tekobo

No need for a disclaimer ckreef, I am with you on food for a particular course being ready at the same time time. Where we differ is the fact that I don't mind being in the warm, cooking the sides inside the house, with the occasional trip out to check on a lump of meet on the barbie or even to turn a few sausages. That's a good description of winter barbecuing in the UK. In the summer, I like to take the South American approach. You make your bbq last at least half a day and food comes slowly in waves as you drink and eat the day away, enjoying each new delicacy as it comes. I am pretty sure that, with a combination of some kitchen prep of sides, we can do that with one KK and some of the juggling that Tony describes. The other thing to note is that the special price on the 19" Hi-top Tall is only available to you lucky folks in the US because the stock is already on your side of the ocean.

Spoke to Dennis today. Yes, Bruce, he is one of the good guys. He doesn't think we will need a second KK alongside a 32" unless we really want to do different types of cooks simultaneously. I think resting low and slow while searing easy bites will work for us. Like Pequod, neither I nor my husband practice the discipline we started our working lives in. I now oversee software developments. Made me laugh to think of a KK and the term Minimum Viable Product in the same sentence!! While The Husband does sketches I think I will be hauling out old cardboard boxes to build out a 32" KK shape in our chimney space. Will help to get a 3D feel. Will also look at the cabinets but I am keen to keep most of the KK on display. Which brings me to that all important subject...colour, or as you say, color. You would think this was easy, that there would be a colour that grabbed your heart and would not let it go. Well, depending on my mood I go from dark Cobalt blue to metallic bronze to olive and gold pebble and back round to autumn. We have a garden full of plants and flowers and I kind of fancy the idea of the reflection of the garden in the metallic bronze. This will swing over the next few days and The Husband will also have his say. The journey will be as much fun as the destination. Thanks again for all your input and help. Accessories to follow, before or after white smoke...

That's a good looking combination, FotonDrv. One of our challenges is that there won't be room for wings in our chimney space if we get a 32" and so we will need to have a different arrangement for resting food and tools. The good news is that The Husband also liked all your posts and is now in a place where he appears to be talking about which two KKs we need to buy. No white smoke until the weekend though as he wants to do some sketches to assess the fit. I'm the civil engineer and he's the marine engineer but he gets to do the sketches - go figure!

I have been at work all day here in the UK but have followed your answers with interest and even laughed out loud a few times. Thank you so much for responding in such detail, I already feel like part of your community and look forward to when my profile changes to reflect my acquisition of a KK and promotion to the Owners club. So...my prudent side says buy a 19" hi top tall and get the best use out of that. My other, also prudent, side says buy a 32" and another smaller KK (maybe a table top) and get them shipped to the UK at the same time given that is the inevitable outcome of entering into this world. I am now sold on the 32". Going big would be my normal choice and we have (just) enough space for it. The location is on ground level and it could be rolled into place with enough people to help. I also like Pequod's tip about two zone cooking being a more realistic option in the larger KK. Why now? I am 50 next year and my husband offered to buy me a KK for my birthday. I am pretty certain it will get more use than the earrings that I got for my 40th and am too scared to wear for fear of losing them! A 32" KK will be difficult to drop down a plug hole or leave on a hotel bedside table. All I have to do now is convince husband that his present to me does not need to be augmented by an Argentinian grill but may need to stretch to a monster of a KK. I'll be in touch with an update and yes, I have experienced Dennis' good communication in the past and look forward to converting that into a sale soon. I am so excited!

Yes, that does look like a tight squeeze!

Thanks Paul I had read the article and lots else on the forum besides. The problem is, it feels like there is a big difference between reading stuff to reinforce the general awesomeness of Kamodo Kamados and placing your bet on your choice of grill for you! I am really interested in a number of things that you have talked about. It's obvious now you say it, but I hadn't thought about the time it takes to rest meat for low and slow cooks. That clearly creates the option for searing smaller items while you wait. It is also great to hear that you have a 16"TT. We have a fairly large Argentinian grill at the moment but we don't use it often. While I like the idea of a 32" for its versatility, I also just want to get into regular no fuss cooking for two and a smaller kamado seems to fit that bill. Views on how you get on with a smaller grill and how others use the 32" for small cooks would be very helpful.

Hi there, I have had an obsession with Komodo Kamado grills since 2012 and am now, finally, on the verge of buying one. My husband and I are having a debate about what we should get and I am hoping you can help to inform our decision. From what I can see on the forum, the solution to having different grilling needs is simply to buy another Komodo Kamado That appeals because if one is awesome then two must be even better, right? However, we have some space challenges and want to be sure that we can do low and slow well alongside quick flash grilling. So, our debate revolves around: 1. Get a 19" Hi-cap tall (great sale price and the hi-cap could be more versatile than the 23") with a custom Argentinian grill alongside for hot grills alongside a low and slow in the kamado. 2. Get a 19" Hi-cap tall, try it out and see if it meets all our needs. 3. Go all in and get the 32" Big Bad and use for low and slow and searing when required but not at the same time. Whichever way we go, I don't see how we can regret it given all options include a Komodo Kamado. This feels like the start of a great journey and I get the feeling we will buy more than one of these over time. Over to you - what do you think?