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@DennisLinkletterFor the 38 grates vs the 42, how does the square middle grates (lower and main) compare in width? Has the 4" been removed from the center section, the outer sections, or both?

I also like how in the 38 and 42, the grates are divided into thirds which I'm hoping makes them a little easier to manage (although perhaps a little slower, but I have the time).. Hx31416, why would you choose the 38 over the 42?

I’ve owned both a 23” and a 32”. Doing indirect cooks on 32” became much simpler plus adding the basket splitter helps on charcoal management for smaller cooks of just 1-2 steaks.. The one thing i would say is that the bigger you go, the heavier the grates. This is probably the only cons I noticed when kickstarting any cook plus the cleanup process afterwards. But if I had the option of a 38” when buying the 32”, I would have definitely gone with the 38” just for maximizing those large piece cooks on a rotisserie spit, or for having more real estate of a 2 zone cook setup..

If I know if is going to be a lot of dripping like for pork butts i put something like a stainless serving tray or a cookie sheet under the foil, just to be safe, you don't want to accidentally dump a bunch of drippings into your KK.

Interesting. Those side spring mechanisms look weird. The Green KK I posted has a low serial number in the 200s on the inside. It must have been a very early model—or, as they say, a collector's item. The unit seems well-built and heavy as hell, though the front latch doesn't work. Also, it doesn't say Komodo Kamado anywhere on the unit.

I'm not a direct help here, as I own a 23". But, in all the years on this forum, I've never heard anyone complain/regret going bigger on their grill size when choosing between sizes.

That's an older KK. Back in the day, there were more tile color options than now. Like Dennis said, if it was a POSK (by RJ), the legs would be square, and you would see the 2 spring rods on the rear on each side. I would know, I owned one - my first kamado grill.

If you are constantly doing large cooks then it makes sense to get the 42. If you want to cook a few chicken breasts or a few steaks for you and you wife the 32 or 38 will be sufficient. I own the 32 and feel it 's a great size. The smaller size requires less lump for those smaller cooks. From a capacity standpoint, I can easily get 8 pork butts on my 32's two top racks Whatever fits your needs. That being said, I have considered adding the 22 Beast to use for smaller cooks as my 32 can seem a bit large for doing just a few steaks, pork chops, etc.

When I'm trying to make a decision like this, my wife always says "just get the big one."

No matter the size the food you cook is at the next level, awesome no matter what KK you cook on.

Those are the fatest ribs I've ever seen!! Must have been the cut right next to the shoulder?!

Is this your product? Or was this made by somebody else?

The 38” is still relatively new as far as there’s not been much posted about it. All KK’s are excellent, so there’s no reason to be concerned about any issues. The lids of all KK’s are spring assist, so no difference in felt lifting weight. I also understand that there’s not a lot of weight difference between the 38” and the 42”. My usual thought would be go as big as you care to, not that the 38” isn’t big. Sent from my iPhone using Tapatalk

Hello, I'm trying to decide on my first Komodo Kamado, and am heavily leaning towards the 38/42 vs the 32. Pros for the 38 vs 42 -I like the looks of the 38 a little better, how it is proportioned -Maybe the lid is easier to lift? Pros for the 42 -Bigger size, in particular 4 more inches of valuable rectangular space in the middle They seem pretty close and maybe I am splitting hairs, but curious what other people thought. The price difference isn't a driving factor for me.

Yup, I had been meaning to do this for a while, but I didn't have much to say....

Nice to see you posting again. Nice looking ribs.

