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Is your wife’s preference more or less done? The 23 is perfectly capable of zone cooking, especially if you’re just dealing with two steaks. The 32 does have some design features that make zone cooking easier if you’re cooking more proteins, so consider how much you’re likely to cook at a given time. Sent from my iPad using Tapatalk

The smoke is missing..[emoji41][emoji41] Sent from my iPad using Tapatalk

I had always heard you’re not supposed to change the name of a boat. Sent from my iPad using Tapatalk

Someone with one of his pos’s with missing tiles and cracked bodies should post a pic Sent from my iPhone using Tapatalk

If you put the brisket on before you go to bed, you’ll likely be past wrapping point by the time you get up. Temperature rise in a large protein cook isn’t linear, you’ll get to the stall point much more quickly than you think. Sent from my iPad using Tapatalk

If you’re going to wrap, 150°-155° is kinda early. Are you using foil? If you want bark, (I love bark), you really shouldn’t wrap until closer to 165°-170°. Wrapping also shortens cook time. I’m not trying to mess with your plan, but you have a prime brisket on a kk, have you considered no wrap? Just cook it straight through until it jiggles, roughly 200°. Sent from my iPhone using Tapatalk

I took a class from Johnny Trigg a few years ago. It was informative and interesting, but I mostly learned I don’t like competition bbq. These guys cook mostly on stick burners, but I’ve seen Harry Soo cook on a bullet smoker. They’re entertaining enough, but by no means are they the only way to do things. Sent from my iPad using Tapatalk

He’s so used to regular grills and kamados, he never gets used to kk lids..he’s always looked out of whack with opening and closing. Sent from my iPad using Tapatalk

Personally, I think the move was manufactured just so another grill could be bought. Good plan. Sent from my iPhone using Tapatalk

I’m using rock wood only because I don’t want to blow through my coco char too quickly, I’m hoping Dennis gets this worked out soon. As far as wood, it strictly depends on what I’m cooking. For pork, I like maple, beef, I like oak and mesquite. Sent from my iPad using Tapatalk

Whatever you do, don’t buy anything without calling Dennis, you’ll be glad you did. Sent from my iPhone using Tapatalk

The 23” is unique also in the fact that it’s charcoal basket is round, so the zones can be front to rear, side by side, or catywompous if you like. Sent from my iPhone using Tapatalk

One more thing...all kks are the same quality construction, same materials, same basic design, the only difference is size. Bigger is only better because it’s bigger, nothing else. Sent from my iPad using Tapatalk

The kk will be easier than the joe, it’s more stable. Even though the 23” and the big joe are roughly the same size, the kk has quite a bit more capacity due to multiple layers of grates. If you grill a lot, you might like the extra real estate the 32” offers, plus it gives the option of really great two zone cooking with the basket splitter. The 32” wasn’t available when I bought my 23”, so I subsequently ended up with a 23” and a 19”, I love the combo. That said, if I were to start over, I’d have a hard time deciding. You’re gonna love whatever you get...KK’s are far and away the best. Sent from my iPad using Tapatalk

Where’s the green Tabasco? Sent from my iPhone using Tapatalk

Mac is a hack, just look at her posts. She only produces some of the most beautiful plates you’ll ever see. That said, she doesn’t know much about grills. Everyone knows that bronze tiles are far superior to others. Now that the obligatory ribbing is done, it’s truly personal preference as to tile/pebble, and color. Yes, call Dennis and discuss size, he’s kinda like the family doctor, he’ll listen to your needs and truly recommend what is likely the best fit. He’s not a salesman in that he won’t arbitrarily try to get you to spend more money, he’ll honestly steer you in the right direction. Sent from my iPad using Tapatalk

When I was a small child, I was attacked by tomato, left horrific scars, wounded me for life. Sent from my iPad using Tapatalk

[emoji106][emoji106] Sent from my iPhone using Tapatalk

I’m guessing you have the lower draft door and guru plug off to the side... Sent from my iPad using Tapatalk

You don’t wanna know what happens if you don’t post pics... Sent from my iPhone using Tapatalk

Your point? Sent from my iPad using Tapatalk

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Going from a Weber to a kk isn’t getting your feet wet, it’s going from grasshopper to master in one step. If you can remotely control a Weber, the kk will dam near control itself, which it does actually. Congrats, and as already stated, pic are required. Sent from my iPhone using Tapatalk

I got into a “discussion” on Facebook with someone who was convinced that brisket tasted like pot roast. Naturally I said he’d never had good brisket, and naturally he said he had. His next comment was the telling part. He essentially said that for all the work and effort brisket takes, he’d rather do pork, it’s much simpler. That said it all to me. My response was that was the problem...good beef, good fire, salt and pepper, done. Sent from my iPad using Tapatalk

Personally, I think two KK’s is the answer. Sent from my iPad using Tapatalk