mohctp

Thanks. I went ahead and blew the inside out with a leaf blower to get rid of all the dust. Just turned it on trying to figure out how to get it to stabilize at 550 now for the initial burn in.

What do you guys use to clean a new grill? Want to make sure they are clean and residue free from manufacturing. Specifically the stainless parts, rotisserie spit, etc.

Another question on the different sizes. Do you notice a large amount of charcoal burn / heat up time between the different sizes. i.e. Will the 32" be a huge waste to do one slab of ribs that a smaller second one could handle just fine, or is it so minimal that "right sizing" the KK to the amount of food isn't necessary?

The main reason I looked at the cradle was for doing a big prime rib with. Thought it would hold it better. But I've seen people do it with the spit rod (on all kinds of grills)....

You think that would work even with the larger basket rotisserie? That would be fun to try for sure. I guess this thing is like a puzzle of making it do different things at the same time.

Gotcha, so if I wanted to wake up and put a couple of slabs of ribs on I could set it up with the splitter (I bought), and have the ribs on the indirect side.. When those are done take them off and load in the rotisserie with a chicken on the other side (with the direct heat), and then once that's done open the air up to crank up the temps and high temperature grill a steak without having to worry about moving anything really. Is that the right concept?

I'm really looking forward to it. I've just been driving myself crazy on the 32" vs the 42". I ordered the 32", it still says unfullfilled, so I keep thinking I could call Dennis and tell him to change it to the 42". I just don't know which one I'd really get more use out of. Normally it's just my wife and two kids, once in a while we have another 4 adults and 4 kids over. For the most part I know the 32" would be plenty of grilling space. Honestly i just like the larger stainless parts on the front handle (it looks larger in the photos anyway). I think I'm driving myself, and Dennis crazy and hopefully he's already sent the 32" so it's just set in stone, lol..

Based on these setups. Is it possible to go from low and slow with a foil heat deflector to high temperature grilling without letting it cool down first? I have ordered mine, but have not received it yet.

That sounds good to me then. I don't mind wiping them after a cook. I just wanted to make sure it wasn't something that as soon as something got on the wood it stained.

They don't stain or scratch too easily? Sounds like I should get them and the matching cover.. I really appreciate everone's help and feedback here. Obviously it is a big purchase.

Another question. Does anyone have any experience with the teak side tables or the teak + stainless? My current Fire Magic girll has stainless side tables, the two things I don't like about it is that they scratch up easily and they reflect a lot of sun light into my eyes. Does the teak only stain? Or do they seem to be pretty durable provided you cover the KK when not in use? Any thoughts on the Stainless vs only teak side wings

My wife and two kids, so 4 of us is the small side and on the large side with family over it is a total of 6 adults and 4 kids. So I don't think huge. Maybe if we had neighbors over it could be 6 adults and 6 kids. So far I'm learning towards getting the 32" now, and adding a 23" in the future (if needed), vs getting just a 42" now. I just don't want to be way too small. Right now we have a Fire Magic grill that is 24" wide x 18" deep (although can probably only use about 16" of the depth), and it is too small. I wish I would have gone larger, and I don't want to have regrets with the KK.

Don't know exactly what sides yet. One of our staple meals is prime rib with a salted baked potato. Maybe some grilled vegetables. The options the KK will open up mean I don't know what sides yet. We do a lot of salmon and asparagus also.

Just had my family over and we bought some BBQ from a local store. We consumed 2 slabs of ribs, some burnt ends, and a couple of rotisserie chickens. I assume that if I use the KK to smoke the meat,while it's resting I have time to rotisserie the chickens and serve it all hot together? I emailed Dennis and he's waiting to hear back on shipping the BB32, or if we upgrade to the 42". I think the above is fine on a 32" and wouldn't need a 42". My larger concern would be doing things like a couple of side dishes plus the main course(s) on the 32". We are a big prime rib family / rib eye steak. Looking for feedback on the 32" vs the 42".

Any updates on this? I have a BB32 on the way. Hoping to make Picanha for my wife, as it is her favorite. I bough the basket and reducers.