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@Troble, this one is for you.

@MacKenzieto be fair I was in Bora Bora. Hawaii was June 😜

I hired one of these to put mine where needed. The top of the crate is a ramp so it was easy to roll off. You might want to consider building a ramp for the steps

After about a years worth of research, advice from Dennis, I smoked my first prime brisket on a 23 Ultimate. The results were outstanding. Rub - 2 to 1 Pepper to salt. Before mixing, I subtracted 1 TBS of salt. Rub applied liberally. Then lightly sprinkled with Lawerys followed by garlic powder. Dry brined in the refrigerator uncovered for 24 hrs. Fuel - Jealous Devil, hickory and cherry wood chunks at the bottom. Harry Soo’s method. Drip pan with water and spritzed with apple cider/water combo 3 to 4 times. Rumor has it it’s not needed, latest scientific info says it essential. Once eye burning smoke cleared to white smoke (10 minutes) placed cold brisket onto cold grill. Turned Blue in 1hr. Not all white smoke is bad - latest finding. 15lb brisket trimmed down to 10lb, smoked 9 hours at 230 Meater probe temp increasing to 250. FireBoard controlled the fan. Meater used to monitor the meat. Pulled at 190. Wrapped in tallow/butcher paper. Rest 15 hours in a wet oven/cooler. Done.

Measure the width of your doors and gates to make sure that it will fit through in the crate - as you have a BB32, if you chose to use a lift of some sort. Otherwise, you will need to uncrate it first. Sheets of 1/2" plywood are typically used to roll the KK around on soil/gravel. Get 2 or 3 sheets so you can "leapfrog" them as you go. It will take at least 2 people to roll it and move the plywood. The key is once you get it rolling, it's easy to keep going, but if you have to stop and start, then it gets harder.

So I just moved you a little north, it would make you a little closer to me.

You are on such an exciting roll, everything will be astonishing when you have it in your yard, even the fact that you ordered tiles. 👍👍 Everyone knows pebbles cook better.