Lars

Thanks. 👍🙂 Spelling on both English and Danish’s is a problem. Good thing that I mostly work with numbers. 😂

That part confused me from the video and then talking to you. As you said to me the burn-in is not needed but i still did it to be on the safe side. There was still venting going on. Not a lot and defiantly not a problem. Just to let you know that it is properly still a good idea to do this. IMG_1166.MOV

Good advice. I might do pizza tomorrow and i think i will start the grill early and bring it up to temp following the burn-in guide. I will se if I get the smell and decide what to do from there. Did a chicken yesterday. OMG that was amazing. I think my primo did a good job on chicken but still amazing to see an improvement. 😀

My son also had a great time transforming the creat.

Yes it was perfect timing. 🙂 Unpacking went well. I modified the ramp to be sure to get it down i one peas. Waw I am impressed seeing and using this thing for the first time. @DennisLinkletter what a product you have created!!! Here is pictures from yesterday. I had good help from my son and father. Simple but very testy burgers.

I can see from the comments that a burn-in is needed to join the club 😂 The day is finally here and it was just delivered. It is on a EU pallet. Do you guys think I need to extend the ramp? Or how is the rolling of experience? Unpacking til be in 6h.... Can't wait 😀

Was prepared to do the burn-in. Do not mind not having to do it. 😉

I thing nice burgers will do the trick on friday🙂 i think it will arrive 1pm. 🙏 Talking to Dannis and burn-in not needed on the new models. Just out of the box and start cooking. 😀

I will be sure to share pictures. 🙂 First cook. 🤔 Any good suggestions? Thing it will be something simple to get to know the new grill. For sure the duck will go on for Christmas. And I need to do a practice run with a chicken or 2. Today i have a primo xl and a joe jr. so this will be a big step up 👍

Hi All, So next week is the big day. My Big Bad 32 will finally arrive after year of looking(and saving ). The last 6-8 weeks it has been in transport and now is is finally time. I have been reading a lot on the forum and it has been a great source of information. Thanks to all for sharing it help the process. I look forward to joining the club and hopefully make great food. Br. Lars