tony b

Talk with Dennis, if you haven't already. He'll listen and make suggestions without any pressure to upsell you if the 32 isn't a good fit for you. It's all about cooking space - how many folks are you normally trying to feed? What do you like to cook mostly? Do you entertain large crowds frequently? What's your budget - not that we need to know that here, but just for you're own consideration - it's better (IMHO) to go with the 23" with all the accessories that I think that I'd need, than to overstretch with the 32" and not be able to get the accessories and be limited in your cooking. YMMV

How big are the briskets in the UK, tekobo? I have no problem fitting a full packer cut brisket (about 12 lbs) onto the main grate of my 23". @BOC - definitely have this discussion with Dennis - he won't steer you wrong. But, IMHO, sounds like you need a 32" BB if you're entertaining that many people, that often. As noted, no worries about cooking for just you and the Mrs, as the 32's basket splitter will take care of that problem.

Hi Wilbur! We've missed you! Please post more - especially those lovely ducks that you're so famous for!

You definitely "go big" when it comes to your starters - 2 liters each! I normally stick to 1L starters, but for a high gravity beer, I'll go 2L.

Clever idea. The question with adapting it to the KK is how to secure the double pot arrangement to keep it from tipping, in particular as you're trying to slap a naan against the sides? Could we be so lucky that we could find a clay pot that just fits inside the sear grate handles that would hold it steady?? There are some other grills out there that have a grate with a removable, round, center section for Dutch ovens and Woks. I'm wondering if a lower grate for the KK could be modified similarly. Then, you could just drop the clay pot into that circular opening and be good to go! @DennisLinkletter, are you listening? Maybe even come up with a complete set, with a ceramic pot tailormade for using as a tandoor??

So, it works just like another Forum that I belong to, as that's all I've ever done over there - copy/paste.

Didn't even notice the misspelling. I'd never heard of Hogget before.

We have quite a few "old timers" that are MIA - Wilbur is one, Ken (Ceramic Chef) is another, along with Poochie and Robert (5698k). Doc (mguerra) was MIA until his recent flurry of posts.

You had me there - had to look that one up!

I'm digging that terra cotta pot idea. But, I'm thinking that you'd have to remove the bottom of it to get the proper effect? Otherwise, there's not much airflow going through the normal drain hole.

@tekobo - all just part of the fun in owning one!

No clue?

What are you planning on making? I have a pilsner cold crashing right now. Hoping to try it this weekend.

Fingers crossed, but it's stopped. If there is a silver lining after the derecho, it's that they cut out most of the damaged tree limbs near the power lines to restore the power, so we hopefully don't have to worry about the power going out.

Spoke too soon. Yesterday's dusting was just a teaser for today's heavy wet snow shower. And it's still coming down!

There's a shiny side? You obviously haven't seen mine lately! LOL!

Pre-dates me, Doc!

Ain't that the truth!

No worries, mate! I understood the joke. 😄

Nice pizzas!

Similar story here in the States. There's an "urban legend" that Massachusetts actually passed a law in prohibiting feeding prisoners in the jail lobster more than 3x a week, as more than that was deemed cruelty! Throw me in that briar patch, Brer Fox!

Because it was 7:30am when I took this picture, as I was making my morning coffee. I hadn't planned a cook that needed to start that early in the morning! Trust me, it takes a LOT more than this to keep me from using the KK and snow ain't it! Wind chills below Zero - yeah, that'll do it!

It's not even bloody Halloween yet!

I've always wanted to try Naan in the KK, but was a bit reluctant to start slapping dough on the inside of the lid, even if I did clean it off a bit. You might be on to something using the pizza steel. If you try it, please post to let us know how it works out?