Pequod

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.

@John A - I’m interested, but will be on the road a lot until early Feb. If you find a buyer before then, go with it, otherwise ping me (or I you) to see if still available then. I’m in Northern VA. Maybe we could arrange a meetup in Fredericksburg.

No

I have both and can measure things for you when I get a chance. Might be a day or two, as it’s currently 12 degrees and I’m not Canadian (I.e, I like warmth). From personal experience, I recommend the 32 over the 23. 1) It’s bigger, but not obnoxiously and impractically so. 2) It’s shape makes it more of a true two zone grill than the 23. 3) The main half grate let’s you take maximum advantage of two-zone without moving grates around for a reverse sear. Those are the biggest reasons. In addition, the baking stone is large enough for two pizzas at once and I find it to be more responsive on the temp control. If I could have only one grill it would be the 32, but the 23 is a close second.

MEATER seems to be working well. My screened in porch above my KK’s gets perfect reception. Put my phone there and monitoring on iPad in comfort indoors. Apologies to @ckreef. Understand the frustration. Not trying to rub it in, but think you’ll be pleased if/when you get your MEATER.

Nice! I’m spinning a Peking Duck tomorrow myself. Planning to try my new Meater for the first time too. How far away can my phone be with the lid closed and still pick up the Meater signal? Going to be mighty cold here tomorrow and don’t want to leave my phone outside.

Dennis, Merry Christmas and best wishes for a speedy recovery. Hopefully you didn’t park yourself anywhere near the Southern Cal fires. My work colleagues there tell me that situation was a respiratory nightmare as well.

Depends on what you’re after. If you want wall to wall medium rare with a nice brown outer crust, then I’d cook on the upper rack at 250 or so until they read 120 internal, then crank it, remove the top rack, and sear as close to coals as possible (or, better yet, on a baking steel) a minute or two each side.

Yes, I get them from my local store. Turns out there are a lot of independent shops that sell Veronica Foods oils and vinegars -- all great stuff! See a partial list here (doesn't list my local shop, for example). "VF" in this list means Veronica Foods. http://www.extravirginity.com/great-oils/north-america

Awesome! Just curious, but does it say “Veronica Foods” on the back of those bottles? We have a local vendor that sells Veronica Foods oils under their own label — Manassas Olive Oil — and it looks just like that.

Stay the course! Learn the vents first, then we’ll still respect you even when you cheat and use a controller.

Good start! As for advice: always run with a full basket of lump and just top it off before each cook. Spend some time getting to know the vent settings. Once you’ve got them down they are very repeatable for a given temp...will always be the same.

Beauties for sure! Same thing happened with my 23” where they inserted a palette under the KK palette and I noticed after they’d left. Now show us some cooking!

Yes, lots. The Baking Steel is far and away the best surface for pizza. Highly recommended.

An oven loaf of Pain au Bacon. That’s right, Bacon Bread! Keeps the vegetarians away...

Nicely done! Homemade dough is sooooo worth the little bit of extra effort, and ckreef's tutorial is a great place to start. I've tried the KA Pizza Blend flour and like it a lot, although it is a bit fragile -- can tear easily if not careful. My favorite flour for thin crust pizza is All Trump's unbromated. Hard to find, but worth it if you can get it -- I get mine at Pennsylvania Macaroni online.

Has the eagle landed?

I live near Washington, DC. Didn’t notice any lack of tact at all.

I’m guessing @tony b still has Engineering books well organized on a shelf even though he’s retired and his cookbooks are in boxes. I like the search features, the ability to see others’ ratings and notes, and the cookbook giveaways are fun too. I’ve won two books this year alone.