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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!

The charcoal basket on the 23" is round, so with the basket splitter in place, you can rotate it any direction you want. Unfortunately, the larger KKs are more oval and not so flexible. I recall Dennis working on a front/back splitter for the more oval baskets, but I don't know if it ever hit the market? I recall some members "gerry-rigging" a splitter for this purpose. Good luck!

As Dennis said, for parts requests you should contact [email protected]. They should be able to answer those types of questions.

OK, I guess not. -J

Custom manufacturing has turned being a DIY "maker" on its head. I've personally used SendCutSend, Ponoko, Western Dovetail. My master woodworker neighbor hasn't made a drawer for clients in years; why do! My Venetian Bigolaro came with a handle that couldn't take the stresses of more restrictive pasta dies, so I made my own handle. Same for stainless steel spacers for my Orange-X juicer, or to better seal the interface between our kitchen faucet and sink... My 23" basket splitter is just a couple pieces of flat metal that fit together same logic as some cardboard boxes. I could upload a picture. Me, I'd mock one up in plywood, just don't light it. Be aware that most metals don't belong in a food cooker, so don't improvise: Galvanized metal in particular offgases toxins. There are always metal working shops in town, too. Get a quote. They could be half the price of buying a pizza steel from Baking Steel, at the expense of hours of prep. They were twice the price for my bigolaro handle. Our KK community is experimental, and Dennis has perfected various community good ideas once they get traction.

Hello! I found some older posts referring to a rotisserie splitter that would allow dividing front/back on the 32 (38/42 also?) grills. I can't find this on the website and the link to it no longer works. Has this project been cancelled?

Thank you @tekobo! Lately I have been leaning towards the 38 or 42 due to their ability to do a smaller cook in the middle with ample indirect space on the sides to move food in and out of. The 38 would offer about 14" x 15" of charcoal area, while the 42 would be around 18" x 15" area. Although I'm not sure how nice it is to cook this way? Ie is it better to divide in half and use left vs right sides?

My advice? Start with the biggest one that you are likely to genuinely need. You will regret it if not. You can supplement with a 23 if the second is simply to allow you to do things at a different temp as opposed to giving you the equivalent space again.

@SteveL, WOW, you have been busy! 👍👍

I can't decide which I like the best, they all look good. Your KK is working overtime, don't worry....no tax on overtime.

Everything is coming out perfect. The KK is a breeze to use. I absolutely love it!

Here’s some pics of recent cooks. I’m obsessed with my "grill friend!"

Thanks, @Tyrus, aka The Hippy-Dippy Weatherman!

All this cold weather is coming from a Canadian low, not to be confused with a Mexican high. Heat up a can of the Buffalo soup, it should put a spark in your step.

It's a cold miserable spring here in Nova Scotia too.

I am so stealing that !!!! Today would be a great day for a nice warm meal. Feel like winter again

Hello! Given that- The charcoal basket is huge and heavy The divider system covers the handles to the charcoal basket There is a door at the bottom of the charcoal basket? How easy has your ash cleanout been while leaving the charcoal basket in place, or do you get some friends and remove it each time? Do you have any photos of the basket door open? On my Primo XL I like to take everything out and use a shop vac. Cheers!

I can second Bill’s advice. The 32 is the perfect two-zone grilling machine. The half-grate is a must. Mine came with it.

There was a pkg of spice lying about, I wasn't sure what was inside the pouch but when I opened it up I discovered it was a Mexican blend of some sort. Instantly the black Columbian clay pot came to mind with a mix of rice and chicken. Using this pot first up top in the KK and finishing down low over the fire always makes a delish and easy meal. Cut carrots, onion, stringbeans, celery are added to the rice using chicken stock preferred to water, then some chive and parsley and finish with a can of Rotel tomatoes with green chiles. Brown the chicken first for a better presentation, nothing fancy but a tasty alternative. Here's a new selection Campbells has come out with, mix this with rice & peppers and some chicken...the next time. One pot meals, can't beat them

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 !!!

Now I'm regretting not ordering the half grate! That looks really good, thanks for the advice.

Great looking ribs !!!

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