Tyrus

Asking Dennis to accommodate an issue focused on convenience for those whom maybe unable to work their KK as they once did is a reasonable request. The product presented now is quite functional and easy to clean for most with a good reservoir for ash to easily to clean out using a long hose from the shop vac. I clean out the KK every few months, having a helping hand maybe your best approach. I would find the trap door a useful temporary tool in the short run, but for a good clean the shop vac is the tool to use

The king always had a taster for such occasions.

Can't walk buy a bargain. I visited my favorite shop and saw this amongst the other knives, a brand new wusthof 8 inch bread knife at a price too low to pass on. Single edge serration only, although I hear they come serrated on both sides at a higher price. Attractive and very sharp, I believe Sygies was looking for a good bread knife, I'm no expert, but this looks like it'll do the job and then some.

Be very careful Basher not to get the sauce on your clothes, the handle on the frig, the door handle and door going outside or any mail hanging around the table,,,don't ask me how I know...I won't tell you.

Ok Troble, your not going to like me. I began and finished the cook, but my photography fell a bit short. I followed the video for a back up and covered my bases well, I certainly did everything he did, and better. Thing is I got a few picks, but with all the prep and cutting I forgot about the camera. When the pictures were processed they didn't look presentable, anyhow here they are. We did incorporate the pineapple, cilantro, red onion and even some some salsa for the dressing. It was all super good and my daughter and her husband were over to partake. Now you would think, take a picture, nope...stuck in the winter mode, little function. I'm working on the box to incorporate the contents into a cook, Mex/American/Polish cuisine.

A nice lean, meaty medium cut with a bit a pink. I'd search high and low for that combo and be hard pressed to find it. A beautiful backyard that slopes down slowly and keeps on going, happy belated Easter

Congrats Dono, a choice well made. Unfortunate you loosing patience with the offset, it is time consuming and a game that involves one's all. You'll appreciate the break, and the unique pleasure a KK can offer from the constant care of the offset, but I doubt you'll forever depart, yet maybe entwine the two for a useful marriage. They'll be no disappointment in performance with the 32, it covers the bases...I just hope you chose tiles, don't be dissuaded, stick with the original and your path is certain

All those extras will keep you busy for a while and you may even use them when you recover over the initial shock of it's beauty and presence. See you have a boxer, great companion, mine was named Tyrus. (a good dogs name) Like the color

Cageguy, I believe the Lone Star Santa Maria is 10 gauge approx 3/16 carbon steel. They offered a reason for staying away from the insulated brick which I believe was airflow/ventalation. If you purchase one with the fire brick make sure you get the grill cover or expect to store it in a pavilion set up or pull it in and out from the garage. My drawback on these is if not covered water could easily seep between the cracks and sit there on the metal for some time. My Santa Maria has a raised fire grate above a pitched floor to a grease catching bucket and I also keep mine covered and under a pavilion roof. Smoky ribs bbq did a review on the lone star 48, you can catch it on you tube. If I were to choose one of the two you suggested it would be the Sunterra. If cared for and covered, I like the brick lining, simply raise the cooking grates and shop vac out the ash. It takes alot of ash to fill one of these and you can push the ash over to a corner, I clean mine every 3 or 4 cooks. If you wanted to see some video cooks on a Sunterra 48 split with the fire brick and also the review unpacking, check out Dski Grillz on you tube. He's cooks alot on it and shows you around the block in what to expect

Is that a tree configuration for sheltering the meat Tekebo. I see a cast iron bottom a SS bowl and the center post. So I'm guessing it's best to insulate the meat a bit higher or is that for convenience when done. Haven't tried the skewer yet, looking to have a successful go first time around. Let me add a nice job, so sorry the pic misdirected me.

The burn in and oxide layer aid also in the prevention of rust

Maybe, all bit overkill, I was thinking a simple SS 9 inch plate for more air flow around the meat up top. I don't have the DBDPan, probably work fine, but that's where my head was at.

Carbon steel turns a bluish color upon heating to a high temp, I can attest to that because I just burnt in two woks prior to seasoning them it's referred to as an oxide layer. It can be removed, but why would you. The pot stays dimensionally stable under the conditions I placed it under for low and slow. I believe Forrest used his under higher temps without any adverse affect, hope this clears up the dirt.

I hope you don't mind, but as long as your displaying things to use in the KK as BBQ associated this may be of interest. I'm going to make my shawarma stack soon and have been looking at everyone else knocking them out. I didn't have an apparatus necessary to do the stacking and I thought the price tag was a bit much for my liking seeing what the components were so I thought I would make my own. Now I could have built one cheap enough, but upon doing research on Amazon I found this. Nicely built 304 SS with a removable 10 in spike and lower sitting rack to keep the meat off the lower plate. I was a little disappointed in finding the lower 7.5 in square plate "flat", however a larger plate could be laid up under it for use. For what this cost vs to build one really wasn't worth the effort, good quality piece I thought. $39 Amazon

You got me! Burnt toast

I did the same tonite, with roasted asparagus and carrots of a different color. Yours looks sweet. I know it didn't happen if it wasn't posted, but it did. Great show Bruine.

Mac, your buns are so curvaceous it's hard to see the rest of the burger. There it is, I went back, this must be what they call food porn. Delish, is that ok.

Great cooks Forrest, lots of workable potential there. I'm going to put this guy on the backburner for now, it may come to light on down the road, but my Cast iron ain't going to taking no 2nd row. Anyhow, where'd you find those Mussels... in the desert, must be desert mussels I presume, around here we pick em off the rocks. Those bricks are nice, functional, versatile and attractive yet a little short, I'll hold out for the Daddy brick 20x20...what u think

Split them to smaller pieces Wingman with a hatchet, arrange a design that allows for more air space and combustion within the sealed compartment.

Got yah! That'll do the trick.

Your sitting on top of the world Basher, just reversed, those pics are going to start an immigration issue. Let me ask, the 4x4's on the beach can reach places otherwise unreachable if your on foot. Are there imposing regulations to limit their search or can you carry on to explore what's around the next door? You lucky dog

The KK is glistening in the pic, wonderful setting & a nice pizza, congratulations.

It's a good precaution to cover the holes, but as I found with the solid pieces unnecessary. I do burn pellets in my home and actually I'm just finishing my 5th ton of those little critters from burning them in my Harmon stove. I realize from observation that within the confines of the Harmon burn pot the ash can restrict airflow, once the fuel is consumed the ash being so fine covers the holes and slows the fire. So yah, the drain net is a good idea for pellets, however wood chunks and chips maintain there form throughout the burn and I think it's something you can leave out for there application. From the pics you gave looking off your deck I didn't see many trees, maybe a lone cactus in the distance. Here in the Northeast wood is abundant, especially when a grandson has tree business to remove them, so filling a little pot or even the offset stick burner is not a concern with all kinds of smoke profiles. Think of it as fire management, think we covered the bases grasshopper.

Forrest that's a handsome brick you got there, but before I take the splash I'd prefer to see what you do first. I appears to be a baking dish for a loaf of bread, having continuous heat surrounding it, that's a plus. AS it stands now it appears to be just another brick in the wall, I said appears, let's see how it works. It looks 10" x 3 1/2", a square pot....you have me hooked on the line, not sure you'll be able to reel me in.

If you go and love it so much Jonj then decide to never comeback....who gets the wine cellar? Nah, you wouldn't make it 20 hrs, not after I saw that cellar. Parting would be such sweet sorrow.