Hey all, through an accident- I was stuck on the phone with Directv's so-called "technical assistance" group during the "wrapped" hour and ...mirable dictu- they actually turned out BETTER. So here's the story: Here is how I do it. It is a variation on the classic 2 hours in the open, 1 hour wrapped, 1 hour to finish recipe. *(This is for bablybacks. For St. Louis style ribs, it is 3/2/1.) I start the ribs out by bringing them to room temperature and sprinkling a heavy dusting of Dizzy Pig's* ( https://dizzypigbbq.com/?srsltid=AfmBOoppgD8X3mtmkuOC3NaN79iW5Y4Ntwk2r-eGpBscy4HDy2ZRqFkA) Dizzy Dust on the ribs, and spritz them down with a little water spray to help the rub sink into the meat. I put them in the smoker at 225 for 2 hours. For the wrap, I use aluminum foil, place a couple of bats of butter in each foil package, with brown sugar and again a heavy spiritizing of water or apple juice. They go meat side down in the foil- I find this helps them stay more moist and tender. Then back in the smoker for 1 1/2 hours. Then unwrapped, and finished in the smoker for 30-45 minutes. We prefer to serve our barbecue sauce on the side. BTW, I know there are as many barbecue sauce recipes out there as there televangelists in Texas, but I included mine and some side notes for your reading pleasure. I usually use applewood for smoking pork, sometimes mixed fruitwood, and post oak or hickory or a combination for beef. Since I increased the wrapped time from 60 to 90 minutes, and decreased the finishing time, my ribs are coming out much more juicy, and tender, but still very much done. Of course, I am here in Denver, at 5600 Ft, and our altitude, our humidity, etc, can make a difference.

Thank you! If foil does the job for indirect, that works for me.

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I don't think we have made up the double drip for the 38 and 42 because of concerns about their weight, especially when full of oil.. Let me try to track down my notes. Heat Deflectors While I made them, I haven't personally used a heat deflector in my grills for more than 15 years because they increase airflow. In the world of glazed ceramic pots, big green egg, Kamado Joe, etc., having a plate with thermal mass inside your grill will give additional stability during ambient temperature changes. Because my grill is so well insulated, capturing this heat is unnecessary. I preheat the grill empty and then put a piece of aluminum foil on the lower grate for the area I want indirect, put my drip pan on top of that and use them to create indirect airflow. This will give you better performance/less airflow. From Sygies on my forum: Being one of "those people," I'd like to explain that there's science behind it. All you are trying to accomplish is to block the direct infrared radiation from the hot glowing coals - hence, indirect cooking. A "tissue-thin" foil accomplishes that easily, not because of its mass, but because it's shiny. Just like a mirror reflects visible light, the foil is reflecting the infrared radiation back down and not absorbing it. So, it's not consuming much energy itself (this is where the low mass comes into play), and significantly impacting the overall heat up of the grill. The side benefit is that it also prevents drips from entering the fire. Most of the cooking in the KK is due to convective heat transfer from the hot air flow around the meat. There is some secondary cooking from the radiative heat transfer from the walls/dome, which a heavy slab of similar material underneath the cooking grate will contribute to. But, radiative heat transfer drops off dramatically with distance. (Hence, it is most effective on the upper grate where the food is close to the dome surface.) So, placing the deflector on top of the charcoal basket handles, while allowing the deflector to be closer to the heat source for faster heat up, isn't contributing much if you're cooking on the main grate. Placing the deflector on the lower grate will result in a closer proximity to the food and some increase in effectiveness, but being further away from the heat source, will take longer to heat up - about the same rate as the walls/dome. The small incremental mass of the deflector stone is stealing BTUs of energy from the rest of the grill during heat-up, with little payback in overall cooking efficiency. Unlike the walls/dome, which are contributing to holding the heat inside the KK once at thermal equilibrium, the deflector, being wholly inside the grill isn't helping with that. So, the bottom line is: What does the heavy deflector bring to the table that makes it better than the "tissue-thin" piece of AL foil? https://komodokamadoforum.com/topic/10026-heat-deflectors-in-the-kk/?tab=comments#comment-121321

The new acrylic grout only comes in black and white.. We mix a grey. We've never grouted a grill in white. There were some very early pre-acrylic material grills with traditional grout but very few, probably over 21 years old. Are you sure it's not a Richard Johnson Kamado? Is it round with straps around the center, square legs, and round with tubes with springs near the hinge?

Just wondering since I could not locate it on the site.

Heavy foil is always a good stop gap. I use it often on my 19.5 and 23

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