward sear I followed Macs tips. Trimmed the fillet roll, rolled it in salt and ground peppers, then back in the fridge for a few hours to get it back to 1 deg c- that’s 34f. Mac will say 30 mins in the freezer. All this while the KK is heating up. Placed a lump of timber, then placed the lowest grill rack and the higher half rack. Place the meat on the lowest rack and seared the outside rolling it every few minutes. This took about 10- 15mins. Once seared enough, I lifted the meat to the top half rack with the probe in. By this time, internal temp had risen to about 15c- 60f. Drop the lid again and let it come to your preferred internal temp. Minimal to no resting required for this method as the meat rest while on the higher rack. KK was reading about 160c, 320f. You could do this with the basket splitter or the final stage indirect. I was cooking to a short timeline so kept the whole cook direct. Sent from my iPhone using Tapatalk

Too many trees makes the moss grow, cuts the sun shine out of my garden and they loom over you at 75 feet waiting to drop a branch on your head. Sure their nice, providing a cool shade on a summer day but, when a noreaster is passing through or a heavy snow starts to bend those branches your opinion might change. These red oak, white oak and maple are all older trees and have been spared the saw.......can't say that for 3 eastern white pines I recently took down. In college as a side job I cut cord wood for a local farmer, I cut a lot of timber.....today I have grown an appreciation for these tall giants, I look for balance and generally give in and let them have there space too.

Nope, frozen - Savannah Classics. Best that I've ever found. I have to bootleg them from the South. I load up with 6 bags, as well as 6 qts of Dukes Mayo.

DUDE, I'm soooooo jealous of that setup! AMAZING!

Welcome to the Obsession! You're already up and running hot, straight and normal! Nice lamb ribs. Don't fret overfilling the basket - just means less to add for the next cook. As you found out, being a tad off on target temps is no catastrophe. As we tell newbs here - DON'T CHASE THE TEMPERATURES! Take some time (with more of that yummy looking IPA) and learn your vent settings. Start just barely off the seat (should be around 225F - 250F), let it stabilize, then give about an 1/8 of a turn, see where it ends up. Keep doing that until you start to get a feel for how the KK responds to airflow. This is very repeatable. Don't worry too much about the lower vent. Just make sure it's open enough to supply the combustion air (not very sensitive). Next, you'll be ready for the burn-in.

Warmed up leftovers, drumstick in the airfryer and rice in the microwave. It still tastes just fine.

I’m really happy for having seen this picture @Antonio Colmenares. I agree, I love my 32” BB and KKs in general. I just cleaned and inspected mine outside. It’s built like a tank and produces the best results. I knew how to cook on Kamados and owned a KJ, BGE, etc. You CAN’T produce the same kind of results on anything else. It almost can’t be believed until you cook on one and taste the food for yourself. Great cook and keep the pics coming! Make sure you take a photo of the food finishing on the KK. Dennis uses them for social media. I felt honored to have my pic used in the past. I was Insta-famous! 😊

Our ten year anniversary of moving into the house will be in a week's time. I have just spent an enjoyable half hour looking at photos that show the evolution of the garden over the years. We built it up, enjoyed its vigour and then tore it down. If the weather brightens up tomorrow I will take pictures of what it all looks like now. We start with the demolition of the 1930s extension, show you what life was like indoors while chaos reigned outside and the beauty of our mad garden before we decided we needed a little more ease.

I'm happy your happy, pics like that make us all happy.

So you should be! Gorgeous looking picanha.

Great space Troble. I’m hunting stools now too. Also, need some soft comfort seating. This is tough to find soft seating robust enough for outdoors. Opting now for the good old bean bags. Your zones are totally different from day to night with that lighting change. Sent from my iPhone using Tapatalk

Basher - that steak is cooked perfect for my tastes. Can you tell me what you did to “forward sear” it? You put in the lower grate first? Then Indirect on top? How long and what temps?

Dang that looks good. I was supposed to be heading to New Orleans Friday but Covid 19 threw a wrench into those plans. This will have to do. I'm intrigued by the air fryer hush puppies. I have an air fryer I used once. Are these made from scratch?

Thanks my wife came up with that. She showed our contractor a picture on Pinterest and he built it exactly. He’s coming over today to build a similar case for the audio receiver so I can protect it from the weather

Yes Mac they will go on the fire pit seating ends. I’ve put an order in for another 8. They have far greater meaning, look personalised, and It also helps supplement her pension. Sent from my iPhone using Tapatalk

While I wait for my 32 to come in still having fun on the Vision grill. Beer can chicken is easy and always turns out yummy.

