RobCordeau

Did you ever end up painting your 23"?

The price to put in a gas line and get a side burner is as much as a new 21" KK. I'd rather have another KK.

Yeah, I thought about that option too. Not a bad idea.

Hi guys, I am in the process doing an outdoor kitchen and something I thought I'd use would be a side burner for sauces/boiling stuffwhatever/etc while I was outside. I was always thinking of gas side burner, but with the addition of solar, I started looking at outdoor rated induction tops (just dual, not a standard indoor kitchen size). I'd love to hear any opinions / experiences people have. It isn't a necessity, but a nice-to-have. If I had a gas grill, this wouldn't be a question because I'd be running gas, but since I have switched over to KK, I haven't used a gas grill outside for years.

Me too. In San Diego.

If I could do it over again, I'd go 32. I have a big 6 burner Weber gas grill and I use it once a year now. The 32 BB has a lot of versatility.

LOL, very true, very true. My blood has "thinned out", as they say.

I bought a 21 thinking that “this will be all that I’ll need.” I was mistaken. I wish I would have gone larger. Not that I haven’t been able to do what I need on the 21, but the extra room would have been nice in many situations. I didn’t realize how much I’d actually use it over almost anything else. It’s my “go to” for almost anything cooking related anymore, except when it is too cold outside. Sent from my iPhone using Tapatalk

Yeah, I second that. 32 would have been the better choice for me, but that is based on what I cook. Regarding the char, the farther you put the steak away from the fire (upper grates), the less char/more "bake" you'll get, with most of the sizes. Plus, a piece of foil on the lower grate will keep the direct heat from the steak and bake it. If you haven't read about "reverse sear" yet, I suggest you check it out. Basically you bake it first, then lower the steak close to the fire to get a char, if desired.

I love my KK, but I do have one regret - I wish I would have listened to my gut (and Dennis) and gone bigger with the 32. Other than that, I have no regrets.

Hi all - So, I have been trying to figure out when would you want to use the top, upper most grate over the main grate? Is it just to give you more real estate, or is there an actual rationality for using the top grate?

I have a Flame Boss 300 with the battery and a Pit Viper fan. I have the high-temp platinum probes and they work quite well. What I liked about the Flame Boss is that it can operate the Pit Viper fan at variable speeds based on the feedback it sees with the temp probes - software based PID controller.

@DennisLinkletter I miss that coco char... Any updates on finding a shipper?

Regarding the beef - I usually prefer the grass fed and have a local butcher that sources really good meat usually. Here in the states, grass-fed is more expensive - even more than Prime (but less than wagyu). The brisket I got this time around was from Whole Foods, and I did look at it and thought to myself "Hey, self, this isn't a good idea. I don't see much fat." But, I let the guy convince me that it'll be fine and told myself to shut the hell up. I knew better, but I did it anyway, and I'm mad at myself for it. Regarding the baskets of lump - well I don't think I had my top closed that much. It was likely open about a full turn. Now, the Flame Boss does the fan a bit differently and uses some feedback loop to pulse the fan at different "speeds", instead of how the BBQ Guru does it. Maybe my vent was open too high, or I don't know. It was the first time doing low-and-slow with Rockwood char instead of KJ char. And the first time around I was able to use less than a whole basket and didn't use the fan. I'm rather dumbfounded by it. Now, the Rockwood char pieces were all rather small - like 2 - 3 (5-7.5cm) inches long at best, with maybe 1 or 2 pieces being larger. And I have noticed that I burn through that char even on "normal" cooks. That could be an issue, but if so, I'd be an outlier because so many people have had good experiences with that brand. ¯\_(ツ)_/¯

Hi all, I don't have any pictures to share, but I wanted just write up my most recent cooking attempt for a larger crowd. Any comments are always welcome. To start - this is only the second time I have attempted to make a brisket. First time turned out very good, to my surprise - moist, tender, tasty, everything you'd want. Did a sort of low-and-slow, but added the "Texas crutch" at the stall. So, I did the same thing this time around, only I used a larger brisket and perhaps a poorly chosen cut. I went for all grass-fed this time around, versus grass-fed/grain-finished. Also this time around, I decided to try out my Pit Viper fan attached to my Flame Boss. This time around though, even though I thought I kept the temp profile around the same as before, the brisket turned out dry and some might say that when cut, the pieces could be used as an alternative to brake pads. I blew through two baskets full of charcoal (Rockwood), and I think it is because of running the fan. Even though I had the top closed except for maybe half a turn, the temp was always around 275. While the brisket was resting, I rotisserie cooked two chickens that turned out excellent - crispy skin, awesome golden/dark brown color, juicy. Total hit. So, I guess I learned the hard way that the KK really doesn't need a fan to keep a stable temp running the fan, at least with the Flame Boss, obliterates fuel don't use all grass-fed, low-fat beef brisket if you want something flavorful and tender dry brisket can be substituted for brake pads on light vehicles -Rob

