RandyS

Yep, I am using a Thermoworks Smoke, which has grate and meat probes. I just would have liked to know what the temps were at the grate and up in the dome. No Guru, though I would like one. I just got it set before we went to bed and left it on its own. We got to sleep, because it stayed stable enough that the alarm from the Smoke thermometer never went off.

Ok, here they are, at completion and pulled pork ready to eat. No complaints at all. I even got a couple of "best bbq ever" comments. One guy says he will have to look into a KK of his own! I had the cooker thermometer on the grate, in a space between the meat. I suspect the dome temp was somewhat higher because of some relative insulation from the surrounding meat. I think with the next big cook, I will place it on top of the meat, or maybe use a second thermometer and put one both places, on the grate and on top.

We actually do ok with corn, because the deer don't eat it until it is hard, past corn on the cob stage. There are enough hay fields around us that we don't see raccoons very often. The saying is that you know which (peas, watermelon, cantaloupe, etc., take your pick) are ready because those are the ones the deer have eaten or stomped holes in.

I put the meat on last night, all on the main grate, with foil on the lower grate. This morning it looks like a couple of hours to go. There is a very nice aroma around the cooker! I am thinking I won't be run out of town

Really beautiful, MacKenzie. I used to have a fair size garden, but quit when the deer completely cleaned out 750 feet of cream peas, in one night! We were actually going to pick them the next day. But no bears!

I don't really have my own slaw or sauce recipe (yet). My favorite sauce is from Dreamland BBQ in Tuscaloosa, and I don't use much. It has a fairly thin consistency and is not too sweet. One of these days I'll post some pics of Alabama White Sauce bbq chicken. It was made famous by Big Bob Gibson's in Decatur, AL, which is where I grew up.

This weekend starts my first effort at bbq for a group. I have about 45 pounds of pork shoulder lightly salted with kosher salt and on ice in a cooler ready to go on the BB32 tomorrow evening. I plan to use a homemade dry rub and expect to take it off in time for lunch on Saturday. No backup plan should it fail, so I'm committed.

I confess I did not get my wife any flowers for Mother's Day last weekend but she liked this better. 2 inch thick rib eyes reverse seared on the BB32. First steaks I have cooked on the KK. Pretty basic, just Worcestershire sauce, sea salt and ground black pepper. Also served simply, with baked potato and fresh cantaloupe. Really hard to beat.

Sounds like you are going to be in great shape. You might talk to some of the other cold weather members, but if all you are getting the gas attachment for is lighting in cold weather, I doubt you will need it. The circulation of air through the charcoal is so good, it takes very little to light it. A Guru would be nice, but I don't have one, and so far I have been able to sleep during overnight cooks as long as I light the cooker early enough to stabilize, which for me takes 3-5 hours.

Sorry I'm a bit delayed - been on a mini vacation away from computers. tony b is right. ckreef is the pizza expert. the dough we used is from his King Arthur Artisan Pizza Tutorial - We didn't have KA flour but it worked fine. I tacked the pizza cook onto the end of my burn in almost as an afterthought. We used a basic sauce my wife uses for pizza, pasta, lots of stuff. Then we just added ingredients to taste from what we had in the kitchen - Italian sausage (cooked), pepperoni, mushrooms, black olives, green peppers, and pretty heavy mozzarella cheese and garlic. I preheated the stone per Dennis' suggestion, on the upper grill over the dip pan for about 30 minutes. The charcoal was nearing its end by then and it cooled off to about 400 from 650 by the time I put the pizza on. I cooked it for about 20 minutes at 400, checking it periodically after about 10 minutes. It wasn't well planned and "by the book" but I figured I had nothing to lose and, overall, for a seat of the pants effort, it turned out really tasty, thanks to the expertise of ckreef, Dennis, and others. I guess as long as one is monitoring the cook and using a little common sense as well as advice, success is possible even for a rookie like me.

Yep, it all went very well. We measured multiple times to be sure it would fit before we went to the trucking terminal, and measured again after we got there. It is also good to know I got the best cooking color in cobalt blue as well. By the way, MacKenzie, the cat has been known to dig her way into trash bags to get at rib bones. She'll get some treats. Thanks to all, and also for everybody's wisdom over the last year as I have been looking at this.

Our new Cobalt Blue BB32 arrived 03/16 and got it set up that evening. Had to cook the next day. First Boston Butt, 8 pounds, cooked at 275 so we could eat that evening. It was the best bbq one guest had ever had. We did the burn in yesterday, total of 9 hours, temperature to 650-700 F for about four hours, and went well. There was no reason to waste the heat so we made a couple of homemade pizzas near the end of the burn. Very tasty. It will get even better from here with experience, but it is hard to believe it can get much better

We were very excited to take delivery of our cobalt blue BB32 last Friday, 03/16. My wife and I picked it up from the trucking terminal, got it home and set it up, just us mind you! Very excited. Cooked a Boston butt the next day, had to push the grill temp to 275 because of time constraints, but one of the guinea pigs, I mean guests, said it was the best bbq she had ever had. Doing the burn in now.

Thanks Paul. The Project Smoke grill had already sold so I ended up talking with Dennis and getting a new one.

Thanks to all. I expect delivery in a week or two, as long as there is no snow. Ha! It is Alabama. I don't think I have to worry.

I have been following the forum for about a year and finally ordered a cobalt blue BB32 yesterday evening. I am a rookie. I had a trial generic ceramic cooker for a few months last summer to see how I liked Kamado style grilling. Ended up returning it because of design flaws but liked the Kamado principles. Looking forward to the KK.