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I had the same decision to make last year, i ended up with the 32 and i'm really glad i went down that path. I usually only cook for two people but the space means you can fit things like baking pans with handles and other odd shaped dishes on with no issues. The charcoal usage is practically on par with my old cheap 18" Kamado, so its a win win. A couple of weeks ago the Wife and I had a BabyQ - Baby shower for around 50 people and the 32 handled it with no issue whatsoever, in fact the 3rd grill was used to hold the drip pans, i could have fit a lot more on: This is 2 x 6kg briskets, 2 x 3kg pork shoulders, 4 x racks of beef ribs. Then there are the times where you want to bake, the 32 is an amazingly capable bread oven and has plenty of capacity: Another nice thing is how easy it is to make a true 2 zone setup, i'm a massive fan of reverse searing steak, in the pic below i brought the steak up to temp on the upper right grate, then took it out and let it rest whilst the grill come up to temperature for the final sear: If i had my time again then i wouldn't change anything about my decision to get the 32. You'll be really happy with whatever you choose, but for me the 32 was the way to go.

(This is the attached image in the original post.)

I listened to similar advice when I bought my 32 a year ago with no regrets. Most of the time, I am cooking just for me and my wife, and firing up the 32 is not a problem, even for two of us. It certainly gives a lot of versatility for two zone cooking, and has the capacity for the occasional cook for a group. I recently cooked six Boston butts for a group of about 50, all on the main grate. Either one will be great. We have had gas and charcoal grills for decades and we recently noted that our grilling quality had taken a quantum leap up in the last year, seemed to coincide with the arrival of the KK. Our old gas grill is gathering dust. I wouldn't get the gas attachment either. Charcoal is too easy, and so tasty, but you do what you gotta do.

It shouldn't be a surprise but first up Brisket was well above expectations. Cooked for 4.5hours up to 165 then a further 3.3 hours up to 202. hardest part was trimming as I’d not done that before. A big tick for the KK again

He told me to use them for stepping stones lol

I understand Eucalyptus working as charcoal but as a smoking wood I'd be concerned that the high oil content would impart off flavors. Eucalyptus oil of course is very aromatic but not the type of flavor profile I would want to eat.. Super dense woods like Gidgee are extremely slow growing.. which means they should probably be conserved not cut down for charcoal. Why cut down a tree that is hundreds or possibly thousands of years old for charcoal? Just my 2 cents.. as someone who has guilt issues over all the trees I've milled over the last 30 years.