Tyrus

Pull up a chair Dennis, this could take a while lol. You know there are multiple Santa Maria's out there, each having something to draw you in..be it styling, size, design, options, budget, stainless vs steel, gauge of steel, mechanics, interpretation of quality, reputation or reviews, shipping, firebrick or not, weight, portability, and the list goes on. The main concern is, in the end it's what your happy with regardless of the confusion, there are so many factors to consider depending on your wants and desire. The pit I bought was called the Hooray Grill, it's manufactured here in the USA in Kansas, I'm not going to lie...it was expensive compared to the other manufactures. I liked something in each one but settled on a 36 inch/3 rack Hooray because I was first intrigued with the mechanics of how to lower and raise the cooking grates and simply how it locks in when you stop. Next was the rotisserie, it was 5/8" or 3/4" thick 304 SS with massive SS spits and it could hold and turn 80 lbs with the One grill motor. There's a little work involved when cleaning, nothing hard but involves lifting out the bottom coal grate by attaching forks and then raising it with the crank mechanism. At first unusual, a bit daunting but in the end once past the apprehension your safe to vac out. I also purchased the 3 ft grill because it fits my need, the Goldilocks syndrome so to speak. Would I change anything? Good question, like David mentioned earlier in a post concerning the dreaded rust and it's demise, well I'd consider SS...however it's wicked expensive, yah, sticker shock. This is how I look at it, if you do what you can to minimize this and in the end you get years of enjoyment from it then it's worth the investment. Besides, have you ever been outside on a sunny day near a SS grill, hell if your not wearing sunglasses the reflection going to blind you and then having those glasses on you can't see what your cooking. Toss a coin, I'd say. I'm thinking that ol'bbq bug bit your ear and whispered sweet nothings into it mentioning how much you need it and how well it's going to look parked in the backyard. He's right, you will love it, pull up a high chair, light that stogie, crack that beer and watch the rotisserie go round and round. Now look at you, living down there in Port St Lucie Fl and the other Dennis in Bali so warm and comfortable ....I envy you both, so if you see where I'm leaning, you my friend have all year to perfect your technique . Others here have there own, I hope they weigh in and provide their nickels worth. Let us know which way the wind is going to blow.

Charcoal is illusive, finding a store brand with the idea it's going to be a reliable source might be hard to match up to all your expectations in the KK. A fresh open bag vs one open and sitting to the humid air is a concern, but another of a better quality may give you better results. Also, positioning...taking the time to orient your coals so they catch from one to the other is sometime over looked for just a quick dump in the hopper. It's best to distribute medium size pieces to large for long cooks and adjust because your airflow is on your side.

Do you have any Poupon? Miss those commercials, nice sandwich...I know the feeling!

Everyone is chasing something Mr Natural, it's an itch that comes around every once in a while and you have to act on it. I have the 23KK myself and if I were to do it again I would prefer the 32 because of the true two zone cooking as your leaning towards, it's the better choice for checking all the boxes. Actually I have two other Kamado's, a Weber Summit and a Goldens Cast Iron...both eliminate the two zone issue, have a trailered Lang offset, a Santa Maria and a Gateway drum. I like choices and tinkering around for a challenge. The KK is a quality piece, it's easy to maintain, set it and forget it, built like a tank and pleasing to the eyes. If you pull the trigger it'll be all you need and it will be there for years on end, however it's not going to do a whole hog so I'd hold on to that pig roaster. You know there's nothing wrong with having one of everything when it comes to BBQ, variety is the spice of life. Keep us posted, so many colors and choice of tiles....................

Poochie, your a sad soul... but I would have been sitting close by while you left.

Tucker, on the flip side as an alternative there is Feronite for a primer. Rust is a troubling slow process, it eats away at your prized possessions while at the same time working on your patience. You'll never stop it completely, but only slow it's progression. Tell me about it, you do what you can...here on American roads salt is used to melt ice and snow, recently I just applied Waxoyl to the undercarriage of my truck hoping in the long run I lengthened it's life. On the other hand you could paint it rusty brown, it'll all blend in.

