Dennis

Hi Team KK I am Dennis Feldman and just pulled the trigger on the 32 this morning. We live on the east coast of Florida and have been a BGE'er for ~23 years. Part of my outdoor kitchen currently includes, a Fontana Fireze hybrid gas/wood Pizza Oven and a Halo 4B griddle. Looking forward to learning from the group and sharing ideas, techniques and recipes . All the best, Dennis

Thank you @tony b I understand your point regarding the use of basket splitter to accomplish a reverse sear. Initially thought the firebox was too far away for this to happen. I suppose once I get over (prove to myself) there is no real need for a deflector a reverse sear even without the basket splitter will work fine. Low temps to start 225F, hit IT target temp, remove meat, crank KK up the temps and back on it goes… If feasible one would regain all the real estate needed - correct? Best Dennis

Very interesting @tekobo and thanks for the response. I use the plate setter (deflector) 90% of the time! Concerns of burning and drying out the food. Perhaps this is a huge fallacy of the BGE? I would guess on the reverse sear question the 32 is large enough to really give you a cool side to cook on prior to taking off the meat and cranking up the temp? And if we don't need a deflector there is nothing to take apart to accomplish this- big plus! Cheers D

Hey @tekobo meant to ask for you long slow cooks what do you use for a deflector plate so the cook is indirect? I didn't see it as an accessory. TIA

Thank you @tekobo for your insights. Wow 3 KK’s thats quite the endorsement for KK ! I have been a Big Green Egger for over 23 years and use almost exclusively for slow long cooks. Not very convenient to remove the platesetter and food to create a reverse sear. I no longer have a gas grill for the quick grill so looking for my potential KK to do both well. Along side my dedicated pizza oven and griddle. Even though our kids are gone and our cooks are smaller it would be nice to accommodate larger groups on demand. Cheers Dennis

Hey Dennis, Thanks for the quick response. I mentioned in another post on the forum regarding price and deposit. However, I have been a BGE’er for 23 years. Since 2 zone cooking is really not convenient I used my egg mostly for longer slow cooks, ribs, briskets, boston butts. I am not sure how well the dividers in the charcoal basket help in really maintaining a cool side to reverse sear and moving meat to uncovered side. Anyway I am interested in using the KK for steaks if this is a practical option. Also, just to consolidate my other post on pricing, I was wondering since my new home construction will be ready for end of year, is it possible to lock in todays price and take delivery later? TIA, Dennis

Hey Dennis, Unless I missed it, did you review which models can be set up using the dividers to create 2 zones? I am in-between the 23 and 32. TIA Dennis

Hi Dennis New to the forum and as a BGE user for over 23 years I am ready to upgrade to KK. Trying to decide between 23 and 32 kk. My question is we are building and expect construction to be finished by end of year. With your latest price concession, can I put down a deposit to freeze my price? Of course, still need some guidance on choosing the right KK. TIA, Dennis

Hey W Glad to see a reply after this was posted 6 years ago. I like your W have been considering an upgrade from my BGEXL. I have used the BGE for almost 23 years in total. Also thinking which KK is the ideal size. Its just the two of us now so thought the 23 Ultimate would do however, like the idea of two zone grilling not very user friendly on the BGE. Please share how you made your decision? TIA