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My Komodo Kamado has been active since the summer of 08. Still waiting for a problem. If this one doesn't get sick just when will the ones being sold now have a problem. There has not been a year go by That Dennis has not made great changes. Thanks Dennis for a great product. Best purchase I ever made. I am still using your Komodo Kamado at least twice a week. Now that summer is here the use goes up. Thanks Dennis Thanks for being you. I am one happy customer.

I am lucky to live on the Gulf. (15 miles) Fresh seafood is just minutes away.

My wife and I were debt-free, with the exception of a mortgage, from 2007-2014. It was wonderful! There were trade-offs, of course, like my 2004 truck and my wife's 2000 Subaru, which broke down at regular intervals. Then, last year, we finally decided to buy a new car. And as if that weren't enough, we then went and bought a new house. And if THAT weren't enough, we didn't sell the old house (but we rent it). Now we have one car payment and two mortgages - but other that that, we're totally debt-free!

I'll up my game one day and get one. Right now we are trying not to spend any extra money and throw it all at paying off our extra bills. Other than mortgage and car loan we are really, really close to being debt free. It won't be long now.

As a matter of fact, I just did a SV cook of Chilean Sea Bass for dinner tonight. AWESOME! Sorry, no pics, it wouldn't have done this cook justice, as it was all about the texture. Perfectly flaky and moist. Details - nice sea bass steak, about 2 1/2" thick. Brushed lightly with oil to hold the seasoning on, Plowboys - Fin & Feather, lightly dusted. Into the vacuum bag. A small pat of butter (~1/4" thick) on each side of the fish (think butter poached!) Into a 129F bath for 20 minutes. Stashed the bag juice for dipping tableside. The fish went onto the KK, lower grate, 350F dome (I was doing squash and asparagus on the main grate first), about a couple of minutes on each side, just until it released from the grate without sticking. Wasn't looking to sear, per se, just to impart a bit of color and smoky flavor. All I can say is - WOW. One of the best pieces of fish that I've ever eaten! ckreef, I know that we've been pushing you pretty hard to get an Anova, but you have no idea what you're missing out on. Buckle down and just buy it!! It's like buying your first KK - no buyer's remorse, and kicking yourself for not doing it sooner!! Just saying!

Interesting concept and I do like the simplicity of searing on the same device as the SV cook. I might be more interested if the price tag were a bit lower; $500 is a bit pricey, seeing as I already own an Anova.