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i am trying the 2 guys and a cooler shelf stable tallow recipe. apparently, the key to making it shelf stable is to add no water (as opposed to many recipes that call for added water)

The brassero is good for long/big cooks, especially if (like me) you're not good at estimating how much wood you'll need. I like my grill design over Santa Maria store grills since the high back and sides help block the wind while the fold-down front makes it easier to play with the fire and is handy for cleaning ash out. I'm not sure how much heat retention is helped by the fire brick since I've not cooked without them, but the grill definitely holds heat well. The tilted Argentinian-style grates are nice but do make grilling hot dogs more difficult! This is still my favorite way to cook.

@Tyrus First let me thank you for your insightful reply. Even more your very enjoyable way of writing ✍️. Yes, I too buy up and over any budget set for most of my purchases as well. Research leads to more knowledge and well, you know the results, we justify the buy it once and get what you want. Or what we think we want. The KK was easy as a 20 year BGE smoker, it was clear how the superior build and engineering was going to up the game. However, the new bug for open wood flame grilling has bit and there is a lot of confusion in the due diligence process. Do we want a brasserio or is it complicating the cook and does it have drawbacks with regard to higher heat on the back wall to dial in? Fire management of the embers, not going to want to shovel hot embers out over my deck to distribute. And of course how do we plan to use it? Steaks primarily, roti chicken, ribs all seem like the sweet spot for this style of cook. How did you use yours? Sunterra also seems like a good product and plan to review Hooray as well. It is under a covered lanai so SS is a possibility. Thanks again and have a great weekend.

made some sauteed carabineros sauced in its own head fat and a5 yakitori's. the taste of these prawns is out of this world. it comes pre-seasoned from the sea, meaning you don't need any salt...

I agree about the bright display. I thought the dimmer didn't work on mine, but then I realized it was dimmed. It reminds me of the "chicken roaster" episode of Seinfeld.

Thermoworks is having a 20% off sale.

Pull up a chair Dennis, this could take a while lol. You know there are multiple Santa Maria's out there, each having something to draw you in..be it styling, size, design, options, budget, stainless vs steel, gauge of steel, mechanics, interpretation of quality, reputation or reviews, shipping, firebrick or not, weight, portability, and the list goes on. The main concern is, in the end it's what your happy with regardless of the confusion, there are so many factors to consider depending on your wants and desire. The pit I bought was called the Hooray Grill, it's manufactured here in the USA in Kansas, I'm not going to lie...it was expensive compared to the other manufactures. I liked something in each one but settled on a 36 inch/3 rack Hooray because I was first intrigued with the mechanics of how to lower and raise the cooking grates and simply how it locks in when you stop. Next was the rotisserie, it was 5/8" or 3/4" thick 304 SS with massive SS spits and it could hold and turn 80 lbs with the One grill motor. There's a little work involved when cleaning, nothing hard but involves lifting out the bottom coal grate by attaching forks and then raising it with the crank mechanism. At first unusual, a bit daunting but in the end once past the apprehension your safe to vac out. I also purchased the 3 ft grill because it fits my need, the Goldilocks syndrome so to speak. Would I change anything? Good question, like David mentioned earlier in a post concerning the dreaded rust and it's demise, well I'd consider SS...however it's wicked expensive, yah, sticker shock. This is how I look at it, if you do what you can to minimize this and in the end you get years of enjoyment from it then it's worth the investment. Besides, have you ever been outside on a sunny day near a SS grill, hell if your not wearing sunglasses the reflection going to blind you and then having those glasses on you can't see what your cooking. Toss a coin, I'd say. I'm thinking that ol'bbq bug bit your ear and whispered sweet nothings into it mentioning how much you need it and how well it's going to look parked in the backyard. He's right, you will love it, pull up a high chair, light that stogie, crack that beer and watch the rotisserie go round and round. Now look at you, living down there in Port St Lucie Fl and the other Dennis in Bali so warm and comfortable ....I envy you both, so if you see where I'm leaning, you my friend have all year to perfect your technique . Others here have there own, I hope they weigh in and provide their nickels worth. Let us know which way the wind is going to blow.

I suspect you have taken off more fat than you need to @David Chang. I tended to have a bit of a fat cap left on the few briskets that I have cooked and that helped with the taste too. I just did a search for an Aaron Franklin brisket prep and he cleans the underside off well but leaves a fat cap on top. Is that the same for you or are both sides of your brisket clear of fat per your photos above?