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The non-uniform cobalt blue pebbles, how Dennis calls them, are beautiful, yes. Ever since @Tyrus mentioned the similarity to waves of water, I can't stop looking at that grill and seeing the ocean 😁 We, my wife and I, actually decided for these pebbles because Dennis mentioned he probably will not have these again. The non-uniformity, the light blue pieces, seem to have been a manufacturing error... Next year the 42" will be in bronze tiles. I think. 😁😁😁

Two Tri-tips on the Santa Maria and homemade Porter Road recipe of garlic/parsley sausages on the offset. You'll notice one pic will show a fire basket on the offset, I always had trouble on this pit maintaining a clean and steady fire with the flat piece the manufacturer provided. Knowing other companies were making specially designed baskets for their fire boxes I chose to design my own to scale to fit the configuration of my box. This piece allows me to maintain a steady coal bed by concentrating the coals to the narrow base, this helps for a clean and continuous fire from 150-300 degrees. With this unit, it allows me to smoke sausages at lower temp as you would in a custom smoke house without the risk of your fire coal bed disappearing. Made of 1/4" steel with a 3/8" base plate. You know I could've cooked the Tri-tip on the KK however after finally catching a break in the weather after two weeks of hot and humid it was welcome to play with the other toys. Alls well that went well.

Well, I have had a KK since 2007 I think.. bought a bbq guru back then, and yeas back bought the newer digital one.. I always put the product on in a cold freshly lit KK, and then brought it all up to temp and smoked away. Havent used it awhile and thinking of buying the smoke generator, which would take up my bbq guru port.. So thought, why not try a pork butt, after heat sinking it first. So decided to try 230 degrees f for 16 hours. Started it around 2 pm, and got It up to temp,, Had to light more charcoal as I didnt light enough the first time, no big deal. It was soon up to temp. Put the butt on and kept an eye on it, had to make some minor adjustments but was trying not to chase the monkey making too many adjustments. Things went well! Went to bed at 10pm, internal was 170, life good. Woke up at 6. Pit was 140, internal 190 (was shooting for 204 or so). No idea why the fire went out. .Had no time to redo it.. So pulled it, let it rest, shredded it, bagged it.. called it a day.. It was really dry. I have done stacks of these.. First time it was dry like that. Anyway took it to the small event, put it in a crockpot to reheat, ended up dumping a can of chicken broth in with it, and that brought it back to life. People were raving.. I wasn't LOL. No idea after that many hours of stability, what went wrong. So today was going to try with a rack of ribs. opened the KK and pulled the racks and the piece of foil I used as a deflector last cook. guess what? I ran out of charcoal ! LOL.. DUH! There is a reason your fire might die! LOL.. Lesson learned!

I'm very pleased about this nice write-up about Komodo Kamado and me in USA Today... Click here for the USA Today article

I'd recommend contacting @DennisLinkletter directly. He will fix this for you directly and promptly.

Very nice pictures, that bird looks delicious! On the temperature difference between the KK probe and the Meater: did you already calibrate the Tel-Tru of your KK? When I received by 22" Table Top this week, first thing I did was putting the end of the Tel-Tru in cooking water. It was showing 80° Celcius instead of 100°... You can adjust the Tel-Tru by gently turning the large screw right on the back of it. Also, keep in mind that because of all the heat soaking of the 32", you can have funny readings in the fist hour or so, and even beyond. For me, after all the mass of the 32" is heated, the KK Tel-Tru usually is within 5-10° Celcius of what my fireboard grate probe reporting. I am yet to find out how this is with the fairly smaller (and lighter) 22".

We all like round snd round chicken 😀 Next time try a smaller tray so that the back half of the chicken is exposed to flames. Your temp is probably fine to get crispy skin, I like 375 Fahrenheit . The issue is the KK retains so much moisture that you need that extra exposure to the flames to render the fat out of the skin and crisp it.

For history: a family-run business used the Kamado name (Kamado being a more generic term for a Korean/Japanese type of cooking). Quality dropped significantly when they moved to manufacturing to Mexico, hence the monikers POSK and MexiK. Dennis saw the poor quality of this product and created Komodo Kamado - improving on the aesthetics and providing a truly premium product superior in every way. What I'm seeing suggests an older MexiK to my untrained eyes, but is definitely not a Komodo Kamado. That said, we're here for the food so you can still find repair advice here moreso than from the original manufacturer. Some repairs are aesthetic, others more functional - but getting the food right is the important part!

I’m not confident the top vent can be repaired. I’m also afraid that the body will have significant damage because of the top vent breaking like that. That being the case, i would be hesitant to put much effort into trying to repair this grill. Good luck with whatever you decide. Sent from my iPad using Tapatalk

I’ll wait for Tony to speak to what you have there (POSK). He is the resident expert 👍

I made prosciutto-wrapped figs with goat cheese and chicken taquitos with Hatch chile pesto last night for dinner. Turned out pretty tasty. I seared the prosciutto figs on the grates then transferred them to a mini roasting pan to finish. Plated with lettuce, cheese, red salsa, and sour cream (for the taquitos, not the figs...)

