Oldsman

32BB is the way to go. Had mine over 5 years now and it still performs flawlessly. Great to know Dexter is on the path to maintain the legacy. Buy the splitter for the basket, it make the 32BB very versatile. Everything tastes better and stays moist throughout the cooking process. I have cooked everything from burgers and dogs to vegetables, pizza, lasagna, etc. You can cook almost anything on it, including baking bread. I had a vision prior to the KK and can't speak to other brands but there is no doubt the KK is top dog and is worth the investment

Congrats, 32 is the way to go Enjoy, Merry Christmas

I have had no issues with durability, they require little force to stick them into the meat, and the have some short probes which work really well for a reverse sear. The have been easy to clean and I have no issues with any of them. They appear to all be within a degree or two of each other as well, at least at ambient temp. Been using them for almost 2 years now. I keep them coiled on a spool when not in use Thanks Dave

One other thing to add, I really like the competition probes from fireboard, they are much smaller diameter than std probes Thanks Dave

I run a fireboard with a guru fan. I really like the competition probes as they are much thinner. It works really well and the new fire board 2 seems to be somewhat improved. Although I have no issue with the original It certainly adds consistency to the cook

No Pics to post I do not have the rotisserie either. Cooked slow till around 120 and reverse sear till 130-135. Comes out great

Just as FYI, I have the fireboard and use the guru fan with it. Both work great together and the guru fan is made to fit the KK. The competition probes are optional and are very narrow. Cost a bit more than other options but very well.

First, talk with Dennis and he can help you decide on which grill fits you best I looked for some time at the 23 and the 32, read through the forum, talked to Dennis, etc. I ended up wit the 32, personally i think it the most versatile. With the basket splitter I cook for 1-2 but I also can cook for 15-20 when necessary. Never considered the 12 but between those 2 the 23 would get my money, however I would still pick the 32 over the 23 and never look back. The 32 will handle slabs of ribs or really nice sized briskets. Sets up well for reverse searing and will hold a bunch of burgers. Just my thoughts

Congrats, the 32BB might be the most versatile size, Learning to cook on it is a breeze, little bit of experimenting and you will figure out what works best for your taste

Having only the 32 to judge by I can tell you it is very versatile, Either way you choose get a basket slitter, or 2. I can cook for 20 easily on the 32 but usually cook for 4-5 so a 32 will cover your needs as I understand them Either way there is no wrong choice as you can cook for as few as you like to as many as you can fit in Enjoy whichever you choose

20 Kg I think would be perfect

Wood chunks mixed in with the charcoal, put some on the bottom, then charcoal, some more in the middle, them more charcoal, then some to top it off. This has worked really well for me on cooks form 6 hours to 18 hours. Gotten a good bark on the meat, and good smoke ring penetration with great flavor Enjoy

Mostly Hasty Bake Lump, Rockwood works well and Royal Oak also Tries other but those 3 work best for me

Thanks all ya,ll Have always started from the bottom never had any issues. Will give top down a shot

Do you find you get better results by starting a small amount of charcoal and spreading it out and putting unlit charcoal on it? Or do you find you get better result loading the basket with charcoal and then place a small amount of lit coals on the top Thanks