BonFire

Thats a tough one, maybe removing the lid and part of the hinge assembly should bring down the depth a bit, but I'm sure some 32 owners can chime in with that theory

lol....reminds me when i asked Lynn our kiosk lady at work to make me a tuna sandwich with beet and onion......she pulled the same face

I've also tried beef ribs on the octo's but had trouble because of the different lengths of the ribs, hence the shorter one's fell off once the meat started to pull back, like tony b, i had to secure them with twine. Will be trying other cooks with them though Also i just ordered one of these https://www.bbqspitrotisseries.com.au/bbq-spit-rotisserie-battery-operated-motor-8kg-rated think it might be ok for smaller cooks, i saw a 50lb motor mentioned above, anyone know where i can get one in Aus.

What?... no love for Vegemite, i grew up on it. Here's how i loved it in the morning: on toast with butter, cut in half...wait for it, then i would dunk it in my coffee+milk, don't knock it till you try it Sorry OP, beetroot slices out of the can man here as well...while i'm at it try a slice of beet with your next tuna sandwich

I'll bet it tasted as good as it looks

Hi people, sorry been busy of late but a quick update. Ended up getting the BB32 TBlue, Dennis's team sent me 2pics a few days ago (we all like pics), loaded in a 20' container and vessel should be entering Singapore as we speak. Also been busy prepping a spot for it, transplanting repotting, bit of paving re-aligning and some more garden lighting Will get more pics when it arrives, cheers all

Sounds like a successful day all round, good cook for the hungry work-mates

Are they on Marmion st, if so I got a nice dry-aged ribeye there a while back, they were also selling chunks of smoking wood ( think plum was one).

Mate they look great going to take a drive and get me some

Nice chooks.....does that top half grate come with the BB32

oh, ok.....they match the cooker perfectly, did you make them, are they used for when you're done cooking

Darn that looks good, was trying to make out what finish was on your side tables...looks like copper in that last photo, then realised its the reflection on the stainless. I really can't wait

Thnx Aussie, just waiting on Dennis to get back to me. Why does that pic make me feel like i'm being greedy

Thnx mate, that rack you done there looks great. Will look him up on my next week off

I’m in Beaconsfield

Hey Aussie where are you getting your ribs from, got to be the best looking ribs this side of the Nullarbor

Sure was, everyone loved it. I went with John Setzler's recipe where the meat was marinated at least 4hrs in the same chimchurri....have found out since the Brazilians just salt the meat. Be putting that to the test later on, daughters futsal team celebrating and they need a cook for tonite festivities

Hey tangles might need any advice you have on shipping and delivery, if you can send me a pm would be very appreciated. Just got off the phone with Dennis and was a pleasure to deal with, told me having lots of interest lately from Oz, with 2 defo's heading for Fremantle

The Stoneset has got 100mm compacted cracker dust then they layed these plastic mats about 600mm x 600mm by 30mm thick which are then filled with 15-20 stones (helps drainage), then on top is the stones of your selected colour 10-15mm mixed in a resin, plastered on like on a wall. Cars and small trucks no worries, but its got a bit of give. What i like about it is that its got the rustic look and its porous (hence the give or softness, when a fair bit of weight is concentrated in a small spot ) rain or hose just soaks away here's a link i hope https://www.google.com.au/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0ahUKEwjzpM2Irt7ZAhVBE5QKHYhKCv8QFggqMAA&url=http%3A%2F%2Fwww.stoneset.com.au%2F&usg=AOvVaw1eyUjXfD-Iz_4pKOsm0fFi Really want one for the superior cooks. And look after it, my great grandkids will be using it in 2054.....watching the Socceroos in the semis

Done Picanha with chimchurri on the BigJoe Saturday gone, loved it, got access to nice rump caps.....definitely going into the little black book, was on the last slice before i remembered i had a camera in my back pocket

Thanks for the input tangles, i still haven't decided for sure, but i'm 90% in the BB32 camp, only because i'm the type of person if i can go the extra 20% then go for it. Only thing that scares me with the BB32 is its weight on my backyard surface which is a product called "Stoneset", but there is a way around this after talking with Dennis, and getting that beast into my backyard would be straightforward as well (all downhill). After what you mentioned about output you can get from the 23, maybe i am smashing an ant with a sledgehammer, especially since i will still have the BigJoe

Sorry guys been busy, have been holding off on pulling the trigger (to my detriment, AU$ has tripped-up a bit since i first talked with Dennis) because i was hoping to get the same colour as in pic. on the 25th. Dennis explained to me kiln process effects some colours to come out a certain way (or shade of ), Anyway the man is exactly as all people have been saying, great to deal with and will be conversing with him again real soon.

Thanks, for that bit of info Mackenzie, so any grilling for a group or for 2 should be done with a typical reverse sear like Pequod advised me in another topic, with minimal open lid time as Dennis advises above

Thnx for the advice, and makes sense, reverse sear technique it is wether it be for 2 or 8, appreciate the help from the members on here

another question if someone can answer (thnx) when you guys and gals go to direct grill steaks and sausages for a group, do you do it with the lid up or down