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I believe all dimensions are on the website. Sent from my iPad using Tapatalk

Does anybody know the dimensions of the charcoal caddy for the 32, 38, or 42?

I don't think we have any 38 owners on the forum yet ????

One can butcher or request "country-style ribs". They are indeed cut from the blade end of the pork loin, near the shoulder, often with generous meat. I used to cut these myself, trial and error after buying bone-in pork loin roasts. I'd always put the bones back in, and eventually it dawned on me...

I think this i where the splits are? Looks like the middle grate is the one that changes size between the 38/42

It was a good intro into cooking on a ceramic grill at the time. I chose it because of the tiles and color options, as opposed to a BGE (boring!), the only other choice at the time. It was a good grill until it started to fall apart, as almost all of them did, due to poor material selections. Hence, the oft-used moniker, POSK (Piece of Sh!t Kamado). Plus, the owner (RJ) was more of a con-man than grill manufacturer - would take people's money for grills and accessories then not deliver, plus wouldn't stand behind them once they started falling apart. And if you complained too much on their forum, you would get banned. It actually became a badge of honor to get banned there. Someone started a separate website for folks to bitch about the company and to post pics of their grills cracking and shedding tiles in large sections. Dennis actually moved into their old manufacturing plant in Indonesia (RJ had skipped town by then and went to Mexico) and hired many of the laid-off workers. He upgraded the materials and improved the design immensely. Many of us older POSK owners became KK owners.

How did that Blue Kamado perform for you?

If you haven't yet seen it, here is video from Dennis comparing the main grate sizes among his KKs: Toward the end of video, you can see the 38" compared to the 42" and he removes the ends and center section of the 38". It doesn't precisely address your question, but may help.

@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.