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Made a cherry / maple entry table for a friend. He gave me a very twisted 6 quarter slab, salvaged enough for the top and shelf. Left a live edge on the shelf, facing front.

Greetings all, Thought I'd share my Used (but like new) 32" Big Bad - Terra Blue I found this Beauty about 20 miles from my house, what are the chances of that!? I Found a unique trailer to rent that lowers to the ground for easy loading! I used leftover Maple Plywood from some shelving I did ( talk about lying down the red carpet lol). It was actually fairly easy to roll around and had my father guide It to the trailer as I pushed, It has some nice heavy duty casters thankfully. I love to tinker with things and I critique the build quality of everything and this Big Bad Is VERY well made. I'd say It would last decades haha I'd say she Is practically new with ~5 cooks! Going to fire her up soon. Honestly, she Is a little big for me and had been eyeing smaller sizes but I had to jump on the chance to snag this rarity; but I'm optimistic and will her use full potential (Unless someone has a smaller KK they want to trade haha).

Took advantage of the rare "warm" day here in February (upper 50s) to do some grilling. Lamb chops for dinner. Scored these monsters (1 1/2" thick) at CostCo. Direct, lower grate, grape vine for smoking wood. Melting potatoes with shallot crack sauce and a nice side salad. Decent Merlot from Trefethen.

I think the 32 is the ideal size KK. You, @Gweesh, have hit the jackpot. Congratulations!

Instead of the plywood, I rented these plastic sheets that contractors use to drive equipment across yards, diamond textured on one side and smoother on the other. Did the job and I didn't have to worry about cracking or splitting. When I got mine last year, plywood was going for more than a couple of prime briskets, so I rented these three sheets for about $10. The other photo shows the size of the pallet jack in relation to the crate. Good luck!

I use grape vine for beef sometimes, will have to try it for lamb too 👍

Awesome find. Enjoy!!

It’s a deal!

I kept it in the pallet to the point where I wanted the KK to stay. The pallet jack is 27" wide and your KK is 36" wide. So wherever the KK will fit, the pallet jack will fit. And like I said earlier, the crate itself is 46X46. So I'm guessing you don't have 46" by that AC unit. If you want to push your 32 on pavers, the same thing applies...you can't have any cracks between them and you'll need some extra room side to side on the pavers. It's not like pushing a shopping cart where you can get it exactly where you want it. The weight of the smoker and the fact that it only has one handle makes it difficult to push it in a straight line. I have no doubt you'll get it where you want it, I'd just like you to have the easiest experience possible doing it. And again, do hesitate to ask the delivery guy for some tips to get it where you want it.

So terrific you were able to obtain your KK this way! My 23 is the same color and tile; it's a great cooker. You'll be very happy with yours.

We really are waiting to see your cooks on your beautiful KK.

Very nice!

We've been flat out since mid-December when we bought a new house. Since then we've been preparing our current house for sale- which is epic amounts of work as I'm sure you all know. Little time for KK cooking- and then we also decided at the last minute to move out temporarily for the sales campaign (a very wise idea when you have young kids and pets!) So it's been awhile between posts for me. Our house sold at auction on Friday night- a sensational result; and so we've moved back in. The auctioneer even made a few KK references to ensure that the bidder knew that it wasn't included with the sale (just like the home brewery). What better way to celebrate than with a simple KK family grill- sausages of varied sorts, scotch fillet and eye fillet steaks, kofta, grilled asparagus and sweet potato with tomatoes from the garden. In three weeks we do the big move to our new place- where one of my big decisions is where to put the KK. We have secured excellent movers that are not easily intimidated by the KK, which is a big relief.

Congratulations!!!! That’s a beauty 👍

Welcome Gweesh. That's a beautiful color you have. That smoker will last you many years. Like Tony said, don't forget to take photos of your cooks and posting them on here.

Welcome to the Obsession! WOW, what luck to score that practically unused KK so close by!!! You're going to have a lot of fun with it. Post pics of the early cooks! We love food porn here. 😁

Awesome! I think in the end you'll be happier with the larger (than you wanted) size. I originally wanted a 32" but went for the 42" in the end and I am VERY glad I did. Getting one that close to home is a rarity! Enjoy!

Congrats nice find and welcome

Okay, it's been a while since I've posted, so I thought I would share my latest progression on these two projects, for what it's worth: first, as to the pork shoulder: had a very nice cook yesterday, doing both the pork shoulder, which went on the smoker about 9AM, and the spare ribs, which went on at 12, in the 265-275 range. I used a light mustard slather on the shoulders, followed by a light dusting of Dizzy Pig Ghost Pepper rub (I wanted to add a little kick to the bark) and a heavier dusting of Dizzy Pig Red Eye Express. Next, for both the spare ribs and the shoulder, I have been trying to find a way to get a bit more smoke into the meat: one of the challenges, I think, for using the KK is that the smokers are so dang thermally efficient, that one has to greatly restrict the air flow in order to keep the temperature properly regulated: kind of the opposite of the large 1,000 gallon propane tank type smokers that are so popular in Austin- where the pitmasters talk about the airflow and "turbulence". For those type smokers, I think a lot more smoker passes over the surface of the meat. So what to do, if I am looking for a smokier result? I switched from my typical wood- apple or apple and other fruitwoods- and this time used 100% hickory, which has a stronger and more pronounced flavor. BINGO. We had some spare ribs for dinner last night and they were much improved, with a more pronounced smoky flavor. So, each to his own, (te gustibus!) , but I do like this hickory or using it in combination. I might give mesquite a try too- previously I have only used it for searing, but I have read that it is quite different when used for smoking only. Stay tuned. I generally use Dizzy Big Dizzy Dust (their original rub) for my ribs, and continued to do so. I have typically used a 2/1/1 (babyback) or 4/1/1 (spare ribs) approach. For both of these recipes, an hour cooked wrapped is followed by a final hour unwrapped. The last two time, I have left the riibs wrapped for the final hour-greatly improved moisture and tenderness for the ribs. I usually spritz heavily with a 50/50 apple juice/water combination. I have also, the last two or three times, tried a variation in technique, and placed the ribs MEAT SIDE DOWN in the foil when it is wrapped, and cooked them meat side down (meat side up for the first two or three hours in the smoker). I've found that this helps greatly for nice moist , "floppy" results for the ribs. Also, the last two times, I've put a light sprinkle of brown sugar in the foil for the wrap, which leaves the ribs with a nicely caramalized finish. Yesterday I also added a light sprinkle of Togarishi blend spice- a nice Japanese chili blend good for finishing. The results were, according toy wife and worst critic, excellent (I thought so, too). So here are photos of the pork shoulder with slather, then with the Dizzy Pig rubs, the completed shoulders (nice bark!), the completed ribs (yum!) and the spices used.

These were our Super Bowl wings made with a homemade blackberry BBQ sauce/glaze. They were very good.

They look great !!!!!