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- Past hour
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I believe it comes with, at least it did in the past. But I do see it listed under accessories now so maybe it doesn't. I use mine a lot. You will not regret getting the KK, you will love it !!!
- Today
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Now I'm regretting not ordering the half grate! That looks really good, thanks for the advice.
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Great looking ribs !!!
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I'm 63 with back issues but I have no issues with the grates. Ask me again when I am 73 and i might have a different answer lol
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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
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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
- Yesterday
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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?
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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!
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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
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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!
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He hasn't logged in since June 2024 so I'm not sure he will respond
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đź‘Ť đź‘Ť
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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.
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@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?
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WOW! đź‘Ťđź‘Ť
- Last week
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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
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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?
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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
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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.
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Nothing wrong with those ribs, anyone sitting at the table were certainly happy campers.
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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.
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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 .
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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.
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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.
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For Sale - 23" Matte Black in NYC - Free (with some catches)
jdbower replied to jdbower's topic in Komodo General
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!- 1 reply
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