Tyrus

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.

With the cover on it's 2 1/2 in ht x 4 1/2 in dia. It is a small pot that works for some time, you can control that by the amount and the pot is on Amazon.

All I want to know is....Did you bring your knives rolled up in the leather? Reminded me of Crocodile Dundee saying, "Now this is a knife." You really have it well Basher, beautiful beaches and weather to compliment. We have some nice beaches also, but because of the cold and wind they aren't so inviting once the leaves start to fall. We know they're right where we left them and although we can't frequent them as often I find the return trip more than my small cup can hold. Nice photo, thought it was a painting at first. You better hurry back.........all the neighbors know your gone and they're in the pool.

Done some time ago to house the 23, easily moved with two shelves for storage and room for another shelf

Send it back, the small one is more than adequate even for a 32

Looking good, I see the Truff. I might have purchased the Red bottle, they were side by side and I had them both in my hand but erred on the side of caution on this first pass...maybe next time. Expensive hot sauce, well at least at this store. I will give it a try at the first opportunity.

I would say a tight seal would be more appropriate. The top lid fits into the base by approx 1/4" and is a good seal. The clamp holds the lid tightly against the base lip, there is no wiggle between the inserted lid and the base wall. All in all I find the seal to be good and judging by the length of time this little unit puts out smoke I would have to say the seal is workable. Forrest mentioned that his pot ran and produced good smoke for a long time and I would have to concur with his assessment. The smoke was slow and steady and there were no off flavors associated with the meat except it penetrated deeply, but that could have been for several reasons. The size is just right and the $16 price a no brainer. Unfortunately the pot was buried so any leakage or observation wasn't seen. In the beginning the quality of smoke was poor however it cleared and produced good smoke thereafter. Lastly I would say to you, go for it, attach the screw and wing nut and see what you get.......don't leave a good thought collecting dust on the bench. What's the worst that could happen, safety goggles. That's all she wrote

Don't want to lose the Karma. I picked up these two bottles just before you made your posts. That's destiny

I wanted to use the new new smoke pot and pair it with something worthy of taking some smoke. This piece of meat looking like a Tri-tip and shaped like the country of Argentina was described on it's label as a Chuck Roast Fillet cut. It was very lean and unlike any Chuck I've seen before, but I thought this being a test, it was worthy of the trial. So picking up where Forrest left off I decided to use some apple pieces 1/2"x3/4"x2" long and fit them into the small pot that I predrilled with two 1/8" holes. I placed the pot on the bottom center of my 23 and covered it completely with lump. The fire was lit on both sides of the pot and after 15-20 mins began smoking. Once established and as the temp reached 200+ the smoke turned to a more suitable color. The meat was dressed with two rubs, the first a prep rub called That's Incredible and the finisher Bovine Bold by Plow Boys. As Forrest previously stated, the smoke endured for quite some time and was sufficient to do the job...maybe too much by the result. It may have been the meat being so lean or it's thickness that contributed to the amount of smoke penetration, but after all was said and done the meat was pulled off at 1/2 the size it was placed on. It was approx 9 PM when I schredded the cut. I found it able to come apart but unlike pork that has an abundance of fat and tissue this piece pulled between a cross of chipped beef and long strands as the pic demonstrates. So all in all the pot was a success in my case and in Forrest's with I'm sure other cooks to apply it's use towards in the future. One thing worth mentioning might be was I set the beef outside on this very cold day here in New England while the KK came to temp. I believe the meats cold temp contributed to the amount of smoke absorption by allowing it to remain in the smoke for a longer period, eh maybe yes maybe no, but what I do know is that it absorbed more smoke than any piece of meat I have placed on a grill...seen through the pics