JDW

Thanks for the tip. I don't see much peach here in Michigan but I bet I can get some online - I will definitely try it! Have a great summer grilling season!

This one was nearly 2 weeks weaned so not exactly a "suckling" pig. First time I have attempted something like this but it was delicious and really tender. I used the whole fire basket in my 32" with lump mounded below the hams and shoulders. Cherry chunks for the smoke. Also used a large foil roaster for a water pan. Smoked at 240 for about 5 hours then upped it to 325 for the last hour to feed a hungry crowd. Next time I will use more smoke.

Thanks Dennis! Quick question -- only a steel on the top grate? Or include the KK stone on the main grate too? Thanks again!

I am new to the "club". Have had my 32BB for about a year. When making pizzas on the top rack with the KK pizza stone what dome temp can I expect? How about surface temp of the stone? Any other tips/tricks other than full basket of high quality lump and open vents? Thank you in advance. My wife says I have an unhealthy obsession with this thing - although she does love the food!

Is that a BB32? Or larger?