Pequod

Ditto what Dennis said. I own both. Most of the time it’s just me and my wife, and most of the time I use the 32. It’s not just the capacity. The most important attribute of the 32 is it’s flexibility. Most of the time my 32 is in two-zone configuration using the half main grate on the indirect side. This is ideal for grilling. But I also have the flexibility to “go big” and do two pizzas at a time, smoke a boatload, etc. Here is what the two zone configuration looks like.

CyberQ’ing a brisket today. I like to light the KK the night before and have the CyberQ hold it at 220’ish, then when I get up I ramp to 275. Brisket on an hour later. Off we go.

Amazing looking machine! Still loving mine. Have now paired it with a Niche Zero grinder. Pretty content with that combo.

Nice! Doing a brisket on Sunday with my sister and niece and her kids in town. Have never mopped a brisket. What’s in the mop?

I should add...with the 32, I do many of my low and slows with the basket splitter at 50%, but with that open side full and lit in one spot. I use the half main on the indirect (opposite) side for the meat. In this pic, I actually used 1/4 basket of coals for a 4 hour rib cook. Barely burned any.

Full basket. Always use a full basket even though you won’t burn that much. Light a single spot. Set the top damper less than 1/4 turn. Bottom left at about 30 degrees, bottom right closed. Let it come to temp and stabilize (heat soak) for at least an hour, adjusting the top to dial the temp.

Punny!

Don't have a 19, but what you suggest for butt smokin' should work. Don't know about the rib rack. Will let a 19" owner chime in on that.

I have Teak. I love the look of natural wood. Not hard to clean at all. 2-3 times a year, use this to keep them looking tip top: https://smile.amazon.com/dp/B001EXZY8K/ref=cm_sw_em_r_mt_dp_U_wMucDbYXD41KV

Congrats and welcome to the dark side! From the pic, it looks like you cut the point with the grain. The grain of the point runs more or less orthogonal to the flat, so you slice it 90 degrees from how you did it. There used to be a great online tutorial with pics on slicing a brisket. Will see if I can locate for you. Courtesy of Thermoworks:

That's sad. I really like my OctoForksTM

Huh...I don't believe I have that hanger. Or if I do, I didn't install it. I use the hangers that attach to the side table mounts. As far as searing, the upper grate inverted should get you directly over the coals. Just a few inches.

That last doodad snaps onto your charcoal basket to support the heat deflector stones. I never use mine. Not sure what you're referring to with regard to a side plate grill hanger. Do you have a pic?

Up to you. KK’s do make awesome pizza, but there is something to be said for a Wood Fired Oven. How much of a diehard pizza cook are you? Tagging @ckreef who has two KK’s AND an awesome wood fired oven.

Simplest is wood chunks directly on the coals. The problem with this approach is that the flame zone at low and slow temps can be very small in a kamado as well insulated as a KK, and therefore it’s hard to get the chunks in the right place especially once you put the grates in place. Using the two-zone Configuration in my 32 alleviates that problem because I can keep half of the grill with the coals exposed and put my meat on the indirect side, thus allowing me direct access to the coals to put wood chunks on. Syzygies’ Smoking Pot has the added benefit of producing the highly desirable thin blue smoke. The smoke pot is somewhat limited in application to low and slow temps between 225 and 275. Sometimes I want smoke even with hot and fast cooks, and so wood chunks on the coals is the way to go. The smoke pot can be filled with whatever you like...chunks, chips, pellets. I’ve even done tea and spices for a tea smoked duck.

Just loafin'. This time with 10% fresh milled hard red wheat, 10% fresh milled spelt, and 10% fresh milled rye. Oven bake due to overnight proof.

Adam Perry Lang’s Peach Rosemary Pork Tenderloin is often requested by visiting guests at our house.

The ultimate low and slow. Congrats!

Great setting! Definitely KK worthy!

So...I've learned that @tekobo's heat scale is a bit different from the typical American's. "Safe" probably means "only 3rd degree burns".

Not Piedmontese. That farmer sells only at a particular farmer's market in another county, so must schedule the trip.

Normally not a 100% grass fan either, but this steak could change my mind. We have a farmer near here who raises and sells Piedmontese beef. Supposedly much leaner and yet more tender and flavorful than regular beef due to a gene they carry. Seems contradictory since we’re taught fat is flavor. Been meaning to give it a go.

Picked up a 100% grass fed and finished flank steak from my meat guy at the Farmer’s market today. So, a classic two-zone cook. Sear it over some Fogo: Then bring it up to a nice medium rare on the “cool” side. Never overcook grass fed beef...’it’s a crime. Then onto an arugula pesto board sauce. Fantastic meal.

I think I’m done with Rockwood. I had three bags shipped to me directly from the manufacturer, and all were full of smalls and fines. Then I bought three more from the Dizzy Pig Store nearby, and it was the same; loaded with smalls and fines. I’m back to Fogo until my KK Koffee Lump arrives.

True! Extra points for symmetry.