Tucker

to me, it is all a bunch of BS

you get one kick at the can - take it

forget what these knuckle heads say or write.

I am all for sliding into my grave with a well worn, abused body. You get no extra credit for being healthy when you die.

First cook using the flat top

Sausage, peppers and onions like we used to get at the Jersey shore.

Did not get a pic of the sausages split lengthwise and finished.

But, wow, what a time travel to flavor.

Turned out great, had a roasted beet-goat cheese salad with it.

That is 'yikes' expensive per sq inch
I second the idea, if spending that $$$, then a 32" KK is the way to go for a whole host of reasons.

wow, very impressive.

for a moment I thought the grilleye was part of the vacuum!

Great looking grill.

Chicken and potatoes look delicious! 

Also - as a feature - if, in the future, I wanted to have a lid, this model can have a lid added and it will be a Scottsdale model.

http://www.azbbqgrills.com/page-1/

On 9/22/2019 at 10:46 PM, TomRaz said:

Hello Tucker,

Love your latest adventure and it looks like a lot of fun

Is there a particular reason you choose this brand vs others ?

@TomRaz

I chose this one because of the options offered. upgrades for grills, flat top, cover. and the guy who owns the business and makes them is a vet.

Jon B

the grills are angled forward, there is a v-trough running right to left with a drain out of the left side of the grill.

In the second picture, with the front door open, you can see the v-shaped catcher inside the grill and the drain valve on the side.

I just need to hand a small metal bucket / paint can on the drain valve when needed.

CKreef - thanks for the tip re: paella.

Doing the season run for the Argentine grilss

Have to repeat fro the bars and flatop

Having a Cuban and a beer while I watch it

1/2bag of lump

Sorry for the glare, but facing West at this time of day

It certainly kicks the heat

Wow, looks not only filling, but refreshing as well.

The trip is over, the new addition is in the Grill Shack.

24" x 48" Tuscan Grill from AZ BBQ Outfitters.

Upgraded to stainless steel Argentine and 3/8" round grills, also added a stainless 24" x 24" flat top.

All the grill are 24" x 24" so you can mix-match.

HD Canvas cover, even with a cover for the wheel.

two tools provided, a coal pusher and a v-shaped scraper for the Argentine grills.

Instructions for break-in / seasoning.

I have to re-shuffle the shack to put this one in a different spot.

Atleast I don't drag it out for weeks

I can participate on a weekly basis. With travel, I am usually gone M-F.

Yesterday- chicken breast, wagu burgers, shrimp, beets.

Now, the wife has choices for the week

That looks fantastic!

It is a sante fe style grill. I meant the first two counts, my mistake.

No new KK here.

@ckreef

You're correct on both counts.

I ordered this back in May. 

Each is made to order; opted for upgraded stainless steel grates, grills and flat-top. Has a canvas cover also.

Can do charcoal or wood.

link to the sellers site with their photos : http://www.azbbqgrills.com/page-3/photos-2/

Ordered this package in May. Great anticipation.

I have had 5 KK's, 3 still owned, 2 were passed along to other owners.

Will post pics definitely.

Eastward bound, should make a southern turn tomorrow.

That is very nice - both the grill and cabinetry.

Now, the wait begins to see the ODK.

very cool to experience the post-productive use of a factory.

i had the oppty to do that with a defunct dairy years ago

Tyrus,

I am very familiar with crucibles;)

In my youth I worked at Inductotherm Corp (https://inductotherm.com/) making heat induction coils for various applications, some ranging as large as 25' high, 10' diameter to go around large crucibles.

I was just reacting to the pictures w/o a forethought to purpose; just initial gut reaction.

Anything you make out of it will be a great conversation piece for sure; looking forward to seeing what you arrive at!

Good luck w/ Dorian

he passed east of us thankfully, nothing more than a t-storm 'lite'

You could make a water feature out of it.

Use it as the centerpiece w/ water running out of the spout

Hey LK

1. I use the lower grate with a fire that registers 450-500 on the dome thermometer before I open the lid. I cook them with the lid up.

2. I have not used my rotisserie in years. I usually spatchcock.

3. Yes, definitely use a drip pan. I line my drip pan with HD foil for easier clean up.

The "box" is a plywood box that goes under the cooker to alleviate the pressure on the legs when transporting.

See below, directly below the draft door location under to cooker.

I have made one of these before by measuring under the cooker. 

 Dennis has the measurements on this forum (cannot recall where tho).

My recommendation would be to not ship any of these cookers without that block under it.

I'd recommend to have a 3/4" plywood base made, put chocks into it for the rear wheels, place the platform into the moving vehicle, trailer, roll the cooker onto it, place the block under it and chock the front wheels, then secure the cooker to a wall w/ appropriate padding.

I have also done the direct on the coals / caveman style with a ribeye.

definitely not for a filet, you need some fat in it to protect the meat tissue.

I loved it, super crunchy and perfectly done inside.