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Seasoned the grates and griddle and did the 1st cook. Dry aged ribeye, mushrooms, onions, and a grilled salad with chard, kale, and lettuce, plus some chicken for pasta later in the week. One of the best steaks I've ever had!

I'm a big fan of Yardbird - my "go to" for chicken. Never had an issue with it dripping off on a rotisserie cook and I often inject my chickens with Butchers BBQ marinade. You must have had a very fatty bird? For crispy skin, you need to hit it with high heat at the end of the cook. I typically cook my chicken around 325F for 45 minutes and then ramp up to 375 - 400F for the last 15-20 minutes to crisp the skin.

Actually you do need the splitter because airflow will always take the path of least resistance.. The air will simply go thru the open area with no charcoal.. this reduces the responsiveness of the controls also.. Ideally you want all the air leaving the damper top to be forced thru the charcoal. This way minor changes actually affect the volume of charcoal you are burning and the temp.

Yeah, it's a bit overkill for one steak and sides especially since i have to lug everything downstairs ( the KK, kettle, and gas grill are all conveniently located on the deck upstairs). That being said, it was a great steak - the taste was noticably better than over charcoal and the double heat management (coal placement and grate height) is very easy. I might have to get a Santa Maria attachment for the kettle! My plan for this is for larger cooks and pool parties. I'm hoping to have a family reunion with 30 or more people this summer and was thinking I'd smoke some butts for pulled pork overnight on the KK and grill chicken and veggies on this new beast. My sister likes the goat she's got at Indian restaurants and she's already wanting to get a whole one for me fix on this.

I would like to roast a small pig on my 32BB, does anyone have any tips suggestions etc etc, thank you

Yes Jeff, well cooked. That grill looks like it can handle plenty more of that. Sent from my iPhone using Tapatalk

Mouth watering.

I think I have watched your video 12 times lol To me that temp is absolutely perfect !!!!!

Exactly - it ended up about 125 after putting back on for the reverse sear, I think I would have preferred 130-135… But minor quibble. Came out great.

Yes Bill. A perfect bird. Kk chicken retains the moisture. Well cooked. Sent from my iPhone using Tapatalk

Remi for your first question, yes the zero point is fully closed. Over a short time you won’t feel the gasket for the first 90 deg turn. For all cooks, open lower and top vents to get your fire going, when you are 15% short of your target temp, set the vents where you think it should settle at target( this will take a few cooks to know these positions), then only adjust the top vent for finer controls. No target is applicable for grilling, just ensure the fire is establish before putting food on. The fire will burn a bit of bad smoke while it is building to be established. It’ll also burn bad smoke for a short while if you snuff the fire back by significantly winding vents down. Like everything it’ll take a bit of practice of a few different cooks. Excellent looking pizza for your first crack. As mentioned, the stone is a heat sink for the first hour, put it in once your fire is lit and half way to target temp. Also, fill your basket with all cooks. When you finish cooking, close it down and the remaining charcoal will be preserved for the next cook for topping up. I’ve been caught short of charcoal in the basket only once during a cook…. never again. When refilling charcoal, push the smaller half burnt pieces to the outside edge of the basket and refill bigger pieces into the middle. Sent from my iPhone using Tapatalk

Thanks guys! I kept the 1/2 basket and it cooked fine. Last night's fish I had to let it burn a bit to get rid of some of the drippings that had landed on the coals. I'd dry brined the bird w/Yardbird rub, but it didn't do much. The seasoning pretty much dripped off. Spatchcocking has worked much better to keep the seasononing in place. I'll expirement w/a wet brine next time. I should have done a high heat cook at the end (or not tented in foil while resting afterwards). the skin was rubbery. My quartering skills post-cook were also similar to what you'd get tossing the entire bird in a blender

I'm guessing that your final temp floated up quite a bit from the 115º reading you took on the grate while resting. The meat keeps cooking when you pull it if the outside was getting hit with 450º for 5 minutes.. The doneness on the video definitely does not look like 115º to me.. more like 120-125º

First time using the rotisserie the other day , thrilled with the results 😁

That video made my mouth water !!!!!!!

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

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

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!

The brisket burger turned out great. After seven hours cooking I finally gave in and wrapped it. Came out looking mighty fine. No smoke ring but I only used a handful of pellets in the smoke pot. Remind me NOT to try to be fancy by laying my brisket in two different directions. Of course it was difficult to eat. The home made kimchi seemed a fitting accompaniment to the Wagyu. Today we will be eating the left overs with Nigerian jollof rice and fried plantains. Just the right size of brisket for two.

Thoughts or suggestions - get one if you have the space and the inclination to try something different. What do you like or dislike - I love the V shaped grate bars and the fat collection tray. Great for grilling fatty meats without flare ups. I like also the finer control that you have for grilling delicate foods and the active participation in fire management, adjusting the distance between the fire and the food and just generally playing around. I also like the plancha style option for grilling things like baby squid and other seafood. Could probably do breakfast eggs too but I have not tried. Any changes I would make to mine if I could - we used to have one with a cover and I think that made it more versatile. The Argentinians use these grills for larger hunks of meat using a lid and I struggled to cook a large porchetta on a spit without a cover. That said, I would probably do that in my new 32 now. The brand I bought had the option to have two sections on separate wheels i.e. you could have one side higher than the other. That option introduced a central post that reduced the continuous grilling area. On balance I think I made the right choice but it could be helpful to be able to have food at different levels. Finally, I did not have space for a separate fire box. If you do have the space I would go for a fire box to the side that allows you to create embers to keep the fire topped up. You can build the fire in the base of the parilla grill but it is difficult to replenish during a long cook. I use my 16 to do that work now and I was very happy with the 16's performance as a, very expensive, chimney. Do you stick with lump or do you use wood - I use lump because wood smokes too much for where I live. I don't know what a brasserros is... Links - this is the UK company I bought mine from: https://www.oxgrills.co.uk. Sorry, I bought it for The Husband not for me, Freudian slip! Worth a look just to see the various designs they have built to give you ideas about what you might want to specify. They appear to mostly be bought by chefs so they have all sorts of different modifications to suit them.