mstang1988

I mentioned it on YouTube but it’s a bummer you are selling! I hope at some point you remember why you got into these grills (and it wasn’t to make YouTube )

5 butts on. Let’s see how these go.

Have you all had any issues with it and heat? I bought a cazuela (not a La Chamba) from another company. Just the procedure to cure in the oven at 300f caused the glaze to crack (two different ones).

What material is this dish and who makes it if you don’t mind me asking? I have a brick wood fired oven that will be installed soon and I’m trying to decide what higher heat bake and roasting ware to get.

My uncle does. I personally dry age using the dry aging vacuum bags. My uncles seems to work well.

A little early Easter dinner as we are going to a friends house for a non traditional Easter meal (paella) tomorrow.

I need to get some pics on the grill but the aftermath is ok too I suppose. My son loves his bone-in meats. Cooked on my 32BB with Pecan chunks at 300f for about 1hr, glazed and back on for another 8 minutes. Dry brined for about 30hrs in the fridge uncovered prior to the cook.

Cooked 225f until 110. Pushed it up to 400f dome, cooked until 127f. Rested and serviced. Forgot a pic on the grill, the pic in the glass dish is hanging out on my KJ big joe while I waited for my KK to get to 400f. I should also add that I dry aged it from about the first week of November.

Nice cook, can you describe your multi stone setup?

I’m used to cooking pizza cooks on my BGE or KJ Big Joe. I used the indirect elevated method. Any different on the KK? The pics I’ve seen I can’t tell.

No pictures on the grill but have the results. Beef Dino ribs. S&P, 285 indirect, post oak and Fogo Super. 3 Racks came out great! Only two in the pic (the other one had been eaten for dinner).

Thank you for the reply Dennis!

Note, most use foil, I know. I wanted to use them for a specific reason (I didn't want to boil the drip tray above so used this instead of foil.

I have 4 indirect stones for the bottom of my 32BB. They are different sizes. Is that ccorrect? Seems very very odd.

Put some ribs on today for my first cook. The ones in the middle Texas style, the ones on the left and right Georgia style.