CeramicChef Posted September 15, 2015 Report Share Posted September 15, 2015 Grey!? How about bald? God Almighty made a few perfect heads. The rest He covered with hair! That's my story and I'm sticking to it. Quote Link to comment Share on other sites More sharing options...
tomahawk66 Posted September 15, 2015 Report Share Posted September 15, 2015 I've got bad news, I think I may have changed my mind on buying a 23" ultimate... I think I want the 32" Big Bad...😱 I have actually instructed my realtor to look for houses with gardens rather than condos in Singapore because of this. And do you know why? There is a part of me that is sure one day I'll want to roast a whole suckling pig... A big one! And I can't justify going all out on a KK and then stoping short of the perfect grill, just to turn around in 2 (or 20!) years time and kicking myself because that insane cook I want to try won't fit... (I can always buy a 19" later 😜) The only worry is that 90% of the time I'll only be cooking for 2 and due to my love of sous vide a lot of the time it will be just searing what comes out of the bag. In future as my family grows and visitors come and go I know I'll have the need to do the big cooks, but can the 32" do the small ones too? Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
5698k Posted September 15, 2015 Report Share Posted September 15, 2015 Decisions, decisions. Robert Quote Link to comment Share on other sites More sharing options...
Poochie Posted September 16, 2015 Report Share Posted September 16, 2015 "I've got bad news" I'm still waiting to hear the bad news. Getting a 32" is good news. Sometimes I wonder if I should have gotten one. But I can't say I would have used the space up to this point. Go with your gut feeling. Quote Link to comment Share on other sites More sharing options...
vkl Posted September 16, 2015 Report Share Posted September 16, 2015 You can't go wrong with any size KK. All are built to last! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted September 16, 2015 Report Share Posted September 16, 2015 Tomahawk - the 32 is a very well behaved cooker no matter the size of the cook on the grate. For small cooks, during the week, I just outfit my second basket with the basket splitter and I light up the lump! No big deal. Whether I'm cooking just a single chicken breast or I'm doing multiple turkeys, TheBeast is quite capable of answering the call. Of course, my 19, Beauty!, gets her fair share of small cooks as well. multiple KKs gives you a flexibility that most folks never get to enjoy. If I were to pick a starter KK and was on the fence about which to put on my patio first, I'd choose the larger size. My motto has always been "Better to have the size and not need it than to need it and can't get it." Quote Link to comment Share on other sites More sharing options...
tomahawk66 Posted October 2, 2015 Report Share Posted October 2, 2015 Hey CC: do you have the roti for The Beast? If so, what do you reckon you'd be able to fit in it? Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Pequod Posted May 3, 2017 Report Share Posted May 3, 2017 On 9/5/2015 at 5:44 PM, Syzygies said: As a 23" owner, I can see the 32" killer app for me would be as a bread oven. I can fit two large loaves in my 23", but I've never tried to squeeze in three loaves. I can easily find homes for three loaves. If I had a 32", I'd order a large rectangular Fibrament pizza stone, and bake away. @Syzygies - are your Fibrament-D stones the ones with the heat diverter? Fibrament seems to differentiate between stones for home ovens and stones for grills, where the stones for grills come with a heat diverter. Also, are you using these on the main grate or upper? Quote Link to comment Share on other sites More sharing options...
Syzygies Posted May 4, 2017 Report Share Posted May 4, 2017 6 hours ago, HalfSmoke said: @Syzygies - are your Fibrament-D stones the ones with the heat diverter? I went without the heat diverter, and use them on either main or upper rack. My understanding is that unless flames are licking them, the stones survive. That's also my experience. 1 Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted May 22, 2017 Author Report Share Posted May 22, 2017 On 5/4/2017 at 1:52 PM, Syzygies said: I went without the heat diverter, and use them on either main or upper rack. My understanding is that unless flames are licking them, the stones survive. That's also my experience. BTW.. My baking stones "Heat Transfer Formula" was "inspired by" a post Fibrement made in a baking forum years ago. They were adjusting the density and actually posted the old formula and the new one. I wrote it down and called the plant manager at Harbinson Walker and asked if he could make me food safe material that performed like that. He laughed and said that's what we do.. this is our language. Went back to that forum and the formula had been deleted. LOL 1 Quote Link to comment Share on other sites More sharing options...
