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.

Thanks folks!

It came in this week and I got it up on my deck and the wings on. Next thing is burn in. 32BB matte black. I built the deck and I’m highly confidence it can support the weight (I overbuilt it to start with). For the deck topping it’s 5/4 IPE with 16” OC and 2x10 joists. One of the guys that helped me move it is a forensics structural engineer and he commented that the deck didn’t even creek when we moved it up there on the pallet.

Got it up there with the help of a ramp, pallet jack, plywood, and 3 friends.

It looks like the fence is going to have to come down for me to get this to my backyard. If I'm doing this I'm probably going to just get a fork lift to do all of the work.

I have a ground level raised deck (2 steps up) in the backyard I’ll be putting my BB on. It is engineered to support the weight so no concerns there (I did the engineering and build). How did you transport yours to it’s destination once you got it? Do you roll it on wheels? Did you use a pallet jack? Dolly? I’m assuming I’m going to need to make ramps up to the destination.

As the owner of the competitor product with a KK on order I don't really need this. I've had my KK for about 2 years and the ash drawer already rusted/unwelded and needed replacing. I have the spare sitting in my house with the box but I really prefer the ash tools instead. I grab the lid of my galvanized bucket, scrape into the bucket about 2 or 3 scrapes, done and done. The ash tray doesn't save much effort.

I live in Texas as well (Round Rock) and am a month or two away from my BB 32 in black with square tile. I'm stoked!

Are you having trouble on low and slows or hot an fasts? Low and slow you can just bury the wood into the charcoal and you will mainly get the wood smoke as long as you mix it throughout. Hot and fast that’s a different game but throw a few chunks on top of the coals and the edges where it’s barely lit. They will likely flame vs. smoke much but that’s the nature of hot and fast.

Still waiting for pics here. I have soapstones for my LGE (KG classic size fits) and for my Big Joe. They are the one accessory that I’ll find a way to make happen moving from a Big Joe to a my newly ordered KK 32” BB.

Title says it all, I put a 32” BB on order in matte black. What are the must have accessories? I’m going to do a basket divider for certain along with a cover. Rotisserie, baking stone, side shelves, double wall drip pan, and coco char are also considerations.