Tucker

We always prep the bird as if it were going into the oven. cooker @ 350 f and drop a few chunks of apple or cherry in if we feel like it that year; sometime we put no smoke in, just let the fire kiss it with its smoke. all the meat comes out perfect, moist and with a nice touch of smoke.

As the Nike slogan goes ... just do it we have enjoyed using ours several times a week since starting in 2007. You will enjoy, for years.

It appears the diagrams have their measurements in Inches (") not CM.

I have used BGE, Cowboy, and Royal Oak. I find the RO is the better of the three. I lay a bed of KK extruded in the bottom of the basket then put RO on top to get it going for everything except steak; the steak cooks, i use 100% RO. In either case, i wait until the smoke clears to put the food on.

That is a comprehensive list. lots of pics when they arrive

BTW - that white foam on the outside, now that is from running the stallion too hard

I am sure Dennis will comment with more specific details. Short answer - nothing to worry about - it is the white face skim he puts on the inside of all the grills to cover up the less-than attractive gray of the interior material. This has happened to all 4 that i have owned - i just brushed it away before proceeding.

Our condolences Dennis. Remembering him and celebrating his life is the highest honor to be paid.

Brother-in-law owns it now

Thanks!

Thank you !

Houston, the Eagle has landed! Using the 5'x8' UHaul trailer and a 8 degree ramp worked perfectly. My brother-in-law and I made the 4 hour trek south to pick up Saturday. wrapped the grill in plastic with two tarps folded up under the plastic for a cushion. Put the grill up against the front wall of the trailer and strapped it in. (BTW, the block for under the grill is 4" tall, not 6") - had to cut the 3/4" ply wood i used to make it by hand --> lovely in 98f / 85% humidity no shade - Pit-stop at Cracker Barrel to re-fuel and then home to the Grill Shack. I cleaned it up today, have it burning right now to clear it out - it had a good bit of muck on the insides the pics did not reveal. Now it is beer-o-clock cheers!!

Updated: Grill Shack population grows by 50% 23" Dark Nebula joins the family !

Look forward to seeing the new arrival @ home

the 5x8 trailer is approx 18" deck height w/ a 8' ramp it is approx 10-11 degree angle. very do-able w/ 2 guys. If I think the angle is too great, i'll extend the ramp. thanks for the ideas cheers

Perfect - thanks Dennis

Going to use a 5x8 uhaul trailer let you know how it goes.

We own two presently. 19.5" (old model) and a 23". The 32 & 42 did not exist when we were buying, otherwise we would have chosen one of the two. These grill can do everything, low-slow, sear, grill, bake, etc. We have not used anything but these grills since 2007 for all our outdoor cooking. My opinion is that you should buy either the 32 or 42; you will not regret it. cheers

Excellent write up!

I'll post pics once it arrives at our pavilion

I am going to give this a try on the next cook. thanks for the tip.

Dennis - see email from me

No offense meant by my comments. I completely understand the passion each of us have for different things.

Just finished reading this after my 1st cuppa coffee. geez, wish I had put a few drops of bourbon in it I like hard facts, systems of operation and big data.... but, BBQ to me is the fun of it, prep, cook, eat.

Defrost the meat by putting it under the covers on the wife's side of the bed