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It's a little overwhelming compared to my 23, I'm doing the burn in Thursday

Happy Canada Day, everyone.

Started Canada Day off with a special breakfast. A special lunch was required. A special drink is in order.

This is my new NuKe Delta Argentine style grill. 26" x 21" adjustable height main grate with a side Brasero (firebox). Here is the progression of the install.   It came with a cover, ash shovel, coal rake and steel griddle that sits above the side Brasero (firebox). I also bought a porcelain coated CI pan for makeing fried provolone. To fire it up I have a bin of sticks from the yard for kindling and Post Oak sorted by size.  I decided to fire the main area and the Brasero. I stacked the wood similar to what I do in the Wood Fired Oven. I fired the Brasero first immediately followed by the main area. I sit the MAPP torch down and let it go for 30 - 60 seconds.   After a few minutes it's well underway.  Up first was the fried provolone appetizer. Thick slice of provolone, black pepper (purple crack berries) and dried oregano with a drizzle of olive oil. Pulled some coals off to the side and cooked for 6 minutes. That was mighty tasty - Yum. An expensive little pan but it worked really well and is the perfect size. I guess we'll call these smash potatoes on the steel griddle. A flat iron steak. A nice md rare served with homemade chimichuri sauce. Mrs skreef really liked the chimichuri sauce. I slightly miss managed the fire in the end but still came out great. Awesome grill but a small learning curve for sure. Hope you enjoyed the ride.

Where is your sense of adventure @Tyrusand @Steve M? Ignore all the helpful online advice in English, rig up your phone with Google translate, point your camera at the foreign text and prepare to be entertained. The instructions are much more fun when translated, badly, from foreign into English.

I'm definitely pushing the limit of Mrs skreef's tolerance for my grill addiction, but then again that's why they call it an addiction.

Cheers mate .what a 44 gallon drum lol . Cornell chook this weekend seems the go. Gave some tri tip some gunpowder Sent from my SM-T835 using Tapatalk

Can google help me find my sense of adventure?

Very Nice!! Is your other grill called Mothra?

Agree with @ckreef - 66lbs is too big/heavy for most folks. 44 is about the limit, I would think.

No worries about my space - you can steal it anytime you want. As long as people are talking and posting, that's what really counts.

I'm looking for a way to increase the volume of my lump containers and reduce the price.. Those 10kg/22 LB boxes take up too much room in the containers. If I were to ship in commercial volume polypropylene bags, how heavy could they be? 20kg/44 Lbs or 30kg/ 66Lbs? This could bring the cost down. Maybe drop the PP bags into a paper bag to keep the dust in.

Think were being poked at Steve. All I have to say is when I call Amazon I keep my fingers crossed hoping I get someone that's been speaking English over a week. Are there special instructions for attaching a camera to a rotary phone? Gonna have to see if Prime has Shogun running again, thought I saw my rice cooker in the movie.

OH NO!! There goes Tokyo! Go, Go Godzilla!

Nice way to celebrate Canada Day!

Very nice looking and tasty meals Mac yum yum yum

Right back atcha

Ditto, what Bruce said. Impressive to say the least

So what's cookin on such a momentous day as Canada Day. Happy Birthday Canada🌭

Why yes, Happy Canada Day!

Happy Canada day to you Mac!

Looking yummy Aussie.

Wow! What a beauty happy grilling

Looks terrific a dash of lemon myrtle would have blended in nice . Miss my asado fun way to cook Sent from my SM-T835 using Tapatalk

Go Canada nothing like a public holiday Sent from my SM-T835 using Tapatalk

I have never used a guru even for low and slows. About 5 years ago I stopped doing pork butts for the long haul. Now I do them 3 hours at 275 and 3 more covered in foil and their done. Much juicer! I did get the baking stone. I mostly do lots of steaks, chicken, tenderloins a few briskets mostly all with vegies and potatoes. Usually when I am grilling I am out on the deck laying back, relaxing and keeping the temp right!! I see some of the stuff that guys use today and think wow. I am a flip phone kind of guy!!!! The speakers are Quintessence Acoustics Stealth vi's. I went through a long period of time, maybe 5, years where I had nothing but Wilsons. They do look like the Alexandrias's. They are very good as well. I had mostly Watt Puppies and Sophia's. Loved'em all! As far as Electronics they change all the time. I just sold Some Krell 900 monoblocks and before that had some old Cat labs tubes. Now ATI amp with Meridian processor and Esoteric DVD and an OPPO blue ray. I bought a turntable for 3k about 3 years ago and used it for maybe 3 or 4 albums and now it just sits there. I cant even remember what it is. Want to buy it!!!! Too far to walk to turn it on and flip it over! Getting too old for that stuff. I used to buy and sell and change every three or for months but now the speakers are too hard to pack up and move. The new ones weight 400 pounds a piece and the center channel is 275 pounds. I have two big strong friends who mover everything for me. They will be handling the new 23".. I am like a kid in a candy store. Can;;t wait! thanks to everybody for the input.

Great info, thanks!

Most of the large lump bags are around 35 lbs. 44 lbs would be doable. 66 lbs is to heavy to be reasonably managed by the end user

WOW!! All I can say!

Glad you are going to tackle the shrimp & grits recipe. While those are better than the "instant" grits, which are horrid, these will do in a pinch, but they won't absorb as much half-n-half as regular grits (Quaker labels theirs "Old Fashioned" grits), because it's ground up finer to cook faster. Stir these constantly or they will lump up like wallpaper paste! Piece of trivia - the home of Quaker Oats is right here in Cedar Rapids. All of your QO oatmeal in the US comes from here, as does your Captain Crunch! You don't want to smell Crunchberries being made!! Can't wait to hear how they turn out!

Any port in the storm, as they say! Good luck on the big cook and Congrats on the upcoming wedding, too!

Happy that it finally made it this time!! No leakers either! Just so you know, Aussie, they have an even BIGGER size of the Gunpowder at the BBQ shop!!! And, yes, Charles, get some and try it on a steak - very good!! Can't wait for you to try the Cornell Chicken recipe. I like it better than the Alabama White Sauce.

That’s not Dennis Syzygies. thats Bruce Pearson!

The provolone was the star of the show as far as I'm concerned. Super easy to do and came out great. (I think the right pan is the trick). That was a 1/2" thick piece of provolone. Next time I'm going a little fatter and only a minimal amount of olive oil in the bottom of the pan. The cheese has plenty of oil in it. When it's cooking the oil separates out and in the end it's a very thin piece of fried cheese. I square cut it (with a pizza cutter) like it was a mini pizza. I also have some King Arthur Pizza seasoning that I'll probably try next time instead of the oregano.

We had a Steak Bonanza yesterday 3 Bone-In Wagyu NY Strip around 800 Gram a piece and 3 Dry Ages Irish Hereford Thomahawk Rib-Eyes ...... Yummi!