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Hey all! I hope you’re all going well. Sorry it’s been a while since I posted. Life’s been fairly busy lately, the two daughters are amazing, but definitely take a lot of work and time up, as I’m sure a lot of you will understand. Had a few cooks recently, still absolutely loving the BB32. Sent from my iPhone using Tapatalk

Dennis went to bed knowing his wife might need to head to the hospital to have their baby delivered that night… Wife: Dennis, wake up! I think it’s time! My contractions are very close together! Dennis: Oh my gosh! I’ll call the doctor… Doctor Babybirth: Yes, what is it? It’s 3am by the way. Dennis: You’ve got to get to the hospital quickly. My wife said her contractions are closer and closer. It’s getting ready to happen. Hurry! Doctor Babybirth: Settle down. Is this her first baby? Dennis: No, this is her husband!

@Durangutansorry for the late reply. expounding on the uneven temps from left to right unsure. If you look at the attached photo, this is the cook I am talking about. Notice that I'm probing the grate kind of on the left center, and I'm probing a pork butt that is on the left. This picture is right before I took them off. The pork butt I was probing on the left was at 203. The ones on the right were more like 208-210. I was worried that they were too overdone but they were awesome. They were falling apart so much when I was taking them off that I had to use gloves just to get them off the grill. Although I am unsure, I will guess the differential was 10-15 degrees. In other words where the probe sat left of center was 225 and the actual temp on the right side was 235-240. That is just a guess. And this would probably tend to shift throughout the cook as the fire moves around in the box. But anyway - If I do this same cook again, I might probe both sides of the grill next time just for science. Was a heat deflector in use? For this cook, I used a whole firebox of charcoal. I covered the lower grate with aluminum foil (except the edges). And then underneath you can see those drip pans. Most KK users do not use the deflectors and just use foil on the lower grate and/or just the drip pans to provide the heat deflection. If I were doing only 2 pork butts I probably would have skipped the foil and just centered each one over a drip pan and called it a day. My impression from using a BGE is that just because you have a ceramic deflector doesn't mean that the heat is even, so I don't know if using the stone deflectors would have made any difference. I could try it one day and may do so. Centering the fire (and my fire setup for this cook) You bring up a good point about centering the fire. I suppose I could have used the basket splitter and just put charcoal in the center. I was (only mildly) concerned about running out of fuel, but doing a full firebox means you can basically go forever. The firebox is kind of an oval shape. Imagine splitting that oval in half. I lit about a grapefruit sized amount of charcoal in the center of each half of the firebox. I was using my thermoworks billows with the rest of the bottom vents shut. The port for the billows is on the right side. Therefore, the right side of the firebox was getting more oxygen. More fire burned on the right side for (I think) the entire duration of the cook based on what the charcoal looked like afterwards. A lot of ash on the right side and not many remnants. Does the mass of the 42 add significantly to the time it takes to heat soak and is that what makes me want a smaller grill? I have no frame of reference on a smaller KK. I basically do exactly what I used to do with my BGE which is pay attention to the quality of the smoke. When the white colored smoke is gone and the grate thermometer is reading approximately where you want, the food can go, especially if you're using a fan controller. And with the KK I don't open the grill at all with pork butts until it's done. If you're grilling and not smoking you don't have to wait for this thing to heat soak if you don't want to. You can just cook on direct heat on the lower grate. TL; DR - I knew what I was getting into when I bought it and I'm totally un-bothered by the time it takes to heat soak. If I had to guess, this thing takes about 60 mins to fully heat soak. For low and slow, I put my food on when the smoke looks right and the grate thermometer is reading right, not necessarily when the grill is fully heat soaked. My wish to use a smaller grill is mainly rooted in that using one of the bigger KKs is a "production". The grates are heavy. If you want to change the configuration of the firebox you have to take all the grates out lift out the firebox fool with the basket splitter maybe empty the old charcoal out before you do that adjust put basket back in the grill put charcoal back in, etc. Configure the grates the way you want them - then.... light the fire. Aside from this I'm also using the cold smoker attachment or some probes or something else - so - there's usually even more setup involved. This seems to be the case (more or less) with either the 32 or the 42, which were the two grills I was considering. Now that I am living with my KK, I still find myself occasionally firing up the BGE because it is simply "less of a production". Also I have cooked with it for a dozen years so I have a lot of things "dialed in". No probes, etc - just go go go. I have 0 regrets about my purchase - but if I can splurge on something again in the next couple three years, I'm getting a 21 or 23 KK for times when I want a little bit simpler KK experience. Once you cook on one of these grills and taste the difference in the food that comes off of it, you really never want to go back. I hope this answers your questions, and again, sorry for the late reply.

