Komodo Kamado 38" Explained: The Most Detailed Walkthrough on YouTube
Your Top 9 Questions, Answered
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Introduction
Everything You've Been Asking Since the Unboxing
What's up BBQ fans! Ever since we unboxed the Komodo Kamado 38, you've been flooding the comments and my email with questions. So today, I'm answering your top nine.
1. How Much Food Does It Hold?
A lot. I volunteered to cook pork for a celebration of life, then found out it was 150 to almost 200 people. I'd never cooked for that many, so I put 14 pork butts on the 38: four on top, six in the middle and four on the lower rack, with just over a quarter of the basket open for lump and the drip tray underneath.
That drip tray, the big one that comes with it, was full to the brim. I'm so glad it was in there.
Cleanup tip: afterward, I ran it at 550 to 600°F for three or four hours and let it burn out overnight. But don't chase that shiny, brand-new white interior. Refractory cement is porous, and a layer of seasoning actually protects it. Clean your grates, but you don't want the inside spotless.
2. Why Jump to the 38?
Honestly, I didn't need the room at first, though within about three weeks, I did. Mostly, I wanted to keep the content fresh and show you something you won't see in many other places. The 38 is bigger and better, and I was able to sell the 32, so it made sense. Will I go up to the 42? No. The 38 is plenty big.
3. Does the Extra Thermal Mass Make a Difference?
Between the 32 and the 38, not much. But going from a Big Green Egg or a Kamado Joe to a Komodo Kamado? Absolutely. I thought that was hype until the first time I cooked chicken on mine. Holy smokes, what a difference.
The 38 holds three rotisserie chickens. The 32 only fit two. With all that fat dripping into the lump, it was hands down the best chicken I've ever made.
4. Is the Lid Heavier?
No. The 32 has one spring, and the 38 has two, and you can open it with one finger. The springs are adjustable. The only part that takes a little muscle is locking it into "cooking mode." Pop it out once for storage mode.
5. Can I Move It by Myself?
It's about 400 lb heavier than the 32, but it's on five wheels instead of four. On a flat surface, you can roll it. Mine sits nicely locked between patio grooves, which is exactly what I want.
If you need to cross a yard, lay down two layers of ¾-inch plywood or MDF and leapfrog the pieces as you go. Have four people. If it rolls off the wood onto grass, it'll sink right in and you won't move it.
6. Does the Top Vent Get Gummed Up?
No. The threads on the dome vent are extremely coarse, so they never jam. I know where this question comes from. After two Kamado Joe grills, I know how often that top vent gunks up, and the paint flakes can end up in your food. Not a problem here. A little goes a long way, and you can fine-tune it down to single degrees if you move it slowly.
7. One-Piece or Three-Piece Grate?
The 32 has a one-piece grate with a little access door for adding wood. For two-zone cooking, you add a half-grate accessory up top.
The 38 has a three-piece system, and I like it better:
More flexibility. Leave sections open for extra lump or build zones at different heights.
Searing. Flip the top pizza-stone rack upside down right over the coals for an insane sear, or keep steaks up top and just drop down to sear.
Easier storage, since the pieces are smaller.
Heads-up: the grates only fit one way. The back edge is flat and the front is slightly curved.
8. How Much Bigger Is It?
Everything is about 6 inches bigger, 32 to 38, which makes sense. Laying the 32's grates over the 38's shows just how much new real estate you gain on every level.
9. What Accessories Do I Recommend?
Side tables: a must for the extra space. They come in teak or stainless inserts. I lean stainless to match the rest of the grill.
A cover: non-negotiable. This grill will last you 20 years if you take care of it. Get the extra-wide cover if you want to leave the side tables folded down under it.
Rotisserie: without a doubt. The smaller motor handled three chickens fine. Go bigger if you're doing something like a suckling pig. I'd skip the rotisserie basket splitter. Just bank the lump to one side.
Pizza stone: hands down. I do pizzas at 450 to 500°F for about 8 minutes, and they always rock people's worlds.
Cold smoker: nice to have. It burns chips or pellets, lit with a torch, with an aquarium pump to keep the fire clean. Great for cheese, or for extra smoke without adding chunks.
Final Thoughts
One last tip: order some charcoal with your grill. It ships once anyway, so you save on freight. Get a bunch of Coco Char. It's amazing stuff. Komodo Kamado makes everything from a 16 to a 42, so there's a size for everyone.
And my favorite comment so far: "You sir have an addiction, and I fully support it."
Thanks For Watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe to my YouTube channel for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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