Tucker

AZ bbq can provide custom covers, I have one for my grill,

it is very heavy , good quality, reinforced at wear points and reasonably priced.

I have now owned mine for 2+ years.it is under a canvas cover on a roofed pavilion. You can see pictures of it in the forum 'see a kk in your area'.

I live in NE Florida, a lot of rain & insects, spiders, etc...

 I do not have either a rust issue or an insect issue.

The steel and finish they use for these is top notch. However, I do expect rust at some point because it is only natural, hell I get surface rust on the best stainless at times. You just clean it up an move on; its called 'life' and it always happens.

If you buy the cover they offer and use it once the grill cools, keep the surfaces clean, you'll be fine.

Remember, it is a tool, use it like you stole it, enjoy it and don't sweat the little stuff.

Grill Gun, I think it is over-priced.

I use a cane shaped weed burner.   The lighter is built in on the shaft. I use the small camp stove propane cans. This reaches down into the KK very nicely and allows me to stand back from the Santa Maria grill to light it.  Price point is ~$30.00

If your considerations are to smoke meat, then the KK is the choice, hands-down.

Yes, you can get eight 8-10# butts on a 23", there is a post here from Chris Lilly showing him doing it.

Regarding the lid on the scottsdale, the youtube videos I have seen lead me to believe the lid does not encumber the grate lifting mechanism. 

I wanted the lid to allow me to cover the grill when doing a roast, rotisserie, dutch oven; also to use it as a windbreak.

I have the AzBBQ Tuscan, which is the Scottsdale minus the cover.

If I were to do it over, I would have ordered the Scottsdale.

Regarding the brick lined model, just email the company with that link included, I am sure they'd be happy to build one.

I suppose the point you can take from my approach is to ensure the temp probe is not over direct heat and it is suspended in the air.

I don't have a 32, so I cannot relate to the variation of temp.

From your phot w/ the two butts, I always put the probe with the probe tree directly in the middle on the main grate just back over the drip pan or your heat deflector.

This gives me the pit temp at the top grate level, the level where the meat is sitting.

This method has always given me the temp I set the guru for. I do not pay attention to the dome thermometer, it is usually a few degrees higher than the guru setting

My 2 cents; I'll pass. 

I have the older 19.5" and 23"

In either this box would sit in the bottom below the charcoal basket and only catch a small percentage of the over all ash produced.

Removing ash from the cooker is easy enough without adding more steps, which I see this doing.

I have a recipe for Speedy Sauce my Aunt gave me. They live in Binghamton, have friends in Syracuse and have several cottages at the Great Lakes outside of Clayton.

I use it whenever I get my hands on some good venison.

I use 220 f and no matter the size, it seems to take 12-16 hrs to hit internal temp of 195 f.

I usually allow for overnight cook, then wrap/hold in a cooler until serving time.

fat side up

thanks All

the wood works something like walnut

the bow ties are made from red heart.

Finished and installed this one for my wife's sister & hub.

it is a slab of magnolia, I flattened just one side and 'folded' the ends over. it hangs using a blind french cleat.

I would only put something of that concentrated weight on a balcony after a structural engineer has provided an analysis and approval.

Consider that all of the weight (984 pounds / ~450 kg ) is concentrated on 4 points within an area of ~8 square feet / .75 square meters, and the weight will remain there permanently; but your mates will only be there for a short duration of time, not truly testing the strength and endurance required to support the grill over time.

FYI, the 'Scottsdale' model at AZ BBQ is the same thing as the Sante Maria model, but with the lid included.

Contact them w/ any questions, they are cut from a similar cloth as Dennis regarding customer service.

I ended up with an AZ BBQ Tuscan SantaMaria.

I got all stainless grates, 3/8" round and v-shape, as well as a 24" wide stainless flat top.

lessons learned:

1. You can specify which side you want your reel to raise /lower.

2. You can have the 48 wide cradle split into 2-24" cradles, allowing two different heights.

3. I would get a lid, if it is offered.

4. You can get a brasserie.

5. everything is customizable.

good hunting!!

I have been using the geekhom gloves for a number of years, can move hot coals, can hold 600f grate for about 1 minute.

in my opinion, for the work i need to do, they work well, they are a breeze to clean, leave them on, 'wash' your hands with dish soap or just toss them into the laundry and air dry.

one con: the fingers of the gloves are short and lack a bit of dexterity.

with the lid closed, it looks like a alien smiling

regarding the spring loaded top, when i have moved or prepared to move one, I have gone to UHaul and bought a roll of the stretch film and wrapped the entire cooker, effectually sealing the top to the bottom via wrapping.

works very well.

There are several of us that have sold / picked up these kookers.

You absolutely must have a box to put under the grill to take the weight as it travels.

I would not have a shipper move it because it is not in its original crate.

I'd rent a lift gate truck with straps and moving blankets to go get it.

my 2 cents.

The smoke train to BBQ town - allllll aboard!

I have been using the BBQ Guru digiQ since ~2008/9, don't precisely recall.

I use it for low-n-slow cooks to set and forget. 

Start the fire, get it close to target temp, setup guru, let run to target, settle, put meat on, forget about it.

If I were to look for something today, there are many out there that have a variety of functions; happy hunting.

I live in st johns county, 2,500' from the St johns river and 14 miles from the atlantic ocean.

have owned several cookers since 2007. never had an issue.

absolutely need the canvas cover at a minimum, i built a pavilion to put them under, mostly so i can cook regardless of weather.