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Like MacKenzie said doesn't have to be flawless. There is a lot of room below the charcoal basket and the bottom of the KK. Here is my push stick for pushing the ashes to the back of the KK through the vent door and below the heat deflector.

I was needling Syz there. I got a paella pan from tienda.com Good resource. If you need to, you can always cut the handles off to fit a bigger pan in your KK.

I finally ordered the rotisserie (after a whopping 2 weeks of owning a Komodo) and love it! I did 2 chickens the other night and the flavor was unreal. So I was excited to do a pork loin. But I also was tempted to do ribs on a rotisserie. Then it hit me - why not wrap a pork loin inside of baby back rips and throw them on the rotisserie? I'm sure someone has done this before, but I don't recall ever seeing it in any of my BBQ books and wasn't quite sure how to tackle it. So i put 3 racks of baby backs around a large pork loin, tied it all together, trimmed it and wrapped the ribs around the end. Then put it in the rotisserie at 325 for about 3 hours. The result was amazing and definitely something I will do again. Kinda the best of both worlds - pork ribs and thick pork meat flavored by the bones. Not bad for a Tuesday night The orange gloop next to the meat doesn't look that great, but was actually sweet potatoes that i cooked for an hour in the charcoal then mashed with pecans, butter, maple syrup, cinnamon, cayenne pepper and salt. I've never really liked sweet potato, but when charred in the coals, they are incredible! BTW - have I mentioned that I love my Komodo Kamado?

I have 23's and I'm about 5'11" and I just reach in and scoop. I don't think I'm getting dirty. I only clean out my ashes once and a while. I remove the front air vent and I made a tool that fits under the inside ash deflector and I keep pushing the ashes to the back wall then after a few cooks I will remove the ashes.