A late new introduction

[PaulJ]

Hi all,

I was just posting a few other things regarding our BB32 and scrolling through some other posts, and I came across the Forum Members section. Even though I've read many posts on the forum and gleaned a lot of info over the past 5 years, I've never come across the new owners' posts on this thread. So, I figured I'd write a very late intro. 

We have a BB32 black pebble that we've had now for about 5 years, ever since we built a new house on an island called Waiheke (pronounced Y-heck-ee) in the Hauraki Gulf of New Zealand, about 30 min.s ferry ride from downtown Auckland.

First photo is the BB sitting on its new home deck. We built the deck to specifically take the weight of the BB, so that we can position it where-ever we want, by decreasing the spacing of the joists and stringers and beefing up their size. Hopefully we won't end up with the BB falling through the deck one day.

When choosing the BB I involved my wife from day 1. She agreed to the model and chose the colour and pebble vs tile. Then it turned up and she said: "holy crap, I didn't agree to something that size", so it's just as well that Dennis doesn't have photos that put the size in true perspective, otherwise I'd never have bought it. Then, after I figured out how to cook on it, she said: "I'm really glad that you bought it". And now, after 5 years, she wouldn't trade it for anything.

Our two kids (6 and 9 years) call it the dinosaur egg.

We've mostly cooked low & slow stuff on it: lamb shoulder (a New Zealand speciality), pork ribs, whole beef oyster blade (which I think rivals brisket), whole beef OP ribs, rotisserie chickens, etc. She also cooks sides beautifully: whole corn, baked potatoes, asparagus, etc

I've just started doing pizzas on it, finally after 5 years. It cooks beautiful pizza, and 2 at a time, which is great for the kids. The second photo is our setup for pizza, cooked at about 280 deg.C (540 F). Our kitchen oven maxes at 280 also, but the BB cooks the pizza much better at that temp.

I would like to thank Dennis and his crew for advice and support over these 5 years: Dennis has always responded promptly to my email questions. Also, thanks to the members of this forum who have shared info that has been very helpful to me over these years. Now that I'm reasonably versed in some areas of cooking on a Komodo I'll try to chip in knowledge for others where I think it'll be helpful.

Cheers, and happy cooking.

Paul.

 

 

[Tyrus]

Beautiful back yard and deck, would that be a teak or mahogany deck or something similar? Curious to know why on outside deck the boards aren't slightly spaced apart for rain, anyhow it is very nice.

Edited 5 hours ago by Tyrus

[5698k]

Ive had a 23” since 2012, and i thought it was plenty, at the time it was the biggest offered. When i finally got a larger size, it didn’t feel big, the 23” felt small, strangely enough. I always encourage bigger is better, and I’ve never heard a regret for the sentiment.

Beautiful grill, especially beautiful setting, and congratulations!


Sent from my iPad using Tapatalk

[tony b]

Welcome to the Obsession! Looking forward to seeing your cooks. Forum Rule:  No pictures, Didn't Happen!