Pequod

Never heard of it, but that's probably not a safe assumption. The KK Guru Port fits BBQ Guru fans. Others will fit only if they conform to the Guru "standard" or there is an adaptor.

Yes. I did exactly that. Highly recommend.

I don't use mine very often, but when I do I'm looking for the temp to be stable and the fan active, but not running at 100%. The damper is adjusted accordingly.

Yup. That’s how I wound up with this screen name. Joined a forum and had to choose a name, so looked at my bookshelf and there was Moby Dick. Queequeg? Nah. Starbuck? Sounds too much like bad coffee. Pequod! Ahab’s ship! Adrift in search of a great white whale. Sounds about right.

Have considered that option too. Kind of comes down to the cost of moving vs. the cost of selling and buying new. When I bought my 23, I actually checked with a local household mover to see what they would charge to move it to my back yard due to the slope it had to go down to get there. The quote was ridiculous, well over $1k and it wasn’t even leaving my property. If I can’t move them myself or get it done cheaply, then they both might get sold here and replaced there.

I have both. Get the 32. Don’t bother with the gas burner attachment. It isn’t for cooking.

One thing to keep in mind is that if you’re using the cold smoker with the cyberQ (and I have done this), you’ll want to close down the top vent even more. I also closed the fan damper to 1/2 or less.

One reason to sell here vs. there is that folks in Northern VA have much more disposable income. It would likely fetch a much higher price if sold locally. That said, Northern Virginians aren’t worthy of such a fine grill...

So...there's a small but finite chance I'll be selling my 23. Why? Now that we're empty nesters and have been living and working in the Type A DC suburbs for 25 years (where traffic and people have only gotten nuttier over time...and much more orange...), we're thinking it's time to "semi"-retire somewhere a bit more calm...probably about 2-3 hours away from here, tucked a bit into the Blue Ridge. Currently working to swing a "remote" work deal with my current employer, but if that doesn't happen I know of other ways to make this work. Planning on making this transition by next spring. We've been taking inventory of what would come with us, what would be sold, and what would be donated. The 32 definitely makes the "move" list, but the 23 may be on the "sell" list. It just doesn't get used nearly as much as the 32, which is the perfect grill for our needs. Love the 23 too, just not as much.

If you can swing the 32, I highly recommend. Don’t miss the point about two-zone grilling. Very hard to do with a BGE, but a breeze on a 32. That flexibility alone will change your game. Also possible on a 23, especially with the new warming grate, but for your size family a 32 makes the most sense. https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/how-control-temperature-indirect

That distance, both vertically and side to side, means a gentler heat that’s less likely to dry food out. Kamados are good at retaining moisture. Kks even more so. You’ll notice the difference the most with chicken. It’s almost impossible to cook chicken that isn’t super moist on a KK. But again, if you really know your way around the egg you’ll probably notice the difference most in how easy and forgiving the KK is relative to the egg.

Hi Lance. Welcome aboard! Here’s my take: at the end of the day, if you really know your way around the egg, the differences will be subtle and reflected more in the experience and ease of getting great results. That said, one key difference is the distance from the firebox to the main grate. In an egg or KJ, the fire is very close, requiring extra measures to deflect the heat. In a KK, the extra distance is often sufficient buffer to keep things from being incinerated. Eggs are well insulated. KKs even more so. In a 32, two zone cooking is a breeze. In an egg or KJ...a bit more challenging, but it can be done. Hope that helps. You’d love a 32 for your size family.

Have one

A single rack of St. Louis spares underway using the two zone configuration of my 32. For those asking about the splitter, note that I’m using the 1/4 basket configuration to hold coco char, and this is more than enough for this cook at 275 for 4’ish hours. Leaving the coals exposed gives me the luxury of placing my peach wood chunks exactly where the flame zone is (rather than the usual Kamado wood chunk hit or miss routine).

Grill vs. girl, eh?

I owned a KJ for about three months, then sold it to get my first KK. Haven’t looked back.

This tactic worked for me!

Yup I have one. I know Robert does too. How can I help?

The autocad does not lie. The lid tilts back and occupies space to the rear when fully open. You will find it incredibly inconvenient if you can't fully open the lid. Can't advise you on the "hang off the edge a little" part.

Welcome! What size and color are you planning to get? If your search uncovers any cons be sure to let us know. The only I've ever found are from those who say it is too expensive. But if you do the math, it's actually much less costly to own a KK for a lifetime than to go through the usual pattern of upgrading your grills every few years.

Interestingly, his profile here says he last visited on Monday. Perhaps he's preparing to re-emerge.

He used to be active at Amazing Ribs, but haven't seen him there in years.

Aramaru is what I’m using as well. Definitely a pain to light.

Ditto what @MacKenzie said. I prefer 275F for ribs (just preference...225-250 is fine too), but otherwise agree wholeheartedly. Put them on and let 'em ride until they are done the way you like them. Sauce at the end only...or on the side at the table. Doesn't get easier than that.

Just restating the obvious if you ask me.