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Yep- today was the day. Our builder came by with his sons- had it ramped up and off the base no troubles at all. Into position and all unpacked; bit late to contemplate cooking, but thinking about burn in and pizzas tomorrow...

Got a Aussie grain feed brisket trimmed, covered in mustard, them a liberal coating of a Louisiana home make rub, over night in fridge, fired up kk with coconut extrusion cc, and 6 piece of coffee wood, 225 deg 7 hrs to 165 deg, rap in butchers paper, bumped up to 285 deg 3 hrs, temp hit 195 gave it the poke test like butter, take out and rap in towel 2 hrs slice perfect.

Randomly decided to try a prime rib roast on the KK (I usually do the “chef John” oven technique). Really happy! Smoked at 225-240, was a 5.5lb two rib roast and took just under 3 hours to get to 115. Took off and brought dome temp to 450ish, then seared on the sear grate right over fire for about 5 mins total. If/when I do it again, I’ll probably cook till 120 internal vs 115 as it was more on rare side vs mid rare but still delicious! Used small amount of apple and cherry, next time probably just use a single chunk vs 2. FullSizeRender.mov

Woohoo, looking great remi! Excited for you tomorrow, it’s a great experience the first cook. I’ll take some pics for you tomorrow of the verticals baffle and splitter pieces, my KK is screaming hot at the moment, after cooking wagyu burgers for dinner tonight Sent from my iPhone using Tapatalk

Very nice grill! You're going to have immense fun with that!

Thanks guys- my splitter pieces are different from those in Dennis' 32" BB video- so just want to make sure I'm orienting them the right way... Waygu burgers sounding pretty good alimac!

Delicious, I'm sure.

I did my burn in on Friday.. whole process on my 42" took about 11 hours (I took 3ish hours to come to 550). All went smooth!

Guacamole topped with siracha. Baby back ribs, sweet corn and baked potato rubbed with butter, garlic powder and truffle salt, topped with shredded cheese

BernzOmatic Lawn and Garden Torch Affectionately known as a weed burner. Anything in the category will work. Many of us use these to start our fires. It's particularly useful for dense charcoals such as KK extruded coconut, and for aiming where the fire starts, such as under a smoke pot. I first saw something like this used by @jiarby in a 2003 cooking competition (the judges refused to decide whether his chili or my gumbo was better). He had a more substantial flame thrower, more like something Arnold Schwarzenegger would use in Commando. An innovation I'd recommend is to add a hose clamp somewhere on the neck of the flame thrower. Then it can rest on the lip of the KK, leaning also against the top grate of the charcoal basket. Now you can step away to refill your wine. When the igniter fails, keep the old one so you have two at once. Dennis notes that once a fire starts, it needs more oxygen, not more heat. He used to recommend a hairdryer until I posted that I loved the Milwaukee cordless M18™ Compact Blower. To be clear, this blower is anemic for any other purpose. My favorite cordless blower uses my lawnmower battery. This blower is however worth the price just for starting fires, particularly if you already have Milwaukee cordless tools.

Wow, Jeff that’s impressive. Who made this? Sent from my iPhone using Tapatalk

My Santa Maria from Arizona barbeque was delivered during a storm on Friday and i got it uncrated and moved into position Saturday with my brother's help. I definitely needed the help since it weighs almost 800 lbs and we had to move it through an area landscaped with brick chips. It'll be later in the week before i can season the grates and do some grilling but i think I'm gonna like it!