Ryan1

I'm very much looking forward to the transition to KK. Everything I read and see about the grill just has me in awe. But...I am set in my ways and they say you can't teach an old dog new tricks. Haha. All kidding aside, I'm completely open to adapting my cooking style on the KK, I just need help thinking through how to do this. Hope someone chimes in soon. I am also curious as to the activity on this forum vs Facebook. This forum has a ton of great info, but a lot of it is quite dated. Maybe I should try posting on Facebook?

Hello all, New member here. I just purchased a BB32 that will be delivered next week. I'm coming from a Kamado Joe Big Joe. I've had this and been cooking on it religiously for about 9 years. There's some things I need help understanding so I can adapt what I used to know to how I should cook on the BB32. Old way of doing things: Regardless of what I cooked (low and slow or hot and fast) I always used the full circle heat deflector. I loved the idea of grilling at 550 degrees with no chance or flare ups. So I have gotten used to this method and quite like it. My steaks turn out great. I never used a basket coal splitter or anything, just a full basket of lump, deflector, then grill. Also used this method for low and slow bbq and the temps were even 360 degrees around the meat. Now with the 32, I understand there's many differences, to include the distance of the grates from the fire. I purchased the basket splitter for my 32. How can I replicate my go to method on the 32? Some things I can't get clear in my head: - Basket splitter means direct heat only on one side. If I use the foil method for heat deflector, is the top grate going to have a hot side and a cooler side? In my mind, yes, which means I've effectively reduced my hot temp grilling surface in half. - If true above, I guess the only way to avoid this is to not use the basket splitter, burn an entire basket of lump, foil heat deflector on middle grate, and grill on top grate. I think this method mimics what I know for my old style, but man that seems like a lot of lump to be burning for what is effectively a 5 min grill session. - How do I accomplish low and slow utilizing the basket splitter but ensuring even heat coverage at the grate? All this seems trivial, but I just can't wrap my head around this yet. Maybe I need to adapt a whole new style for my grilling. Sorry for the long post. I've tried calling Dennis repeatedly and for some reason he never answers and doesn't return my calls. Seems odd based off everything I hear in regards to responsiveness. Appreciate any advice or tips and tricks. Ryan