BonFire Posted January 25, 2018 Report Share Posted January 25, 2018 (edited) Hi all, i'm from Fremantle Western Aus. and pretty close to pulling the trigger on a KK (with the wife's blessing of course). Been reading and digesting heaps of info from the great site, but i'm still stuck on whether to get the 32 or 23. Sounds like Dennis has created a wondrous thing here Got myself a BigJoe about 8-9 months ago and have really enjoyed the kamado cooking since, but now i thinks its time to step-up to the next level. Most of the time its just the wife and myself, but every once and a while we have a family do on or one of the kids will invite the horde over (hey pop you gonna cook for us), hence where the BB32 comes into the fold. But then i'm thinking get the 23 and keep BigJoe as back-up. If any one can chime in and ease my mind with the weight of the BB32 (400kg's+) not sure how wide the wheels are on it but my patio surface is this product http://www.stoneset.com.au/, so is my driveway, probably nothing to worry about. Anyways today I'm a square tile Terra Blue kinda guy and looking forward to joining the club. Edited January 25, 2018 by BonFire Quote Link to comment Share on other sites More sharing options...
tekobo Posted January 25, 2018 Report Share Posted January 25, 2018 Welcome @BonFire! I'll open the bidding as someone who had this dilemma relatively recently. Everyone said that two was better than one and @bosco did a number on me, literally, by comparing the costs and telling me to "bleed once". I love having two KKs - it makes it possible to grill at high temps in one while smoking or roasting slowly in another. I know it sounds like an extravagance to have two running at once but the responsiveness and fuel economy of the KKs means that it is really cost effective - once you've paid out for the KKs that is! Having said all that, if I was to only buy one it would be the 32". Those who have them talk about being able to just cook on half the KK with the split basket but you would also have room to expand when the kids descend on you. Good luck. It's going to be a great journey. 1 Quote Link to comment Share on other sites More sharing options...
Tucker Posted January 25, 2018 Report Share Posted January 25, 2018 I pre-dated the 32" era. I started with one 23", then added a 19.5" so I had the flexibility that tekobo refers to. Over time, i added another 23" for capacity when, as you say so appropriately, the 'hoard' comes over. With the 23 & 19.5 units I was able to churn out enough pork and brisket for 60+ people; now with the added 23 i can also do all the appetizers as well as sides. I use the 19.5 the most for us during the week and the others on weekends with friends/family. It is a tough decision, but if I had to make it today I'd go with one 32 and one 21. Good luck with the decision and remember which ever way you go, you are getting top notch quality and won't be disappointed. 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted January 25, 2018 Report Share Posted January 25, 2018 I have both a 23 and a 32. If you can have only one, get the 32. It’s the better grill of the two. Yup, I said it. Realize each of my kids is special in their own way, but the 32 is a better grill. Some of the reasons: True two zone grilling. This is difficult to achieve in most Kamados, even with the 23 and basket splitter. The 32 makes this easy. Don’t underestimate the value of true two-zone in a Kamado. It isn’t too big for day to day small cooks, which is how I use it (in two-zone configuration of course). Extra real estate. When you need it you’ve got it. Rolls easy for a big guy. No issues with weight and rolling. More agile temp control. Realize this seems counterintuitive, but it’s true. My 32 is quicker to respond to the throttle than the 23. 2 Quote Link to comment Share on other sites More sharing options...
Grant Posted January 25, 2018 Report Share Posted January 25, 2018 Welcome to the forum BonFire. I struggled with the same decision a few months ago as well. I ultimately decided on the 32 (terra blue). I typically only cook for my family of four, but for those times I cook for a larger crowd the extra real estate sure comes in handy. I can’t compare it to the 23, but I’ll echo Pequod’s comments above. Don’t discount the two zone cooking ability. The shape and size of this grill makes it easy, and that was important to me since I grill as much or more than I cook low and slow. I also have a big joe, and I know the divide and conquer system somewhat accomplishes the two zone cooking but not like this 32. It’s a fabulous grill and you won’t be disappointed. I must admit, I’m also on the fence for some crazy reason to purchase one of the new 21” like tekobo has also. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 25, 2018 Report Share Posted January 25, 2018 Welcome Bonfire. I have a BB 32 and love the look and size. Better to have the extra room for those family and friend gatherings. But which ever one you get you will love it. Looking forward to see which one you get and future cooks. 2 Quote Link to comment Share on other sites More sharing options...
