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Ok Tony, Troble, let’s go with pork tonight. Troble with your ingredients I made a Mexican al BBQ sauce with a heavy hand of vinegar. Marinated a boned out pork leg and let the pig have a roll in the fire. Mostly direct at 200c- that’s about 400f Trying to work up some crackle. Got it about 70% there. That’s cumin seeds on the skin. Sent from my iPhone using Tapatalk

Bone in pork chop with dizzy dust. Roasted baby potatoes with truffle salt, olive oil, garlics powder, paprika & lemon thyme and rosemary from the garden, roasted green beans tossed with salt, garlic powder, pinko crumbs & Parmesan

Thank you Mac, Troble the sauce bbqs beautifully. That piece looking like a burnt end is not burnt, the sauce blackens, but remains tasty. Tony the crackle was crackly over 70% of the skin. It was devoured with no time for a photo. I had to pull it as the internal temp was getting away towards med well when the target was medium. Next time I’ll hold the first 20 mins with the skin down before rolling the roti. Sent from my iPhone using Tapatalk

The curved end should be up and against the side wall.

GRENDEL arrived about an hour ago!! Thanks to plywood, pallet jack, and a very helpful driver it is sitting on the patio awaiting uncrating. Photos will follow when I have some time, I promise. We have a bunch of other things going on today and tomorrow.

Re: Heat/Ash Shield -- which way is up? Don't sweat it, guys! We've all been there one way or another. That's why this forum exists; to ask all those seemingly silly questions and to get answers without being made to feel stupid or embarrassed. All we ask is that you help out the next guy, even if it's just to say, "I've done that, too." or "Yeah, I had to ask that too, when I first got my KK."

Re: Heat/Ash Shield -- which way is up? Glad you asked your silly question . Like you I just received my KK and had no clue where the ash deflector actually went on the KK. After a weekend of use I was wondering why so much ash was on the patio under the front vent...d'oh You just explained it...thanks!

Re: Heat/Ash Shield -- which way is up? Figured it out. Being dense is a great thing to be for an introductory post in a forum. In case anyone in the future is wondering about the shields they go * lip up * oriented so they slope the ash back into the middle of the grill (the curved edge of the lip should push in to the curved edge of the grill) When I had the first thing right I had the second backwards...which made me think that the first wasn't right!! Anyways...Good to meet everyone. Off to finish the setup! Michael

Greetings from Atlanta! We just received our BB 32 in a type of Speckled Glass Blue. This thing arrived well packaged for sure! Couple questions about getting it off the pallet and moving it in general. I understand the crate lid also serves as a ramp to get the grill off of the crate. The grill weighs ~918 pounds once you take all the grates out so am wondering what's a good strategy for getting the grill down the ramp without it taking off? Do you just surround it with four dudes and ease it down? Second question is about moving it down a slope. This is going from the garage down the side of the house which in on a decent downward slope and into the backyard. I've measured and the BB will fit through the side gate. We have a crew working on some hardscape atm and they've graciously said they'd help move it! The hardscape crew has this nifty machine (pic included) that they use to haul dirt, crusher, pavers, etc. up and down the side of the house and have laid down thick plywood to facilitate. This mini-bobcat thing has mounting rings for a hoist/strap and that's the second question - what do I put around the BB and attach to those mounting rings? I know what I need - a heavy-duty strap of some kind that I can put around the BB attached to a chain that I can connect to those mounting rings, but what is that called? Any advice?

Chicken Schwarma, cous cous & Mediterranean salad with homemade Tadziki

You're more that 3/4 of the way there - already have the plywood sheets and the burley dudes to help. Not sure about that bobcat looking gizmo for moving it though. IF you do decide to strap it to the bobcat - do NOT run the strap through the handle. It's not load bearing and you can damage the latch.

Tony, I appreciate you checking on this for me and sharing a pic. BTW: I like the tagline/quote from Mae West. I'm adding it to my list of favorites. Thanks!

Well, live and learn. I just went and took a picture of mine and it's vastly different than the ones in your picture. Yours must be specially made for use with the side tables. Mine has a solid plate on the back that you attached directly to the grill using the hex bolts.

Yes those are tool holders that go onto the table brackets so you can have a table and a tool holder at the same time.

Peaches and pork chops - great combo! Direct cook on the main grate, peach wood chunks (what else?), 325F. Peaches get cut up for the spinach & arugula salad with shallot vinaigrette made with peach balsamic vinegar (again, what else??) Topped off with a nice Viognier. Perfect light summer dinner!

Beef plate ribs cooked hot and fast at 300. Smoked with Almond wood pellets using the KK external smoke unit. The smoker was a boss and ran through the entire cook without tending to it! Beef ribs imho are even better then brisket and these turned out amazingly tender and delicious. I wish I would of taken a pic of the smoke ring it was perfect. Oh and can’t forget the cold Kolsch on a hot Southern Utah day. Cheers KK fans! [emoji482] Sent from my iPhone using Tapatalk

@tekoboi use quite a bit more lime juice than the recipe also for serving/hosting purposes I cut up the onions and add all the ingredients except fish an hour or two before guests arrive. Refrigerate it and let everything soak and take on flavor 15-30 minutes before you want to serve freeze fish so it gets harder but not frozen, then cut fish into cube pieces, mix together and serve. I also cooked my corn on the KK during the time I had the mixture in the fridge so I could get some smokiness going and then kept the KK going to cook the octopus one day and the salmon the other. It was a nice treat having smoky corn in the ceviche and I cooked it in the husk

First off, Welcome to the Club! Is the KK your first ceramic grill/smoker? What size and color is it? Yes, I believe that is the correct orientation. I have the older ash screen. Also, the link to the photo doesn't work anymore - arg! You will find that the extruded coconut charcoal from Dennis is more difficult to light than "regular" charcoal. Some folks use MAPP torches, weed guns, looflighters, etc., to light it directly. I mix it with regular lump charcoal in the basket and use a chimney starter with some lump in it to kick start the process. Good use for the really small pieces of lump in the bottom of the bag. Number One rule of ceramic BBQ grills/smokers - NEVER, NEVER, NEVER use petroleum based lighter fluids to start your fire. It will permeate the ceramic walls and you'll never get rid of that smell! Never tried the coffee wood, but I bet it's terrific for beef brisket! The rules of the Forum are that you have to post pictures of your first (virgin) cook. No pictures, it didn't happen!

Re: Heat/Ash Shield -- which way is up? We've all been there, feel free to make use of the experiences of others. Robert