Tony8919

This looks like a good post to continue and address my question. After completing the burn in process and doing a few more cooks I noticed some cracks around the ledge of the grout where the top closes. Is this something that should have grout added to it? I live in Michigan with a lot of moisture and freeze/thaw cycles so I want to ensure I do it right. Attached is a picture of the largest crack but there are a few more.

Thank you all for the tips. Ended up doing it on the rotisserie as it was a fun way to cook. Came out amazing! Merry Christmas all!

With the holidays fast approaching, I am sure many are looking to cook a prime rib via the rotisserie attachment. Anyone have any best practices for this? I do not yet have the basket splitter for the rotisserie so was thinking of either use using a smaller foil pan in the charcoal basket to split it in half and catch the drippings or just fill the basket full and put foil on the lower grate (if it would fit) to create a half indirect zone. Appreciate any tips and Merry Xmas!

Meal prepped for the week. Salmon and smashed golden potato’s on the left side indirect, veggies on the right direct heat.

Thank you all! Very helpful content. I do agree at times paralysis by analysis can take over and appreciate that the simple approach works just fine. Looking forward to testing and learning all the different techniques.

New to the KK family (received my big bad last week), and had some random questions I figured I would post and get some insight from the pros. I tried searching for the answers on previous posts but please link if there is already a good thread on any of these topics; 1. Cooking indirect with basket splitter - is this effective for shorter cooks (less than 10 hours) or is the heat not distributed evenly enough with the charcoal off to one side since you can’t split the basket in the middle on the 32? 2. smoker pots - I have always just used wood chunks placed in the charcoal but understand the downsides of this. How do you use a smoker pot and is there one to buy or are they DIY. I understand the advantages of the smoke generator but am just not ready to go that route yet. 3. large grilling sessions - what is the best lighting strategy to achieve consistent temps across the grate? I use a grill gun so with a full charcoal basket, do you light two different spots or even more? 4. large smoking sessions - would you say one area of the grill receives a lot more smoke? Top grate vs lower or main? thanks for any insight and hopefully I can start providing guidance soon rather than just asking questions.

Received my KK on Tuesday of last week and decided to go all out for my first cook. Coming from a BGE there is definitely a learning curve but it is not too bad. Friday I did the burn in process. Saturday, smoked an 18# brisket, 2 pork butts, and a few slabs of ribs. The day of the party I grilled venison backstraps, chicken kabobs and lamb chops. There are a few things to figure out but I will say the decision between the 23 and the 32 is a no brainer. The extra space makes cooking so much more enjoyable. Everyone at the party was very impressed and can’t wait to try what I cook next.

Hello all, Like many others I am contemplating the big purchase of a KK 32’. If I do move forward, I have read enough where everyone suggests more space is better. As you all seem to have so much great insight, I was hoping to get your thoughts on the below: I currently have a large big green egg I have had for 5 years and absolutely love. I have a gas grill that I never use even for simple cooks. Although the BGG is great, it lacks space for big cooks and many new features the KK and komodo Joe offer. I am deciding between getting rid of the BGE and getting a 32’ KK or keeping the BGE and adding a Big Joe for the added features and space. Obviously this would be the cheaper route but I also like the idea of not worrying about maintaining the KK (dealing with break in period, any tile issues, etc). My second and larger dilemma with making the expensive purchase of a KK is longevity; with Komodo Joe and BGE being more commercial brands I believe they will always be available for replacement parts or any issues. I have heard about the great customer service Larry provides with KK’s but with this being a $10k grill I hope to keep it for a very long time. I just do not know enough about KK the company to have the assurance. Has anyone had these conversations with KK? I truly enjoy reading all the posts and appreciate any feedback.