BonFire Posted January 25, 2018 Author Report Share Posted January 25, 2018 (edited) Thnx for the welcomes and advice people, been talking with the wife and come to realise that what many of you are saying rings true, which is better to have the extra capacity and not need it than to need it and not have it. Also paying around the extra 20% for the BB 32 is a no-brainer for me. i don't know who's this one is but i pinched it of the forum to show my lady.....she's gorgeous.....and so is my wife Edited January 25, 2018 by BonFire 2 Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted January 25, 2018 Report Share Posted January 25, 2018 I only cook for two most of the time but I didn’t hesitate and went for the 32”. If money and space isn’t an issue it’s a no brainer. It’s always better to have the space and not need it. With cooking most of us are adventurous and want to try some cool things. My goal is to cook a whole pig real soon and I can do it no problem with the 32”. Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Shuley Posted January 25, 2018 Report Share Posted January 25, 2018 I know I am kind of late to this party, but I was making this same choice and I ultimately decided on the 23. My reasoning is this- if I am entertaining for a large crowd I am either doing a large cut of meat or a low and slow. I will not be grilling small pieces of meat for a party. I did that once and I hated it because I never got to relax and just enjoy the company. The 23 will hold a large cut of meat or enough BBQ for a fairly large crowd. While I kind of wanted the space, I knew that I, personally, would not need the space because of how I like to cook. 1 Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted January 27, 2018 Report Share Posted January 27, 2018 Congrats I have it’s twin love it 1 Quote Link to comment Share on other sites More sharing options...
BonFire Posted January 27, 2018 Author Report Share Posted January 27, 2018 (edited) On 26/01/2018 at 1:36 AM, Shuley said: I know I am kind of late to this party, but I was making this same choice and I ultimately decided on the 23. My reasoning is this- if I am entertaining for a large crowd I am either doing a large cut of meat or a low and slow. I will not be grilling small pieces of meat for a party. I did that once and I hated it because I never got to relax and just enjoy the company. The 23 will hold a large cut of meat or enough BBQ for a fairly large crowd. While I kind of wanted the space, I knew that I, personally, would not need the space because of how I like to cook. I hear you.....and makes sense, i don't mind grilling for 5-6 people, any more and it can become a chore. Christmas was at home this year so i went full on into the cooks starting the day prior with 2 pork shoulders of which one took a full 2hrs+ more to get to temp than the other, so by the time i got the chicken wings on it was late into the night, the ribeye roast was going to be started early morning anyways. If there were 2 cookers life would've been a lot easier. Somehow i get the feeling i keep answering my own questions, but i appreciate the input from you forum members Edited January 27, 2018 by BonFire Quote Link to comment Share on other sites More sharing options...
tony b Posted January 27, 2018 Report Share Posted January 27, 2018 I only have a 23", but since you already have the BigJoe for doing sides and secondary cooking, go with the 32" and have all the real estate you'd ever need for bigger parties. Using the basket splitter makes it easy to scale down to cooking for just a couple of people. Which ever way you go, you are going to LOVE the KK. 1 Quote Link to comment Share on other sites More sharing options...
BonFire Posted January 30, 2018 Author Report Share Posted January 30, 2018 another question if someone can answer (thnx) when you guys and gals go to direct grill steaks and sausages for a group, do you do it with the lid up or down Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted January 30, 2018 Report Share Posted January 30, 2018 4 minutes ago, BonFire said: another question if someone can answer (thnx) when you guys and gals go to direct grill steaks and sausages for a group, do you do it with the lid up or down I am new to the KK but have had 3 major kamado I always cook kid closed so I keep my lid closed on the KK also 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted January 30, 2018 Report Share Posted January 30, 2018 1 hour ago, BonFire said: another question if someone can answer (thnx) when you guys and gals go to direct grill steaks and sausages for a group, do you do it with the lid up or down Typically do a reverse sear, where I’m cooking indirect with the upper half grate over the cold half of a split coal basket with lid down until within 5-10 degrees of desired internal temp. Then I crank the vents to rapidly up the heat on the direct side. Only takes a minute or two per side with the direct, reverse sear, so will usually keep the lid open at that point since I’m actively turning the meat to get a nice crust on. 2 Quote Link to comment Share on other sites More sharing options...
BonFire Posted January 30, 2018 Author Report Share Posted January 30, 2018 Thnx for the advice, and makes sense, reverse sear technique it is wether it be for 2 or 8, appreciate the help from the members on here Quote Link to comment Share on other sites More sharing options...
tony b Posted January 30, 2018 Report Share Posted January 30, 2018 Per Dennis, leaving the lid open for extended periods of high heat grilling is bad for the acrylic Adhesive/Grout/Insulation that holds the tiles on, plus you can forget that the handle will get real hot and can burn yourself badly. Short stints like a 2 min reverse sear isn't too bad for it, but I still slightly close the lid down to keep the handle from getting hot. 1 Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted March 7, 2018 Report Share Posted March 7, 2018 I think BonFire is going to be in love with this one... 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 7, 2018 Report Share Posted March 7, 2018 I think BonFire is going to be in love with this one... He won't be the only one. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 7, 2018 Report Share Posted March 7, 2018 Getting closer to the magic shipping date! Quote Link to comment Share on other sites More sharing options...
