alimac23

Absolutely beautiful! Glad it arrived safe and sound Sent from my iPhone using Tapatalk

Awesome news! Just in time for the weekend Sent from my iPhone using Tapatalk

How’s the delivery going buzilo? Any news yet? Sent from my iPhone using Tapatalk

Very nice indeed! I’m drinking a sour porter that went into the barrel nearly two years ago now, it’s been conditioning for a year and is tasting amazing Sent from my iPhone using Tapatalk

About 10 of us from the local home brew club bottled 200 litres of gin barrel aged Berliner Weisse a few weekends back. I’ve got so much barrel aged beer at the moment. Then yesterday, we done a case swap, so I’ve got 24 different beers to get through fairly soon, not a bad problem to have Sent from my iPhone using Tapatalk

Woohoo! Not long now! This is going to be the slowest 4 days ever haha! Sent from my iPhone using Tapatalk

Hey Remi! I’ve only just seen this thread now, I’ve been off the forum for a while as we had our second daughter 4 months ago now, so had my hands full with the two of them! I’m over in Perth. I’ve got a 32BB too and absolutely love everything about it, it’s without doubt one of the best purchases I’ve ever made. I’m also into brewing too, love your setup. I went the Grainfather G30 and G70 route, along with the glycol chiller and jacketed fermenters. I’lol ask a friend of mine about charcoal and wood over your way, as he owns a business called BBQ’s of the world here in Perth, but a lot of his stuff comes from over east. The rotisserie motor I bought is this one, it fits well and has worked flawlessly: https://www.bbqspitrotisseries.com.au/bbq-spit-rotisserie-motor-stainless-steel-10kg Depending on how close the KK is to a Power point, you might want to consider something like the looftlighter, I’ve had mine for over 5 years now and it’s still going strong. It gets the charcoal up and running in minutes. Fingers crossed your KK is making its way over, have you had an ETA yet? Sent from my iPhone using Tapatalk

Amazing work. You’re going to love all of it so much! What’s the first cook going to be? Sent from my iPhone using Tapatalk

Very exciting! Please take loads of pics of for us. We love seeing the arrival and uncrating journey. Sent from my iPhone using Tapatalk

Great news, have you got an ETA yet? Sent from my iPhone using Tapatalk

Here you go, this will give you some more to look at these are all from delivery day. Sent from my iPhone using Tapatalk

I have olive gold pebble, it’s a beautiful colour. Funnily enough, my second choice was cobalt blue, both look stunning! Sent from my iPhone using Tapatalk

I have olive gold pebble, it’s a beautiful colour. Funnily enough, my second choice was cobalt blue, both look stunning! Sent from my iPhone using Tapatalk

My delivery driver has a pallet jack and was kind enough to move it through the garage for me and out the back, but obviously that will depend on the delivery driver on the day. You may find a nice tip will help get the delivery person in a more helpful mood Sent from my iPhone using Tapatalk

Just the excitement of it, and the unboxing and burn in experience. Very surreal after waiting so long. I’m in Western Australia and the tracking of the ship and delivery experience were all part of the fun. Sent from my iPhone using Tapatalk

The journey begins!! Enjoy every step of it, the delivery day is insane! Sent from my iPhone using Tapatalk

Hey all! Just been catching up on the thread, there’s some insanely good cooks been happening! There isn’t a single thing that I don’t want to try Cooked a couple of pizzas tonight, it was a really quick dough, so results as expected, but they didn’t look too bad. Sent from my iPhone using Tapatalk

Great work! It looks amazing! I’m glad it turned out perfectly, I really like leftovers with pulled pork. Tacos, pies, bao buns with hoisin sauce. Yum! Sent from my iPhone using Tapatalk

Wow that pork loin looks amazing! Sent from my iPhone using Tapatalk

Yeah I’d definitely be running 275 for that time frame. Sent from my iPhone using Tapatalk

It depends how much time you’ve got, our bbq team have tried both, both five great results but you’ll shave a couple of hours off running at 275. Personally, I prefer the result that 225 gives. Sent from my iPhone using Tapatalk

I’ll have to give fat side down a go next time I cook a brisket. Sent from my iPhone using Tapatalk

I always run mine fat side up. Sent from my iPhone using Tapatalk

Sorry to hear this Dennis. I wish all of them a safe and speedy recovery. Stay safe over there! Sent from my iPhone using Tapatalk

Thanks troble, greatly appreciated! Sent from my iPhone using Tapatalk