sagarwal Posted January 10, 2021 Report Posted January 10, 2021 My 32” is finally here! I am gonna call it The Texan. I did a lot of research and looked at a lot of images before pulling the trigger. Let me tell you, none of the photos do it justice. It is absolutely stunning to look at in person. The cobalt blue pebbles are gorgeous, as is the new metal lip on the upper lid. I hate having to put the cover on. If you have a picasso, you want to see it! Once I do the burn in/venting, first cook will be carne asada and peri peri whole grilled chicken. I cant wait! Anybody need a used primo xl? 11 Quote
sagarwal Posted January 10, 2021 Author Report Posted January 10, 2021 Thank you, and have to say Dennis was an absolute pleasure to work with. Even during the pandemic, he was quick to return my multiple calls and just a fountain of knowledge. Not once did he try to oversell me on anything. 2 Quote
Paul Posted January 11, 2021 Report Posted January 11, 2021 Welcome @sagarwal. You're going to love your KK. Quote
jonj Posted January 11, 2021 Report Posted January 11, 2021 Welcome. Your cooks are going to be so much fun (and better). Quote
bgrant3406 Posted January 11, 2021 Report Posted January 11, 2021 So with a name like that I'm guessing some tried and true Texas saying will be heard in your backyard...like: "He needed cooking Paw" (He needed Killing Paw) "Three pounds went in, Two came out" (Three went out, two came back) "This patio isn't big enough for the two of us" (This "Insert location" ain't big enough for the two of us" And of course, if you grill Tofu "Get a rope" (Get a rope) Enjoy the Texan, keeping with the theme, when you get a 42, you can name it the "Big Texan"! Regards. 1 Quote
5698k Posted January 11, 2021 Report Posted January 11, 2021 It only gets better from here..Sent from my iPad using Tapatalk Quote
Braai-Q Posted January 11, 2021 Report Posted January 11, 2021 21 hours ago, sagarwal said: My 32” is finally here! I am gonna call it The Texan. I did a lot of research and looked at a lot of images before pulling the trigger. Let me tell you, none of the photos do it justice. It is absolutely stunning to look at in person. The cobalt blue pebbles are gorgeous, as is the new metal lip on the upper lid. I hate having to put the cover on. If you have a picasso, you want to see it! Once I do the burn in/venting, first cook will be carne asada and peri peri whole grilled chicken. I cant wait! Anybody need a used primo xl? Looks fantastic. 100% approve of the peri peri grilled chicken decision. A fitting welcome. Quote
Bruce Pearson Posted January 11, 2021 Report Posted January 11, 2021 Beautiful KK welcome! You are so correct Dennis is the man! 1 Quote
tony b Posted January 11, 2021 Report Posted January 11, 2021 Welcome to the Obsession! Hang on, as you're in for a wild ride! Don't waste all that charcoal on your burn-in - cook something while doing it. It's safe. The solvent smell is on the outside of the grill and won't reach the food. 2 Quote
