Hx31416

I feel that a 38 would give just enough to fit a small pig/lamb/goat on the spit but also reduced heat soak / charcoal usage for smaller cooks vs a 42. The effort to setup and or relocate (I’ve moved multiple continents with my 32”) would also be a bit less I would think.

I’ve owned both a 23” and a 32”. Doing indirect cooks on 32” became much simpler plus adding the basket splitter helps on charcoal management for smaller cooks of just 1-2 steaks.. The one thing i would say is that the bigger you go, the heavier the grates. This is probably the only cons I noticed when kickstarting any cook plus the cleanup process afterwards. But if I had the option of a 38” when buying the 32”, I would have definitely gone with the 38” just for maximizing those large piece cooks on a rotisserie spit, or for having more real estate of a 2 zone cook setup..

Ever since Dennis came out with the rotisserie spit (which I got one of the early releases almost 9yrs ago), I never used the baskets again since you can setup almost anything on the Spit forks plus much easier to work with and clean afterwards..

I’ve found that 1/4” Steel Pizza baking plate worked better than the ceramic for thin and crispy pies on the KK using highest grate and temp between 500-550 and would take 4-5 min. Used the Super Peel to place the pies more precise when making large ones.. I couldn’t really fit many pies in my KK; so ended up purchasing a proper wood fire oven (a Torino Venetzia) that cooks at higher temps and just under 2 min for great Neapolitan style pies.. Tip, If you have a Trader Joe’s nearby, their ready made pizza dough is another option ready to use (after letting it rise in separate dough balls)…. I stopped making the dough once I moved back State side and happen to have a TJ close by.