Hello everyone So I am a happy new owner of a new 21 supreme! Got it in metallic bronze, or as my daughter would say - "disco ball". I was really leaning toward a 32, but the wife was going to have none of that. But, I am super happy with the 21 - I think it will be just the right size for our family of 3. Here are some shots of the unloading and unpacking process, with the obligatory 'kid in the cooker' shot. She loved it, but she's 8, so she loves almost everything right now. First cook was a simple one of burgers and dogs for the family. Really happy to be part of this adventure with everyone on this forum. It has been a long time coming, and well worth the wait. All the best, Rob Arrival! Yay! Not much stuff in the way in the truck, which was nice. Easy unload in to the garage (full of other crap). I had to get the crate down this narrow passage from the alley, over all of the flag stone. My first process didn't work and the crate got stuck in the doorway and started to slide off of its wheels. So I had to jack it up and run to the hardware store to rent a pallet jack and buy some thicker plywood. Hours later... Daughter was supper thrilled! And couldn't wait to get in... Not the final resting place, but good for now until I build the counters and the outdoor kitchen setup. And the start of a nice, simple cook!

Thanks everyone for the replies. I appreciate the feedback. I will humbly post my pics now...

Hello kamado gurus! I am a new owner of a 21" (in metallic bronze - sorry I haven't posted un-crating and setup pics) and I am wanting to cook some pollo asado and carne asada this weekend for a party. I am still getting used to cooking on this kamado (been a grill guy forever). What would be the best way to cook the chicken and the beef? Lower grate? Main grate then move to sear later on? Roast for a while and then sear? Or just sear on the "sear grate" really close to the fire the whole time? Thanks! Rob

Thanks for the replies everyone! @tekobo, thank you for braving the cold and wet to indulge my curiosity. From the side by side pictures you sent, I was certain the 23 upper grate and stone would fit - bummer that it doesn't. If it wasn't for the main grate handles, it looks like the whole thing would fit. But yes, I agree with you that the stone could fit the 21's upper grate more like the 23's does. @amusedtooth - I am kind of in the same boat regarding wife's approval. If I had my way, I would have the 32 and be done with it all. But, 'tis not the case. It is just the three of us at the house (wife, 7 year old daughter, and myself). Now and again we have people over for dinner and have parties - most times 4-6 adults and 4-6 kids. And more often in the summer time, like most everyone else, so it isn't like an every weekend, all year long thing. I have talked with Dennis a few times and yeah, he is great to deal with and talk to. Funny dude. Regarding the pizza stone, yeah I know I don't have to use the KK pizza stone, but...

Thanks, everyone, for the replies. @tekobo, I was looking at all of the pictures you took of your 23 and 21. It looks to me like you could move the 23’s top grate and pizza stone in to the 21 without issue. Is that true?

Hi, I'm newish to the forum (been lurking for quite some time) and have been going back and forth on which KK would work for what I'm looking for. I was thinking about the 32 and was pretty close to deciding on it, but some other outside forces squashed that. So I was thinking about the 19, then I talked to Dennis about the 19 and he shooed me away to the 21. From what I have been reading, there are not many 21 owners (maybe 2 that are active on here?), but hopefully some will chime in with thoughts. I don't do a lot of smoking or low and slow (never had much equipment to do that), but we are in to pizza and ribs and lots of grilling. The 21 doesn't seem that much smaller than the 23, and it seems the hi-cap lid is pretty useful. The price point of the 21 is also appealing. It likely wouldn't be the only grilling device in the yard, so there is that. *shrug* I don't know. Just looking for advice/thoughts Thanks, Rob

Is this guy still available for sale? I'm in San Diego... Also, can it be dual-fuel (natural gas) like the 23"? Thanks, Rob