vkl Posted November 1, 2015 Report Share Posted November 1, 2015 Not at all!! Leilani our 32" took care of business. Cooked for 13 of us tonight. Leila (our 23") took the night off. LOL Quote Link to comment Share on other sites More sharing options...
kjs Posted November 1, 2015 Report Share Posted November 1, 2015 For me the 32" is the perfect size. You can do large cooks or just cook for two, it is an extremely versatile cooker. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted November 1, 2015 Report Share Posted November 1, 2015 Perfect size for grilling thats for sure. Quote Link to comment Share on other sites More sharing options...
bosco Posted November 1, 2015 Report Share Posted November 1, 2015 I love it!!! So happy with my decision to add the 32" Great looking cook Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 1, 2015 Report Share Posted November 1, 2015 Nice full 32 - great picture. That one needs to go on the KK website. Quote Link to comment Share on other sites More sharing options...
bryan Posted November 1, 2015 Report Share Posted November 1, 2015 Size to technique is like a pitcher with no balls. All Komodo Kamados are "Out Of The Box" units that scientifically enhance your culinary skills. Size is an individual sport about volume and/or many other variables. Technique is is the road to quality. "All Komodo Kamado units - Can Do if You Will Do" Quote Link to comment Share on other sites More sharing options...
Poochie Posted November 1, 2015 Report Share Posted November 1, 2015 Nice cook vkl. Looks like you're using every square inch of that grate surface. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 1, 2015 Report Share Posted November 1, 2015 vkl, lots of very tasty goodies on your 32 inch grill. Quote Link to comment Share on other sites More sharing options...
PRippley Posted November 1, 2015 Report Share Posted November 1, 2015 Nice cook! Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted November 1, 2015 Report Share Posted November 1, 2015 That image really highlights how the 32 BB is the perfect size for those who grill often.. For low and slow the 23 can easily do over 50lbs of meat on two levels but for grilling it fills fast. Thanks for that great image.. Quote Link to comment Share on other sites More sharing options...
tomahawk66 Posted November 2, 2015 Report Share Posted November 2, 2015 For me the 32" is the perfect size. You can do large cooks or just cook for two, it is an extremely versatile cooker. Hi kjs, I'm thinking of getting either a 23 or a 32 and can't make up my mind! My only concern with the 32 is cooking smaller weeknight meals for my wife and I. How would you handle small cooks on your 32? Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
bosco Posted November 2, 2015 Report Share Posted November 2, 2015 Purchase the basket splitter and cook on the lower grill is what I plan on doing. It's a larger mass so it is going to take a bit more BTUs to heat up but like other kamados the time to heat up is not very long. Quote Link to comment Share on other sites More sharing options...
5698k Posted November 2, 2015 Report Share Posted November 2, 2015 Kk's handle like sports cars, get the biggest one you think you might use!! Robert Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted November 2, 2015 Report Share Posted November 2, 2015 Hi kjs, I'm thinking of getting either a 23 or a 32 and can't make up my mind! My only concern with the 32 is cooking smaller weeknight meals for my wife and I. How would you handle small cooks on your 32? Sent from my iPhone using Tapatalk Tomahawk - I too own a 32", TheBeast so I understand your concerns. To handle small cooks, I simply use the basket splitter. It's adjustable to,a point and makes the 32" very well behaved for small cooks. That basket splitter gives you great flexibility. You have all the size for those large cooks and at the same time you get all the advantages of a smaller grill when you only want to do a single hotdog! TheBeast and all other 32s are amazingly versatile. Quote Link to comment Share on other sites More sharing options...
tomahawk66 Posted November 2, 2015 Report Share Posted November 2, 2015 But how long does it take to heat soak? A lot longer than a 23? Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
egmiii Posted November 2, 2015 Report Share Posted November 2, 2015 My guess is that they all take about the same time to heat soak. It's just that a bigger one is going to burn a lot more fuel getting there. I have a 21", but have only done low and slow cooks so far. I throw the food on after 45 minutes (once the blue smoke starts flowing) and let it come up to final temperature slowly. No sense in wasting fuel and time waiting. It takes another 4 hours before the dome and grate are within 10 degrees. They start off around 35 degrees apart. Hopefully that gives you an idea how long a true heat soak takes. Quote Link to comment Share on other sites More sharing options...
5698k Posted November 2, 2015 Report Share Posted November 2, 2015 I have a 19, and a 23. Assuming comparable vent settings, they get to 350°-400° within 5 minutes of each other. Robert Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted November 2, 2015 Report Share Posted November 2, 2015 But how long does it take to heat soak? A lot longer than a 23? Sent from my iPhone using Tapatalk Are you asking how long it takes to get to a certain temp? That depends on your vent settings and how many spots are lit in your lump pile. I can get my 32 to 400F in a manner of minutes if I leave the dome open and the vents wide open. Conversely, I can close the dome, clamp down on my vents, and it'll take 2 hours to get to 400F. Now if you're asking how long does it take at 400F to get the body completely up to 400F and the 32 to be completely heat soaked at that temp, I don't really know. I've never measured the rate at which the 32 heat soaks because it depends on some many variables. For instance, what is the temperature of the 32 body prior to you starting the fire. On a hot Oklahoma City Day, with my pebble black sitting in the sun, it doesn't take nearly as long as on a cold evening 20F night and the 32 has been sitting outside for days at 20F. YEs, we have those kinds of days here in OKC. I know that if I start my fire in 3 spots and I want to heat soak my 32 at 500F for a pizza cook, that within the hour I'm sitting at 500F and the dome is at 500F. Great pizza. In general, I heat soak my 32 for about an hour at temp and everything works out wonderfully. Quote Link to comment Share on other sites More sharing options...
tony b Posted November 2, 2015 Report Share Posted November 2, 2015 HI, Ken. Glad to see you posting again. Hopefully it means your life is calming down a bit. it doesn't take nearly as long as on a cold evening 20F night and the 32 has been sitting outside for days at 20F. Yes, we have those kinds of days here in OKC. We call that "balmy" here in Iowa! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted November 2, 2015 Report Share Posted November 2, 2015 Yeah, Tony, life is getting back to normal. I've got all the bags unpacked, the clothes sorted, and I'm already back in meetings with attorneys and accountants. Balmy is 20F? Where I've been balmy is considered something in the neighborhood of overnight lows in the 60s! Quote Link to comment Share on other sites More sharing options...
