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Beautiful Brawny Bambino for sale! $1599 Sleek design with beautiful matte black pebble tile finish. Comes with two 3/8 inch 304 stainless grates and a charcoal basket. New Tel-Tru Bi-metal dual temp thermometer. Compact size, approximately 21" wide by 29" high. Perfect for smaller spaces like patios or balconies. Very good condition. Small chips in exterior tile. Front latch slightly askew. Clean interior, lid seals tight. All parts in good working order. Located in Lansing, Michigan. Pickup only. Grill weighs approximately 250 pounds. Will provide additional pictures upon request.

It looks to me like there was some sugar in that mop. If so, sugar burns at 300°F. I would lower the temp and let the thermometer tell me when it was done. Or mop at the last minute only.

Did a tamarind duck on the kk today. I found a marinade on the internet and then mopped it every 15 minutes with a tamarind mop sauce that accompanied the marinade recipe. I hung it on the hanger in the grill that was set at 400°. We had company and all thought it was moist and delicious. Next time I’m going to try it at 375 and let it go a little longer. What are your thoughts, would lower temperature reduce the charring, or would the longer cooking time increase it? Sent from my iPad using Tapatalk

True, but it was more about the grilling than the salad anyway. Went out to get more tomatoes from the plants and something (chipmunk?) had been snacking on them! Little Bastard! The local feral cats aren't doing their job!

You know the rules!

Best part of summer - local corn, peppers from a friend's garden, and a nice steak. Plus, not shown is the salad with cherry tomatoes from my plant.

Spun a couple of piccanha’s last night for the wife’s birthday. No finished pics cause we arts duck fat air fryer potatoes, cedar salad and chimmichuri sauce meat was cooked to perfection but you’re gonna just have to trust me on that one! 😛 hope everyone is doing well

Yesterday was my lady friends birthday so i cooked up her favorite, duck breasts. I cooked these at 335 instead of 375 to render just a little more of the fat, cooked for 30 minutes instead of 20, the results were really good. She said they were the best ones we have ever made

I would call and see what they have in stock in NV. They probably have some 32's ready to go 👍

2nd Robert's suggestion - strongly consider getting a new one. You'll be extremely lucky to find a used one and you won't be saving that much money, most likely. Plus, there's the issue of proper crating and shipping, so it doesn't get damaged in transit.

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

I'm in the SF Bay area, and am ready for this. Let me know if you have something for sale and if you're far away, you'll need to crate it up to ship. We'll figure it out. DM me.

Looks lovely.👍👍

Another great result on the KK with two chickens, one marinated with Maple Bourbon marinade, then sprinkled with Citrus Rub and the other marinated with Cornell Chicken marinade. Both came out fantastic, but the overall winner was the Maple Bourbon/Citrus Rub combination. Everyone at our gathering raved about the outcome! \ Sent from my iPad using Tapatalk

My favorite steaks are Flank, Hanger, Strip, Tri-Tip, Skirt, and Flat Iron. They just have more beef flavor than traditional steaks, which I almost find boring in comparison. I've cooked 20X more TriTip over any other protein in my KKs.. It's my go-to for everything, including sandwiches and salads. I can buy Wagyu Tri-Tips raised in Indonesia, which are reasonably priced. They were a staple for my kids growing up..

After the pork loin went over so well last week we decided on pork chops yesterday. Cooked indirect for 45 minutes at 250 then seared a little on the lower grate. They did not disappoint

Nice!

Looks good 👍

Over direct heat, flipping and turning several times. I had the basket splitter in so when I probed for temperature it was on the "cool" side of the grill.

I probably could have trimmed off a little of that fat cap or cooked it longer to render it some more but we are extremely happy with the results. I will go back and buy up any they have left for the freezer. Its called Chairmans Reserve, I've never heard of it but i ;ike it. And they have tomahawk chops that were fantastic too !!!!

and just look at that moisture! 👍👍

If you would like a Duck hanger for a 21" please write my staff at [email protected] and they will take care of you..

I would be interested also for the 21"supreme

One of the local butcher shops had whole pork loin on sale for $2.19 a lb. So i had to throw one in. Cooked at 250 until the IT was 138. Then tented in foil for an hour. most of this went into vac seal bags for quick meals when needed. It is some really tender and juicy posk

I also might be interested in a hanger for a 21" Supreme. I second your recommendation regarding the basket splitter.