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I don't think we have made up the double drip for the 38 and 42 because of concerns about their weight, especially when full of oil.. Let me try to track down my notes. Heat Deflectors While I made them, I haven't personally used a heat deflector in my grills for more than 15 years because they increase airflow. In the world of glazed ceramic pots, big green egg, Kamado Joe, etc., having a plate with thermal mass inside your grill will give additional stability during ambient temperature changes. Because my grill is so well insulated, capturing this heat is unnecessary. I preheat the grill empty and then put a piece of aluminum foil on the lower grate for the area I want indirect, put my drip pan on top of that and use them to create indirect airflow. This will give you better performance/less airflow. From Sygies on my forum: Being one of "those people," I'd like to explain that there's science behind it. All you are trying to accomplish is to block the direct infrared radiation from the hot glowing coals - hence, indirect cooking. A "tissue-thin" foil accomplishes that easily, not because of its mass, but because it's shiny. Just like a mirror reflects visible light, the foil is reflecting the infrared radiation back down and not absorbing it. So, it's not consuming much energy itself (this is where the low mass comes into play), and significantly impacting the overall heat up of the grill. The side benefit is that it also prevents drips from entering the fire. Most of the cooking in the KK is due to convective heat transfer from the hot air flow around the meat. There is some secondary cooking from the radiative heat transfer from the walls/dome, which a heavy slab of similar material underneath the cooking grate will contribute to. But, radiative heat transfer drops off dramatically with distance. (Hence, it is most effective on the upper grate where the food is close to the dome surface.) So, placing the deflector on top of the charcoal basket handles, while allowing the deflector to be closer to the heat source for faster heat up, isn't contributing much if you're cooking on the main grate. Placing the deflector on the lower grate will result in a closer proximity to the food and some increase in effectiveness, but being further away from the heat source, will take longer to heat up - about the same rate as the walls/dome. The small incremental mass of the deflector stone is stealing BTUs of energy from the rest of the grill during heat-up, with little payback in overall cooking efficiency. Unlike the walls/dome, which are contributing to holding the heat inside the KK once at thermal equilibrium, the deflector, being wholly inside the grill isn't helping with that. So, the bottom line is: What does the heavy deflector bring to the table that makes it better than the "tissue-thin" piece of AL foil? https://komodokamadoforum.com/topic/10026-heat-deflectors-in-the-kk/?tab=comments#comment-121321

The new acrylic grout only comes in black and white.. We mix a grey. We've never grouted a grill in white. There were some very early pre-acrylic material grills with traditional grout but very few, probably over 21 years old. Are you sure it's not a Richard Johnson Kamado? Is it round with straps around the center, square legs, and round with tubes with springs near the hinge?

Just wondering since I could not locate it on the site.

Heavy foil is always a good stop gap. I use it often on my 19.5 and 23

https://komodokamado.com/collections/23-ultimate-spare-parts/products/nut-bolt-roller-bearing-for-latch

Does anyone know where to find the Front Latch assembly on the parts for sale portion of the website?

That looks fantastic !!!!

Great job, @tekobo! Extra difficulty points awarded for getting it to come together on the 16!

Tekobo, that does make the mouth water. 👍👍

Hello! Is there a double bottom drip pan for the KK 38 or 42 models, like there is for the 32? How do people perform indirect cooking on their 38/42? I'm coming from a Primo XL where I was using heat deflector plates and trying to piece together how the 38/42 will function. Can't wait to get one!

Woo hoo! Our Mexican neighbour helped with making the tortillas. I think her expectations were low and this Al Pastor recipe far, far exceeded her and her husband's expectations. Hurrah for @Troble. I made fish tacos to start, followed by Al Pastor and then finished with pineapple and ginger sorbet. I was touched by the fact that she has not been able to get to Mexico for a while (looking after sick old dog) and so was super happy to have the taste of Mexico brought to her. And her husband loved rolling the meat in the fat that accumulated in the bottom of the pan.

You da MAN, C6Bill. Many thanks from SoCal!!!

Sorry for the delay, hope this helps. And you would want to leave some extra room just for wiggling it in place.

🤞

Good luck! I'm sure it will all turn out great!

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?