5698k

There’s no doubt that end grain boards can be extremely beautiful, and definitely have a place in the kitchen and beyond, i have just found that for the vast majority of my kitchen prep, the Hi-Soft, Asahi, Hasegawa boards are my go to. They’re light enough to maneuver, but heavy enough to stay in place. Their surface can be repaired from every day use, keeping them sanitary. They have a soft feel under the blade, reducing fatigue when doing a lot of chopping, and as i said before, are the best I’ve found at preserving your edges. Sent from my iPad using Tapatalk

I really think you’re gonna like those.. Sent from my iPad using Tapatalk

I use Hi Soft, very similar to asahi, and i love them. I’m a bit of a knife snob, all my knives are carbon steel, with very fine, sharp edges. I sharpen at roughly 12* per side. My point is that even with these edges, these boards are great because they dont affect my edges at all. I can easily go a year between sharpenings, and even then, the edges are never damaged because of cutting surface. They’re also very sanitary, they dont gouge like other synthetics, which is where bacteria grow. They’re also very can be bleached or sanded, should the need ever arise. Sent from my iPad using Tapatalk

Ive had a 23” since 2012, and i thought it was plenty, at the time it was the biggest offered. When i finally got a larger size, it didn’t feel big, the 23” felt small, strangely enough. I always encourage bigger is better, and I’ve never heard a regret for the sentiment. Beautiful grill, especially beautiful setting, and congratulations! Sent from my iPad using Tapatalk

It was a large pot, about 4 gallons. I give an amount away, but fortunately, gumbo freezes beautifully, it’s actually better after frozen. It’s a tradition in this part of the world, one I’m proud to be a part of. Sent from my iPad using Tapatalk

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It’s that time of year… Sent from my iPhone using Tapatalk

No, use the splitter such that you’re using a half ish basket. I suppose it doesn’t matter that much because you’re only going to use whatever it takes for a given cook, whether half basket full or full basket. Sent from my iPhone using Tapatalk

For a longer cook, i would have the splitter open roughly half, but always fill the available opening with coal. Any leftover coal can be re used for future cooks. You’ll also used a little less coal once you learn your settings. Sent from my iPad using Tapatalk

Congrats on your new grill! You’ve certainly made a great decision. Temp control is a little bit of a learning curve but easily mastered with a little practice. My first question is how much coal are you lighting? Sent from my iPad using Tapatalk

For all kinds of beef, salt, pepper, garlic is hard to beat. Brisket is always best low and slow, i like anywhere between 225-275. Steaks I like to cook hot and fast, direct. 600-650, lower grate, 3ish minutes per side for a 1.5” ribeye. Sent from my iPad using Tapatalk

Thermoworks has the best meat thermometers out there. They’re on the pricy side, but worth it. Sent from my iPad using Tapatalk

Yeah, that’s beautiful… Sent from my iPhone using Tapatalk

I’m not Sent from my iPhone using Tapatalk

Pm sent Sent from my iPhone using Tapatalk

A friend owns an outdoor store, sells many different brands of cookers, including KJ, Primo, and Blaze. I also thought the Blaze was interesting, but my friend claims they dont cook well at all and recommends them to be used as an anchor.

I use a flame boss, it works nicely, plus it also uses the guru fan. One thing I’ll mention is that guru controllers have gotten a terrible reputation as of late, it’s actually why I switched to the flame boss..I realize they’re owned by the same company. No experience with wireless probes, but I’ve heard good things about thermoworks. Sent from my iPad using Tapatalk

My suggestion is to buy a new one. These grills hold their value, so to find one at a low enough price to justify is unlikely. Warranty, though very rarely an issue, is not transferable. Dennis is helpful with any Komodo Kamado, but with a new grill, it’s as if he delivers it personally. Sent from my iPad using Tapatalk

If you’re concerned, get a hot fire going, about 600*, and let her rip. Hotter isn’t really necessary. If you’re up to it, let it burn a basket of coal completely. It’ll be clean enough after that. Sent from my iPad using Tapatalk

Can you post a pic of where it came from? Sent from my iPhone using Tapatalk

I have to admit, as I get older, I do notice the weight of the grate on the 32, but I don’t think it’s enough to be a deterrent. Sent from my iPhone using Tapatalk

I’m not quite sure where you’re going with some of this, but the first thing I’ll say is that you don’t need a deflector to prevent flareups when cooking hot, particularly if you’re using the top grate. I only get them when cooking really hot, 750° ish, and I want a flareup, like cooking steaks. Sent from my iPhone using Tapatalk

You’ve pretty much covered everything. I have a 19”, a 23”, and a 32”, and they all have their virtues. I got the 32” most recently, just when the 38’s were released. I really thought the 32” would be more than I’d ever need, but once I got it, I sometimes wish for the 38”. I’ll say this, the grates on the 32” are fairly heavy, and I understand that the grates on the 38”/42” are multi pieced, which could be an advantage. In your situation, I’d have way more fun with two 32’s, given the extra flexibility of two completely separate cookers. The big grills are designed such that they can cook like a small one given the basket splitters, which I believe are standard on the 38” and 42”. Either way, you’re going to really enjoy your cooker (s), whatever you decide. Sent from my iPhone using Tapatalk

I believe all dimensions are on the website. Sent from my iPad using Tapatalk

The 38” is still relatively new as far as there’s not been much posted about it. All KK’s are excellent, so there’s no reason to be concerned about any issues. The lids of all KK’s are spring assist, so no difference in felt lifting weight. I also understand that there’s not a lot of weight difference between the 38” and the 42”. My usual thought would be go as big as you care to, not that the 38” isn’t big. Sent from my iPhone using Tapatalk