Tucker

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.

one additional note, I use flats only. if you use a packer, then at the end of the 4.5 hours, I would split the point and go back wrapped for another 1hr or so.

Re: hot-n-fast brisket. I prep the meat as usual; bullion paste, yellow mustard, rub. Sit overnight in frig. Cooker at 350 f, indirect, smoke wood of choice. Brisket goes on w/ temp probe, set alarm at 160f. Cook until internal temp hits 160f. Usually takes about 2 hours. Size of meat has not made this metric vary to much, ~20-30 min maybe. Put into a foil pan with 1/4 cup beef broth, cover with foil. Cook for 2.5 hours more. Pull from cooker, rest 20-30 min, drain liquid. Can hold it from here in foil and cooler if needed, but I find I can time it accurately due to the predictable 4.5 hr cook time. if you want a bit of barky crust, pull at the 2 hrs mark, back on cooker unwrapped for 30 min. I will probably never go back to low-n-slow for brisket again.

what a journey, wow. I made the choice to forget the crunchy bark and go for the simple, predictable and repeatable hot-n-fast method. I have results that are dependable and without the angst involved in the low-n-slow brisket cook.

water? interesting, never have had to use water in the KK.

Mine are always indirect using the drip pan lined with foil

i always cook ribs naked bone down 2hrs, wrap in foil meat down 2 1/2hrs. the bone helps protect meat initially, then meat down allows the meat to sit in the gathering juices olive oil, salt, pepper. hickory or apple wood turns out excellent every time.

do you take reservations for this resort ?

Are robber crabs good to eat? toss 'em on the barbie (so-to-speak)

This is one of those things that makes me feel good when I look at it. Angel Trumpet

I would not use the ramp that comes with the cooker to roll off the skid and the 8" drop all at once. I would set the crate a few feet away from the 8" drop, create another ramp that is about 4' long. Use 1/2" or 3/4" plywood, re-enforce the plywood with 2"x4" boards. roll the cooker off the crate with provided ramp, then roll over to 8" drop and down your home-made ramp.

Ramp is done

Finished the vac Next... outfeed table

The last photos were blurry, here is a focused one.

I have one for my 23 and made one for my old 19.5. i ordered a main grill for the 19.5 and used a reciprocating saw to cut away the bars I did not want. very simple to do, clamp the grate down, cut thru the welds. love them, use them for 90% of my cooking.

also - the round steel is used for pizza as well.

I use the round steel from this site. it is all flat on one side and the other is flat with a trench around the perimeter. https://shop.bakingsteel.com/ I now have a santa-maria grill w/ 1/2 of it flat.