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Well, please wish me luck. Tomorrow is the day. I am at our place in Italy and I have promised to serve our Mexican neighbour and her Italian husband home made tacos. That involved making the fresh masa at home in England earlier in the week, vacuum packing it and transporting it in the car. I bought some pork shoulder from the market this morning and marinaded it in the bright red marinade for al pastor. I also bought a pineapple and have scoped out some fish to buy tomorrow so we can have some fish tacos for starters. A brave (or foolish) move, trying to cook someone else's native food and telling them that you do it well! I will report back after the event. In the meantime here is a couple of photos of the work in progress.

I use my spit and fork more often and I bought an extra set of double ended forks so that I could spin 3 chickens at a time in my 32. The cradle is more unwieldy but does help with larger joints and I would probably recommend it over a spit and fork for something as large as a turkey. That said, I have never spun a turkey and don't even like the stuff so I am not a good judge! I am away from home without access to my 32 so sadly cannot answer your question about dimensions.

i can throw mine on and measure, i know someone asked this and answered as they were doing the same but i couldn't find it searching

I like the Fireboard Pulse much better than the Meater Probe.

Meaters work on a KK. Looking forward to the pics of your new KK when it arrives!

The only one that I don't use anymore is the OctoForks. I always manage to cut myself when using them, so they're banished. I have the KK cradle/basket, spit rod with a flat basket (adjustable thickness) and regular spit forks. Sorry, I don't have a 32" KK, so I'm no help about the measurement question. If no other 32 owners answer, there's always Dennis!

I don't know about Meater, but the Combustion probes don't have any problems for me.

Spit and forks

Does anyone have a preferred rotisserie option among those listed on the KK website (Cradle with Reducers vs. Spit with center and outside forks)? I don't plan on using the rotisserie for anything larger than a 16 lb. turkey. Also: Does anyone know the distance from the KK unit and the rotisserie motor installation plates, when bolted onto the KK? I'll be placing the 32" Big Bad in a cutout within a stone/concrete housing unit and need to know how much additional room to allow across the width of the cutout to allow for the OneGrill Heavy Duty rotisserie motor (5 1/2") PLUS the distance from the motor to the KK (???"). Thanks!

I'll be joining the KK Community soon with the purchase of a 32" Big Bad. Are the Meater probes, and their Bluetooth technology, able to penetrate the thickness of KK's insulation so you can get a read on your phone/receiver?

That all looks great, what time is dinner tomorrow lol

You have turned into a KK Pro.

Keep it up! Looking good!

Looking good, @SteveL!

Now that I’m getting settled and have succumbed into my obsession, here’s a some picks of my cooks. I’m cooking 3-4 times a week and everything has blown me and everyone else away with the outcome. Thanks everyone for your encouragement, advise, and support! Sent from my iPad using Tapatalk

OK, thanks. I don't have a 32" unit but rather just a 23" so I'm assuming this is the one to order, right? - 3) https://komodokamado.com/products/23-ultimate-new-one-piece-main-gasket - $120 -Jeff

The new one-piece replaces the two previous gaskets. The second outside gasket was added for the weight of the 32" lid as a cushion to protect the grill lips from guests that like to slam lids and doors after one too many adult beverages... You can use the new one on all grills that have the 45º section on the lips..

Never left my hand Jonj, when I swigged my beer or visiting the restroom.

I hope @Tyrus, as a proper Braai-Master, you at least kept the tongs in your possession at all times! 😛

That’s what it does. Sent from my iPhone using Tapatalk

Following up on my curiousity deal to David Chang I made approx 5lbs of Boerewors with a 50/50 blend of pork and beef. The ingredients were a bit different from a conventional sausage, this one had some unusual additions as worstershire sauce, apple cider vinegar, cloves, corriander & nutmeg, to name a few giving the sausage a unique tangy flavor, but in a good way with a desire to keep reaching for another slice. I did toss in some red pepper, half a Jalepeno and parsley all for color, and almost tossed some in red pepper flakes, had the jar in my hand, but figured straying to far from an original recipe might not be a good thing, besides the wife complains if it's too hot. The meat was prepared on my offset running 200-225 for 2 1/2 hrs to 160 internal using cherry and oak. I know the traditional way is over an open fire, however this method always turns out a nice product and for a few hours I get to feed and work a fire, now that's entertainment.

Just resize it and you'll be fine.

Does anyone know if the new one-piece gasket includes two seals (one for the 45 degree slope and another for the flat horizontal portion of the lid? The price ($120) seems to indicate the 2x price difference. Though I may be incorrect. -Jeff

I don't know why, but for some reason, profile pics/emojis/icons, etc. have to be 500kb. It's not an issue with uploading pics into a message or post. I had to edit mine down to size to get it to work. Good luck!

I figured out the password issue, but still keep getting that file is larger statement when I’m trying to upload a profile pic