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Loving all these cooks .was speaking with Dennis the other day and he metioned for the first time the 32 was out selling the 23 because of the 42..look honey I'm not getting the biggest one lol Outback kamado Bar and Grill

Speaking of Vegemite...I notice @Bruce Pearson has been off the forum since he bought a jar. I hope he's okay!

Here is picture of my 18”x14” baking steel griddle. It covers 2 side burners and my large center burner. I will let you know how it fits in my 32” KK when it arrives tomorrow.

Priceless!!

Had to look that one up. Translation for Norte Americanos: There actually is something called Fairy Bread that involves a candy sprinkle called "100's and 1000's". Australians feed this to their offspring as a punishment, followed by a jar of Vegemite.

You optioned up to a bigger belt, right?

Got another one of my "bucket list" cooks under my belt yesterday. Based on the results this won't be the last time for this one. 3 bone, 6 lb, beef short rib plate. 1/2 load of Coco Car, full smoke pot of coffee splits. Had the rib plate on the cool side over a drip pan. Used the hot side for the sides and other cooks throughout the day. I've gotten to the point that I score anything with a fat layer. Just like the way it holds the rub and renders with a little more crispy bits. Kept the KK thermo at about 300F. The cool side grate temp was right at 250. Took about 7 hrs to hit 200F on the slab. The rub/crust was parts 2 parts brown sugar, 1 part salt, 1 part black pepper then 1/2 parts of onion powder, garlic powder and red pepper flake and 1 part of a good espresso grind coffee . Found come coffee syrup at Trader Joes. (you are probably seeing a theme here by now) This stuff is awesome! Rubbed the rib with the syrup then did a very heavy pack on the rub. Let it set for an hour before the cook. The Maui onions are in season now so had to do a version of Raichlen's from his Project Smoke recipe. At about hour 4 I added the top rack and put on some pit beans. Coffee Char Beef Short Ribs:

I got the locking nuts for mine when they came out. No worries about the gas door leaking anymore! Especially since I like to push the ashes up against it, which in the past caused some leakage.

All new KK have the nuts installed. My 23 has them installed Sent from my iPad using Tapatalk

I have had this cast iron griddle for years. Bought it in a hardware store in France and so cannot offer a handy Amazon link but I thought the features might help with your choice @sfdrew28. It is 16" square and is reversible e.g. for eggs on the smooth side and steak and the ribbed side. The best thing of all is the lip all around the outside. It means you don't get excess oil or liquid slopping over the edge when you are cooking. It sits on a centre burner in the IDK and fits snuggly but well in the 23" KK.

Sorry Piquod I haven’t Receive the veggie might yet. But I’ll let you know soon as I get it LOL I’m even going to make my own bread to Slather it on to

All of mine are without the locking nuts, they pre-date that feature, hence the silicone.

I have had this issue, but since I have no use for that rear door, I used high temp silicone to seal it shut.

Grilled some sweet Sriracha glazed jumbo shrimp, garlic bread, squash and carrots on Saturday. And some yogurt marinated lamb kabobs and bread on Sunday.

Are you cooking everything at once? Just to test the capabilities of your 32? Sent from my iPhone using Tapatalk

I did too but sometimes the sleeve on the right hand side freeze and won't allow you to push the rod to the right, that is when I engage the motor.

Peruvian style chicken on the OctoForks with a whole pineapple on traditional forks in the BB32. Seemed appropriate to spin the pineapple head with Dizzy Pig Pineapple Head. Get Spun!