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I have been at work all day here in the UK but have followed your answers with interest and even laughed out loud a few times. Thank you so much for responding in such detail, I already feel like part of your community and look forward to when my profile changes to reflect my acquisition of a KK and promotion to the Owners club. So...my prudent side says buy a 19" hi top tall and get the best use out of that. My other, also prudent, side says buy a 32" and another smaller KK (maybe a table top) and get them shipped to the UK at the same time given that is the inevitable outcome of entering into this world. I am now sold on the 32". Going big would be my normal choice and we have (just) enough space for it. The location is on ground level and it could be rolled into place with enough people to help. I also like Pequod's tip about two zone cooking being a more realistic option in the larger KK. Why now? I am 50 next year and my husband offered to buy me a KK for my birthday. I am pretty certain it will get more use than the earrings that I got for my 40th and am too scared to wear for fear of losing them! A 32" KK will be difficult to drop down a plug hole or leave on a hotel bedside table. All I have to do now is convince husband that his present to me does not need to be augmented by an Argentinian grill but may need to stretch to a monster of a KK. I'll be in touch with an update and yes, I have experienced Dennis' good communication in the past and look forward to converting that into a sale soon. I am so excited!

I own two KK's - a 23 and a 32. The best reason for two is that I can run at two different temps or different cook styles simultaneously. Roti on one while direct grill on the other, etc. If I could only have one it would be the 32 hands down. Why? Because it's the best overall combination of capacity and versatility. The 32 can do true two-zone grilling when using the basket splitter. My 23 has a splitter too, but the smaller size and round shape make it less effective at two zone. That said, here's my advice: In your situation I vote for #2. As long as you're reconciled to the fact that you'll end up with two KK's anyway (and you will), start with the 19 at a great price, use it awhile, then see what you need from there.

Nicely done, MacKenzie! Only your homemade bread is worthy of that jam!

Hello all, I made the plunge today and ordered my KK32. I can't wait. Took the advice of several and went big (32", hoping my 6-2 son and I can navigate it across the lawn, around the house to its resting place) and got the basket splitter, the pizza stone and the rotisserie I have been into wine for a long time and am looking forward to a cooking and wine pairing adventure in the coming years ! Thanks for the feedback on the questions I have asked so far and I hope you will tolerate some more in the coming weeks and months. Regards

When I do low and slow, I generally use cocochar and add in 1-2 large chunks of smoking wood for flavor. Let's just say 'oak' for the sake of this discussion... I usually heat soak the KK, then add the oak chunks about 45 minutes before I want to put the meat on...to give it time for the smoke to mellow out. Do you too hate waiting for the oak to get through that initial acrid / big white billowy smoke phase? Well, I've recently started 'pre-charring' the chunks with a MAAP torch, very quickly, just blackening all sides... Guess what...smoke is clean and blue from that point forward... I can't believe I didn't think to try this before. I've done it 3 times now with great results. And no, if it fully ignites, it won't instantly burn up, just take the torch off of it and flip it with a pair of tongs...when you close the lid it will settle. There are always remnants of these large chunks in the basket the next day if I've remembered to shut everything down -- so this doesn't accelerate the burn rate of the chunks enough to matter to your cook.

A friend sent me a gift package and in it was a bottle of Orondo Ruby Cherry jam among other goodies. After much thought I decided to start with the cherry jam on freshly made sour dough bread. Just look at this goodness - Plated. Good to the very last bite. Not only does the jam look spectacular but it tastes fantastic. I love the colour, the clarity and the perfect bite sizes of fruit. Needless to say I very much enjoyed breakfast from my corner chair in the ODK. Thanks, Friend.

Also Dennis is such a pleasure to work with, he is definitely one of the good guys!

Thanks great idea.. Also not a bad idea to add saving the original box so it can be reused in the future should the grill need to be transported.. Even have shipping crates available for special order.. Folks usually know months ahead of a move.

If you're remotely considering a 32", get it, then get the 19" for smaller cooks if you like. I have a 23", and a 19", and I must say, while the 19" is a wonderful grill, it cannot compare to the versatility of the 23". The larger grills weren't available when I bought my 23", and I've built my outdoor kitchen around it, so bigger at this point for me isn't really an option. My point is that if bigger is a consideration, I say go with that. Sent from my iPhone using Tapatalk

TY MacKenzie that is about the best compliment a jam maker can get. I have slowly been tweaking my technique to try and make the very best jam possible. I was really happy with the way the Orondo Ruby Reef Jam turned out and think I can get it even better next year. Only 11 more months until we find out - LOL I guess if they didn't figure that one out they just haven't been paying attention lately - LOL

The funny thing is the next morning I went thinking there might be an interesting pix but there was nothing no web and no spider. Just like it was never there.

Gorgeous loaf! Wish that I had the flare for baking, but not so much!

about the ketchup! Nice rack of ribs. I haven't done any yet on the OctoForks, but will give it a go now. And, YES, the spider can stay there!

You have that right, ck, it is delicious. [emoji4]

I have discovered that leftover ribs that are just about room temp taste very good.

I'm so close to taking the plunge on a cabinet. Can't decide on a single drawer that fits next to the KK or a two-drawer on wheels. I do like the SS lining throughout. I'm working with Dennis on this and it brings me back to the anxiety (which was unfounded and unnecessary) and anticipation of my first order ever. That order literally changed the way I live and experiment with BBQ and food. I'll tell ya, my boys certainly can say with good certainty that their friends aren't eating homemade pizza from the grill or two kinds of pork BBQ at a meal or homemade pastrami!

That looks so good. Can you point us to a recipe? We love grainy seedy bread.

I need a little bread for a special breakfast tomorrow. Toasted pumpkin and toasted sunflower seed sour dough baked on the KK. Ready to flip and score. Just about to come off the KK baking stone. The crust is very nice and here is a pix of the crumb.

I'll post pics once it arrives at our pavilion

Eat local! Our farmer's market includes a vendor who sells the delicacies of the Chesapeake. This includes rockfish. Picked up two beautiful filets today, basted with garlic butter, then served with a Steven Raichlen melon-mint relish. Great stuff!