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The basket splitter and half grate go hand and hand for grilling a thick steak. I use both for doing a reverse sear. I'll invert the upper grate over the coals so it is only a few inches above and put the half grate up in the cooler side. I'll run my temp at about 250 until i get the internal temp i am looking for. Then you take your steak off to rest for 15 or 20 minutes and then open the damper up to get those coals red hot. Then you sear on the lower grate. You will love the results. I do the same for prime rib. Welcome to KK steak cooking

When somebody has a chance, can you please give me the length and width of your charcoal basket for either a 32 or 42? I didn't see this on the website

Yes, I have one of the early BBQs that feature the old gate latch. Is it possible to buy the new latch mechanism as featured on your current models? See below picture of the latch I would like to purchase. Cost?

Very true. Just wanted to make sure I'm using the right place for all the info. I don't know how much time I've already spent on this forum. It truly is great with a ton of info. Thank you!

I have to admit, as I get older, I do notice the weight of the grate on the 32, but I don’t think it’s enough to be a deterrent. Sent from my iPhone using Tapatalk

Hello KK users! As I consider the 32 vs the 38/42, one of the differences besides their sizes is that the 32 has a single grate per level while the 38/42 has three pieces per level (I know you can also get a smaller side grate for the 32). 32 users, are you wishing you had smaller pieces to work with? A single piece seems nice and fast, but they are also pretty large. 42 users, do you like the individual grates or does it make the grill feel overly complicated for small and simple cooks? Seems like using just the center grates at times could work. Cheers!

He hasn't logged in since June 2024 so I'm not sure he will respond

👍 👍

It's because it's still valid. Folks will update it when needed. This forum is better than FB (IMHO) because it's indexed by subject matter and is easily searchable.

@Davidm I'm not sure if you are still around, but your original story is very close to my situation while I decide between the 32, 38, 42. How are you feeling about your choice a year later?

WOW! 👍👍

I’m not quite sure where you’re going with some of this, but the first thing I’ll say is that you don’t need a deflector to prevent flareups when cooking hot, particularly if you’re using the top grate. I only get them when cooking really hot, 750° ish, and I want a flareup, like cooking steaks. Sent from my iPhone using Tapatalk

I'm very much looking forward to the transition to KK. Everything I read and see about the grill just has me in awe. But...I am set in my ways and they say you can't teach an old dog new tricks. Haha. All kidding aside, I'm completely open to adapting my cooking style on the KK, I just need help thinking through how to do this. Hope someone chimes in soon. I am also curious as to the activity on this forum vs Facebook. This forum has a ton of great info, but a lot of it is quite dated. Maybe I should try posting on Facebook?

Thank you ! Was nice to have the time and really do em right. The fat rendered really well pulled em at 204. Bark was tasty and good smoke

The first thing to do is put that chinese rice cooker by the curb, I couldn't help it....actually they are nice but better compared to if your a pilot as owning a Cessna vs a learjet. Like Toney I have the 23, however with 9 years under your belt of kamado cooking the transition should be as easy as switching the spatula from left to right. You'll appreciate the true two zone cooking and I would venture to say life will become easier and your cooking experience broader. Good luck.

Nothing wrong with those ribs, anyone sitting at the table were certainly happy campers.

Work the edge of a knife to clear and widen the area so you can get optimum penetration for a good seal. Nice a nd slow, don't be a Ninja.

Finally a chance to smoke Beef Plate Ribs. These are insanely rich and flavorful. Did these @ 275 for about 7 hrs. Kept smoke generator going most of the cook with Hickory chunks and coffe chunks .

That is odd, as Dennis is very reliable about returning calls. Something must be up over there that has him sidelined? Sorry that I can't help much with your direct questions, as I own a 23" KK. I'll let the other 32" owners chime in with their advice. But I will tell you that you're about to up your BBQ game over you KJ smoker.

To amplify what @C6Bill said, the reason to heat up the KK is to make sure that you drive off any water that might have seeped into the cracks. You don't need to heat up the KK to put the grout on.

I'm happy to report that my KK has been rehomed - it's served me well and I'm sure it's ready for another few decades of use!

Hello all, New member here. I just purchased a BB32 that will be delivered next week. I'm coming from a Kamado Joe Big Joe. I've had this and been cooking on it religiously for about 9 years. There's some things I need help understanding so I can adapt what I used to know to how I should cook on the BB32. Old way of doing things: Regardless of what I cooked (low and slow or hot and fast) I always used the full circle heat deflector. I loved the idea of grilling at 550 degrees with no chance or flare ups. So I have gotten used to this method and quite like it. My steaks turn out great. I never used a basket coal splitter or anything, just a full basket of lump, deflector, then grill. Also used this method for low and slow bbq and the temps were even 360 degrees around the meat. Now with the 32, I understand there's many differences, to include the distance of the grates from the fire. I purchased the basket splitter for my 32. How can I replicate my go to method on the 32? Some things I can't get clear in my head: - Basket splitter means direct heat only on one side. If I use the foil method for heat deflector, is the top grate going to have a hot side and a cooler side? In my mind, yes, which means I've effectively reduced my hot temp grilling surface in half. - If true above, I guess the only way to avoid this is to not use the basket splitter, burn an entire basket of lump, foil heat deflector on middle grate, and grill on top grate. I think this method mimics what I know for my old style, but man that seems like a lot of lump to be burning for what is effectively a 5 min grill session. - How do I accomplish low and slow utilizing the basket splitter but ensuring even heat coverage at the grate? All this seems trivial, but I just can't wrap my head around this yet. Maybe I need to adapt a whole new style for my grilling. Sorry for the long post. I've tried calling Dennis repeatedly and for some reason he never answers and doesn't return my calls. Seems odd based off everything I hear in regards to responsiveness. Appreciate any advice or tips and tricks. Ryan

@tekobo Our resident expert on multiples lol

Those don't look too bad at all, a tube of grout from Dennis and you'll be good to go. Just get the KK heat soaked and work that grout into the cracks and l;et it cool. You'll be good to go

Here are some photos. in total there is about 4 spots.