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I know most people take the stance bigger is better. I am not one of those people. I have a 3 person family and very seldom cook for a lot of guests. My two KK's (19" and 16.5") definitely get the job done better then if I had one large KK since I can simultaneously cook at 2 different temps. After seeing Jon B's 4 butt cook on a 19" that would easily feed twice as many people as I'll ever invite over for dinner. My two KK's cost the same as a really big one but I have a lot more flexibility and they heat soak much faster. Even after getting the 19" I still use my 16.5 more. Charles - Prometheus 16.5", Cassiopeia 19" TT

FWIW, I don’t think it’s a placebo effect. I do think it’s the difference between a KK grill and ceramic kamado grills. I’ve made this point before, but one often-stated advantage of a kamado grill is that it is more efficient and traps moisture better than a Weber kettle grill. If that’s the case, then it should be the case that the more efficient that a kamado grill is at trapping moisture, the better the results. I know that the very first cooks I was doing with Smaug were better than the food from a BGE demonstration run by one of their reps. (The BGE food was very good, to be sure.) That’s why I think that the difference that you and Ryan are seeing is real.

No ribs in my DNA either.....but do vote for wood chunks over chips.

Put me in coach.......I'm ready to play also!!!!

Thanks, guys. I don't recommend this unless you don't mind getting addicted. BTW, the smell was incredible better than Febreze.