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and I bet the ribs will taste better too.

Chicken thigh dinner-

GrillnBrew, I can now confirm that you will definitely not be “squeezing” or contorting four racks of ribs on what I recall was your 32 BB. Maybe so with 10 racks, but positively not four. For me, I am so glad I decided to go with the 32 over the 23. No regrets after finally seeing her. I think you said yours was autumn gold flake and not your first choice. Mine too. Also not my first choice either, but it is absolutely beautiful. Especially when the sun hits it and that gold flake pops. And I agree with Mac, I bet they taste better too. You’re almost home!!

Basher , your definitely going to need a load of wood with that cooker something that will share the flavor of the smoke with your food. If wood is plentiful there as it is for me here you'll find it helps with keeping down the amount of coal you are using. Although you can burn briquettes and lump the addition of wood with the flame licking the bottom side is a must because of it's aromatic nature and as a tool for a more diverse cook. Don't forget to buy yourself a chimney to start up your coals preferably a large one for laying out and spreading coals in a isolated area if your not using the whole grill or just starting up the pit, it's very convienent. I like the bottom grate allowing air to enter beneath the fire and having SS with refractory eliminates the worry of rust. A nice unit, one you will find entertaining for you and your guests...best wishes

Looking at all the good eats posted in this thread makes me think the thread is mis-named - none of these are "everyday" cooks!

...made it as far as my house. I’ve looked at previous KK whole pig cooks and I see that most people cook them on the main grate. This little piggy fits nicely on the 32. However, I would like an all round crispy skin and so am planning to try the rotisserie cradle. It fits nicely. Planning to cook this pig tomorrow. It’s a discounted present from the farm that I have been buying from and sharing with friends all through lockdown. Planning to have friends come and pick up a pig sandwich tomorrow afternoon when it is ready. Two by two so we do not violate the Rule of Six in the garden. I used the eat my books website to find out which of my cookery books have suckling pig recipes and now have the fun of choosing one. Wish me luck!

Thank you Tyrus. I can fill up a Ute with split iron bark for about $20 so wood is pretty accessible. It’s just another job and I’m not yet sure how much I’ll be going through. There’ll be a few lessons for me to learn as there was with the KK. I’ll keep the chimney in mind if I struggle with the fire. Sent from my iPhone using Tapatalk

21 hour smoked brisket with mesquite wood. Sweet corn on the cob and fingerling potatoes with truffle salt, olive oil, rosemary, thyme and black pepper no plated pics but here’s the rest also made some bbq sauce using @Syzygiesbourbon recipe. I don’t normally do BBQ sauce on my brisket but I wanted to try a run before my whole pig cook in a few weeks. Sauce was tasty, could’ve been a bit thicker but I probably should’ve started it an hour earlier. Curious to try it again after it’s been in the fridge a few hours, I really want to develop my own signature BBQ sauce for pulled pork and ribs

Yes Troble, My link hadn’t posted across. It’s interesting how intimate he is with fire and very different techniques with different cuts. My mates have ordered me one of these today. Except it’s on a trolley with a few Tailored variations. Can’t wait to test it out. Sent from my iPhone using Tapatalk