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I started cooking on a BGE over 20 years ago. Then I gave it to my brother in-law, wanted something bigger and better. Next came the ugly Kamado that was made in Sacramento. I have two, a K9 and a K6. Workmanship was shoddy at best, but I have used them for around 16 years or so. On a whim I called KK and Dennis sold me on a 32” BB. I would consider myself somewhat experienced at cooking on a ceramic grill after all this time. Nothing prepared me for the KK, it is hands down the best grill I have ever used. It cooks faster, renders fat like nothing else I have ever used, gets a clean Smokey flavor into the food, sears amazingly well, and I am just getting started. it is the complete package. The build quality is amazing, the customer service I have received has been excellent. The pallet comes with a crowbar to help remove the cooker, really? All the spare parts you could ever need. It is very obvious that a lot of care and thought has gone into it. I wouldn’t hesitate to buy again. I need to find new homes for my old POSKs (piece of s*** Kamado). I don’t even want to use them anymore. My poor Lone Star pellet grill is gathering dust. Could have saved myself a lot of money and trouble if I had just started with the KK.

Tony8919 From the top.. the break-in causing actual steaming is a thing of the past. We discovered that the freshly dried grills were absorbing moisture in the container on the way across the Pacific. Because as you can imagine, we were going to great lengths to ensure it would not happen. Clean cement is hygroscopic, meaning that it absorbs moisture from the air just like wood. To prevent this from happening, we wrap the grills with PVC wrap to prevent any contact with humidity and then we put a large bag of silica gel desiccant to ensure the grills arrive dry. You may still get some acrylic vapor smell, but I'm sure the days of overheating and getting steam vapor that causes a bulge are long over. While I may be the only public face of Komodo Kamado, anyone who ever purchased accessories or spare parts after the fact or bought a grill knows the names Mimi, Cicik, Dewi, and Hartono because I'm not involved in the delivery or shipping out in any way.. After 20 years of being in business, we now have many UPS items going out every day. That segment of the business absolutely does not need me to continue running, and it has enough revenue to easily stand on its own now. As far as the company having longevity, my 25-year-old son Dexter started working with me after COVID and is learning the ropes from the bottom up. Komodo Kamado was started when he was 5, so he's been watching me cook for as long as he can remember. He has eaten so much BBQ at this point Komodo Kamado runs through his blood. David Chang Yes, 23" Ultimate, one basket of my coco char 235ºf burned for 85 hours BUT 42" Serious Big Bad, one basket of my coco char 235ºf burned for 215 hours! Will post photos soon.. PVPAUL/wrandyr Before he worked for me and decided to leave hospitality (which he went to college for) Dexter would rant and rave to acquaintances about how the grills are different and perform so well. He's heard me talk to so many people about them, he can break down the performance of the grill's airflow performance almost as well as I can.

I have been busy curing and smoking 20 pounds of bacon. I split the final product with friends, They give me and gave me lots of help including the slicing and packaging of the bacon. Had the first taste of the bacon this morning for breakfast. Good stuff! Had chicken thighs this week along with fresh potatoes and beans from the garden. Everything is so late this year, weeks behind. Finally had a feed of corn, Fresh corn came from a local garden. It was soo good.

So, take this to the extreme and just cube up the butt and skewer it to maximize the surface area, if all you want is bark!

Dennis, I also really enjoyed the video. Very informative and look forward to your future post. For a future video I would like to suggest one on using the cold smoker successfully. I see many post on this subject with many people having issues / mixed results including myself. Also regarding a succession plan, there is nothing better than being able to bring family into this……Congratulations! Paul

He's my cameraman!

The ideal solution. Get him in the videos!

A very high-five to Dexter for his interest in carrying on the KK tradition of excellence!

So I've had these carabineros in my freezer for awhile. Afraid to cook them because they were so expensive (more $ than live lobster) But today was a slow saturday and I decided to take two out that were the size of my face. If you have the pleasure of cooking these monsters, do so by using a recipe that uses the entire body of the prawn (shell and all). It would be a total waste to eat these like peel and eat shrimp. So start removing the head from the body and a long string of guts should come out. Toss that. Remove the shell from the body and save that. You want to split the head open with shears and keep the headfat in tact. Cut off the little legs and toss them with the shells. Skewer the tail meat so when you cook it, the tail stays straight. Chop some onion, garlic, aromatics. Sautee in olive oil. Add the shells. Add tomato sauce, some water. Reduce it to a sauce again. Strain the solids. Season the sauce. Cook your pasta. Roast the heads in the oven with some olive oil and seasoning. Fry the tails in butter, gently. Toss the pasta in the prawn sauce, plate, and eat.

yeah, that price is about right for retail. i didn't open the box until yesterday and saw only 6 prawns so they are basically around $40 a pop. but if good quality, they are supposedly sashimi grade. they have this particular aroma (100% from the sea), unlike any shellfish i've encountered.

Like chocolate is to dessert, tallow is to potatoes....truly decadent, what no ketchup?? I also remember when I was in a restaurant we used lard in the fryolator. It came in large cardboard square boxes wrapped in a plastic bag. The owner insisted on using lard because of taste and higher burn/smoke point, if it taste better, the customers will notice and return. My grandmother preferred lard to butter on her bread, that's old school, old country.

I've owned a Big Green Egg and a Kamado Joe. For the money, they're not bad cookers. After I sold both of them, I purchased a KK and that's when I discovered the big difference. It's one thing to have all that stainless steel and heavy duty everything, but the real test is the taste of the food. In my opinion, the food that comes off the KK tastes like real slow cooked BBQ. Where I could pull off some good food on BGE and Kamado Joe, they didn't even come close to the taste I get from the KK. And that's was what really mattered to me. The bullet proof build quality certainly didn't hurt. Add in the perfect customer service and you have a real winner. Spend the money now, cry now, and enjoy great BBQ from here on out. Your kids will love it to when they own it one day. Good luck on your decision!

Forgot to post pictures of the finished product, the brisket come out perfect

Dog Dayz of Summer are here. Heat index over 100F to 115F all week! Quick cook of a Denver steak and local corn. 2X baked spud and caprese salad with homegrown tomato and basil. Sauteed mushrooms on the side.