Ditch the beer can chicken when you get your KK. It cooks the most moist and flavorful chicken without any gimmicks* that you've ever had. FOOLPROOF! (Folks have intentionally tried to screw up a roast chicken on a KK - almost impossible!!) * https://amazingribs.com/bbq-techniques-and-science/beer-can-chicken

Thanks my friend

I don’t have that excuse in NM. I just spent my landscaping budget on KKs! 😄

If it weren't for the snow I get .......

Great space Troble, conducive to San Diego climate.......fly over them mountains and it's a different world. Hey, to not take anything away from all your good work and a TV with palms about as well......, your paradise lasts so much longer. Enjoy

Thanks Tony! Super helpful. Can’t wait for the next one!

As you can see, I made a lot, so I'm having leftovers for lunch today and put up 2 containers in the freezer for later! Sorry to hear that your travel plans to NOLA got nixed. I had planned a trip back home (SC) in April that I cancelled, so I know what you're going through. But, I'm going to try again in July. Fingers Crossed!

Just getting my day going Tony and I’m starving now! I’ll eat a big bowl of that jumbalya right now please and thank you. Nice cook!

OK, you folks set the hook! Just ordered his Bible from Amazon. Will be here tomorrow! (Does that rock or what??)

I put in an order for 4 bags on Monday. On its way. Yeah, their packaging is the best that I've run across, next to Dennis'.

Troble, home and vacation home all in one.

Thanks Bruce, all but the red pepper are from my garden.

Thanks, really excited to see it in person. Quick question that I've been thinking about for my upcoming delivery and you just went through it. I know you take the crate top and use it for a ramp, got that part. My question is will the KK roll off any of the 4 sides of the crate OR is there one specific side for rolling it off? I'm wondering because I don't want to position the crate in a way where the side it rolls off is blocked by something. Hopefully this question makes sense. Thanks in advance for the info!

Lillie's sauce is the BEST! I would highly recommend Lillie's gold sauce for things like pork butts and ribs. It's my go to and people usually flip out when they haven't had it before. I ordered up the Autumn Harvest Gold Flake 32, it's kinda orange-ish in color. Here's a pic from the website before it was taken down...

Yum Sent from my SM-T835 using Tapatalk

Beef ribs are looking good almost ready Sent from my SM-T835 using Tapatalk

Rib Eye fillets were on sale. Couldn’t help myself Rubbed in 3 peppers- purple, green and black with a little salt. That was forward seared straight from the fridge at 1c. Delicious salty pepper crust. Sent from my iPhone using Tapatalk

Your wall is going to be gorgeous, tekobo. Something interesting to admire while grilling.

He starts with a blank canvas and...voila. Could you ask him to move a little to the left, I can't see.

Tekebo, the saga continues, under the deck I find it somewhat dark, Oh well, I'm sure it'll straighten itself out. This may take a while.

Great looking bird nice work

Morning mist photos. I think you’ll all appreciate the hidden storage behind the island, small but important feature

Outdoor lights were installed today. Construction is officially done. Still have to install patio lighting and outdoor furniture but close to done and functional celebrated with some vino and took my iPhone out for a spin. Got some cool shots

@Basher thanks for the tip I will have to try that next time. I did not read that prior to the cook. overall it went well however I had the right side of the coals burning much hotter and faster than the left which resulted in me needing to take off one bird earlier than the other. I need to work on a more even and consistent fire in the future, When I did remove one bird and moved the 2nd bird over in the cradle I didn’t secure it as tight as before so it moved around a bit and some of the skin got scraped but all good i was really amazed at the difference in taste between the rotisserie cook and traditional roasting method. Also the skin on the rotisserie chicken was nothing short of luxurious. IMG_2156.MOV

I vary smoke pot straight depends on the mood I'm in ie can I be bothered setting up the pot lol .I don't worry about heat soaking Ora .for a low n slow cook i just load the basket light two spots open the vents and add both grates .when it gets to 350/200 .I pull them out add wood chunks and foil the bottom grate close the lid and it settles around 250 adjust vents and I'm off . This is a great technique because your Q is not heat soaked in that first hour it's so easily adjustable like an oven. That you can do a forward sear just the way you would do on a pan and finish in an oven Outback kamado Bar and Grill

I think I was married to that lady once........................