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So I have a big joe and looking to move to the 23 ultimate. I enjoy my red pot but irritated about the hinge Etc. About to build an outdoor kitchen and want to upgrade. Is there a long learning curve switch with the KK? Since I am used to cooking on the BG should I go with the 32? Anything I should be aware of the KK before hand? Sent from my iPhone using Tapatalk

I'm having to part with my ~5 year old 23" as we prepare to move. Once I get settled in the new place I expect to rebuy but with knowledge of what size will fit best. I'm selling my metal/mosaic beauty along with all the accessories. She still looks GREAT and works like new ... but they always do! I'm including all the accessories: - All three grates - Right side teak side table - Rib rack - Heat deflector - Pizza/bread stone - Stainless drip pan - 8" rotisserie with motor - Stoker temperature control, with 2 food probes, 1 temp probe, and fan built into rain-protector - two sized cast-iron smoke pots with holes drilled in the bottom - a few boxes of CocoCoal If you're reading this you know how great these are. You'll be proud to show this off and prouder to use it! $2700 cash, pick up only. Located in N.California Bay Area.

It's one of those mowers you would want to keep up and going but wouldn't actually want to cut your grass with....... Unless you had a really small city/condo yard.

Very kewl. Looks 50's vintage!

Nice mower

I like that.:)

That is way kewl.

Possibly, I’ve got to figure out how to get the 23” on a pallet and wrapped up for a long shipment working on that this week.

100% of my cooks have wood mixed in, depending on what meat I'm cooking. Wood i have bought from traders online, my own garden (banksia cones) and friends, pecan, jam wood, sandalwood. Charcoal sourced locally its called Mallee here, and i adhere to a Harry Soo tip of making sure the wood chunks are under the charcoal so they smolder and not burn when put on top (only found tip a couple of weeks ago so still in test phase).

I’ll get a little technical for a moment, but I know @tony b is a recovering engineer, so let’s roll with some Engineering approximations and others feel free to ignore. (Once an engineer, always an engineer!). Radiation decays with distance squared. So, in a Weber, where the distance from the coals on the direct side is, say 6”, and distance on the indirect side is say, an average of 18”, the radiative heat transfer rate is nearly 10 times less on the indirect side vs the direct. Do the same math for the grates of a 23”, where the main is about 18” from the fire, the middle grate is about 12”, and the sear grate is 6”. For the main grate, the distance to the fire is about 18” on the direct side, and (doing a little Pythagorean thing), about 22” to the middle of the indirect side. Repeat this for each grate. Here are the results: Main grate: Radiative heat transfer on the indirect side is about 2/3 that on the direct side Mid grate: indirect side is about 1/2 that of direct Sear grate: indirect is 1/5 of direct Comparison between main grate indirect and sear grate direct: about 1/13 of direct I’ll skip directly to the results for the 32: Main grate: indirect side is 1/2 of direct Mid grate: indirect side is 1/3 of direct Sear grate: indirect side is 1/8 of direct Another data point comparing indirect side main grate to direct side sear grate (I.e., the 32’s two-zone configuration): 1/16 of direct Last, take a closer look at Dennis’ video. First, that’s the mid grate of a 23. Per calcs above, radiative heat transfer on indirect side is about 1/2 the direct side. Notice something else? The paper is browning fastest from conductive heat transfer via the grate itself, not radiative, which is why we go to the direct side (unless using conduction via a steel of CI to sear). What does all of this mean? The definition of “two-zone” is somewhat subjective, but it starts with a differential in radiative heat transfer between two sides of a grill. Let’s say the magic ratio of indirect:direct is 1:10. The Weber achieves this. A high (indirect)/low (direct) 23 and 32 both do this. The difference, then, is in the convenience and grilling area for the indirect and direct sides. For the 23, you have to remove the food and the main grate to get to the sear grate. For the 32, you simply flip from the main half-grate to the sear grate without moving anything. For a Weber, same thing...flip to the direct side or use the cold grill technique. A concluding comment: in my subjective opinion, the reason I say the 32 is a true two zone grill and the 23 isn’t comes down to convenience for two zone grilling. With the 32, I can complete a two-zone cook without ever moving any grates and without ever worrying about having enough room. The 32 is a two-zone machine.

Well, here's the results of tonight's cook. I probably should have laid down a thicker base of the Tabasco Sriracha, as I could just barely taste it. Better to ease into it than jump right into the deep end of the pool and be overwhelmed. Second part of the experiment was a much bigger success. Used the cold smoker on a hot cook for the first time. Worked great. Smoked some baby backs at 225F for 4 hours with the cold smoker loaded with 100% pellets this time. Will not go back to wood chips!! This worked so much better than any previous use of the cold smoker. Hat's off to ckreef for the tip! Plus, the local sweet corn is getting better every day! Tonight's was very sweet. The next 6 weeks or so will be awesome! And, Yes, there's pictures! Served up with some hushpuppies (air fried) and a nice side salad, with a tasty rose.

Another great cook Aussie. Envy that you can cook bbq so often Sent from my iPad using Tapatalk

Gorgeous ribs!