RedStick

Thank you all. The splitter seems to be very convenient as well as very suitable for various cooks. I'm certainly sold on the KK! I'll need to save some extra $$$ to eventually order down the road. It will take some time, but I'll get it done when the time is right. Again, thanks!

Thank you both Bosco and Wilbur. I can see where the drip pan could be very useful on the messy cooks. I didn't find a great difference in using the splitter in the Big Joe. Like I said, tried it once, then put it away. It's probably as white as the day it arrived nearly a year ago. Now my pizza stone and heat deflectors - they have some good use. Thanks again.

Nice description of your 11 month journey Wilbur. I hope to one day join the ranks of you KK'ers. Thank you for this post as it would be nice to not have to worry about failed bands, hinge or lid falling down, cracked firebox, etc. I'm sure there may be other issues to be concerned over, but not like the other manufacturers. Again, thanks for sharing.

You folks are funny. I'd rather protect the goods as long as I can. Bosco (typo first run) h mentioned a splitter basket. I assume that would be a firebox splitter basket and would be used similar to what the KJ Big Joe has, except I've used the KJ Big Joe splitter exactly once when looking to do some two zone cooking. Do you guys use the splitter? While I've gotten away from using constant temperature monitoring for the most part, it is nice that the KK has built in channels to allow to run the probes through. Nice touch. I'll still use a probe for the big cuts of meat (port, brisket), but for the every day stuff, nah. I'm getting the approximate timing all figured out. I assume the same will be said for when I cook on a KK....uh, IF I ever have the joy of cooking on a KK. The baking stone - I suppose that is used for pizza, bread, anything that you are looking to "bake", would that be correct? So no individual pizza stone is needed? What is this double lined drip pan business? Thanks for the input people...just trying to recognize the different pieces and the names.

Thank you all for your posts. I was trying to see how comparable the grill grate cooking size is between the two. If I am at all serious about purchasing a KK one day, I do think the 23 would work quite well. I have to admit the 32 looks awfully nice! I personally don't know that I can work that out with the other half. Bosco, while I wouldn't mind calling Dennis this week to order, I'm going to take my time until things fall in place. Patience may win out. Time will tell! What's up with the front double vents? That appears to be an upgrade from reading posts. I don't think I would go with a gas line, but do you guys have the temp wire hole (don't know what you would call that), and if so, how do you close that when not in use? Just so I know, what other accessories would you order? Rotisserie would be a must. I'm not 100% what all is included with the purchase but I'll figure it out. Thanks again folks.

Somehow I was able to see the "sale prices" linked elsewhere. While that price is inviting, very inviting, I must stick to my plan. I've got to sell some things to order one, now! Kidding. I've got the fever, but I've taken some medicine given to me by my wife (ha). I "think" the 23 Ultimate would be best for my family, but I want to make sure. I'm sure this is a very popular question here on the forum, as it is on all kamado related forums. I read an earlier post from Rak relating to cooking capacity with pictures from tinyfish and wilber on cooking racks of ribs. Seems to me the KJ Big Joe can easily handle 3 racks of ribs on the main grate, but since the 23 Ultimate's circumference isn't round, the fit is a bit more snug. That by no means is a bad thing, just trying to figure things out. I assume you guys have zero trouble with that? Also, on the 23 Ultimate, what is the largest brisket you've cooked as I'm trying to decide or get a better idea between the 32 and the 23. I can't see needing the 32 all that often as the 23 may very well fall in to the sweet spot...but..... Yikes. Also, if I do not go with some crazy custom color design (my wife wouldn't approve as she's a Texas A&M Aggie), I really like the Terra Cotta tile as that would really go with our current back yard stuff. OK. Time to take some more fever medicine. Must hold off (and get busy selling things for my KK fundraiser).

Hi, Bosceaux. Yep - here I am. Unfortunately the link tinyfish posted doesn't work for me. I sent an email to the site admin.

Hi, tinyfish. It says I don't have permission or some sort. I've had trouble with this forum as I never received the "confirmation" email after signing up. I sent two other resend confirmation notices, but never get them. I've checked my spam and everything. Oh well. What are the prices as I'd like to find out at least.

I think I'm lost. Can somebody point me in the direction of the KJ forum? . Bosceaux talked me in to joining the KK forum as I am very interested and hopeful that one day, I'll be the proud owner of a Komodo Kamado. I've got a couple Kamado Joe cookers, the Big Joe and Joe Jr. that I really enjoy cooking on at every opportunity. I'm not a fancy "chef" but I do enjoy throwing something together. I can't make the big KK purchase for a while, but I thought I should start learning about the KK brand. I'll only be purchasing one (at least at first) so I'll need to determine what works for me and my 3 person family (Me, wife, kid...and dog). I'm leaning towards the 23 at this time as that closely resembles the size of the Big Joe I suppose, but again, I'm in no hurry as I've got a lot of moving parts to sort out before I move forward with a potential purchase. At any rate, don't mind me....I'll just read and learn. I'm a Baton Rouge, Louisiana native that now resides in Spring, Texas (40 miles or so north of Houston). I might have to "special order" some purple and gold tiles to go on my hopeful and eventual Komodo Kamado. Thanks!!!