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Would love to see one of these in person. I'm willing to travel.

Now I want one of those to see if it is easier lol I used my half grate yesterday

That's our Dennis - always looking to make improvements to a product that's already outstanding, tops in its class!

During COVID, when we added the upper lid strap and smoke generator faceplate to the grills, we removed the half-grate from being standard on the 32 and offered an optional warming grate like all the other grills.. My experience grilling under the half-grate on the lower grate was that it was too large and I couldn't reach under it easily. Removing a couple of rods made that possible. We also flipped the rod direction to make picking things up with a spatula easier..

Savage steak there C6Bill and an awesome bark Troble.

Memorial Day brisket(s)

But today was a good day 😁 A nice little 3 pound tomahawk from Snake River. I was in the mood for rare tonight 😉

@Mcjudsten That is really helpful, thank you! How is the lid handling of the 42 considering that it weighs 360 pounds? I know it is spring assist but it still has a lot of momentum? Right now I am trying to decide between the 38 and 42. I prefer the looks of the 38 and I suspect the lid is a little easier to handle, but who doesn't want the added space of the 42? For me it's less about being able to cook a massive amount of food at once and more about having a center fire and space to the sides to bring food in and out of, keep food warm, etc.

I have the 42” and the 16”. There are times that I wish the 16 was a 21 (weeknights when cooking for 5-6 and the 16 is a bit small). Below is the 42 with the center split set up - you can flex the width quite a bit. I prefer this to splitting left or right side for most cooks. I typically only split to the side when smoking brisket, pork, etc. Hope this helps

I third that WOW !!!!!

$$$$

What she said - WOW!

Yummie.

👍👍 WoW

I really need to get out and cook something !!!! We have had so much rain it is hard to schedule anything outside. But today looks promising !!!

The first thing to do is to call and ask about the half grate, i use mine in my 32 more than any other accessory. I'm thinking they may have just changed the name to warming grate ???? But call Dennis as that question has been asked a few times recently, he loves to talk grills and he is the one who can give you a definitive answer on that 👍

I see people on this forum using a half grate for the Big Bad to setup two-zone cooking. This makes sense to me, but when I look at the standard equipment and the add-on accessories for the Big Bad, I don't see a half grate listed for sale. Standard equipment is 3x full grates, and I also see a smaller looking add-on accessory labelled "Warming Grate." Anyone using the warming grate? And is there some practical cooking reason the half grate is not for sale anymore? Because it seems like a half split basket + a half grate above the shielded side would be the ideal two-zone setup. Or I could do indirect roasts like a chicken by using a half main grate only and no lower grate, that way I wouldn't even have to move the main grate to light the charcoal next time. Would also just love to hear what you veterans use as your usual grate setup. Just trying to get my configuration dialed in before pulling the trigger. I'm most likely going to order a Big Bad this month. I've been getting my feet wet with the tiny Kamado Joe Jr. and am about ready to go all in

I bought the 32” Rotisserie charcoal splitter just over a year ago. I have just started using it and once you get the charcoal figured it works very Nice! Here’s the 10lb Pork Belly we split,stuffed and rolled. Then rotisserie for about 4 hrs. IMG_2182.mov IMG_2183.mov

I honestly LOVE Aron Franklins process 50/50 course cracked pepper and kosher salt. Not going to lie I like a little blackening seasoning and cayenne also. Cook at 275F for 7-8 hrs no wrapping to really keep the Bark intact . Did these a couple weekends ago just melted like butter in your mouth . Used the big double bottom drip tray with beer and rosemary to protect from direct heat. Oh forgot chilled them in the freezer to cool em down and cold smoked em for 2 hrs (Hickory/Pecan) the day before thats the 2nd picture with no seasoning .

Last night was pork short ribs and corn on the cob. Don't know where the corn came from, definitely not local (not til late July). It was sweet, but a bit tough (age?). Pork was cooked indirect at 250F for 3 1/2 hours with smoker pot of hickory and apple wood chunks. I was busy in the yard, so I used the Guru to manage the cook. Plated with salad and hush puppies (air fryer).

@Tyrus there's always a jug of sweet tea in my fridge! And right now, I'm a fixin to go out and do some yard work.

You see chefs use a blow torch for those sugar desserts for a finish, an idea to start, call it a hand sear or pan sear that baby. Yep, those tatoes ain't your best Tekebo, look at it this way, even "Babe Ruth" had a few off days. Heard a few slang quotes when I worked in the South... as, when I get around to it Boss, get you some sweet tea, and this is the absolute of absolutes. I'll go with the latter for your absolute Burger, looks absolutely delish. No offense tekebo, a burger sometime is like having a full house when playin poker, even though you have 3 Kings your not going to win.

My start to our long weekend here in the UK was a semi-fail. I struggle to get reliable crackling on pork in the KK, just because the KK keeps everything so moist. So...I decided to light the KK and get it to settle around 180C and, in the meantime, I blasted my leg of pork in my home oven at 220C for 30 minutes. It came out with a good crust and here it is, ready to go into the KK. At the end of the cook there was some crackling on the pork but a fair bit had softened up again. The meat was of course as moist and delicious as ever and I had the benefit of the smoke that I had added in the KK but not the reliable crunchy crackling that I get in the home oven. Any tips or tricks that others would recommend? Here is the pork at the end of the cook. The potatoes had only just gone in, which is why they are looking so anaemic. I wonder if I should have turned up the temp on the KK for the last half hour of the pork cook?

The biggest KK that I own is a 32 so I don't have the flexibility to cook in the middle as you describe. I think you'll find it fun to experiment and may choose to split differently for different cooks. Hopefully someone who actually has a 38 or 42 will chime in with more useful input!

Hope everyone in the US has a great Memorial Day weekend, with lots of great cooks! Everyone else, have a great "regular" weekend! I kicked mine off with smash burgers on the cast iron griddle on the sear grate (upper grate upside down on the charcoal basket handles, for those who are new here). Being a Southern boy, I had made a batch of pimento cheese (or 'minner cheese as we say back home!), so onto the final burger it went!