We had one and it did exactly what we wanted it to do. Slice meat thin for great layered sandwiches. That being said, and these have been mentioned, we hated it as much as an uninvited mother-in-law. It's big, heavy, won't fit anywhere convenient, and worst of all was cleaning it. Just putting fingers near the blade to clean it gave me the willies. I've learned to appreciate a sharp knife. You can't carve the meat as thin or as even, but when I'm stuffing my neck with a sandwich, I discovered that I didn't care. Everyone that has one, enjoy it. I gave mine away.

He has me thinking.... The folks on here are not helping my with spending

Another @Syzygies rabbit hole that I will not be following him down! For that kind of $$, I can hire someone to slice the meat for me!

Especially if your still plucking that guitar Mr Bonamassa! AHH, if I can do it you can do it, simple as learning your ABC's. I want one too. I also wanted to fly in space recently, but William Shatner took my spot. It's a beauty and for north of 14K it should sing a whole opera while slicing your meat. If it's any consolation, the Beswood has it's 10 inch blade manufactured in Italy so that might put me in the ball park, hopefully near the concession stand where they sell the beer. Thanks Syzygies

I'm not sure if anyone's presented a meat slicer for review or the reasoning behind the purchase. What brought me around to making this purchase started first with an idea of a tall thinly sliced roast beef sandwich with lettuce, tomato and mayo on rye. From there this Beswood Model 250 ended up on my doorstep lookin for a home. Now this kitchen appliance isn't a daily user nor does it fit on the counter to stay, but it will slice all your meats efficiently, quietly and nicely whenever you have a mind to do something with intention. I have it in mind for marinated roasts of pork, beef and lamb and possibly some turkey and chicken breasts with the purpose in mind to shrink wrap for storage. Also, bacon and even cuts for beef jerky came to mind as another thought. Along with this I ordered some meats from Porter Road, I think they're in Tennessee, two bottom round roasts and a top round. I've always noticed here others purchasing on occasion their meats on line, something I was always was reluctant to do, reason being is seeing and touching what's in front of me has been my choice vs a picture on the computer screen. Well, I finally pulled the trigger and considering a little wait around Xmas, the package arrived and I found myself pleasantly surprised with the quality. Whomever packed the box inadvertently tossed in another 6lb top round....Merry Xmas. So thanks, with reluctance and the constant exposure hereI finally came around and broke the mold. So it does what a slicer does, evenly cuts cheese, meats, veggies or breads with precision. It works quietly with a belt drive and effortlessly along a gliding track, what more could you ask for. So the deed was done and I gave it a try, the sandwich was yummy. It has the Tyrus stamp of approval, whatever that's worth...I like it, watch them pinky's though if you are ever of a mind to buy one or similar.

@Tyrus I suspect he’s just using old cook photos to make it seem like he’s been busy but he didn’t realize you’d sleuth him out! 😀 just joking obviously great looking cooks @alimac23 spectacular color on the Al pastor. My girls are 4 & 6 so a few years ahead of you it’ll get a bit more manageable when they become self sufficient and then you can start training them as sous chefs to help you!

I 2nd that thought! Party on, Wayne! 🥂

Thanks Mack greatly appreciate the kind words. The girls are incredible, but being 2.5 years and 15 months old (16 months between them) they definitely need constant attention, I wouldn’t change it for the world, but it definitely makes me wonder what I did with my time pre-kids [emoji23] Sent from my iPhone using Tapatalk

Na i just used this its a great chook rub Sent from my SM-T835 using Tapatalk

Alexa, play "Money" by Pink Floyd.

Chick-sicle!

Is that a Purple crack rub going on? Crispy, tasty.

Like a true Viking, why didn't I think of that. Can't forget the mead too.

He came by to measure up and then delivered the finished product. It fit first time, no problems.