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Thanks for all the suggestions! Decided to go big or go home so pulled the trigger on a 42 this morning. Also got the SS side tables, rotisserie and baking/pizza stone. Now.... the wait. Picked one already on the boat though, so not too terribly long.

Pizza stone is a very good add-on. Buying it later risks breakage in shipping solo. Plus, we tell all new buyers to load up the pallet with as much CocoChar and Coffee wood as possible. Only way to get it at a reasonable price without having to buy a full pallet.

Beautiful day here in the Boston area so I decided to make a batch of chicken breasts. I’ve been dealing with some blood pressure issues lately so I haven’t been doing as much of the good stuff as I had in the past. I’m just trying to teach myself moderation lol But tomorrow I’ll be making an exception and making a nice porterhouse 😁 Anyways todays cooking and a little BB32 eye candy too 😉 My lady friend wanted to try some chicken with just salt and pepper, they don’t look too appetizing but it’s what she wanted so it’s what I made for her. Anyways, happy cooking everyone !!!!! PS, the sourdough is a whole grain sourdough. I’m almost offended that everyone likes it better than my typical extra tangy loafs. Don’t tell them but I do too lol I use KA Super 10 and the KA Harvest Grains to replace 100 grams of the APF

I have a 32" and don't regret the size at all. Even when cooking for larger groups it works so much better to have a separate grill versus trying to do everything on one. Go for the 32". Be sure to get the stainless side tables. The only MUST have accessory in my opinion.

BGE to PRIMO XL to BB32 here, the only thing I regret is not getting the 32 sooner. I went through more than a couple fireboxes in the Primo too. You won’t have that issue in a KK 😁

I have a 23 inch KK I've been trying to cook spatchcock chicken using different methods from youtube that use standard type kamados. I can never get crisp or properly coloured skin even the the meat is delicious. I have tried going direct and indirect on the main grill at temps of around 350-380F in the dome temp. I noted that other kamados have their main grate about an inch or 2 higher than the gasket and I suspect closer to the dome because they are a smaller unit to start with. They also use a single or double level of deflection leaving only a small gap of about an inch all around the unit . This creates a different airflow than KK. Some of the results have been remarkable. I saw Dennis's video last night with him going through the 32 inch highlights and noticed he recommended getting chicken (and some other foods) into the dome for browning. So I'm wondering should I go direct heat with bird in the dome or with a deflector foil sheet/pan? What temp in the dome? For what should be a very simple dish , I'm getting a bit over the disappointed looks when blonde chicken hitting the table.