Dono

Looks great!

Sounds like a very successful cook. Congrats

He clicks with me too tony. And not to change topic, but his pulled pork video is great. He does the same finger poke on the rendered fat cap as well. And my rest was 4 hours. Several things on his approach work well. I tried his pork butt cook for a family gathering and it was a HUGE success Served the pork with his coleslaw and mustard sauce recipes.....both were excellent. I’m eager to try the brisket video.

Welcome aboard and congrats Lila. I’m really new and have only done a few cooks on my 32BB since I received it 3 weeks ago. I admit I was just a little apprehensive at first about the whole purchase. But I can say without hesitation, I am thrilled I took the plunge. The advice you get on this forum from so many gracious owners is so helpful. Pretty sure you will be blown away. Looking forward to pics.

I second what Troble said. Time is a brisket’s friend. Although I’ve not tried my coffee wood yet, I’m a huge fan of post oak mixed with a little bit of pecan for brisket. Salt and pepper is on point. Best of luck.

I suspect it’s going to be great Troble. An amazing menu!! Sounds like a busy day....would love to see some pictures. And, I agree with Basher, a lot of really good eats to be picked off the head. Best of luck.

Forrest and Basher, many thanks!! I knew someone would have an answer out there. Really appreciate you both taking the time to set me straight!!

I would appreciate some help? I’m really not sure if I have this set up correctly. Is the rectangular bracket the grill floss hangs from mounted correctly? They were a pretty snug fit. I THINK the L brackets circled in yellow are how the side tables hang in the collapsed position. But the brackets circled in red stick out to far and keep the shelf brackets (yellow) from hanging in the tubes (blue). Those rectangular brackets also rest directly on the tiles which doesn't seem right. Hope I explained it clearly. Anything you can offer would be appreciated!

Received this email yesterday. Not sure how long the sale lasts. The price is good on any color. A decent price if you’re in the market for a great instant read thermometer.

Tony, I’m so impressed by your cooks. It looks delicious!! Thighs are my favorite and crispy skin is such a huge bonus.

That looks really good! Smoking with almond wood is not something I’ve heard of before....interesting.

Yeah, I noticed that. Great observation you have about the efficient cook!! That’s why I asked. I’ll try the celery seed on my cook. And may try burying 3-4 pieces of wood chunks in the lump for my pork butts instead of my smoke pot. Sure it was awesome!

Forrest, looks awesome. Rub with “f-bomb coffee. I’ll have to try that. Did you use your smoking pot? Which wood?

I agree with Mac. A really great looking meal. Enjoy it!!

Same thing here. Very limited on what I could buy with my BB. Hear Dennis may be working on a another shipper who can get it to the US.

Really great video!!! Very instructional for those shopping the brand. Also for the new owners

GrillnBrew, I can now confirm that you will definitely not be “squeezing” or contorting four racks of ribs on what I recall was your 32 BB. Maybe so with 10 racks, but positively not four. For me, I am so glad I decided to go with the 32 over the 23. No regrets after finally seeing her. I think you said yours was autumn gold flake and not your first choice. Mine too. Also not my first choice either, but it is absolutely beautiful. Especially when the sun hits it and that gold flake pops. And I agree with Mac, I bet they taste better too. You’re almost home!!

Based on my very recent experience, once the boat is unloaded the container will need to be inspected by the USDA. When they release it the container is taken to Dennis’s warehouse. They will put it on a truck to your area. When it arrives to your state, the carrier will call you to set a delivery time. Dennis was very good about updating me on the various stages by email. Up to the point that it was put on the truck. He provided tracking info so you could follow it. It’s a process, but well worth the wait.

Wait a minute.....yummm!! I’m agreeing that does look like a world class taco. Skirt steak is definitely a good way to go if you can get it. Has a nice texture for tacos. If you live near a Costco Troble you should give the sirloin flap meat a try. It’s really good too. Typically includes some good marbling. Did you marinate or just dry season the skirt?

Living vicariously...been there. Thank goodness for this forum so we can!! All this anticipation seems painful, but will make delivery sweeter guys.

Oh, and the stories about the lift gate leaning from the weight and your heart about stopping because it looks like it will slide off. It’s all true!

My patience was rewarded.....finally arrived this morning. Unpacking her on Saturday. Thankfully, the delivery was as easy as I could have hoped for and everything appears to be in great shape. It’s really amazing how well packed it is. I have seen posts about that, but I guess you just need to see it to fully understand. I am pretty stoked!!

Good eats! I would stick around for sure too.

Looking really good Forrest. Um, um Kalua Pig....enjoy that. Thanks for all the pics. Let us know how the burn in goes when you get to it.

Thank you. Looks awesome. Looking forward to trying them all!