Pequod

Well about time! We’ve been waiting for you!

I have the MEATER as well and can attest to its merits. MEATER is a Bluetooth device. You need to have a Bluetooth receiver (your phone or tablet) nearby to pick up the signal, but it then records the data in the cloud via WiFi that you can read anywhere. My screened in porch is right above my KK’s, so I just put my phone or tablet there as the receiver and connect the app to the cloud using a second device. The pic shows where my receiver is relative to the KK. MEATER block will change that by becoming your Bluetooth receiving, WiFi cloud connecting device.

The thought crossed my mind. My daughter thinks it’s all about her...silly girl.

Epilogue: Burley Hurley, cap’n of my moving crew, is now my future son-in-law. My daughter disagrees, but we all know it was the steak that did it. KK’s deliver more than food, folks. Just sayin’!

Beautiful WFO! Been eyeing one of those for awhile now, but undecided between upgrading my espresso setup and upgrading my pizza setup. Glad you got yours home intact. Now show us what you can do!

You’ve probably already seen it, but the dimensions of both for comparison are here: https://komodokamado.com/pages/six-komodo-kamado-grills Not much difference in grill area between the two. Really comes down to: Which looks better to you Hi-cap or not Round, rotatable basket vs more area Price

https://www.worldspice.com/spices/pepperberry-tasmanian

Double-Smoked ham rubbed up with Lane’s Sweet Heat. And now glazed...

Great pics. Someone is going to get a fantastic bargain.

Beautiful! What’s cooking??

I use the grill floss as well. It comes with the bigger size needed for the 3/8” grates. Works very well for large chunk removal. You can also use a ball of aluminum foil to scrape your grates a bit if you’re afraid of the steel balls.

Sounds like a great deal for someone. Maybe post some pics?

@RobCordeau - suggest you call Dennis directly. He may or may not see your questions here.

Hmmm...I seem to remember winning a Guru challenge once and never got my certificate either. No amount of counseling has been able to erase that wound. SAD!

Beautiful setup. Definitely the right color too. Now go get it dirty!

Pebbles cook better.

The BB32 is an excellent choice. And the olive & gold version has been proven to be superior in all ways to the rest. Great choice and welcome aboard! Let us know how we can help.

Heck yeah! Nicely done. Beef ribs are one of my favorite cooks on the KK. I like them more than brisket. From a party last summer. Could have easily done 4 more racks with room to spare.

Typically do a reverse sear, where I’m cooking indirect with the upper half grate over the cold half of a split coal basket with lid down until within 5-10 degrees of desired internal temp. Then I crank the vents to rapidly up the heat on the direct side. Only takes a minute or two per side with the direct, reverse sear, so will usually keep the lid open at that point since I’m actively turning the meat to get a nice crust on.

The 32 is more responsive in terms of temp measured at the dome therm. If you’re looking for a rapid rise to grilling temps, the 32 gets you there quickly. Time to heat soak is a question of how much mass there is to be soaked and the thermal flux to that mass. The 32 has more mass than the 23, but also generates more thermal energy due to a larger fuel bed and corresponding flame front. In my experience, the 23 and 32 both take about an hour to heat soak. No real difference.

Kind of comes down to how much precision do you need? Does it really matter what temp you get with the second hole if you know that the first hole gives you 250 at 1/4 turn of the top vent? It's an interesting academic exercise, but doesn't really reflect how I cook, which is a few rough temperature bands, and I don't sweat the variations within a band. Temperature chasing is futile. Even the following is more detailed than reality (which is more akin to fuzzy sets than discrete sets): Cold -- no heat for cold smoking Very Low -- under 200 for smoking bacon without rendering fat Low -- 200 - 350 for low and slow (some would call the upper end of this hot and fast...ok) Medium -- 300'ish to around 450'ish -- most grilling and rotisserie High -- 450'ish to 600 -- baking bread and pizza Very High -- Above 600 -- never used

Here are my notes for my 23". Haven't done the same with the 32 because I tend to use that primarily for grilling. Haven't checked this lately -- good enough to get me in the ballpark and adjust from there. Note that at 275 I start using the left vent. Less than 30 degrees on that and it's hard to tell where you are. Temp Top Vent Bottom Left Vent Bottom Right Vent 225 1/5 Closed Third Hole 250 1/4 Closed Largest Hole 275 1/4 30 Closed

Yes. I tend to use the right dial for low temp cooks. More repeatable than trying to adjust a sliver on the left dial. For low temps, I’ll use 1/4 turn of the top vent, left vent closed, and control temp with the right side holes only.

I have both a 23 and a 32. If you can have only one, get the 32. It’s the better grill of the two. Yup, I said it. Realize each of my kids is special in their own way, but the 32 is a better grill. Some of the reasons: True two zone grilling. This is difficult to achieve in most Kamados, even with the 23 and basket splitter. The 32 makes this easy. Don’t underestimate the value of true two-zone in a Kamado. It isn’t too big for day to day small cooks, which is how I use it (in two-zone configuration of course). Extra real estate. When you need it you’ve got it. Rolls easy for a big guy. No issues with weight and rolling. More agile temp control. Realize this seems counterintuitive, but it’s true. My 32 is quicker to respond to the throttle than the 23.

No heat deflector. I have done two at a time no problem.