Wobster

Wow, sorry I missed this. I had it built by AZ BBQ. I did add in firebrick https://www.azbbqgrills.com

Thanks Tony, I actually just ordered a Santa Maria Style/Argentinian Grill that I would use it on. Just trying to find where I heard about it.

A little off topic but I swear I saw it here and can’t find it on a search. I figured you are all into lots of BBQ things so this may be the best place to ask! I am looking for a Rodizio style device. I can find the Carson and El Charro versions but I can’t find the one that was mentioned. I feel like it wasn’t just stainless bug rather had some colored metal in it and may have done up to 9 skewers. It sits on a heat source and can be used over multiple heat sources. I will link to one that I can find but if anyone knows of others please let me know, TIA https://carsonrodizio.com/products/kit?variant=32352864665665&currency=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&srsltid=ASuE1wQ4F1smBI0TuOHBKgAhxz79XPmfxjyIhPXHXturX-bpY58Ja0vvYXw

Welcome to the group. I also lurked for quite a while before buying. With your experience level I am really looking forward to seeing what comes out of your KK. There is a small learning curve but after that the sky is the limit! Congratulations!

Are there available power convertors? I use one here in the US to run a rotisserie that I bought from the UK (for a KJ jr). Possibly the reverse situation is possible?

It looks a lot (in many ways) like a Japanese Donabe. I’ve not seen one exactly like this, and if it is a donabe it may not be of Japanese origin. The best resource I know of (I own a donabe that I bought from them) is Toiro Los Angeles If you are still seeking an answer you might try them?

@Basher which Santa Maria/Argentine grill is that? I have been looking for one and having trouble deciding.

I’m a little late to this but after curing…I usually hot smoke at 225° to 150° IT. Many cold smoke for up to 24hrs (usually in 8 hr sessions) which I may try now that I have the cold smoke attachment for my KK (though to cold smoke, as you may know, you have to keep the temperature below 90°. Here in AZ that makes cold smoking impossible many months out of the year). Then refrigerate for a few days for the smoke to “mellow” before slicing.

I cheated and used a forklift to move my crated 32BB but your plan seems reasonable. the Crate is heavy and FYI once you remove the top the crate is less stable.

No, that’s why I’m confused about the deluxe part too. I wanted the rotisserie splitter either way but I agree and am a bit unclear.

That looks pretty darn nice!

Vito’s Poolish based recipe is what I do as my standard dough now for use in my pizza oven. In my hands, with Caputo Pizzeria (Blue) it gives a great result. I haven’t done this in a home oven but looks like something I should try when I’m not feeling like firing up the big oven! Was it “sawft and crounchy”? 🤣 I love Vito’s enthusiasm

Could the new “deluxe” one refer to the rotisserie splitter for the 32” (just ordered one) as mentioned previously?

Also a Thermoworks user. I find the straight probes better than the ones with a bend for passing through the probe ports

Looks great! I’m drooling at the photos!

Drip pan- opt for the double bottom one (my opinion) Temp Controller: I use the Thermoworks Signals and billows setup. Get the little silicone blocker for the billows unit if you go this route. Cover: I agree with getting it, just realize that you will have to fold down the tables to use it.

Welcome to the group!

I have a Blaze burner in my outdoor kitchen. It is a good side burner but the reason I got it is that it also serves as a great wok burner with up to 60,000 BTUs output. If I just wanted a simple burner I have a portable induction burner I have one I take with us in our Motorhome. Blaze Burner

Welcome to the area (I am near Tucson). I am curious as to how many cases you get on a pallet? I did get some with my grill but thinking I should have gotten more!

Thanks, doing better, improving steadily!

I’m a bit late here (surgery on Monday for the second time in 3 weeks)… but I agree with much that has been said. I essentially bought all the accessories 😳 except the single bottom drip pan (after talking to Dennis and thinking about pan sauces and the ability to use it for indirect grilling (as the “blocker”) it made sense) and I opted for the teak tables rather than the stainless ones. My KK lives on a large covered patio so direct sun exposure is not a big concern and as a woodworker (as well as having some metal fabrication skills and a plasma cutter) I figured I could always add stainless tops but the teak is absolutely beautiful and fits my desires and aesthetic better. Regarding the rotisserie, I initially bought just the rod and “pokers” but as I saw the size of the 32BB in person it became obvious that Turkey’s and Prime Rib would be excellent to do in the baskets so I ordered them. Regarding the stone…honestly I have a full sized pizza/wood fired oven so it was not a necessity but I felt that it would be hood to have for things like cornbread or muffins to go with things already on the grill so I could do them at the same time without heating something else up (if the temp was was appropriate such as with turbo pork butt). Also, in the scheme of things the baking stone is relatively inexpensive snd shipping it with the grill is cheaper (I think)

I usually recommend watching the three videos by Aaron Franklin on You Tube. He uses a stick burner but most applies. I cook at 225-250. Rub of choice. Wrap (I use pink butcher’s paper) at about 160°-165°F. Continue cooking until probe tender (usually about 203°F for me). Wrap in a towel, stick in cooler for a minimum of 1 hr but I prefer at least 2 hrs. On my egg I do use the plate setter for indirect cooking on the KK I have a double bottom drip pan which is probably what I would consider using. My KK is new enough that I haven’t done a full packer on it yet. I have done lots of them on the egg (and while camping on a Traeger).

David, That prior post was a great illustration and I think Vito’s single pizza dough is indeed a good example. Much like you I tend to cook Neapolitan pizza (in my Forno Bravo) at about 850°F floor temp but have done 650 ish. It certainly slows down the cook time! As you point out true Neapolitan pizza, by VPN standards is cooked under a rolling flame which can’t be done in a KK. However, to the KKs credit I have seen some truly great looking pizzas come out of it. Thanks again, that’s an excellent reference post for the future (do we have pinned references or files somewhere? Your post would be great for that.) Dave

Lots of those here, will look!

We recently moved to AZ and I can’t find tri-tips here at reasonable prices either. I used to be able to get them in OR at a place called Cash and Carry in a huge bag of about 7 tritips for about $3-$4/lb. Here I can get them in stores but closer to $10/lb