The company of the movers is called Up & Down, they specialize in moving heavy stuff up (or down) the stairs:) they actually had some machinery with them to help, but they decided that they don't need it for this grill.... 😄 Amazing company, super professional. They earned their tips, indeed.

KK 32” is due to arrive tomorrow, with covers, rotisserie cradle, rotisserie spit, rotisserie basket splitter, metal topped side tables, baking stone, smoker Rotisserie motor is here I have an old bbq guru but will see how I get on without it, will probably use it to confirm grill temps in the first few cooks so I can make note of vent openings and temperature. I also have the Meater 2plus Chicken is brining with lemon, bay leaves, pepper and juniper, and I am just about to shape a sourdough loaf and will do a retarded prove in the fridge So If all goes to plan KK arrives tomorrow after lunch, and I’ll do the initial burn. Will then fire it up again, char beetroot in the coals, grill some peppers and spring onions (scallions), rotisserie chicken with some beech smoke and catch the drippings to roast off some new seasons baby potatoes. Then I’ll raise the temperature and bake the loaf in a challenger pan. I am a little bit excited

Tanks only wish they were this well-built!

The 38” Goldilocks is the newest member of the KK family. We took our 42” Serious Big Bad grill, sawed it in half, and pulled 4” from the middle. It is a reduced size 42". It has the same double two-spring hinges, the basket splitter is standard, and a stainless lip protector. Its inside dimensions are 38” wide and 22” deep. It comes standard with three levels of 3/8” 304 stainless grates that can cook on four levels. The main and lower grate have rods front to rear and come in three pieces. It also comes standard with a charcoal basket splitter reducer that lets you cook on a reduced volume of charcoal. This creates a two-zone cooking environment. The grill weighs 1,560 lbs—(74 lbs less than the 42") and rolls easily on five high-density black rubber castors, four in the legs and one under the body, to distribute the weight evenly. It has 208 lbs of 304 Stainless.. Standard tiles $ 8,240 Bronze and Pebble tiles $ 8,480

Thanks for the Kudos.. Yes, the 38" has a double hinge with two springs. In every way, it's a smaller version of the 42" SBB, not a large 32" BB.

42" is 10K not 32" 32" Big Bad Standard tiles $6,425 Bronze and Pebble tiles $6,645

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.

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

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.

OP: Its Dennis not Larry. The only regret I have about my 23" KK...is selling it (its a long story that involves a woman so I'll just leave it at that...). I don't do big cooks but used it extensively for cooking/smoking all types of meats, sausages, veggies and even used it consistently to bake Galettes, pies, cakes, biscotti, lasagna and about a 100 other things you might otherwise think you'd never use it for. Its more than a grill...its a cooking vessel with zero limitations what you can cook/smoke/bake/dry foods. Even 850ºF Neapolitan pizza bakes. its not the Cadillac of cooking machines but truly the Rolls Royce. The engineering & design along with construction and materials will make you feel like a kid on Christmas Eve...each and every time you use it. No BS! I see a 21" in our future.

I came over from the Primo cooker, which I thought was the cat's meow until I started cooking on the KK. Everything was improved and easier, noticeable improvement in the taste and moisture of the food. Bought a second KK I was so impressed with the product and there is no better customer service than the KK service. No cracked firebox to deal with and everything is heavy duty and will probably out last me. I know they seem pricey but they are well worth the price. They are properly designed, properly built and backed by the BEST customer service available. I hope you decide on the KK so you can experience the pure joy of cooking on these cookers.

Pork butts, they are good for practicing your temp control. You can cook one at 235 to 250 for 10 to 20 hours, depending on size. You’ll learn vent control the easy way and have some great food at the end of the day 😁 They are nearly impossible to screw up, just don’t overthink it. That is the biggest mistake many make, paralysis by analysis. Just enjoy it 👍

If you are having problems getting to temp there are only a few factors.. One your charcoal might be less than dry also.. This will slow things down greatly and can be determined by feeling the exhaust for moisture/steam.. Two fuel and airflow.. You might just need to light more charcoal.. If things are really damp in there as this moisture turns to vapor this instant high humidity could also hinder things from taking off.. This is a perfect time to use my favorite BBQ accessory.. The cheapo hairdryer.. using one guarantees the charcoal you do have burning will get up to high enough temps to ignite all the charcoal around it.. once you have the entire bowl of charcoal burning this will absolutely vaporize any moisture you have in your Komodo. It might also be a good idea to do one hot cook before retiring your KK for the winter season.. this will burn off any drippings that are the nutrients for that mold growing in there..