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Hi All, I joined the KK forum a couple of months ago and felt it was time to say gidday and thanks for all of the fantastic info here. After doing many many months of bbq research I just contacted Dennis and put down a deposit on a 32BB, matte black with all the accessories. Like most people in Australia I was a standard gasser man (WeberQ) but wanted to take my bbq to another level. Upgrading to a massive stainless steel bbq was not going to give me the flavour or flexibility I was looking for, and they look like a Kenworth bullbar smashing through your wall and visually unappealing. Then I discovered KK. Then I became obsessed - even without owning one! The 32BB will be shipped to sunny West Australia around April 2023 to be installed in my new home renovation, currently under construction. I have made room for the 32BB to be pride of place in the outdoor kitchen zone. I took a lot of design queues from the forum so thanks again. I'll certainly share some pics of the KK when it is finally wheeled into position. Once it's all fired up I would also like to give back to the KK community by sharing some cooking results and recipes, maybe with a uniquely Australian flavour. cheers, Milton

@tony b I have the regular rod fork combo, not the basket. My rotisserie rod for the SBB 42" is 1/2". . @Tyrus I have the onegrill heavy duty which is supposed to go up to 75 lbs. I think it would work but I like the suggestion about spatchcocking the bird insetead. Since my big 30 pound bird is frozen it has already been injected. I have heard mixed reviews on trying to brine one that has been previously injected. I was thinking about dry brining. But I am wide open to suggestions. What is this citrus brine you speak of, Tyrus?

Those are Legacy Signature SE's. Small company out of Illinois 👍

That’s fascinating! I’ll have to pass that tip on to my mother, who recently got a Thermomix and is getting her bearings with it. Thanks for the info!

That's a cute piggy you got there Mr. Bill, coincidentally I have one in the front too. What kind of speakers are those?,,I recently acquired a tower set of JBL's so I could hear Mike Zito play his guitar.

I kept mine pretty simple but turned out really good. Just a kosher salt and brown sugar wet brine for roughly 18hrs or so. Threw in a bunch of garlic sage and thyme as well but not sure that had much effect on flavor. I'll have to consider the air drying step in the future and see if that makes a difference. The turkey was shifting around a bit on the rotisserie at first but as the skin browned and tightened up, the bird rotated smoothly. The brine made for very tender and moist breast meat. Everyone was very thought it tasted great. I thought for sure it was dried out with how the skin split and breast was pulling away from the bone but as mentioned the meat was still very moist. Pulled it off with an internal breast temp of 167 deg....A little later than planned but caught it in time before getting overcooked. Not quite done yet: Ready to take it off: