JDBBQ

Sorry for your and your family's loss. JD

got it - thanks. Now on the sauces and rubs ... we had some store bought Chris Lilly branded sauce (East Carolina type I think) - it was good. My wife/kids like the sweeter Sweet Baby Rays. I used a Webber Kansas City rub. I am going to do some research on this forum and others and see if I can find some good recommendations to make my own. Another part of the fun. Cheers

Hi - thanks for the feedback and all the guidance on getting me set up and though the cook It took a little longer than I thought and with the feedback I will put the Thermoworks sensor more in the middle next time to see if the temp readings are more synched. I can't comment on the effectiveness of charring the hickory since this was my first time using chunks of wood (previously with my gas grill I would head the ribs in the oven at 225 for several hours and then finish on the grill (no wood chunks, I would use some liquid smoke in the sealed pan during the oven step). Another lesson - I cooked too much food so we will have having leftovers - I also definitely like the St Louis cut - very meaty and less fat than the full spare rib cut (not sure if that is universal or just the packaged ribs I got (Smithfield vacuum pack I think). For the wine pairing fans - I had a nice 2008 Syrah that went very well (both during the watch the grill and the eat the ribs phase) Cheers

Must say better than most/all restaurant ribs I have had [emoji1303] Sent from my iPhone using Tapatalk

Done and family fed. All enjoyed. The vote was that the rubbed were better than non rubbed. Sent from my iPhone using Tapatalk

Sauce on 1/3 of em .... Sent from my iPhone using Tapatalk

No sauce yet. Good question. Will ask kids and wife. They all think I am crazy Sent from my iPhone using Tapatalk

This is at 4.5 hours. Will go another 30 to 60 min Sent from my iPhone using Tapatalk

Getting there but not quite .... Sent from my iPhone using Tapatalk

Ok that makes sense. Butt may be dinner tomorrow but I will check ribs in a while. Been 4 hours Sent from my iPhone using Tapatalk

One question (of many to come) - is it normal to get some condensation around the top and also under the grill (underside a little damp)?

You mean they don't stay that way I rubbed two of the racks, a little garlic salt and pepper on the other two and the butt (the way my dad used to do it, to be paired with Open Pit back in the day). (I found some Open Pit at Kmart today on a random trip there - only $0.88 per bottle - had to buy a few as its tough to find).

Ok. First day with new KK 32. Doing quick first cook. Fire started At suggestion above I pre charred some hickory. And here it is loaded up. 2 St Louis racks, 2 larger "spare rib" racks and a 5 lb shoulder butt roast So far it's been going 3 hours ...... Sent from my iPhone using Tapatalk

I have been cooking the meat for 1.75 hours. Top open maybe 1/3 to 1/2 turn up from gasket and bottom is small crack on left opening and second largest "pencil" hole on right. This is more air than suggested above - but dome temp won't go above around 220 and just off grate (per ThermoWorks Smoky probe is about 260 to 270). Any suggestions on how and whether I should try and get the temp up? I did check the dome temp thermometer (compared to a Thermapen in 200 degree water) this morning and it was calibrated ok. Thanks

I just reread comments - will try ribs and pork shoulder at 275 or so for 4 to 6 hours. Any comments on the heat deflector and rack set up would be great - I guess I could also lay the drip pan in there? Cheers

First cook questions ..... Ok guys, I have my 32" KK unpacked and ready to go. As an aside, I have to add that the quality, fit, finish and attention to detail is amazing ! It feels like one is unwrapping parts that have made by a true craftsman. Not a common experience in these days of mass production. This grill and components is amazing. It was like Christmas in August! So for my first cook I am going to do some ribs. I am thinking 1/2 basket of cocochar with some wood chunks if I can pick some up quick (I will try the smoke pot thing later). Should I then put the heat deflector stand in and the big heat deflector stones? Then cook on the top rack at about 225 to 250? About 4 or 5 hours likely? Any comments/confirmations/suggestions would be great. Trying to get a cook in today to reward my meat loving son before he returns to school this week. Thanks

Successful in uncrating !!! Sent from my iPhone using Tapatalk

Not sure about that ... just wasn't home long enough to open (had a meeting and dinner I had to attend). Psyched my landscaper happened to have Bob Cat there. Saved me hours of rolling across yard and my son from hearing colorful language in the process Sent from my iPhone using Tapatalk

Will do. A little rain tonight and pool party tomorrow. So likely Saturday AM. Cheers Sent from my iPhone using Tapatalk

Thanks for the ideas Here is crate. Ready to be opened ... Sent from my iPhone using Tapatalk

My 32" KK arrived today !!! Only issue was that the delivery company guy's pallet jack wouldn't fit under the crate (pallet forks wrong width). Basically a screw up on their end. Luckily my landscaper was able to scoop it up with a Bobcat (forks adjustable) and take it off the truck. Its sitting in the yard and he will take it around to the patio later today/tomorrow. I am planning for the un-crating on Saturday. I want to do a low and slow (before the break in) for my son before he goes back to school next week. I think brisket is an all day cook? how long do ribs take as a "first cook" ? Thanks

OK - got the call from the shipping company today - grill coming Thursday. Very excited. My landscaping guy has a Bobcat on site with forklift attachment - can he move the crate with that so I don't have to roll it around my house on the lawn? Thanks

Thanks everyone, I am looking forward to it. I am planning on using plywood to roll it into place. Just have to go around my house and then on to a stone patio by the back door near the kitchen. a slight down grade in places and i have my son here for the next couple weeks so he will help.

Its Terra Blue

Hello all, I made the plunge today and ordered my KK32. I can't wait. Took the advice of several and went big (32", hoping my 6-2 son and I can navigate it across the lawn, around the house to its resting place) and got the basket splitter, the pizza stone and the rotisserie I have been into wine for a long time and am looking forward to a cooking and wine pairing adventure in the coming years ! Thanks for the feedback on the questions I have asked so far and I hope you will tolerate some more in the coming weeks and months. Regards