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Hi @Longhorn203. In order to decide what you need, people often ask how you normally cook and how many for. The problem with that question is that it limits you to what you currently do and doesn't take account of what you might discover you want to do once you get your hands on a KK. I have never subscribed to the go big or go home philosophy but I would say that something as simple as wanting to cook a full size baguette or brisket might make you regret not having a slightly bigger grill. On the other hand, money in the bank or more accessories may be more useful to you. If you put a gun to my head and made me choose I would go for my 23. More room and more versatility with the half grate and ability to approximate to two zone cooking. Take the gun away and I would struggle to give up my 21.

We recently upgraded our Instant Pot to one of the newer, fancier models with a sous vide function. Decided to run a little test to see if this thing could potentially replace my Anova circulator. I set the temp to 130F and let it preheat. At the end of the preheat cycle I took the water temp and it read only 122. Decided to let it run for another 30 minutes and take the temp again. It’s a bit better, but not sufficient. Time and temp have a big impact on sous vide cooking, and undershooting can be downright dangerous due to bacteria. I rate this a fail. Will stick with my Anova stick.

Yes it is longhorn. I’ve only used it twice, still need to practice and experiment with different timbers. Still drinking the smoked tea leaves and found the smoke mellows over time. This has been my fav on the cold smoking along with rock salt and some other spices. Sent from my iPhone using Tapatalk

@Braai-Q recommended a teppanyaki appliance which was flat when cold and dished when hot. I thought that was pretty cool but cannot find the reference. Will search. Didn't need to search, he has sent me the link: http://www.cookndine.com/en/built-inROUND.html Not cheap but it is awesome.

I have the 23” Longhorn and have no regrets. I spit roasted a whole leg of lamb and needed every inch. Also, a large salmon fillet on the main grate was wall to wall 23 inches. Tekobo will be your best judge to compare. Sent from my iPhone using Tapatalk

Hello Fellow KK’ers and cooking gadget lovers, I recently came across this product on the web and it intrigued me enough to a post here to see if anyone has invested in this product and what your thoughts are on it. It’s and extremely tight tolerance engineered enameled cast iron Dutch oven cooker which comes with the option of an induction cooker. Looks like Sousvide type of temperature tolerances in an enameled cast iron cooking Dutch oven. They tout waterless cooking ie cooking veggies in it’s own juices etc . I look forward to hearing back from the forum. Cheers, Paul PS - the website is vermicular.us

By way of comparison, I give you my trusty Anova stick:

So, the InstaPot isn't "magic" after all!

I think the real question there is “ Can a grown man NOT get giddy about purchasing a KK” ? Sent from my iPhone using Tapatalk

Thanks! I had been making the decision about when to use the leaven by looking at it but then lost confidence when I decided that I needed to fit with the float rule. Who needs rules???

Some more info from my pal Maurizio: https://www.theperfectloaf.com/frequently-asked-sourdough-starter-questions/

Yes. The float test is imprecise at best. Every starter has a rhythm to it. Being flat at 24 hours sounds right. It’s hungry! Out of food! Needs a spot of breakfast. Maybe even elevensies! My starter peaks at about 8 hours post feeding and then deflates. If I feed it fresh milled grains it goes crazy happy and peaks around 5-6 hours. At what point you use it depends on what you’re using it for. For waffles I use a “mature” starter that’s post peak — I just so happen to have a batter for fresh milled einkorn sourdough waffles sitting on my counter for tomorrow’s breakfast. For bread I use it around the peak...slightly young.

Two inches could be the deal breaker for size and volume. A bigger brisket up top, a bit more room on the roto and having just a little more insurance is always a help. I can remember asking myself, "Do I really need more room." Yes I actually have, I would have preferred the 32, having the extra room is something you won't regret.

If you haven't seen it already, @tekobo owns both and posted this thread. Hope that helps.

Sourdough Pain de Campagne with fresh milled Red Fife and rye. A batard in tube form

KK pizza again at the weekend. It never fails to impress how good pizzas are from the KK! Sent from my iPhone using Tapatalk

KK’s aren’t for everyone. Period. They sell themselves to those who appreciate them, and others will never be convinced. Reminds me of the saying: Never wrestle with a pig. You both get dirty and the pig likes it.