Pequod

Bravo!

They say dogs and their owners start to look like each other. Didn’t realize that also held for dogs and KKs.

That's it???

Welcome @John S! As an owner and big fan of both, I applaud your choice of the 32. Can’t go wrong with either, but the 32 is the better, more flexible grill.

Worked for me! When it came time to add the 32 to my 23, my wife looked at me in that way only a spouse can (penetrating to the depths of your soul...yup...she sees right through me) and asked, “is there a bigger one?” To which I replied, “well yeah...but it’s huge. And it comes with a goat. Too expensive and we already have a goat.” Worked like a charm.

I’ve done pitas in the oven, English muffins on the stovetop, and plenty of pizzas on the KK with the steel. For longer cooking breads I prefer Dennis’s baking stone. Can’t beat the pizza crust off the steel, though.

I’d be shocked if it didn’t fit, but good to check. I routinely do two 14” pizzas side by side in my 32, so that steel should fit nicely on any level. Have I mentioned lately how much I love my 32?

Yes. Syzygies did the math for 30 lbs of iron/steel and 350g of ice in a 23" KK. That seems to work fine in my 32 as well, but possibly could add another spool and a bit more ice.

The Baking Steel folks are known for doing custom orders. Probably pricey, but they're pretty flexible.

I have the Baking Steel Skinny Griddle. It's designed to cover two burners on your stove top, and also fits easily in a BB32. https://shop.bakingsteel.com/products/the-skinny-griddle

Speaking of Vegemite...I notice @Bruce Pearson has been off the forum since he bought a jar. I hope he's okay!

Had to look that one up. Translation for Norte Americanos: There actually is something called Fairy Bread that involves a candy sprinkle called "100's and 1000's". Australians feed this to their offspring as a punishment, followed by a jar of Vegemite.

I bought two spools of stainless steel chain at Home Depot. Total weight of that with the cast iron skillet is about 30 lbs. That’s what you’re after...the total mass of iron and steel that’s storing thermal energy.

If you didn’t you wouldn’t be getting a KK! KK’s are for the “special” people...

You optioned up to a bigger belt, right?

Aussie's in DC have long done their bit for goodwill and international relations. About a decade ago I was invited to give a brief at the Australian Embassy on Massachusetts Ave...and to stay for prayers afterward. A bit odd, we thought, but okay. We did the brief and then were escorted downstairs for prayers...a Friday afternoon tradition in which the Aussie's hosted their non-Aussie guests for happy hour.

Very nice! What pieces did you use to split the basket and how did you secure them?

Interesting because I could have posted exactly the same pic today and was thinking the same thing. Smoked up two butts at 285 using the CyberQ and the dome exactly matched the pit probe.

Love beef plate ribs and the onions look fantastic. Need to look up that recipe.

Thanks, that is also the consensus at pizzamaking.com. The difference is the thermal conductivity of biscotto saputo is lower than that of cordierite, so bottoms don’t burn during 900 degree bakes with 00 flour (unmalted). For NY style with high gluten malted flours (and “browning” ingredients like oil, sugar, DMP), you just put a cordierite baking stone on top of the biscotto saputo and shoot for an appropriate mid-range temp.

Very nice! You’re stoking my WFO envy flames! What temp did you do the pizzas at and with what dough? Were you happy with the bottom? Reason I ask is that the oven I’m eyeing (a mobile unit that is extremely well regarded at pizzamaking.com, but with nowhere near an artisan look like yours) offers two choices for floor tiles. Traditional - more suited for NY style temps, and biscotto saputo - Neapolitan style at 900 temps.

MEATER worked great as always. That’s my second spin with the MEATER, but first with a vertically spinning chook, so went in through the side so that fat and juices wouldn’t mess with the ambient reading.

Excellent choice. Olive gold 32’s outclass the rest!

@Kevin H gave me the inspiration to do a pineapple as part of the spin. Alas, that is the 32. As you can see, I could easily fit another chook with my other set of OctoForks. Also, I’ll note for @tony b‘s sake that no one but the chook was impaled by the OctoForks.

Peruvian style chicken on the OctoForks with a whole pineapple on traditional forks in the BB32. Seemed appropriate to spin the pineapple head with Dizzy Pig Pineapple Head. Get Spun!