That's true David, they are a chore to maintain at times, however if you own any cast iron and are on top of things the maintenance isn't too difficult. This particular model I haven't seen featured as a selling point yet, the model I have (same size 20.5 in) is powder coated and about a year old now, this is a new anomaly. With any cooker your going to have your pros and cons, I can do things on here in specific terms that I can't do on the KK and vice versa or better said, "prefer to do"'. I like it, the firebed is up high, I can change the 3 sets of stackable cast iron grates for different height, it has a cast deflector/griddle and a basket splitter and offers nice grill marks. It's a beast, heavy like most KK's, but once you find a place for it, it generally resides there like all do. It's a good functional indirect cooker and ready to go quickly. The build,,composition, and structure is unique and lends itself to alternatives for ideas in preparation ideal for some cooks, you don't have to pamper it, your not going to knock it over and certainly not over fire it. I've given away my other Kamado's, somewhat reluctantly for space but this one's a keeper. Just be aware it's not a KK, it's not forgiving, meaning the kids should be on the other side of the yard because the outside gets hot as the thermometer reads. Lastly, the fire box is massive, you'll need a come along in order to get it out so ash has to be removed from the lower vent.

Thank you, I just needed a gentle push like that to get over the wall and see what's on the other side, it all makes sense to me now. We took down 15 large trees in our yard this past year because the garden wasn't receiveing enough light, I envy your spot. In my area when I'm driving back from the grocer there's a sign posted along the road beside a large cranberry bog welcoming/inviting those for community gardening, however I'm not at all famiiar with lot sizes or if a waiting list in force. The town is called Halifax, pretty sure there must be a village or town about in merry old England sprouting the same name. Well, since the trees are gone a bit of expansion is due, and like you I will endeavor once the sun is more comprimising to venture out with my spade and create another spot. Funny thinking about rhubarb, I remember quite vividly my first taste of it, my grandmother handed me a stalk from her garden when I was 4ish and said try this, quite the surprise, I'm not sure if I spit it out or was to afraid, anyhow it was a crossroad you never forget. No watering ay, you lucky girl, no matter the spicket and hose for moi are always within reach. May the soil rise to meet you may the wind be gentle where you plant may the sun be warm and plenty to your crops and the rain fall softly upon your fields and until we speak again, may GOD hold your rhubarb in the hollow of his hand.

Well, if your mudlarking the area it's encouraging to adventure, however Tekebo if your going to sell me on a piece of land along a salt water marsh for a garden, there has to be more. I'm not holding out on yah, but garden ventures are usually doorstep. Last time I looked veggies weren't growing in salt water, I might be wrong, haven't tried it, so it'll pass for now. For all I know it could be fresh water, but I had to say it just the same. Either way, I'm sure you could grow whatever you wanted in a desert with good results too, unfortunately one pic just won't do.

Hope you don't mind, this is how it turned out.

Merry Xmas Basher. That's one unique offset, can't say I've seen anything like it. I like it, and uh, it appears to be a reverse flow. Did you bring your machete, the sticks look pretty thick there, anyhow the setting is idyllic for a Christmas cook and the meat looks inviting too. The Crown door must be an Australian thing but it reminds me of the way Royal Crown Cola wrote their name on the bottle caps. It's definitely a handsome piece looking all rusted in it's rustic splendor, I would love to give it a go. Cooking a 10 1/2 lb bone in choice Prime Rib, thats 5 kilos AU.

Tonite was a Tri-tip, this piece is oh so good prepared med rare to the pink side. Seasoned with a local Montreal plus a shake of Nebraska and it tasted well. Along side were parsley potatoes with onion and garlic followed with yesterdays leftovers. Additionally a spooky pic after the sun had set, looks like a few aliens were enjoying the fire while we escaped for a few. My wife did brush my arm while I took the pic but it does look spooky with head phones.

