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Let me first start by apologizing for the long post but I thought you should know how I got here. Yesterday I was in the process of pulling the trigger on a new Primo XL grill but I just couldn’t do it. I decided to first go on-line and read lots of reviews on the Primo XL, as well as the other big name brands on the market. I was thinking I was going to find lots of positives but I quickly found the complete opposite. Even the four and five star reviewers complained about the porcine cracking within a few months, which led to the poor customer service experiences they had to contend with trying to get the parts replaced under warranty. I found it to be a bit crazy to give a high rating on a product that does not hold up and the customer service is so poor. In the process of searching for reviews, I ran across the Komodo Kamado website and with the help of the people posting on this forum and the third party reviews I found on the internet, I pulled the trigger on the KK 32” Big Bad. After more research on this forum and a very pleasant 45-min phone conversation with Dennis Linkletter, I also decided to load up on the accessories. Listed below is what my final bill of materials is looking like. Comments and suggestions are welcome. 32" Big Bad, Dark Autumn Nebula (simply beautiful) Gas Burner Assembly (for heat soaking during those cold winter day’s in the US Northeast) Charcoal Basket Slitter/Reducer Single Bottom Drip Pan SS & Teak Grate Grabber Rod and Tube Teak Side Tables Baking/Pizza Stone (love me some homemade bread and pizza) Cold Smoker W/Adjustable Air Pump Coconut Shell Charcoal – 10-Boxes Coffee Wood LUMP Charcoal – 5-Boxes By the way, I’ve been grilling my entire adult life (30 + years) and this will be my first Kamado style Grill. I have a feeling I’m going to find out that I should have jumped in a long time ago. I’d also like to say thank you to everyone posting on this site, thank you to Dennis Linkletter for the valuable time you spent with me on the phone and last but not least, thank you to all the positive reviews I found on the other sub-par Kamado grills on the market. Without all of you, I would not be the new owner of a KK 32” Big Bad grill!!! Now all I can do is sit here wait for the truck to back into my driveway!!!

I use this app occasionally to see how the prices fluctuate on Amazon. It works OK most of the time. https://thetracktor.com/

I've used Old Bay a lot on anything seafood including fish. I've also put it in pork rubs and sprinkled on vegetables.

The simple answer.... yes you do! I see this type of post come up all the time on various forums that I am a member on. Over on the BBQ brethren, if you own less than one cooker you seem to be odd. Some people have duplicates of weber kettles, off set smokers etc etc.... but when it comes to the Kamado, it seems like people are hesitant to accept this fact. Why the stigma? I can only assume because of their cost people tend to balk at the notion of owning multiple cookers. Or perhaps because the kamado is sold as the swiss army knife of BBQ, there is a belief that it is the only cooker that you will ever need. Why would you consider another kamado? The kamado is a great cooker and you can in fact live with just one. They do an amazing job on about anything that you cook on. Dennis improves this singular ownership by providing three levels of grilling. But lets face the facts here for a moment. How often do we actually do multi level cooks? I love the lower grate but use it to stick a pan or foil for a low and slow etc. The upper grate only gets action when I am baking. I use the main grate 95% of the time and its because that is what everyone is use to. Single level grilling. When you buy a gas bbq, you get these massive grilling spaces and people have no problem dropping cash on them. Then when you buy a ceramic, people question the cost, they question the grill size etc. The debate of bigger is better doesn't even factor in the gas BBQ world, yet in the ceramic world its the age old debate on any potential buyers list. What size do I need? For me, there are three main reasons to buy a second kamado and I really believe that everyone should own one. 1. Space When I owned only one kamado, I constantly found myself looking for more space. When we cooked for large parties, I would have to time cooks so that all the food came out at the same time. Large family dinners, one turkey on the Q and I was relying on the stove. Once I got a second cooker, I found that one BBQ was like a warming/baking section and the other was cooking the large cuts of meat. The stove was for gravy and thats about it. Large pool parties I could cook on both and have everything finish at the same time so that I could enjoy my meal with my guests. 2. dual heat cooks The most important reason I went into the multi kamado cooking game. With two kamado cookers, I could impress my guests with the traditional combinations of sausages, chicken, ribs, brisket, burgers etc etc. I could do a 250 cook on one while grilling at 375 or preparing pizza at 550 degrees on another. I was able to showcase my cooking to friends and family and make meals for everyone. I could also cook seafood on one grill without it contaminating the burgers for the kids on another... 3. As I mentioned earlier, the bigger is better camp always suggests the larger grill. I started out with an XL kamado and it was massive. More fuel consumption, took long time to heat up and seemed to be a waste to fire for anything like 2 chicken breasts. Suddenly I find myself looking at what I am cooking for dinner and then selecting the appropriate size for that meal. This allows me to cook quickly and cost effectively. They are show stoppers and true conversation pieces when I have company. I have helped sell the kamado to about anyone who walks in my backyard. I would never do without to Kamado cookers and wanted to tell anyone looking at adding a second unit that it is the best idea!

Welcome to the Obsession!! Excellent story about your quest. And, unlike some of us, you didn't go down the wrong path initially with an inferior grill (a POSK in my case). I live in Iowa, which probably gets colder than Maryland and I don't see the need for the gas option. (In fact, I'm waiting on Dennis to make available the new rear door with threaded rods to screw it closed permanently with some red Loctite.) There are times when it wiggles loose over time, letting in unwanted airflow, and being in the back of the grill you don't pay attention to it very often. What happens is that you think you've shut it down for the night and enough air leaks in the backdoor to keep the fire going. Next time you open up the grill to cook - all your charcoal has burned up. Seriously consider the Sunbrella cover and rotisserie accessories (I'd get both the basket and the spit rod.) You have to order the motor separately from One Grill. Lastly, great choice of color!

Nice sized lump.

I just use my hands lol bit of dishwashing liquid and warm water cleans them up I tried using a scoop turned out to be to much of a hassle for me lol Outback Kamado Bar and Grill

I have a large rubber tub next to the grill for charcoal. I just empty the bags/boxes/etc. in there and have a big aluminum scoop to shovel it into the basket. Other benefit is that the fines make their way to the bottom of the tub and when I get enough accumulated, I just dump it out in the woods out back.

An easy dinner here, sous vide beef tenderloin, squash and scalloped potatoes topped with KK smoked cheddar cheese. I also used rice flour instead of flour to thicken the milk sauce.

Trying my new baking steel. Worked great!

Scratch one job off the "to do list".