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Hi all, I was just posting a few other things regarding our BB32 and scrolling through some other posts, and I came across the Forum Members section. Even though I've read many posts on the forum and gleaned a lot of info over the past 5 years, I've never come across the new owners' posts on this thread. So, I figured I'd write a very late intro. We have a BB32 black pebble that we've had now for about 5 years, ever since we built a new house on an island called Waiheke (pronounced Y-heck-ee) in the Hauraki Gulf of New Zealand, about 30 min.s ferry ride from downtown Auckland. First photo is the BB sitting on its new home deck. We built the deck to specifically take the weight of the BB, so that we can position it where-ever we want, by decreasing the spacing of the joists and stringers and beefing up their size. Hopefully we won't end up with the BB falling through the deck one day. When choosing the BB I involved my wife from day 1. She agreed to the model and chose the colour and pebble vs tile. Then it turned up and she said: "holy crap, I didn't agree to something that size", so it's just as well that Dennis doesn't have photos that put the size in true perspective, otherwise I'd never have bought it. Then, after I figured out how to cook on it, she said: "I'm really glad that you bought it". And now, after 5 years, she wouldn't trade it for anything. Our two kids (6 and 9 years) call it the dinosaur egg. We've mostly cooked low & slow stuff on it: lamb shoulder (a New Zealand speciality), pork ribs, whole beef oyster blade (which I think rivals brisket), whole beef OP ribs, rotisserie chickens, etc. She also cooks sides beautifully: whole corn, baked potatoes, asparagus, etc I've just started doing pizzas on it, finally after 5 years. It cooks beautiful pizza, and 2 at a time, which is great for the kids. The second photo is our setup for pizza, cooked at about 280 deg.C (540 F). Our kitchen oven maxes at 280 also, but the BB cooks the pizza much better at that temp. I would like to thank Dennis and his crew for advice and support over these 5 years: Dennis has always responded promptly to my email questions. Also, thanks to the members of this forum who have shared info that has been very helpful to me over these years. Now that I'm reasonably versed in some areas of cooking on a Komodo I'll try to chip in knowledge for others where I think it'll be helpful. Cheers, and happy cooking. Paul.

Simple cheeseburgers here tonight- wagyu patties from a local butcher, cheddar melted on top, swipe of relish and some pickle on toasted brioche buns- so simple, so good. Some chicken satay and lamb skewers and veges to add some interest.

Today I combined a good Italian marinara with a Tomato jelly and made a finishing sauce for a rack of ribs and then covered it all with mozzarella. I've made ribs every which way from Sunday using various rubs and sauces but I wanted something different. Now I had my doubts, but after I combined the two and heated them on the stove I knew they belonged together. You can vary the amount of jelly if you want for the marinara to come through more in the end or sweeten it to your liking....it's all good. Rubbed the ribs with meat church Gospel rub and sat them overnight in the frig. I did a wrap during the cook and used the sauce which had thickened after it sat and cooled for some time, then I spread a good thick coat on the ribs when the ribs were close to coming off. The sauce stayed in place, didn't run off the edges, they also set well with heat, then add the cheese to melt. Let the ribs cool some before you slice to keep everything entact and looking good.

Exactly. I do hope it was a noticeable thing, them ribs were truly good. Thanks for cropping the picture, didn't want any competition.

I use the Thermoworks Signals with wired probes. I like it a lot, especially being able to view the cooking temp profiles on both the app and on a computer via the website after the fact. I struggle to remember approx cook times for different cuts and just reference back to the saved histories of prior cooks so I can time things correctly. I also really like cooking by internal meat temp. For long low temp cooks, especially in strong wind conditions (where temp can fluctuate with big wind) and/or overnight (where I can't be bothered waking up to check on things) I use Thermoworks' Billows fan connected to their battery and the Signals. It doesn't need AC with the battery and the Billows always keeps a rock steady 107 deg.C (my preferred low & slow temp). I did see that they brough out the wireless probes a while back (as per JonJ and SteveL's comments), but they didn't integrate with the Signals then so I didn't buy any. I will check again as wireless probes would be somewhat easier. I also have two Meater + probes (the single ones) and I've had a terrible time with dropouts and being unable to reconnect. They're great when they work, but that's only about 1 time in 10 in my experience. I've stoipped using them. Cheers, Paul.

Looks really tasty. 😁👍👍

This pic was 4 hours in, I wrapped it 3 hours ago. It should be done soon and the finished product 😁