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?

15 minutes ago, Pequod said:

Not with the cradle, but with the spit rod for sure. I have both the cradle and spit rod for my 23. I prefer the spit rod by far, and only purchased the spit rod for my 32. Hardly use the cradle now.

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)....

2 minutes ago, Pequod said:

You got it. I haven’t tried, but believe you could also add the rotisserie chicken while doing the ribs at the same time by using one of the lower grates for the ribs on the indirect side. Should be enough clearance for the chicken to spin. 

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.

17 minutes ago, Pequod said:

Yup. Exactly what @MacKenzie said. The only thing I’ll add is that your 32 is easily configured for two zone, so you can readily go from low and slow temps on the indirect side to very hot on the direct side in a matter of minutes with a turn or two of the top vent.

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? 

4 minutes ago, MacKenzie said:

I see no problem with that except take out the foil. You are going to be so amazed at what you can do with your KK.

 

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.

2 hours ago, Pequod said:

I haven’t had any issues with staining or scratching on my teak tables, but I’m pretty obsessive about wiping them clean after a cook. 

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.

15 minutes ago, Pequod said:

Given, that, I think the 32 sounds like the ideal size for you. A 42 would be overkill. You’re far better off adding a second, smaller KK later.

I can’t speak to stainless as both my grills have teak side tables. I like them a lot. They detach and can be stored when not in use. Applying teak conditioner once or twice a year keeps them looking new. 

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

6 minutes ago, Pequod said:

I do all of these combinations on the 32 all the time and have plenty of real estate between the main and upper grates. Really just comes down to quantity. For example, I could do several large prime ribs on the maingrate of the 32 while using the upper grate for probably 20-30 baked potatoes. When all of that comes off and is resting, I could grill a small farm’s worth of asparagus on the main grate. Depending on the size of your family, that’s a LOT of food.

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.

6 minutes ago, Pequod said:

Easy to spin multiple chickens on the 32 while other things rest. Rotisserie chickens take about 1h40m at 400.

How you do the sides depends on what they are and what else you’re cooking. The upper grate on the 32 gives you loads of real estate for sides with lots of meat on the main grate. I often cook vegetables on the indirect side while running the rotisserie as well. 

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.

Today my wife and I placed an order for a BB32 Cobalt Blue Pebble

Got a few accessories for it.

Rotisserie Cradle with the 6" and 8" reducer, Hot/Cold Smoke Generator, Basket Splitter and Teak Grate Grabbers.

Very excited for it to show up! (Not very excited to move it into the Lanai, that will be a lot of work)

Hoping to do a lot of fun things on it.