Pequod

They were very tasty. I have no originality left. I just copy whatever @Kevin H does.

Very inspiring! Now I want a funky old cow. There is a local farmer who sells Piedmontese beef at a nearby farmer’s market. I doubt it’s funky, but it is genetically different from usual beef cattle in that it is far more lean, and yet is supposedly very tender and flavorful. These things would seem to be at odds with each other, since we’ve been taught that fat = flavour. I feel an experiment coming on...

Baby backs with Lane’s Sweet Heat and Spicy Apple BBQ sauce (from Steven Raichlen’s Barbecue sauces book) and @Kevin H inspired Barbecued onions from Project Smoke.

Thanks! Still eyeing my own WFO acquisition, so watching your experience is very informative. Alas, with one daughter starting college this fall and another getting married next Spring, will be challenging to slide one onto the patio past the wife’s ever watchful eye (but it comes with a goat! Honest!).

Very cool idea and install on the therm. Where is the probe end reading? Just inside the hole/ambient? Or somewhere else? Do you have a turning peel?

Oh my! This is interesting...

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.