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Optimizing cooking space on the 32"

C

Cincinnati

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Joined
May 9, 2025
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6
Just fired up my 32" ceramic grill this weekend, and I've done a lot of slow cooks lately, how do you guys make the most of that much cooking space? has anyone figured out the best ways to optimize the entire grill. Like, can I fit a whole rack of ribs, veggies, and some sides all at once without crowding it? Or do you have to go in stages to really get a perfect smoke flavor? Let's hear your tips for grilling like a pro with a 32".
 
That's like bbq for the whole town!

yeah, you can fit quite a lot but crowding reduces airflow and can lead to uneven cooking. As for the perfect smoke flavor, good airflow and the right wood is the key.

hope this helps and have fun at the bbq! can i be your neighbor? kidding. or am i?
 
Damn, @coastal air is right, thats some bigass grill you got there. So since it's massive I think you should divide it into zones and plan the grilling ahead. For example, start with the meat that takes the longest and let it sit before you start adding the others. The veggies go on the last and they'll soke up all the meaty juiced from the grill. You can even make warmer and colder sports depending on the type of meat and how you want to cook it.
 
Cincinnati said:
Just fired up my 32" ceramic grill this weekend, and I've done a lot of slow cooks lately, how do you guys make the most of that much cooking space? has anyone figured out the best ways to optimize the entire grill. Like, can I fit a whole rack of ribs, veggies, and some sides all at once without crowding it? Or do you have to go in stages to really get a perfect smoke flavor? Let's hear your tips for grilling like a pro with a 32".
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Yeaaah, the 32" grill is a beast!!! I usually do a two-zone setup for that. Like a rack of ribs on the indirect side then the veggies and sides closer to the heat so they don't get mush. Actually you can fit a lot if you know how to play with the temperature and keep the airflow good. :)
 
Wow, that's a smart approach, zoning allows you to fine-tune heat distribution and cooking times. Plus, by managing airflow, you can keep temperatures steady across the entire surface
 

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