SSgt93

Hi, I have a 42” SBB in matte black pebble I will be listing soon as Dennis mentioned. I’m located in North Dallas. Just FYI as I get her ready for sale. Sent from my iPhone using Tapatalk

I’ve been through Portage for sure, very cool. Grand a rapids has changed quite a bit over the years. A great place to shop and eat. That seems to be the theme there at least lol. I miss the summer’s in Grand Haven. Anyways, very cool. If you have any questions on the 42 or anything shoot me a message. Sent from my iPhone using Tapatalk

I tend to rub my hand on the surface regularly. It’s kind of dirty but I can’t help myself LOL. I swear it’s therapeutic. Sent from my iPhone using Tapatalk

The cover is a must for sure for KK’s sitting in the elements, especially with the wide temp ranges in the Midwest. I’m from Grand Rapids originally, where are you at in MI? Such a gorgeous state, I miss it but try to visit family at least yearly. Sent from my iPhone using Tapatalk

42” Serious Big Bad(s) in Matte Black Pebble. Sent from my iPhone using Tapatalk

The options of cooking on different grates, direct or indirect are endless. I don’t think the bending while cooking will be the biggest issue, I’m guessing it will be cleaning/refilling and the moving of grates/accessories. The 42” is a monster and so are the parts. Of course this can be easier done by having a nice storage system close to the grilling area, or even a nice cart to help move accessories/charcoal around. It’s an amazing grilling system. The options are endless. (Edited for autocorrects that made me laugh) Sent from my iPhone using Tapatalk

Congrats! She’s a beauty. Sent from my iPhone using Tapatalk

Sounds about right. Lol. Sent from my iPhone using Tapatalk

Brisket and a few pork butts being checked a few hours into the cook. Sent from my iPhone using Tapatalk

Those ribs look amazing! I over shot temp a little bit (took a Sous bath for a few hours due to thickness before searing) and was making a few thinner ribeyes for the wife and son. Still delicious but missed my mark. Alcohol was also involved. Sent from my iPhone using Tapatalk

Massive 3” thick ribeye. Sent from my iPhone using Tapatalk

Next time try direct with Spatchcock at around 425. You will love it. Sent from my iPhone using Tapatalk

She’s a beauty; congrats! Sent from my iPhone using Tapatalk

The 42 does not have this problem. Just saying... Sent from my iPhone using Tapatalk

B&B & Fogo seem to be well liked. Sent from my iPhone using Tapatalk

Try doing it with a 42.... lol. Massive amount of space for that Guru to push air. Sent from my iPhone using Tapatalk

The Guru is not needed imo. Set the temp and forget. Do not open to check those low and slows. No need. A tip for the Guru if you find one necessary: Get your KK to temp first and let the temp sit before turning on the fan, otherwise you will overshoot as it takes a while for the cement to get to temp. Sent from my iPhone using Tapatalk

Burgers last night on the 42. I wish I would have had some buns, but not worth going to town and dying over. Hope everyone is staying safe. Sent from my iPhone using Tapatalk

Use a MAP torch to light the fire. You can either light a small area for a low and slow, or move the flame around to make a bigger fire to get the lump to temp quickly. Also, before a low and slow I make sure my KK is cleaned out completely for maximum airflow. Sent from my iPhone using Tapatalk

Nice! We love pulled pork. A little tip: If we don’t eat it all, we use the Food Saver and shrink wrap it up to save for later. When you reheat it (either bring water to a boil and then back off the temp, place bag into water for 20 min or so, or use a Sous Vide) it tastes just like it did when it came off the grill. I actually used the Sous to reheat some baby back ribs last night. Sent from my iPhone using Tapatalk

Sorry, multi post.

Three for one post deal today lol. Sorry about that.

Made a couple of pork butts yesterday. I didn’t season the one on the right at all as I wanted to try one with simply smoke flavoring, and also will add it to my pups kibble for meals. I couldn’t believe how tasty it was simply being smoked over hickory for 13 hours; I may do this more often. The butt on the left was seasoned with Tennessee Mojo and was delicious to say the least. Can’t wait to try out this rub more. It had a nice little kick to it. This pic was taken a few hours before the cook was completed. The color was remarkable as was the flavor. Sent from my iPhone using Tapatalk

Just sayin.... Sent from my iPhone using Tapatalk

The reason why I’m such a Komodo fan is that they do everything really well. From cold smoking cheese to high temp pizzas, they accomplish the task and do it to perfection. As a huge fan of pizza, we make them often when having a family night or friends over. Everyone can make their own and that makes things better while keeping the conversation flowing. These were done on a 42” Serious Big Bad. Sent from my iPhone using Tapatalk