OOh, I'd proceed with caution on this product 5698k. I'm holding a can of Easy-off BBQ grill cleaner in my hands It's ok to use on the racks following the instructions BUT in bold letters it says DO NOT USE ON GRILL EXTERIOR or damage could occur. Let your trusty standby sit and eventually it'll come round. Nasty stuff, if it gets in the eye and on hands Contains Monoethanolamine and Diethylene Glycol n-Butyl Ether. This stuff will take the paint off your car if you let it sit long enough, enough said

Here's a book with recipes and pairing suggestions, so many paths and possibility combinations. Invented in China during the late 70's or 80's by Jing Gao as a condiment, the product is still running strong. Oil is the carrier holding all the flavors together, the crisp essentially is your base filler with the chili flakes for the crunch. Many youtube video's to watch by simply typing in Chili crisp

Yah, cut the support board underneath and let it fall through. Sometime the easiest things are the hardest. Or you could rock gently to move it off , I have the 23 and felt it was tight as I remember but moving forward with enough hands you should be ok, it's pretty stable. Another option would be to remove the top , lower center of gravity and easier to handle. Wish I was there, it's always a scary step but use the built in slide. Best

We're losing light here to Mac, wow it sneaks up on you sooo slowly, but it follows with the clocks falling back and you know...winter is approaching at the doorstep coming to get you. Aside from that, I like the KK pic with the low illumination, dark with a little cheer on the side.

That 23, kinda broad at the shoulder and narrow at the hip, and everybody knew, you didn't give no lip to big K.

A leg of lamb soaked in Balsamic vin for 16 hours, rubbed with salt and Italian spice mix afterwards and let to stand for an hour then cooked indirect (1/2 basket on the 23) with a deflector at 250-65 under heavy smoke. For better results let the lamb marinate for 36 hours, it reveals a greater sweet tangy taste and for a more intense version you could poke with a fork prior to placing in a bag for it's long soak. Don't remove the fat it thins on it's own. The balsamic has sugars and will burn, this is good. I liked a 145-50 degree pull for a center pinkish appearance. Save the gravy from when it rests, it's very dark.

I found this bottom round roast in the freezer and upon inspection noticed it had been there for quite some time, just over 1 1/2 years, no worries, it was carefully wrapped in a vacuum shrink pkge and showed no sign of freezer burn. I like a small low fire while roasting, starting with charcoal briquettes and building upon that with small splits of various kinds of wood until the base changes to all wood coals. I used two spices Americo and Gringo from Arizona, from when I was there last as well as some salt. I stole Tekebos' idea for cauliflower but came up short when my wife didn't want the heat, a neutral spice with a cream sauce was the only available option, next time we'll leave the tin uncovered for a charring of the veggies as opposed to steaming them. After the roast was finished it was wrapped in foil and allowed to rest over the coals at a safe distance staying warm until it ready to carve. It was warm day and there aren't many left, so here it is with a few pics.

Ooooh that Cauliflower looks warm to the lips. I have some Harissa on the shelf and didn't know what to pair it with. What's in the dip, that looks interesting too

Yah, slapping on a mask every time you wanted to go out and enjoy yourself didn't help then to see most unwilling to open because of non compliance only added on. Come to find out it was no more dangerous than the flu for healthy younger individuals but targeted the elderly and weaker at greater risk. Those owners most affected were to be compensated, that's where the money was supposed to go, just sayin. All I can add is, support your local businesses, it's what keeps everything moving

I don't know Bardsljr, to me it's all about the look, ya see I've cooked em laying down, standiing up, hanging on a hook, grilled over coals, spinning on the roto and have enjoyed them all....immensely. One thing I do is, is I stick around....don't leave the vicinity and watch for the look. Once you know what to look for it's all show and tell. Better described or compared , "the look" could be easily seen on your wife's face when you promise to take her out then stay out with the boys a bit too late. Although you forgot you easily recognize the look when you get home. It's all interchangeable/intangible when it comes to the look, ribs ain't no different. You might even say it's a dance, but that's another show....all I can say is, is keep lookin but I know your doing well.

Good joke. Reminded me of Tom Hanks with "Wilson," don't think Tom would have minded dropping a towel over Wilson's head if that beautiful girl swam up.

That's great Jeff, you'll be spinning bigtime soon. I see the motor just outside the perimeter wall, it is a fragile component and subject to heat, unlike the KK having the motor mounted outside it might be a concern for a deflector plate maybe. Spinning the entree' is definitely a game changer and a sight to watch, I'm sure you have a good plan.....nice foliage.

Portable, I mean you could set that above the fire pit and have good results. Interested in how you set it up to the Santa Maria. You might need some extra forks to sit in the belly if you do a pig and they always come in handy for other things, you have the room