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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
DiegoQnBrew

Bronze 32 BB in SD

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Hey all,

First post! After many years of looking, I finally pulled the trigger and got the Bronze 32 BB delivered to San Diego today. Pictures attached. Everything about the delivery was first class, and the ramp provided was great. It took about an hour from crate being dropped off to get the 32 into it's spot in the backyard (daisy chained two 4x8' plywood). Rolled super easily on the plywood.

 

Can't thank you enough for building a truly world class product Dennis!

 

Best,

Bryan

 

 

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  • Like 15

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Congrats Bryan.
I’m looking forward now to seeing some of your cooks.
It looks purpose built for that space.


Sent from my iPhone using Tapatalk

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Your new KK looks wonderful :smt060 and I hope you realize that whatever you cook on it is going to be fantastic. Looking forward to the first cook, do you know what it's going to be?

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Thanks everyone for the warm welcome! That's Dennis' left short SS cabinet. Incredibly well made! Fits all my charcoal, accessories, and tools. 

First cook is tonight. Gonna go with lamb ribs (dry rub plus occasional sauce basting), and a burger on request for my neighbor who cut the plywood for me for move in. 

I love it, and honestly it's awesome just to look at in the backyard!

 

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Man, I'm seriously jealous right now. My 32 is in transit now somewhere in the Midwest probably. It's scheduled to get to the terminal on the east coast this Mon so I'm like a week behind you. Please post some pics so I can live vicariously through them and make it through the next week LOL!!!

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Hahaha, thanks Ben. Which one did you get? Can’t wait to see it!

 

Here’s prep for first cook. Ingredients on left are for the paste. West Cost IPA and Mason Jar are for my enjoyment. Carolina Sauce for a finish... Finished product coming tonight. 

 

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Lillie's sauce is the BEST! I would highly recommend Lillie's gold sauce for things like pork butts and ribs. It's my go to and people usually flip out when they haven't had it before.

I ordered up the Autumn Harvest Gold Flake 32, it's kinda orange-ish in color. Here's a pic from the website before it was taken down...

 

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Thanks, really excited to see it in person. 

Quick question that I've been thinking about for my upcoming delivery and you just went through it. I know you take the crate top and use it for a ramp, got that part. My question is will the KK roll off any of the 4 sides of the crate OR is there one specific side for rolling it off? I'm wondering because I don't want to position the crate in a way where the side it rolls off is blocked by something. 

Hopefully this question makes sense. Thanks in advance for the info!

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The crate should have a sticker on one side at the bottom that reads "Important place supplied ramp on this side only".

white background, black lettering, red arrow pointing downward.

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Ah! Thanks, that's exactly what I wanted to find out. I'll make sure that side is positioned with some room to allow the KK to roll down. 

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First Cook... Fantastic!!!

 

Super easy to get going. Used the splitter, but put a little too much charcoal as i was hoping to keep it at 250, but it stayed around 290. Regardless pulled it off earlier and results were great. Used Dennis’ wood chips, and the smoke flavor was great! 

 

 

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Welcome to the Obsession! You're already up and running hot, straight and normal! Nice lamb ribs. 

Don't fret overfilling the basket - just means less to add for the next cook. As you found out, being a tad off on target temps is no catastrophe. As we tell newbs here - DON'T CHASE THE TEMPERATURES!  Take some time (with more of that yummy looking IPA) and learn your vent settings. Start just barely off the seat (should be around 225F - 250F), let it stabilize, then give about an 1/8 of a turn, see where it ends up. Keep doing that until you start to get a feel for how the KK responds to airflow. This is very repeatable. Don't worry too much about the lower vent. Just make sure it's open enough to supply the combustion air (not very sensitive). 

Next, you'll be ready for the burn-in. 

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