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My local butcher has come to the party and cut some nice ribs gave them some mayo and peach brandythen I vaced them for tomorrow Outback Kamado Bar and Grill

First bread on the Dennis baking stone, best bread of summer. Multiple lessons. We grind our own flour using a Wolfgang Mock grain mill, sieved through lab grade test sieves that fit nicely into a Vollrath 8 quart bowl: Gilson 12in Round Test Sieve #35 (72% extraction) Gilson 12in Round Test Sieve #25 (93% extraction) Vollrath 69080 Wear-Ever S/S 8 Quart Mixing Bowl This was using the #35, for a lower extraction flour. We also bought fresh ascorbic acid, 40 ppm to combat "green flour" flying saucers. Also (Homer Simpson "Doh!" time), I ran the BBQ Guru pit probe through the dome hole meant for the mechanical thermometer. No need for further protection, and lock-solid 450 F preheat. The Dennis (KK) baking stone is bigger and thicker than what I was using. Very stable, no burnt bottom crust, and the loaves could be longer and further away, for no "Siamese twin" scars where they grew into each other. It has passed all tests and is now my default stone.

The sausages were made previously but the buns are a new to me recipe. Ready to rock and roll. Baked, I can't believe I didn't take any in between pixs. Sausage is cooking on the KK using the OctoForks. Building the sandwich, sausage, mayo, sriracha, and sauerkraut salad, Added some tomatoes from my Tiny Tim pland and some cheese. Tasted very good.

One, two or three? That is the question. I think we are going to have fun with sketches and cardboard boxes this weekend!

I have a 23 and 32 combo and really enjoy it, however, I really wish that I went 19 and 23 most days like @5698k. I have been cooking on kamado grills for the past 6 years and have owned 8 different kamado's before going to the KK. With that said, I agree with CC on the need for multiple kamado grills. I have preached this for years to people. When I first started out, I went with the XL version of a competitor brand and loved it. It was all that I had and I didn't know different. I cooked everyday and crushed through bags of charcoal. I still had my gasser and would cook the odd meal on it, however, I found more often then not, the need for another kamado. Finishing cooks on time using different temps, space etc. Then I added a second kamado at 18" and found week night cooks easier due to quicker heat up, and less fuel for the day to day cooking was used. I loved having different grills for different tasks. Fast forward to the KKs. The 32 is awesome, it has tons of room and super fuel efficient, however, its still very big and will use more lump then the smaller units. The 23" Ultimate is the sexiest model in the fleet. There is something about its lines that get me every time. I use the 23" 95% of the time and reserve the 32" for larger cooks, overflow cooks, and majority low and slow grills. My 23" is now my week night cooker.... With that said, I do find sometimes myself wishing for a quicker heat up then the two. That is where I think @5698k has the best setup in the fleet. If I were you, and I am not so its easy for me to tell you what to do because it is not my money. I would order a 19 and 23 at the same time so you can ensure they are the same colour if you like matching and have OCD. Also bleed once, cry once in my opinion. And to be honest, it won't be that much more than just buying one 32" grill. I would also, consider having Dennis build you a custom table for the setup as his wood working skills are next level on the craftsmanship scale. buy yourself a baking stone for the 23" and rotisserie and keep the 19 with stock parts for now. This setup will be by far and above better than owning one grill any day of the week. You will cover the ability to rotisserie and cook other items at the same time, 2 different temp cooks (most common for us is ribs and chicken), cover off family events with room for casserole dishes in one and a large chunk of meat on the other, and most importantly cover off those days where you want to be up to temp quickly when you just don't have time. Im not steering you away from a 32" and by all means if that is where your mind is headed, then you do it, but honestly, 2 is always better than one. I just took a pause to do some research on current pricing...... 32" $5,900-$6,100 19" TT $2,840-$2,940 23" $4,260-$4,440 I would recommend the table top model for the 19" personally it looks dope and will look even better on a custom Teak table beside the 23" So sounds like you like the pebble finish so 32" will cost 6,100 opposed to a 19" and 23" combo will cost 7,380. Lets be serious for a moment.... both options are a lot of money no doubt. But if you are already in 6,100.00 going up another 1,280 is really not going to make or break a sale. Does that make sense? My dad always says, in for a penny.... in for a pound! I agree in this situation that the extra 1280.00 (993.82 GBP) will be a worth upgrade. If the table is too much all at once, get the beautiful stand that Dennis produces for the 19" until you can make or have hubby make a table for you to house the units. I vote for versatility like @ckreef said above and spend a bit more to cover absolutely everything Sorry to throw a curve here, its a huge purchase so best to be informed of all options Good luck Ryan

I could help with that sandwich and I just ate dinner.

Nice deer pix, MacKenzie. I'm seeing several, including fawns, in my neighbor's yard almost daily; he has an apple tree. Wish I was there to help with the sammie, too!

I have a Thermoworks Smoke 2 probe remote monitor. I bought an extra meat probe (because it's the correct diameter). Those are installed in my thermometer hole in my 19" and 16" KK's. Gives me remote monitoring of my dome temperature. I no longer use a grate thermometer. If I'm going for a real high heat session (over 572*) I pull them out and put the Tel-tru back in for that cook. Best upgrade I've done.

Kind of. The mass flow rate (fluid dynamicst here -- don't make me pull out the quasi-1D Navier Stokes equations! ) through the Kamado is determined by the exit and entrance areas of the top and lower vents. Yes, it forces all of that air through 1/2, but that 1/2 on a 32 is very roughly the same size as a full basket on my 23. And even with a full 32 basket, the 32 is far more agile than the 23, unless I pull vents out etc. Simple physics -- larger chimney cap and vent dials --> much greater airflow overall through the system...if I want it.

Happy grilling

I'm drooling lol Outback Kamado Bar and Grill

Looks delicious. Nice work on the buns! Sent from my iPhone using Tapatalk

I guess I'm one of the the bad guys. Let me inject my crooked opinion here ............ Disclaimer: I am completely anal about all my food being done at the same time. The only real except is low-n-slow wrapped and resting in a cooler. I get down right pissed off at myself if all the different parts of a meal aren't done at the same time. Crooked Opinion: One kamado is just not enough. Even if you had a 32" KK that would still leave you cooking stuff on the inside (of your house). You just can't do multiple temperatures on a single kamado and there are very few meals where every part needs the same temperature. 2 Kamados are the bare minimum. If you are creative enough you can usually pull off a 3-4 part meal on 2 Kamados. With that said I own 3 kamados. I frequently use all 3 even though I'm only cooking for 2-3 people. It has nothing to do with the amount of food, has everything to do with the different temperatures needed. :End of Crooked Opinion.

We own two presently. 19.5" (old model) and a 23". The 32 & 42 did not exist when we were buying, otherwise we would have chosen one of the two. These grill can do everything, low-slow, sear, grill, bake, etc. We have not used anything but these grills since 2007 for all our outdoor cooking. My opinion is that you should buy either the 32 or 42; you will not regret it. cheers

Just don't be tempted Dennis to add gas at a click of the button for all out glory lol Outback Kamado Bar and Grill

+1^! Very nice write up. This article just tells all of us here what we already knew. Now let the orders start coming in.