GrillnBrew

Did the pallet jack roll across those plastic sheets fairly easily? From the front yard to the back yard is a decent hill (thus the walkout basement), and the pallet jack did roll easily. One son was "driving" and my other son and myself were holding the crate to make sure it didn't run away down the hill. Had three others leapfrogging the plastic, so it was a very smooth operation. I rented the sheets and pallet jack from Sunbelt Rentals, they rent heavy equipment as well as basic yard stuff, not sure if they are national or not, but I'm sure there will be something similar near you guys. The pallet jack and the three sheets cost me $30 for the weekend. The labor cost me two pork butts and several beers, definitely a bargain!

Instead of the plywood, I rented these plastic sheets that contractors use to drive equipment across yards, diamond textured on one side and smoother on the other. Did the job and I didn't have to worry about cracking or splitting. When I got mine last year, plywood was going for more than a couple of prime briskets, so I rented these three sheets for about $10. The other photo shows the size of the pallet jack in relation to the crate. Good luck!

Probably talking about the spare gasket for the top vent, hopefully you won't need that for a while. Other than attaching the side tables and rotisserie (if you got them), there really is no other assembly, just placement of the charcoal basket and grates. Everything you really need to know can be found on this forum, just search for it and you will see somebody has already had the same issue or question. The unpacking threads are really helpful for seeing all the pieces and and people here explaining where they go and how to use them.

I'm in High Point. I do have the spit, which I have used several times, and just received the cold smoker for Christmas, still have not had a chance to try it out.

If you're in the Piedmont of NC, you're welcome to come by and kick the tires on my BB 32 and evaluate the space and admire the tiles. Plus it might be the only non-blue grill that Dennis sold in the last year based on all the pictures of new grills on the forum!

I also came from a ceramic cooker, a KJ classic, and was trying to decide whether to go with a 23 or 32. I heard the same rationale, and went with the 32 and have not regretted it one bit. If you get the basket splitter, you can adjust the size of the basket for whatever you're cooking, and the multiple cooking grids can create endless setups that will handle most any of your cooking needs. I also second the rotisserie, I have never had better pork loin, leg of lamb, chicken or turkey than what I've produced using the rotisserie. The KJ does still see some action as it's on the deck right outside the kitchen, it's pretty much relegated to hot dogs, brats and fish, the really quick cooks.

Just remove the four screws holding the wood under the feet and that piece will slide right out leaving the grill resting on the one block under the body. Then just tilt and roll down the ramp.

Everything looks delicious, but I keep going back to that Octopus...

Looks right at home!

When I first saw my 32, I thought it was huge and I probably made a mistake by not going with a 21 or 23 like I had originally planned. I knew it would handle the larger cooks like a champ, but most of my cooks are for 2 or 3 people. I spun one chicken on Friday using the basket splitter for the first time, and couldn't believe how simple it was. I had 1/4 of the basket filled with charcoal and put the chicken on the rotisserie right above it, and it turned out great. What surprised me was how little charcoal it did use, less than what I would have used had I spun the chicken on my Kamado Joe. Yesterday I did a low and slow smoke on a tri-tip, followed by a reverse sear and didn't have to change the setup at all (replaced spit with racks), as the lit charcoal was on the far right of the basket and the meat was on the rack on the left. Then I seared it on the lower grate and it turned out perfect. To me, the bottom line is that the grill is huge, but it can be adjusted to fit whatever you are cooking, so I don't think there is such a thing as "too big" with a KK.

Lookin' good! I haven't done my burn in yet, was going to do it Monday, but I saw where it was taking people 10-12 hours, so figured I would wait until I could start early and commit a whole day to it. Keeping it low and slow until then.

@Syzygies Which model impulse sealer do you have, or is there one you would recommend?

Congratulations on the retirement! I thought I was being bold cooking a brisket for one of my first cooks, but you took it to a whole different level with that pig! Great looking cook and I like the idea of the sundae. One of the BBQ food trucks near me does a BBQ sundae with pulled pork on the bottom, then slaw, baked beans and repeats so there are two layers. They top with a hush puppy and some cracklin' and it's served in a plastic mason jar. Yours looks delicious and probably a lot easier to eat in a bowl!

I think it may take a few more cooks to get the "feel" of the top cap down. I tighten it all the way down, then loosen until there is very little resistance from the gasket and make my adjustments from that point. I'll be doing my burn in either Sunday or Monday, and I will play with the low temps before I really start to heat it up. You are right, the proof is in the taste, and like the beer I brew, I am my own worst critic as I know the little things that didn't go quite right and I am looking for those things when I taste it. I had a couple of slices of the flat for lunch today and it was still really good, it did not crumble at all like I have had the brisket cooked on my KJ do.

I used the drip pan which comes with the grill, basically it's SS round serving tray. The double bottom drip pan is on my wish list.